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

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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

June 25

Wednesday 10:00AM - 12:00PM PT

Future Offering (Opens April 28, 2025 12:00:00 AM)

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Instructor: Lee Theisen

403365

Fee:

$15.00

In Person

Location: UCLA Extension Gayley Center in Westwood

Future Offering (Opens April 28, 2025 12:00:00 AM)

See Details

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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