The March meeting
of the Experimental Cuisine Collective will take place on Wednesday,
March 14, from 4 to 6 p.m. in the Chemistry Department at NYU, room
1003 (31 Washington Place, between Washington Square Park and Greene
Street). You will need a photo ID to enter the building.
Chocolate - one of the
most chemically complex foods known to food science - is different from
most other foods in many ways, but one of the key differences is that
the vast majority of chocolate is made thousands of miles from where
the primary raw ingredient is grown.
This geopolitical and
cultural disconnect leads (in part) to an enormous gap in awareness and
appreciation (especially when compared with wine, for example) of the
interplay between terroir, post-harvest processing techniques - which
should be considered to be an inextricable part of terroir for many
foods, not just chocolate - and manufacturing processes on the flavor
of a finished chocolate.
This presentation will
cover the key aspects that affect flavor development in cacao and
chocolate from the tree to a finished bar and will cover the individual
and collective contributions that genetics, agricultural practices,
post-harvest processing (including fermentation and drying), and
manufacturing (specifically roasting and conching) processes have on
the development of flavor in chocolate. Selected pairings of chocolates
will be used to highlight how slight differences in terroir, magnified
by the choices that chocolate makers make, can yield completely
different finished products.
Please RSVP at ecc032012.eventbrite.com. A link is also posted on our website. If you RSVP and can no longer make it, please let me know so that your seat can be released. Thank you.
All my best,
---- Anne E. McBride Director, Experimental Cuisine Collective
ABOUT THE EXPERIMENTAL CUISINE COLLECTIVE The
Experimental Cuisine Collective is a working group that assembles
scholars, scientists, chefs, writers, journalists, performance artists,
and food enthusiasts. We launched in April 2007, as a result of the
collaboration of Kent Kirshenbaum of the chemistry department and Amy
Bentley of the nutrition, food studies, and public health department at
New York University with Chef Will Goldfarb of WillPowder. Our overall
aim is to develop a broad-based and rigorous academic approach that
employs techniques and approaches from both the humanities and sciences
to examine the properties, boundaries, and conventions of food.