From the islands of Tahiti to the botanical gardens of London and Paris, "Vanilla traces the story of the vanilla plant and its secretive trade, from the golden cups of Aztee emperors to the ice-cream dishes of U.S. presidents. Vanilla has mystified and tantalized man for centuries. The only orchid that porduces and agriculturally valuable crop. vanilla can mask unpleasant tastes and smells, but also makes pleasant tastes stronger, smoother, and longer lasting. Because of its over four hundred separate flavor components. choosing premium-quality vanilla beans is as complex as judging the aroma and taste of fine wine. Vanilla finds its way into over half of all dessert products sold worldwide, from ice cream to chocolate mousse, as well as the finest perfumes., well-known brands of rum and vodka, and even Coca-Cola and Pepsi. Americans consume more vanilla than anyone else on Earth--a fact that has helped drive the price of vanilla beans and flavor extracts to an all-time high, and forced growers and traders to mount armed guard over their plants in the tropical jungle. The traders who travel the world in search of America's favorite flavor are a small and secretive elite. From Papantla in Mexico--"the city that perfumed the world"--to the South Seas, Madagascar, and the Indian Ocean islands, "Vanilla is a globe-trotting adventure that follows buccancers, aristocrats, and gourmets. all in search of the ice cream orchid.

Reviews

Combining botany, history, travel writing, and social commentary, former BBC journalist Ecott chronicles not just any old orchid but the producer of a classic flavoring. In his travels to the major vanilla-growing regions of Mexico, Madagascar, R?union, and Tahiti, he uncovers the laborious growing and curing process, the huge amounts of money paid for the beans, and the small profits that go to the farmers and sorters. While Ecott refrains from editorializing, the contrast between the world of the buyers and the dealers and that of the growers speaks for itself as does the violence that occasionally results. Ecott's fascinating descriptions of the secrecy surrounding the use of vanilla and the unusual characters involved in this world will intrigue readers who enjoyed Susan Orlean's The Orchid Thief. However, the topic may be a bit esoteric for smaller libraries on a strict budget: Ecott's thoroughly researched account goes back to pre-Aztec times. Recommended for larger public libraries. Erin Watson, Univ. of Saskatchewan Lib., Saskatoon Copyright 2004 Reed Business Information.

There are more than 25,000 different species of orchids, but only one has agricultural as well as aesthetic value: the vanilla orchid. Its beans may be the planet's most valuable fruit, noteworthy since they're cultivated not for any particular nutritional value but simply for their flavor. Travel journalist Ecott traces vanilla's history from its Mexican origins. Mayan soldiers used to quaff vanilla-flavored drinks before battle, and once Cort?s brought the bean back to Europe, Queen Elizabeth became hooked on vanilla pudding. Botanists couldn't figure out how to fertilize the plant outside its native soil, however, until 1841, when a slave in the French African colony of La R?union showed his owner how to open the flower and press the right parts together. In a few decades, his discovery had made the island the largest producer of vanilla beans in the world. (Unfortunately, there are no maps to make this or other locations clear in readers' minds.) Ecott visits the island and its paltry memorial, along with several other outposts of the vanilla economy, from a Madagascar warehouse containing $100 million worth of beans to the California home of a self-styled "Vanilla Queen" who sells cookbooks. The transitions from historical background to contemporary travels work well enough, yet the story never quite makes the crucial jump from mildly interesting to riveting. 8-page insert, line drawings throughout. Agent, Natasha Fairweather. (June) Copyright 2004 Reed Business Information.

"Ecott excels at quixotic explorations of corners of the dive world.... It should be awarded a place on any diver's reference shelf for tasty tidbits of history alone."