Two food scientists, an entomologist, an anthropologist, a veterinarian and a historian walk into a bar (of chocolate) and tell bitter and sweet stories of this favorite treat.
Academic rigour, journalistic flair
Articles on Cacao
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There’s a lot of interesting science behind the fermenting, roasting, grinding and melting that turns chocolate into the bars, bonbons and baked goods you know and love.
Most of us enjoy chocolate this time of year, but how many of us appreciate its historical roots and significance?
La prévalence du travail des enfants, et éventuellement d'autres sujets sensibles, ne sont pas mesurés avec précision.
Sauerkraut, sourdough, beer…and chocolate? They’re all fermented foods that rely on microbes of various types to transform the flavor of their raw ingredients into something totally different.
Entomologists wonder if the insects currently pollinating farmed cacao are the right ones for the task.
Grisly war trophies made from the heads of vanquished enemies certainly grab attention. But archaeologists are more interested in what they may tell about a tumultuous time of shifting political power.
Don’t believe all the healthy hype.
Top contributors
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Professor and Department Head, Entomology and Plant Pathology, University of Tennessee
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Ph.D. Candidate in Food Science, Colorado State University
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Professor of Food Science and Technology, The Ohio State University
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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
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Professor of Anthropology, Michigan State University
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Visiting Scholar, University of California, Berkeley
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PhD Candidate in development economics, Université de Bordeaux
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Professor of Anthropology, Rochester Institute of Technology
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Global Professor in Historical Archaeology, University of Reading
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Clinical Assistant Professor of Veterinary Clinical Sciences, Oklahoma State University
