CHE1090 — Chocolate in Trinidad
Production of chocolate from the starting raw materials collected from a cocoa tree plantation, sugar cane plantation, and milk from dairy farm. Follow progress from raw agricultural products to finished chocolate using the unit operation concepts of fermentation, air drying, roasting, grinding, winnowing, refining, conching, tempering, flavoring, and molding. Complete class having produced real chocolate from the basic raw materials. This class will also explore the impact and meaning that chocolate has had on cultures around the world. Historical perspectives will include readings about Olmec and Aztec civilizations, Colonization, Industrial revolution, Globalization and Commodification, and the environmental/ labor focused Direct Trade production. Cultural perspectives will include how different groups of people have experienced chocolate from religious, medicinal, political, and gender/labor based perspectives. Technological perspectives will look at the various practices associated with raw material production (farming), trade and transportation, refining as a drink and as a luxury commodity, and onto mass production. Course will also explore the impact of current trends on the future of chocolate, including climate change, demographic shifts in raw material producers, and new consumer attitudes for socially responsible and sustainable consumption. pre-req: Instructor consent