The History of Chocolate
Students survey the 4000-year-old history of chocolate: from its ancient Mesoamerican origins as a bitter drink of ritual and medicine, to the growth of a modern chocolate culture and its place as a mass-produced globalized product of the twentieth century. Students investigate how chocolate came to be imported into Europe by the Spanish during the sixteenth century and transformed into a sugary drink of the nobility, as well as its later importance to colonization, the slave trade and the Industrial Revolution. Students explore, through six module videos with integrated reading assignments, podcasts and other media, current academic research on the topic and encounter a wide range of primary sources including art, literature and the economic and administrative documents of daily life. Students also have the opportunity to analyse several primary sources (historical documents, paintings, photographs and maps) relevant to the study of chocolates cultural history.
Intake W20 SEM
Start Date Jan 14 / 2020
End Date Apr 21 / 2020
Computer Software Requirements:
This is a web-based course taught fully online, using Brightspace by D2L Learning Management System. To take this course, students will need reliable access to the Internet. They should have a basic level of comfort using computers as well as self-discipline to work online.
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How to register
You can register in-person, on-line, by phone, fax or mail. When Registering for a course, it is not necessary to include the 3 digit college code prefix (e.g. ENG1001– not CM-ENG1001). For details visit http://cambriancollege.ca/continuing/