000			02099nam a22003138i 4500
001			CR9781316163634
003			UkCbUP
005			20200124160158.0
006			m|||||o||d||||||||
007			cr||||||||||||
008			140818s1892||||enk o ||1 0|eng|d
020			_a9781316163634 (ebook)
020			_z9781108082273 (paperback)
040			_aUkCbUP _beng _erda _cUkCbUP
100	1		_aCadbury, Richard, _eauthor.
245	1	0	_aCocoa : _bAll about It / _cRichard Cadbury.
264		1	_aPlace of publication not identified : _bpublisher not identified, _c1892.
264		1	_aCambridge : _bCambridge University Press
300			_a1 online resource (142 pages) : _bdigital, PDF file(s).
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
490	0		_aCambridge Library Collection - Botany and Horticulture
500			_aTitle from publisher's bibliographic system (viewed on 31 May 2016).
520			_aIn Britain, the name of Cadbury has been synonymous with chocolate ever since John Cadbury opened his factory in 1831. This book, written by Richard Cadbury (1835-99) under the pen name 'Historicus', was published in 1892. It describes the natural history of the tropical American cocoa plant, its spread in cultivation across the world, and the history of its use. He also deals with the manufacturing process, as exemplified by the Cadbury factory at Bournville, surrounded by the model housing and leisure facilities which the family built for its workers. The processing of cocoa beans into solid and drinking chocolate is described in detail, with emphasis on the developments in machinery which simplified production. A chapter deals with the importance of the vanilla plant for flavouring, and an appendix gives guidance on the cultivation of cocoa trees. This remains a fascinating account of one of the world's most popular indulgences.
776	0	8	_iPrint version: _z9781108082273
830		0	_aCambridge Library Collection - Botany and Horticulture.
856	4	0	_uhttps://doi.org/10.1017/CBO9781316163634
999			_c514621 _d514619