Chocolate: Food of the Gods (Contributions in Intercultural and Comparative Studies) Review

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Chocolate: Food of the Gods (Contributions in Intercultural and Comparative Studies) ReviewThis is a collection of 19 presentations on Chocolate given at the Hofstra's scholarly conference "Chocolate: Food of the Gods" and published in 1997. The essays are wonderful and interesting, and have a lot of great information, but the price of the book is going to drive away any casual readers. If you have a hankering to read this one, you might want to check out your library first and make sure the book is worth the price to you.
NOTE: The price as of this writing is over $80 for the Kindle version and over $100 for the Hardcover. If the price goes down significantly, up the stars to four. It's good reading for chocolate lovers who happen to be scholarly, but is set at scholarly prices that put it out of the range of casual readers.Chocolate: Food of the Gods (Contributions in Intercultural and Comparative Studies) Overview
Chocolate has been one of mankind's obsessions for centuries. The history of cacao and chocolate-making leads from Mexico to Spain and then France, Austria, Switzerland, and Belgium, while its consumption is universal. This collection examines chocolate's history as well as its use in literature, art, music, and folklore, as a subject for psychology and childrearing, and as an important product for business. In addition, recipes for novel and tasty uses of chocolate are provided. While chocolate may be seen as food of the gods, it is consumed around the world by all ages and classes. This is an intriguing book for scholars in many fields and for those interested in the history of food and their favorite sweet.


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Ice Carving Made Easy (Hospitality, Travel & Tourism) Review

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Ice Carving Made Easy (Hospitality, Travel & Tourism) ReviewFrom a realistic point of view, the book doesn't help a whole lot. Unless you are a japanese master, you will struggle with the vague instructions. The pictures are very nice, but that's about it.Ice Carving Made Easy (Hospitality, Travel & Tourism) Overview"With this new edition of Ice Carving Made Easy, Second Edition, Joe Amendola shares with all present and future ice carvers the resurgence of this historic art form. This book will guide and inspire thousands of chefs and artists to enjoy the artistic fulfillment, professionalism, and camaraderie of the exciting art of ice carving." --Larry Malchick, President, National Ice Carving Association "The information on the history, tools and accessories, different methods, types of ice blocks, and the safety and precautionary measures in ice carving will be of tremendous help to many young enthusiasts in their goal to become professional ice sculptors." --Hiroshi Noguchi, C.E.C., A.A.C., Executive Chef, Stouffer Orlando Resort Here is the first new American ice carving manual to be released in ten years! Written by a culinary master, Joe Amendola, it addresses current developments in the field of ice carving. It emphasizes American and European subjects and designs in an attempt to offset the exclusivity of oriental designs in available Japanese books. The organization of Ice Carving Made Easy, Second Edition allows for carvers of every proficiency to use the book with success--each stage of creating a carving is discussed, from manufacturing of ice to the final presentation. Such introductory topics as the handling of ice, hand and power tools, and templates are described in as much detail and given as much attention as the more complex sections about carving faces, fusing, and developing multiple block sculptures. Each of the 34 ice sculptures that Amendola presents is supported by step-by-step instructions that allow the novice and expert alike to create show-pieces that will add a special touch to banquets, buffets, and special events.

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