D. de Quelus's 'The Natural History of Chocolate' is an in-depth exploration of the cultural, historical, and scientific aspects of chocolate. Written in a clear and engaging style, the book delves into the origins of chocolate, its significance in various societies throughout history, and the processes involved in its production. With detailed descriptions of the cultivation and preparation of cacao beans, as well as the development of chocolate as a luxury commodity, this work offers readers a comprehensive understanding of the complex world of chocolate. D. de Quelus, a renowned food historian and expert on culinary traditions, brings his passion for chocolate to life in this book. With a background in researching and writing about food history, de Quelus offers readers a unique perspective on the role of chocolate in human culture and society. His expertise in the subject matter shines through in the detailed and informative chapters of this book. I highly recommend 'The Natural History of Chocolate' to anyone interested in delving deep into the rich and fascinating history of this beloved treat. Whether you are a food enthusiast, a history buff, or simply curious about the origins of chocolate, this book is sure to satisfy your craving for knowledge.