dimanche 5 octobre 2014

Colloque sur l’histoire des 400 ans du chocolat, Fondation Coloniale Williamsburg

La fondation Coloniale Williamsburg organise un colloque autour du chocolat du 2 au 4 novembre 2014. Voici le texte de présentation ainsi que tous les détails pratiques pour connaître le programme complet et pour y participer, cliquez ici.
Come join us on a journey with one of the world’s favorite plants: cacao. We will discover the amazing paths through time and space that this plant and its products have traveled.  From early uses as a ceremonial beverage and important crop in Mesoamerica, to its transformation to one of the most popular foodstuffs in the world, chocolate has crossed oceans, been carried up mountains, and even flown into outer space. How did the seeds of this humble plant become so popular? 
Join Colonial Williamsburg’s Historic Foodways staff, curators, and distinguished guest scholars as they explore how this plant is grown and processed and how the seeds are transformed into a product that conquers the food world. Learn how people of the past used and altered chocolate from a beverage into a candy and beyond.
Guest speakers will include Dr. Howard-Yana Shapiro, one of the world’s top cacao scientists. He is Global Director of Plant Science and External Research, Mars Incorporated, and Adjunct Professor in the College of Agriculture and Environmental Sciences, The University of California at Davis.  Dr. Shapiro also helped map the cacao gene and is one of the foremost scholars in the field of cacao propagation.  Dr. Michael Coe, Professor Emeritus, Department of Anthropology, Yale University, will present the place of chocolate in early Mesoamerica.  Ruby Fougère, Curator of Furnishings, Collections and Conservation Supervisor, Parks Canada, will complement a Foodway's staff presentation on chocolate in seventeenth- and eighteenth-century Europe and North America, with a look at chocolate in French Canada.  Dr. Deanna Pucciarelli, Program Director, Hospitality and Food Management Program, Ball State University, will explore how chocolate production methods evolved during the nineteenth century, and John and Tracy Anderson of Woodhouse Chocolate in St. Helena, California, will delve into modern artisanal chocolate making.
And, of course, no program on chocolate would be complete without a chance to eat some!  Chef Rhys Lewis and the Colonial Williamsburg Lodge culinary team will present us with delicious chocolate concoctions of the past, present, and future.   So, come learn, smell, taste, and follow chocolate on its journey through history!

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