As the author notes, it is very odd that the term vanilla has come to represent plainness and simplicity. It only shows how much we have learned to take for granted the rare and complex flavor and perfume of the seedpods of this highly prized orchid. Although the origins of vanilla are shrouded in pre-Columbian Mexican history, Cortes and his troops became aware of it and chocolate at nearly the same time and introduced Europeans to vanilla's savory and olfactory delights. Rain meticulously traces vanilla's history and manufacture in Mexico and follows its gradual transplantation to other tropical climes. Thanks to hybridization and continuing strong demand for vanilla, plantations have sprung up everywhere the fussy vanilla orchid can flourish and wherever there is sufficient hand labor to cultivate it. Country by country, Rain outlines the history of vanilla production, the economic impact of its processing, and the unique local characteristics of each area's vanilla. Illustrations supplement the text, and recipes appear in sidebars from both historic and contemporary

(Sources. Mark Knoblauch. Copyright © American Library Association. All rights reserved)