Dr. Takeshi Inomata and Dr. Daniela Triadan, a Maya hieroglyph depicting cacao beans, and an assortment of cacao beans
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Enjoy hot chocolate while learning about the long history of Indigenous chocolate traditions in Mesoamerica presented by Dr. Takeshi Inomata and Dr. Daniela Triadan, University of Arizona. After the talk, Adam Krantz, owner of Monsoon Chocolate, will lead you in a special chocolate-tasting experience.
Cacao (Theobroma cacao and Theobroma bicolor) was domesticated in Amazonia and spread to Mesoamerica. Since then, it has been highly appreciated by the Maya, the Aztec, and other Mesoamerican groups, as well as their modern descendants. Data from archaeological studies and Maya hieroglyphs provide insight into how they used cacao, their worldviews and religions, and even chocolate recipes.
Pre-registration required.
$30 per person.
Call with credit card handy to register: 520-349-2577
No portion of your payment is tax deductible.
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Dr. Takeshi Inomata and Dr. Daniela Triadan, Professors in the School of Anthropology, University of Arizona, have been collaborating in the study of the Maya civilization through archaeological field investigations at the sites of Aguateca (Guatemala), Ceibal (Guatemala), and Aguada Fenix (Mexico).
Adam Krantz, award-winning CEO of Monsoon Chocolate, brings 20 years of culinary experience and appreciation to sourcing cacao beans and crafting chocolate with a Sonoran Desert twist.
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This event is part of the program series, Chaco, Chocolate, and Cups, offered by the Arizona State Museum in collaboration with Whiskey del Bac and Monsoon Chocolate.