We hope that you had a relaxing summer and are ready for another year of engaging speakers and dynamic conversations with the Experimental Cuisine Collective! Our September meeting will take place on Wednesday, September 21, 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.
Prof. Dickson Despommier, of the Department of Environmental Health Sciences at Columbia University, will talk about his work on vertical farming. Visit verticalfarm.com if you would like more information ahead of the meeting.
Please RSVP at ecc092011.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.
Visit the ECC online at www.experimentalcuisine.com.