Chocolate in the Americas

GENINT 731.518

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

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In Person
Starting at $15.00
As few as 1 day
0.0

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 Americas from cacao beans of the Americas; chocolate makers include Pacari (Peru), Cacao Hunters (Ecuador), Soma (Canada), and other companies around the world that use beans from the Americas such as Friis-Holm (Denmark).

Summer 2025 Schedule

Date & Time
Details
Format
 
Wednesday 10:00AM - 12:00PM PT
Future Offering (Opens April 28, 2025 12:00:00 AM)
See Details
Instructor: Lee Theisen
403365
Fee:
$15.00
In Personformat icon
Location: UCLA Extension Gayley Center in Westwood
Notes
Open to the public. Plus members pay no fee for this course. Visitors not permitted. No refund allowed. 
Refund Deadline
No refunds after No drop request allowed after enrollment
Schedule
Type
Date
Time
Location
Lecture
Wed Jun 25, 2025
10:00AM PT - 12:00PM PT
UCLA Extension Gayley Center in Westwood
UCLA Extension Gayley Center 119B

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