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      • Suug Productions

        Kontexte, Blickwinkel, Sichtachsen und Perspektivwechsel Was wir machen Das Internet sollte Zugang zu Wissen organisieren und ist ein Werkzeug zum Austausch von Ideen, Visionen und Lösungen. – Suug Productions kreiert Projekte mit Sinn – und dem Anspruch, die Welt durch neue und ungewöhnliche Kontexte, Blickwinkel, Sichtachsen und Perspektivwechsel zu einem etwas reizvolleren Ort zu machen.

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      • Uitgeverij Prometheus

        Prometheus Publishers is a Dutch publisher that publishes a wide variety of quality fiction and non-fiction titles. Prometheus’s catalogue balances established talents with new voices that we introduce into the literary market. Amongst our fiction authors are renowned Dutch-language authors such as Connie Palmen, Griet Op de Beeck, Tom Lanoye, Tim Krabbé, and Esther Verhoef. Prometheus also publishes the Dutch translations of great international voices like Umberto Eco, Sandro Veronesi, Margaret Atwood, and Zadie Smith.   Our non-fiction catalogue is filled with experts from across the scientific spectrum. Ranging from history to psychology and from physics to literary studies, Prometheus offers exciting new insights into a wide range of disciplines. Prometheus also publishes a philosophical series with musings on subjects that are relevant to our society today.

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      • Food & Drink
        October 2022

        The Heart of Cocoa

        500 Years of Chocolate History

        by Napoleone Neri

        The temptation par excellence, that craving that suddenly arises and we cannot fight it unless we satisfy it: the desire for chocolate. Perhaps it is because of this power that it is called the most loved food on the planet. Or perhaps it is because its cultivation, production and consumption - which has been growing strongly in the last 10 years - are spread across all continents. Napoleon Neri tells its story, starting with the plant and its fruit, from the pioneers of chocolate, to the birth of confectionery factories in the 19th century and then the great modern industries. He describes in detail the processing and transformation of cocoa beans, their beneficial properties, the sensory characteristics of the finished product, and spices everything up with a thousand anecdotes and curiosities that only those who have lived and worked in this world for so long can know.

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