Chocolate: A Bittersweet Saga of Dark and Light (Hardcover)

A Bittersweet Saga of Dark and Light

By Mort Rosenblum

North Point Press, 9780865476356, 304pp.

Publication Date: December 23, 2004



A delectable journey into the world of chocolate--from manufacturing to marketing, French boutiques to American multinationals--by the award-winning author of "Olives."
Science, over recent years, has confirmed what chocolate lovers have always known: the stuff is actually good for you. It's the Valentine's Day drug of choice, has more antioxidants than red wine, and triggers the same brain responses as falling in love. Nothing, in the end, can stand up to chocolate as a basic fundament to human life.
In this scintillating narrative, acclaimed foodie Mort Rosenblum delves into the complex world of chocolate. From the mole poblano--chile-laced chicken with chocolate--of ancient Mexico to the contemporary French chocolatiers who produce the palets d'or--bite-sized, gold-flecked bricks of dark chocolate--to the vast empires of Hershey, Godiva, and Valrhona, Rosenblum follows the chocolate trail the world over. He visits cacao plantations, meets with growers, buyers, makers, and tasters, and investigates the dark side of the chocolate trade as well as the enduring appeal of its product.
Engaging, entertaining, and revealing, "Chocolate: A Bittersweet Saga of Dark and Light" is a fascinating foray into this "food of the gods."

About the Author

Mort Rosenblum is a special correspondent to the Associated Press, and a former editor of the "International Herald Tribune." He is the author of, most recently, "Olives "(FSG, 1996). He lives in Paris.

Praise For Chocolate: A Bittersweet Saga of Dark and Light

Praise for Olives: The Life and Lore of a Noble Frui:t

"Edifying...Pit by pit, his savory details add up." --Christopher Lehmann-Haupt, The New York Times

"Delicious...A blend of first-rate travel writing and first-rate food writing." --Michael Pakenham, The Baltimore Sun

"Filled with history, lore, scandal, gossip, politics, recipes, health tips, and even Mafia intrigue, Olives is as perceptive as it is passionate." --Patricia Wells, author of Bistro Cooking and Trattoria

"Rosenblum writes with skill and passion. His enthusiasm is contagious when it comes to olive-related legend, lore, and anecdote." --Pauline Mayer, The Cleveland Plain Dealer

Praise for A Goose in Toulouse and Other Culinary Adventures in France:

"A rollicking roll through the heart, myth, soul---and belly---of the land of 'Bon Appetit,' a century after Escoffier. More, please."--Molly O'Neill, The New York Times Magazine

"Scholarly, spritely, and mouth-watering." --Diane Johnson, author of Le Divorce