The document discusses the history of chocolate, describing how it originated from cacao trees native to Central and South America. It explains that the Olmec and Mayan civilizations in Mexico and Central America were the first to cultivate and use the cacao bean as money and to create a bitter drink. Later, Spanish conquistadors introduced chocolate to Europe, where sugar was added to reduce bitterness and make it more palatable.
The document discusses the history and development of artificial intelligence over the past 70 years, from the earliest concepts to modern deep learning techniques. It outlines some of the key milestones in AI research, including the development of logic-based systems in the 1950s, expert systems in the 1980s, and recent advances in machine learning and neural networks that have enabled AI to perform complex tasks like image recognition and language translation.
The document discusses the history of chocolate, describing how it originated from cacao trees native to Central and South America. It explains that the Olmec and Mayan civilizations in Mexico and Central America were the first to cultivate and use the cacao bean as money and to create a bitter drink. Later, Spanish conquistadors introduced chocolate to Europe, where sugar was added to reduce bitterness and make it more palatable.
The document discusses the history and development of artificial intelligence over the past 70 years, from the earliest concepts to modern deep learning techniques. It outlines some of the key milestones in AI research, including the development of logic-based systems in the 1950s, expert systems in the 1980s, and recent advances in machine learning and neural networks that have enabled AI to perform complex tasks like image recognition and language translation.
The document discusses the history and evolution of chocolate production. It details how cocoa beans are harvested and fermented before being dried, roasted, and ground into chocolate liquor. The liquor is then further processed through conching and tempering to produce smooth chocolate for consumption.
The document discusses the history and evolution of chocolate production. It details how cocoa beans are harvested and fermented before being dried, roasted, and ground into chocolate liquor. The liquor is then further processed through conching and tempering to produce smooth chocolate for consumption.
