In a journalistic article Baz Dreisinger, an english professor at John Jay College, details her experiences and revelations while touring the chocolate tourist attractions and factories in the Trinidad Caribbeans. Using beautiful metaphors, “sleeping in a cocoa pod”, and then both refuting and supporting her metaphors builds a wonderful description of the Hotel Chocolat, and is then continued throughout her tour of the Carribeans. Her usage of beautiful imagery makes the decadent chocolate she describes seem all the more real -a phantom taste, aroma, and feel, pleasing the reader’s senses with illusionary images. Dreisinger spins together the rich history of cocoa, starting with its origin with the Aztecs, into the businesses of today, providing a brief interlude in her description to weave together the past and present. Reading this, a person cannot help but feel that Hershey chocolate is not quite enough, that perhaps Trinidad cocoa of the Carribean is truly, as Dreisinger describes, “The Champagne of cocoa”. Certainly, I, as one reader, have fallen for this ‘essence of chocolate’ which Dreisinger describes, shaped in unique and decadent ways. To find the experts, and to share her experiences with them and their creations, has evoked a craving within myself and perhaps her other readers to try these creations for ourselves.
http://travel.nytimes.com/2012/11/11/travel/a-chocolate-tour-of-the-caribbean.html?pagewanted=all&_r=1&
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