While Louis Grivetti has been involved in chocolate research for more than a decade, such dedication to the sweet treat hasn't deterred his enjoyment of it.
His favorite candy bar is called "Galaxy," an English chocolate treat found only in the United Kingdom.
When asked if he still eats chocolate, he asked, "Do birds fly?"
From 12 to 1 p.m. today in the Brown Study Room at the Ball State University Museum of Art, Grivetti, professor emeritus from the Department of Nutrition at University of California Davis, will talk about the history of chocolate and its evolution from prized beverage of Latin America to its solid version from Hershey, Penn.
Samples of chocolate made from a "Revolutionary Era recipe" will be provided at the event.
The chocolate research began in 1998 at the request of the Mars family, owners of the famed chocolate bar company known for manufacturing M&M's and Snickers, Grivetti said. Historian Howard-Yana Shapiro and Grivetti led scholars in coming together at the University of California to trace the evolution of chocolate from its conception to its many forms and uses today.
For almost 11 years, more than 110 researchers were involved and traveled across more than 30 countries to uncover archives, archaeological finds and historical documents to trace the trail of chocolate throughout history.
The notes from these travels can be found in the 56 chapters of the book "Chocolate: History, Culture, and Heritage," which can be found in the Ball State University Library.
It is not every day the Ball State University Museum of Art partners with the Department of Family and Consumer Sciences to sponsor an event, assistant professor of family and consumer sciences
Deanna Pucciarelli said.
"Art can be a part of any discipline," Pucciarelli, one of Grivetti's former graduate students, said. "You can learn about art in a lot of different lenses...such as art through the lens of food and paintings."
Grivetti said the first painting that depicts chocolate was from a capstone from the Temple of the Owls, Mexico, in 881.
The history of chocolate began with the domestication of the cocoa tree, Theobroma cacao, in South America about 4,000 years ago. The scientific name means "drink of the gods," and begins as seeds in a pod, which is the fruit of the tree.
The Mayans also used cacao for religious rituals, ceremonies, and as currency. The cacao seeds, called nibs, were also used as coins.
At this time, the chocolate elixir was only given to adult males.
"Chocolate was thought to be too stimulating for women and children," Grivetti said.
Trade from the ancient civilizations of the Mayans and the Aztecs, through Mexico to the Caribbean and eventually to Europe spread chocolate across continents.
By 1580, cacao was popular in Spain among the wealthy. Chocolate eventually expanded across Europe as sugar became more available in the 17th century.
The first solid chocolate was produced in Switzerland in 1819, which created a snowball effect of candy companies and products, including Cadbury's Chocolate Company in England and Baker Chocolate Company in the Unites States, Grivetti said.
Once the confectionery chocolate bar reached the United States, it served a different purpose.
"It got a bad rap as a candy," Grivetti said.
Research in the 1990s documented the therapeutic and medicinal uses of chocolate. Dark chocolate has been proven to contain flavanols, which promote circulation and improve cardiovascular health.
"Chocolate still serves a medicinal purpose in Central America, Mexico, Africa, Asia, and some parts of rural Europe," Grivetti said.
Grivetti's team of researchers found silver and pots and pans that chocolate was served in for Napoleon, Marie Antoinette and Catherine the Great during their travels.
They also uncovered articles and quotes from John Hancock, Benjamin Franklin, Amelia Earhart, Benedict Arnold and hundreds of others who described or took records of chocolate in their daily lives.
"What our team uncovered gives new insight to the evolution of chocolate and how it continues to influence culture today," Grivetti said.
Cannot attend the event? Try a recipe yourself... Videos and recipes
"Chocolate...the superiority of the article both for health and nourishment will soon give it the same preference over tea and coffee in America." Thomas Jefferson predicted the popularity of chocolate in a letter written in 1785.
According to Grivetti, the pods were fermented and roasted to crack the shells, revealing the bean. The beans would then be melted on hot stones, where it could be kneaded. At this time, ingredients could also be added. Then the chocolate solidified, and was scraped into a pot of boiling water. This drink was commonly consumed by the Mayans and other ancient cultures of Latin America for medicinal purposes.
Historical recipe for "Hot Chocolate Milk"
"Take a Quart of Milk, Chocolate without Sugar four ounces, fine Sugar as much fine Flour, or Starch, half a quarter of an Ounce, a little Salt: mix them, dissolve them, and boil them as before."
Modern Recipe for "Hot Chocolate Milk"
Ingredients:
4 oz. whole milk (per serving)
1 oz. American Heritage Finely Grated Chocolate Drink (per serving)
Directions:
Combine both ingredients in a straight-sided one quart sauce pan and bring them to a boil. When the chocolate is melted and well combined, take the pan off the heat.
Using a handheld immersion blender, agitate the hot liquid to achieve a foamy top. Alternately, put the hot mixture into a countertop blender. Press a dry towel down over the cover of a standing blender during mixing to prevent burns or possible injury. Serve immediately.
Author: Jim Gay
Source: Nott, John, The Cook's and Confectioner's Dictionary, Article 129, 1726, reproduced by Lawrence Rivington, Inc., London, 1980.
Interesting facts:
--In 2006, Mars Incorporated offered 2 million dark chocolate M&Ms for the return of Edvard Munch's painting, The Scream, which was stolen in Norway in 2004.
-In 2007, a British report stated that eating chocolate "causes the human heart rate to rise faster than kissing a loved one."
-Edmund Hilary, the first person to reach the summit of Mount Everest in 1973, stated in an interview that "Tenzing [Norgay] buried a little bit of chocolate and some sweets in the snow" in a gesture to the gods which the Sherpas believed to be present around Everest.
-In 1927, Greek physicians recommended chocolate to be served to tuberculosis patients.
-In 1865, chocolate was served at President Lincoln's second inaugural banquet, the same year he was assassinated.
-In 1850, the Saturday Evening Post published a recipe for chocolate ice cream.
-1810, 1,500 pounds of chocolate was included in the coronation dinner for King Louis XV of France.
-In 1790, Harvard University rules state "students to be supplied with beer, chocolate, coffee, cider, and tea."
- In 1782, chocolate was served to Princeton University students.
-1779, an English law was passed that stated that "chocolate smugglers found guilty a second time will be banished to the East Indies or the African Coast colonies for life."
-In 1758, "chocolate-related poetry appears in Poor Richard's Almanac."
- In 1661, Samuel Pepys wrote in his diary of using chocolate to cure a hangover and to "settle his stomach."
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