Date: Thursday, October 24, 2024
Location: William Paca House & Garden, 186 Prince George Street
Time: 6:00 pm (EDT) - 7:00 pm (EDT)
Discover the secrets of chocolate at this seasonal in-person lecture with food historian Joyce White. Learn how to read chocolate labels to make more informed decisions before purchasing either mass-produced or artisanal varieties.
Participants will learn about cacao, the fruit from which chocolate is made and how cacao was processed from the pre-industrial days to the modern-day. Learn what factors have played a role in how chocolate has evolved to look and taste how it does today.
Each participant will receive an individual tasting box. Have fun tasting a wide assortment of samples including cacao nibs, 18th-century style spiced chocolate, milk chocolate, white chocolate, and a variety of dark chocolates made from different types of cacao.
Advance registration required. Program will be held inside in the Conference Room at the Paca House; seating is limited.
Cost: $25 per person General Admission; $20 HA Members & Volunteers, Military, and Children 17 and under
Accessibility: Visitors with limited mobility can access this program via the driveway of the Paca House. A single use accessible restroom can be accessed by a ramp.
About Our Presenter: Joyce White developed her love for food history while working as a museum educator at various historic house museums and sites in New York, Pennsylvania, and Maryland. Joyce writes articles for local publications such as Outlook by the Bay, Chesapeake Family Magazine, and assorted blogs. Joyce is also the foodways consultant to the c. 1801 Riversdale House Museum in Riverdale Park, MD, was the consultant for the restoration of the 18th century kitchen at Annapolis’s William Paca House, was the guest curator for the Maryland State Exhibit for the Southern Food & Beverage Museum in New Orleans, LA, and is on the Board of Trustees for Annapolis’ c. 1774 Hammond-Harwood House Museum. Joyce has a B.A. from William Smith College, an M.A. in American Studies from Penn State University, and has studied food history with leaders in the field at various historic sites in England and the US, including training at the Barry Callebaut Chocolate Academy in Chicago.