Main Line Today: The Sweet Science of Chocolate

This Saturday Speaker Series offers a short history of chocolate and some fascinating perspectives on its science from Joe Vinson, an emeritus professor of chemistry at the University of Scranton.

Humans have consumed food and beverages derived from cocoa beans for 2,500 years. Mayans and Aztecs valued the cocoa bean so highly they used it as currency, not to mention as the basis for the foamy beverage they drank in religious rites. Join us for a short history of chocolate and some fascinating perspectives on its science from Joe Vinson.

Learn how cocoa pods are harvested and fermented; find out about the fats, alkaloids, and 300 other chemicals at work in your dried and roasted cocoa beans; and get the inside scoop on how chocolate affects our health and whether it’s truly an aphrodisiac.

Bring your valentine for a tasty visit that will have you making informed decisions about which chocolate to buy and how much to consume.
 

Excerpted from a listing in Main Line Today.

Photo: “Chocolate Sample Testing at Hershey Company Facility,” ca. 1970s. Science History Institute.

Published

February 6, 2019