{"id":208477,"date":"2021-04-13T15:57:23","date_gmt":"2021-04-13T19:57:23","guid":{"rendered":"http:\/\/www.montclair.edu\/chss\/?p=208477"},"modified":"2024-09-17T11:31:09","modified_gmt":"2024-09-17T15:31:09","slug":"aztec-chocolate-in-sicily-a-virtual-cooking-class-april-19-2021","status":"publish","type":"post","link":"https:\/\/www.montclair.edu\/chss\/2021\/04\/13\/aztec-chocolate-in-sicily-a-virtual-cooking-class-april-19-2021\/","title":{"rendered":"Aztec chocolate in Sicily: A Virtual Cooking Class (April 19, 2021)"},"content":{"rendered":"<p>When Sicilian photographer Ferdinando Scianna visited Oaxaca and experienced how chocolate was made based on an Aztec recipe, he claimed he felt right at home. A mirror of that experience is available to visitors from Mexico in the Sicilian town of Modica, where chocolate is also made following that very ancient technique.<\/p>\n<p>On <strong>Mon. April 19 (11am EST, 17 in Italy)<\/strong> join us for the virtual event <a href=\"http:\/\/tinyurl.com\/Aztechoco\">&#8220;Aztec Chocolate in Sicily&#8221;<\/a> to discover one of the fascinating transnational routes of cultural cross-pollination created by the Spanish Empire and its legacy&#8230; in a chocolate bar. <strong>Chef Annalisa Pompeo<\/strong> will guide us through the preparation of bars with different flavors, from chili pepper to cinnamon, after <strong>chocolatier Pierpaolo Ruta<\/strong> illustrates the history of this preparation and its unconventional meaning in today&#8217;s Made in Italy market.<\/p>\n<p>This webinar will be presented in Italian with (optional) simultaneous interpretation in English and Spanish. \u00a0For more info, see <a href=\"https:\/\/www.montclair.edu\/inserra-chair\/wp-content\/uploads\/sites\/71\/2021\/03\/Inserra-AztecChocolate-flyer.pdf\">flyer<\/a> below and <a href=\"http:\/\/tinyurl.com\/Aztechoco\">webpage<\/a>. <span class=\"prpl-button\"><a href=\"https:\/\/montclair.zoom.us\/webinar\/register\/WN_W8JuaFuiSeCD90zK8TWdHw\">RSVP HERE<\/a><\/span><\/p>\n<p>The event is part of the <a href=\"https:\/\/www.montclair.edu\/inserra-chair\/memoria-presente-the-common-spanish-legacy-in-italian-and-latin-american-cultures-neh-project\/\">NEH project &#8220;Memoria Presente: The Common Spanish Legacy in Italian and Latin American Cultures&#8221;\u00a0<\/a>and the <a href=\"https:\/\/www.montclair.edu\/inserra-chair\/opportunities-for-students\/italian-for-spanish-speakers-course\/coil-project-spring-2021-aztec-chocolate\">COIL video project<\/a> in collaboration with the University of Palermo.<\/p>\n<p><a href=\"http:\/\/www.montclair.edu\/chss\/wp-content\/uploads\/sites\/210\/2021\/04\/Inserra-AztecChocolate-flyer-791x1024-1.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.montclair.edu\/chss\/wp-content\/uploads\/sites\/210\/2021\/04\/Inserra-AztecChocolate-flyer-791x1024-1.jpg\" alt=\"Flyer for Aztec Chocolate in Sicily\" width=\"791\" height=\"1024\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>When Sicilian photographer Ferdinando Scianna visited Oaxaca and experienced how chocolate was made based on an Aztec recipe, he claimed he felt right at home. A mirror of that experience is available to visitors from Mexico in the Sicilian town of Modica, where chocolate is also made following that very ancient technique. On Mon. April [&hellip;]<\/p>\n","protected":false},"author":28,"featured_media":208479,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[6,23,13,10],"tags":[],"class_list":["post-208477","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-20_chss-news","category-7_homepage-news-and-events","category-230_inserra","category-197_world_languages_and_cultures"],"_links":{"self":[{"href":"https:\/\/www.montclair.edu\/chss\/wp-json\/wp\/v2\/posts\/208477","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.montclair.edu\/chss\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.montclair.edu\/chss\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.montclair.edu\/chss\/wp-json\/wp\/v2\/users\/28"}],"replies":[{"embeddable":true,"href":"https:\/\/www.montclair.edu\/chss\/wp-json\/wp\/v2\/comments?post=208477"}],"version-history":[{"count":2,"href":"https:\/\/www.montclair.edu\/chss\/wp-json\/wp\/v2\/posts\/208477\/revisions"}],"predecessor-version":[{"id":208481,"href":"https:\/\/www.montclair.edu\/chss\/wp-json\/wp\/v2\/posts\/208477\/revisions\/208481"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.montclair.edu\/chss\/wp-json\/wp\/v2\/media\/208479"}],"wp:attachment":[{"href":"https:\/\/www.montclair.edu\/chss\/wp-json\/wp\/v2\/media?parent=208477"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.montclair.edu\/chss\/wp-json\/wp\/v2\/categories?post=208477"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.montclair.edu\/chss\/wp-json\/wp\/v2\/tags?post=208477"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}