Chocolate: Sweet Science & Dark Secrets of the World's Favorite Treat (Paperback)

History, science, culture, and religion converge to tell a story as rich--and dark--as chocolate itself. Fans of The Omnivore's Dilemma will savor this decadent exposé featuring black and white photos.

Melting in your mouth, baked in a brownie, steaming hot in a mug. Chocolate is the ultimate indulgence—but it hasn’t always been such a guilty pleasure.
            Join the critically acclaimed author Kay Frydenborg on an in-depth journey through chocolate’s earliest uses in Mesoamerica, its meteoric rise in Western society, the slave labor practices that have historically enabled (and continue to enable) the chocolate industry to thrive, and the modern science used to help sustain our chocolate habit—science that might even help save the environment.

Kay Frydenborg lives in Pennsylvania with her husband and two dogs. She's the author of numerous books for young readers including Chocolate, A Dog in the Cave, Wild Horse Scientists, They Dreamed of Horses, and Animal Therapist.

Website: kayfrydenborg.com

"A deliciously informative, engaging and sweeping chronicle of one of the most popular treats in the world."
—Kirkus

"Frydenborg offers a wealth of information that will likely encourage students to think critically about the ecological and human cost of their favorite candies and maybe even prompt them to choose sustainable alternatives...a great choice for school projects or chocolate fans curious about their beloved treat."
—Booklist

* "This fascinating book presents a deep, multifaceted glimpse at a delectable dessert: chocolate. Engaging—even witty in places—and enlightening."
—School Library Journal, starred review

"Primarily a chronological history of the tropical plant and its deliciously addictive by-products, the fascinating, fast-moving narrative also delves into the socioeconomic, scientific, and culinary importance of the cacao bean."
—Publishers Weekly