Subject
Chocolate -- Early works to 1800 Books
Best books
Simon Paulli
A Treatise on Tobacco, Tea, Coffee, and Chocolate
"A Treatise on Tobacco, Tea, Coffee, and Chocolate" by Simon Paulli is a scientific publication written in the mid-18th century. This work examines the health implications and benefits of tobacco, tea, coffee, and chocolate, providing insights based on medicinal principles and observations. The treatise delves into the uses and effects of these substances on various constitutions, alongside their potential pitfalls, presenting a comprehensive exploration of their properties. The opening of the treatise begins with an analysis of tobacco, drawing from previous works to provide a detailed description of the plant, its origins, and its properties. Paulli discusses its historical medicinal uses among indigenous peoples and describes how it became known in Europe. He explores various applications, ranging from remedies for ailments like headaches and coughs to treatments for worsening conditions, while also acknowledging the potential dangers and abuses associated with tobacco consumption. The section sets a scholarly tone, emphasizing the need for a balanced understanding of these commodities and their effects on human health.
Antonio Colmenero de Ledesma
Chocolate: or, An Indian Drinke By the wise and Moderate use whereof, Health is preserved, Sicknesse Diverted, and Cured, especially the Plague of the Guts; vulgarly called The New Disease
"Chocolate: or, An Indian Drinke" by Antonio Colmenero de Ledesma is a scientific publication written in the mid-17th century. This work serves as a treatise on the health benefits of chocolate, exploring its medicinal properties and potential to cure various ailments. The text not only covers the preparation of chocolate as a drink but also its historical significance in different cultures. The book outlines the preparation of chocolate, focusing on the ingredient cacao and its various properties, supported by anecdotal evidence and medical philosophy from the author. It delves into the recipe for making chocolate, including recommended additives such as spices and sweeteners, and emphasizes moderation in consumption. Colmenero argues for chocolate's potential in promoting health, improving digestion, and even enhancing beauty, while also addressing controversies surrounding its effects. The treatise is an informative dive into the early appreciation of chocolate, presenting it as not only a delightful beverage but also a financially savvy alternative to more expensive medicines, appealing to both the health-conscious and the culinary enthusiast.
D. Quélus
The Natural History of Chocolate Being a Distinct and Particular Account of the Cocoa-Tree, its Growth and Culture, and the Preparation, Excellent Properties, and Medicinal Vertues of its Fruit
"The Natural History of Chocolate" by D. Quélus is a scientific publication written in the early 18th century. The work provides a detailed examination of the cocoa tree, its growth and cultivation, and the properties and medicinal virtues of chocolate. It aims to clarify misconceptions surrounding chocolate and to present firsthand observations made by the author during years of study in the American Islands. The opening portion introduces the treatise's structure, outlining three main sections: the description of the cocoa tree and its cultivation, the intrinsic properties of chocolate, and its various uses. The author emphasizes the importance of personal observation over existing literature, which he finds rife with inaccuracies. He begins with a botanical description of the cocoa tree, noting its physical characteristics and growth conditions and setting the stage for a deeper exploration of chocolate's preparation and health benefits in subsequent chapters.
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