RFLA 200S 07 - The Science and Culture of Chocolate (CRN 10771)

The Science and Culture of Chocolate examines the harvesting of cacao and the production, health effects, and properties of chocolate. This course also examines the cultural importance of chocolate from the cultures of Mesoamerica to the present day. Chocolate started as a drink and it became a bar fairly recently as a result of technical innovations that eventually made possible the business that chocolate is today. From Bean to Bar, from Maya to Valentine’s Day - if you will.