Stamping Chocolate
When fantasizing about the publication of On the Chocolate Trail, I imagined a chocolatey cover that either would include actual samples or at least might be scratch and sniff. That proved a bit too ambitious, unfortunately.
I do love the look of the final cover, though it only activates one of the senses.
The Belgian postal service produced a set of stamps with chocolate taste and themes on March 25. These appeal not only for their tantalizing images of chocolate chunks, truffles, spread, and sprinkles. Using them has the added value of the taste of chocolate when licked to apply to mail.
To honor the 400th anniversary of the arrival of chocolate in France, the French postal service produced a set of historical stamps in 2009. The images recall the pre-Columbian development of chocolate, the beauty of the cocoa pod, the initial contact by Europeans of chocolate through Columbus and his crew, the use of a chocolate pot and stirrer in colonial period preparation of chocolate, the industrialization of manufacture production, and the significance of Bayonne, France (not New Jersey) in this story. I explore the narrative that Jews brought chocolate to France through Bayonne in On the Chocolate Trail.
In 2001 the Swiss postal service produced these chocolate scented stamps:
So where are the American chocolate stamps?
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Some Previous Posts
(in alphabetical order)
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