????巧克力歷史學家

????有些大學教授的工作就是整天追溯巧克力4,000多年的歷史。歷史學家馬克?西森提會按古代中美洲瑪雅人的方式來喝熱巧克力，也會和講座聽眾一起分享古代的可可味道。這種飲料包含100%的純可可、水、草藥、若干種鮮花和香料、堅果，還有一點點蜂蜜。

????西森提研究了巧克力飲料的歷史，還希望能開一家古典的巧克力吧，按這種飲料的原始形態(tài)來制作銷售。他目前的工作是獨立巧克力歷史學家，為團體或博物館做講座，也在巧克力論壇上參加私人品嘗會，開展巧克力歷史講座。西森提還在圣達菲社區(qū)學院（Santa Fe Community College）講授巧克力歷史和基礎制作方法，同時兼職擔任蘋果電腦技師。西森提常常喜歡將歷史與現(xiàn)在的事件關聯(lián)起來，特別是將奴隸貿(mào)易和巧克力相結(jié)合。他說：“這里面有驚人豐富的資料，我可以講上幾小時?！?/p>

????Chocolate historian

????A handful of professionals spend their days tracing the 4,000 years of chocolate history. Chocolate historian Mark Sciscenti shares old-school cocoa's taste with his lecture audiences, who sip hot chocolate the way it was made by Mayans during the Mesoamerican era. The drink contains 100% cacao chocolate, water, herbs, several flowers, spices, nuts, and a little honey.

????Sciscenti has researched the drinks and hopes to begin producing a chocolate bar for sale that would be similar to the early cocoa. He works as a freelance chocolate historian, speaking to groups and museums, and doing private tastings and history lessons at conferences. Sciscenti also teaches chocolate history and basic cooking methods at Santa Fe Community College and works part-time as an Apple computer technician. Sciscenti often ties the history to current events, particularly around the connections between the slave trade and chocolate. "There's an unbelievable amount of information. I could talk for hours," he says.