Redolent of everything sensual and hedonistic, chocolate is synonymous with our idea of indulgence. It is adored around the world and has been since the Spanish first encountered cocoa beans in South America in the sixteenth century. It is seen as magical, exotic, addictive and powerful beyond anything that can be explained by its ingredients, and in "Chocolate" Sarah Moss and ...(展开全部)

SPOON presents the work of 100 product designers, selected by 10 critics, educators, designers and entrepreneurs who are all involved in innovative developments in contemporary design. Essentially an exhibition in a book, it provides an overview of the product design world and presents the most forward-looking and ground-breaking designers of today. The different kinds of objec...(展开全部)

SPOON presents the work of 100 product designers, selected by 10 critics, educators, designers and entrepreneurs who are all involved in innovative developments in contemporary design. Essentially an exhibition in a book, it provides an overview of the product design world and presents the most forward-looking and ground-breaking designers of today. The different kinds of objec...(展开全部)

Meet Spoon. He's always been a happy little utensil. But lately, he feels like life as a spoon just isn't cutting it. He thinks Fork, Knife, and The Chopsticks all have it so much better than him. But do they? And what do they think about Spoon? A book for all ages, Spoon serves as a gentle reminder to celebrate what makes us each special.

This delightful tale of one of the world’s favorite foods draws on botany, archaeology, and culinary history to present a complete and accurate history of chocolate. It begins some 4,000 years ago in the jungles of Mexico and Central America with the chocolate tree, Theobroma Cacao, and the complex processes necessary to transform its bitter seeds into what is now known as choc...(展开全部)

This delightful and best-selling tale of one of the world's favorite foods draws upon botany, archaeology, and culinary history to present a complete and accurate history of chocolate. The story begins some 3,000 years ago in the jungles of Mexico and Central America with the chocolate tree, Theobroma Cacao, and the complex processes necessary to transform its bitter seeds into...(展开全部)

索菲·D. 科（Sophie D. Coe），美国人类学家、食物历史学家。 她的书《美国第一美食》1994 年出版，受到普遍好评。 麦克·D. 科（Michael D. Coe），美国耶鲁大学人类学名誉教授。主要著作有《玛雅》《墨西哥》《打破玛雅守则》《吴哥和高棉文明》《解读玛雅铭文》等。

索菲·D. 科（Sophie D. Coe），美国人类学家、食物历史学家。 她的书《美国第一美食》1994 年出版，受到普遍好评。 麦克·D. 科（Michael D. Coe），美国耶鲁大学人类学名誉教授。主要著作有《玛雅》《墨西哥》《打破玛雅守则》《吴哥和高棉文明》《解读玛雅铭文》等。

This delightful and best-selling tale of one of the world's favorite foods draws upon botany, archaeology, and culinary history to present a complete and accurate history of chocolate. The story begins some 3,000 years ago in the jungles of Mexico and Central America with the chocolate tree, Theobroma Cacao, and the complex processes necessary to transform its bitter seeds into...(展开全部)

This delightful tale of one of the world’s favorite foods draws on botany, archaeology, and culinary history to present a complete and accurate history of chocolate. It begins some 4,000 years ago in the jungles of Mexico and Central America with the chocolate tree, Theobroma Cacao, and the complex processes necessary to transform its bitter seeds into what is now known as choc...(展开全部)