Chocolate on Trial or Cooking the Italian Way

Chocolate on Trial: Slavery, Politics, and the Ethics of Business

Author: Lowell J Satr

At the turn of the twentieth century Cadbury Bros. Ltd. was a successful Quaker-owned chocolate manufacturer in Birmingham, England, celebrated for its model village, modern factory, and concern for employees. In 1901, Cadbury learned that its cocoa beans purchased from Portuguese-owned plantations on the island of Sao Tome off West Africa were produced by slave labor. Chocolate on Trial: Cadbury, Slavery and the Economics of Virtue in Imperial Britain gives a lively and highly readable account of the events surrounding the libel trial in which Cadbury sued the London Standard, following the newspaper's accusation that the firm was hypocritical in its use of slave-grown cocoa. As compelling now as at the turn of the previous century, the issues probed by Lowell J. Satre give invaluable historical background to contemporary issues of business ethics, corporate social responsibility, and globalization. The story Satre tells illuminates what a stubbornly persistent institution slavery was and shows how Cadbury, a company with a well-regarded brand name and logo, endured ethical dilemmas and challenges to its record for social responsibility. Chocolate on Trial brings to life the age-old conflict between economic interests and the value of human life.

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Cooking the Italian Way

Author: Alphonse Bisignano

Introduces the land, people, and regional cooking of Italy and includes recipes for such dishes as minestrone soup, spaghetti with meat sauce, and chicken cacciatore.

KLIATT

This cookbook for beginners is filled with wonderful and easy-to-prepare recipes, complemented by numerous photographs. The introduction provides information about Italy, regional cooking, holidays and festivals, and the market. All recipes are well written, with the novice in mind. Sample recipes: Pasta Chinese, Biscuit Tortoni, Straw and Hay Pasta, and Italian-Style Cauliflower. Alphonse "Babe" Bisignano operated Babe's Restaurant in Des Moines, Iowa for over 50 years. This would be a good addition to school and public library collections. (Easy Menu Ethnic Cookbooks) KLIATT Codes: JSA—Recommended for junior and senior high school students, advanced students, and adults. 2002, Lerner, First Avenue Editions, 71p. illus. index., $7.95. Ages 13 to adult. Reviewer: Shirley Reis; IMC Dir., Lake Shore M.S., Mequon, WI , November 2001 (Vol. 35, No. 6)

School Library Journal

Gr 5-9-This appealing title for beginning cooks has been revised to include vegetarian recipes and low-fat suggestions in addition to pasta and pizza. The introductory section also has been expanded-it covers the land and its people, regional foods, holidays and festivals, and the market. The next section covers safety suggestions, utensils needed, cooking terms, ingredients, healthy-cooking tips, and a metric conversion chart. The remainder of the book is devoted to recipes, which are divided into dinner, supper, and holiday and festival food. Recipes for risotto, Bisignano spinach, bruschetta, and ossi dei morti (dead bone cookies) are among the 19 offerings. Full-page color photos of the food inspire novices to try their hands in the kitchen. The recipes have simple step-by-step instructions and some call for packaged items (hot cross buns uses refrigerator crescent rolls). Substitutions are suggested if the Italian ingredients are not available. For example, Bisignano recommends using long grain rice if arborio can't be found. A good offering for multicultural events that include food.-Sandra L. Doggett, Urbana High School, Ijamsville, MD Copyright 2001 Cahners Business Information.