Unwrapping the History of Chocolate: UTA Libraries Presents Chocolate in the Archives

For centuries, chocolate has been more than just a sweet indulgence—symbolizing luxury, power and even resistance. But how did this beloved treat evolve into the form we recognize today? UTA Libraries invites you to Chocolate in the Archives, an event that will uncover chocolate's rich and complex journey through history. 

Join us April 11, from noon to 1 p.m., in the sixth-floor parlor of the Central Library, where Dr. Amy Tigner, a professor of English, will deliver the keynote address. She will take attendees on a fascinating journey through her expertise in early modern food history, tracing chocolate's transformation from a prized commodity in ancient civilizations to its reinvention as a modern confection. 

A Story Steeped in History 

Dr. Tigner's talk will highlight chocolate's deep historical roots, from its use as currency among pre-Columbian civilizations such as the Aztecs and Mayans to its introduction to Europe by the Spanish. 

"Chocolate early on was used as a form of money by pre-Columbian people, the Aztecs and Mayas. When the Spanish came to the New World, they took up chocolate's economic and culinary uses. At this time, chocolate was only a drink once it was processed and not something you eat," Tigner explained. "We also talk about how chocolate is transformed once it is exported to Europe by the Spanish. It was not until the 19th century that it became a chocolate bar." 

Yet, chocolate's history is not just one of decadence and delight. Dr. Tigner will also shed light on the negative aspects of its production, particularly the labor practices that still impact cocoa farming today.  

According to the U.S. Department of Labor, an estimated 1.56 million children in Côte d'Ivoire and Ghana are involved in cocoa harvesting, bringing ethical concerns to an industry that fuels global demand for chocolate. 

A Multi-Sensory Experience 

To truly bring history to life, Chocolate in the Archives will feature a selection of archival materials related to chocolate's legacy and a unique tasting experience. Attendees can sample an early chocolate drink recreated from an 18th-century recipe and baked goods from 1940s recipes housed in UTA Libraries Special Collections. 

Evan Spencer, Outreach and Instruction Archivist, emphasized that the event is more than just a history lesson—it is a chance for people to connect with a product that has shaped cultures worldwide. 

"Chocolate in the Archives is about more than just the treat itself," Spencer said. "It's about exploring how something so widely loved has played a role in economic, social and cultural history." 

This event promises to be an engaging experience that blends history, culture and chocolate. 

For more details, visit the UTA Libraries website or follow UTA Libraries on Facebook, Instagram, X and LinkedIn.