author
Prof. Nemo
A shadowy late-19th-century writer associated with Paris and Huyler’s Chocolate Works, remembered for a compact, curious guide to cacao and chocolate in America. The surviving record is slim, which only adds to the intrigue.
1 Audiobook
Cacaos and chocolates in the United States of America
by Prof. Nemo
About the author
Very little firmly documented biographical information appears to survive about Prof. Nemo. The name is attached to Cacaos and chocolates in the United States of America, originally published in New York by Huyler's Chocolate Works in 1885.
Modern catalog and reprint records describe the author as "Prof. Nemo of Paris," and Project Gutenberg currently lists the same work under Professor Nemo. The book itself is a brisk blend of food history, science writing, and promotional publishing, explaining cacao’s origins, manufacture, and uses for American readers.
Because the historical trail is so thin, Prof. Nemo is best understood through that surviving work: a concise, energetic voice from the 1880s, writing at the point where popular education, commerce, and culinary curiosity met.