Overview
Taking the form of a guided tasting, this talk will explore some of the key questions around the science and history of cacao cultivation and chocolate production. What makes one chocolate taste of berries and another of tobacco? How do decisions made on a farm in Trinidad or Ecuador shape what lands on your palate? From the genetics of Theobroma cacao and the biochemistry of fermentation to the sensory science of flavour perception, you will be invited to taste your way into the fascinating world of chocolate.
Speaker
Mika Hyman is a PhD student in the Department of History and Philosophy of Science at Cambridge, where their thesis — Mobilising Chocolate: Plants, Pathogens and People 1880–2000 — explores the intertwined histories of cacao, disease, and human networks. Mika holds an MPhil from Cambridge and a BA from Princeton.
Details
The event is open to all, is free to attend and there is no need to book.
Access
This event will take place in the Gatsby Room on the first floor of the Chancellor's Centre. It has step-free access with a lift and there is an accessible toilet located each floor of the building.
Contact
If you have any questions, please contact our events team - events@wolfson.cam.ac.uk
Wolfson Science Society
The Science Society is a welcoming, supportive and open community of scientists and science enthusiasts. Through their events, they aim to bring people together across disciplines, listen to amazing speakers, make connections, spark discussions, and have some fun.
Please sign up to their mailing list to keep up to date with their upcoming events.
