In-Person Classes: Expect traffic delays near Westwood this week. Allow extra time to commute.

Chocolate in the Americas

GENINT 731.518

Osher (50+). In this course, we discuss the history of chocolate in the Americas.

About this course:

Chocolate consumption began over 5000 years ago in South America as a fermented beverage made from the pulp surrounding the cacao beans. By 1757 it was being manufactured in New York, and as its popularity grew, craft chocolate developed in the 20th and 21st centuries. In this course, we explore the history, culture, and economics of cacao and chocolate in the Americas. Tastings include chocolate made in the America’s from cacao beans of the Americas including Pacari (Peru), Cacao Hunters (Ecuador), Soma (Canada), and companies around the world that use beans from the Americas such as Friis-Holm (Denmark).