Accompany Linda on a global chocolate odyssey. Learn about the ingredients that different cultures combined with chocolate, sweet and savory. Begin with a beverage in Central America, then travel to Spanish, Italian, and French courts from the sixteenth to the eighteenth centuries. Explore how technological innovations by Dutch and Swiss chocolate makers in the nineteenth century changed chocolate and led to the candy bar. Americans began mass producing chocolate candy, cake, and cookies in the early twentieth century. In the twenty-first century, chocolate broke down the barriers to its last great market of more than a billion people in China.

About the speaker:
Linda Civitello is the author of Cuisine and Culture: a History of Food and People, which is used in culinary schools throughout the United States and Canada. Linda has appeared on Bizarre Foods, taught Italian Renaissance cooking at the Getty Museum, and lectured at Harvard. She has been on the faculty at the Art Institute of California and the California School of Culinary Arts, and taught The History of Chocolate at UCLA Extension.

Free and open to the public.