The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes

I bought this book several years ago, along with a molinillo at a (then) small and artisanal chocolate maker in Somerville, MA. I was drawn in by the cover, and didn't really engage with it much before buying it, assuming it would be a "coffee-table" book with recipes. Instead, this is an extraordinary account of the different historical and cultural contexts of cacao, with a clear explanation of the different types of plants, provenances, and uses by chocolate makers. The level of detail, particularly in the botanical section, is extensive, and Presilla manages to find a great tone that strikes a balance between journalism and historiography. This is not a book for chocolate snobs who have no interest in the beginning and end of the show more journey of cacao. The author offers nuanced advice for how to learn about and appreciate chocolate and is even-handed in her assessments: "...today even the largest commercial makers have hopped on the bandwagon for boutique-type labeling with identification of national origin. This information is helpful to a point, but it is not an infallible clue to quality. The fact that the cacao was grown in an exotic-sounding country says very little about the cacao itself--for instance, the variety or the particular region of origin within a country" (140). Presilla honors the rich traditions of using cacao amongst indigenous peoples in Mexico and South America and provides a very informed cultural understanding of the import of cacao in both anti-colonial and colonial contexts.

And then there are the recipes. Admittedly, one will likely need access to high quality chocolate, nibs, and or cacao beans, but Presilla offers some online sources for purchase (I have not checked these out). The photography is gorgeous, and indeed...it will not be long before I try Maya-Mediterranean Chocolate Rice Pudding of her "Imagined" Maya Turkey Soup-Stew with Cacao and Chiles.

This is a remarkable book-- "illustrated reference" is the description on the dust jacket, but I think that does not adequately describe what it offers. If you have interests in global cuisine and a cultural history of food, this should be part of your library. Definitely one of the most interesting books I have read in the genre. show less