Blind: A Chocolate Tasting

image courtesy John Loo
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Taught by Emily Acosta

Emily Acosta graduated from NYU's Stern School of Business in 2007, and achieved her Master's Degree in Food Studies from NYU in 2013. Most of her academic research focused on the intersection between food, the arts, and technology. After a brief stint in finance, her passion for food led her to a variety of food jobs, from affinage in underground cheese caves to her current role as Cheesemonger at Eataly New York. Emily was the first woman and first New Yorker to win the prestigious Cheesemonger Invitational competition in 2014 against almost 50 competitors from around North America, and was named one of Zagat's 30 Under 30 in 2015. She also proudly serves as producer of the cheese-themed Cutting the Curd podcast, which broadcasts weekly on the Heritage Radio Network and is available on iTunes and Stitcher. 


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About the series:

Blind is a series of food lectures and tastings exploring the nuances of flavor, texture and aroma in a blind tasting format.

In each class, the lecture portion analyzes the history, science, and culinary uses of the food, while the blind tasting portion explores the sensual perception of the foods without consideration to history, place, price, or proximity to artisanal production.

The series seeks to address questions such as, "why is Parmigiano Reggiano so much more expensive and well-regarded than Kraft Parmesan," and "what's the real difference between Hershey's chocolate and those $10 bars at my local gourmet market," debunking myths about differences in quality and taste, and instead allowing the taster to determine once and for all which product is worth their hard earned cash. Whether that be the pricier, historically significant, artisanal product or it's modern industrial counterpart...the taster decides!

About this class:

The next installment focuses on chocolate - once used as a currency and hailed as a food of the gods, chocolate is now a staple in the candy aisle and on the dessert plate. The class will explore the history of chocolate by focusing on it's changing form through time, from pre-colonial through industrialization, to today's craft chocolate movement. Whether it be perceived as a delicious candy, the latest health phenomenon, or a handmade food, chocolate is a topic about which everyone has a strong opinion. Come see if your taste buds agree! 

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