Chocolate: Riches from the Rainforest - Hardcover

Burleigh, Robert

3.7

67 ratings by Goodreads

9780810957343: Chocolate: Riches from the Rainforest

Hardcover

ISBN 10: 0810957345 ISBN 13: 9780810957343

Publisher: Abrams Books for Young Readers, 2002

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Traces the history of chocolate from a drink of the Olmec and Mayan cultures to its rage among European aristocrats to its popularity around the world today as the treat of millions.

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From School Library Journal:

Grades 3-5--A creatively designed cover and inside papers tempt chocolate aficionados and curious children to learn more about the connection between rainforests and chocolate. The presentation is enlivened by color photos, illustrations, nostalgic black-and-white pictures, and varied typography and layout. These artistic touches, along with a kaleidoscope of fascinating information, result in a delightful book. Children learn how the seeds of the cacao trees are processed. The historical beginnings are mentioned-how the Maya, Aztecs, Conquistadors, and eventually Europeans all became enamored of this creamy confectionery treat. The author touches on chocolate's effect on health, how African slaves worked the cacao and sugar fields, and Milton Hershey's enormous role in the evolution of chocolate candies and candy bars. A wonderfully illustrative description, paired with step-by-step color photos, takes readers from cacao pod to candy bar. This book instills an appreciation and respect for rainforests and laborers, is fun to read and share, and will prompt a visit to the nearest candy counter. It is a welcome supplement to existing titles, such as Jacqueline Dineen's Chocolate (Carolrhoda, 1991; o.p.), Richard Ammon's The Kids' Book of Chocolate (Atheneum, 1987; o.p.), and Samuel G. Woods's Chocolate: From Start to Finish (Blackbirch, 1999).
Augusta R. Malvagno, Queens Borough Public Library, NY
Copyright 2002 Cahners Business Information, Inc.

From Booklist:

Gr. 3-6. Chocolate's fascinating story pairs with mouth watering photos in this handsome, picture-book-size overview published in association with the Field Museum of Chicago, where a related exhibit is currently on view. Striking spreads follow chocolate's history from Mayan and Aztec empires to the exclusive chocolate shops of eighteenth-century Europe to the mass-produced products of today. Burleigh, a self-professed chocolate lover, infuses his clear, engaging text with nearly reverent descriptions of chocolate in all its stages of production, but he doesn't shy away from the not-so-sweet elements of chocolate's story, particularly the slave labor that once powered the industry. Nicely reproduced photographs of chocolate-related artifacts and archival images mix with close-up shots that show production from plantation to factory to bon-bon box. For students seeking more material on the history of sweet treats, suggest Jules Older's Ice Cream [BKL F 15 02]. Gillian Engberg
Copyright � American Library Association. All rights reserved

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