Virtual Lecture - Chocolate Through Time
Date: Tuesday, February 9, 2021
Location: Zoom Virtual Lecture
Time: 7 pm
It’s time to speak of chocolate, a treasure and a love! Learn about the history of chocolate from its ancient beginnings in Meso-America through the centuries to the modern day. This interactive presentation by Joyce White will focus on how chocolate has changed through time both in terms of its cultural value and how mechanization has altered its production process over time. A timeline of how chocolate evolved as an ingredient in recipes will also be explored. Celebrate Valentine’s Day with this fascinating lecture about the holiday's favored delectable delicacy.
Cost: $15 per household for General Admission; $10 per household for HA Members and Volunteers; $6 additional for a Chocolate Tasting Box Add-On* (quantities are limited, requires pick-up at the HA Museum Store)
This lecture will be offered virtually by Zoom, an online video conferencing platform. Upon registration, you will be sent the link for the video conference to join on the evening of the lecture. If you do not receive your confirmation email after you register, please check your Spam folder, or email Carolyn Currin at firstname.lastname@example.org. To learn more about Zoom and to download the app to your computer, visit the Zoom website.
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.