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

by Kay Frydenborg

A fascinating account for teen readers that captures the history, science, and economic and cultural implications of the harvesting of cacao and creation of chocolate. Readers of Chew On This and The Omnivore's Dilemma will savor this rich exposé.

  • Format: eBook
  • ISBN-13/ EAN: 9780544556935
  • ISBN-10: 0544556933
  • Pages: 256
  • Publication Date: 04/07/2015
  • Carton Quantity: 1
About the Book
About the Author
Reviews
  • About the Book
    Chocolate hits all the right sweet--and bitter--notes: cutting-edge genetic science whisked in with a strong social conscience, history, and culture yield one thought-provoking look into one of the world's most popular foods. Readers who savored Chew on This and Food, Inc. and lovers of chocolate will relish this fascinating read.
  • About the Author

    Kay Frydenborg

    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

  • Excerpts
  • Reviews
    "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

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