After our May break, we are back for the final session of the Experimental Cuisine Collective's 5th year---yes, it's already been that long! The ECC's June meeting will take place on Wednesday, June 20, 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.
In his talk, "Bev-O-Metrics: Spinning the Bottle to Profile Drinks," Subha Das,
assistant professor of chemistry at Carnegie Mellon University, will
show how chemistry and food collide in his research by discussing the
flavor profiles of liquids, from morning java to cooling afternoon soda
to crisp evening wine. Spectral data such as nuclear magnetic resonance
offers a window into the profile of these drinks. The presentation
will examine how these profiles relate to genomics and metabolomics and
how these complex profiles can be determined and used under real world
conditions for education and enjoyment. And to deliciously put theory
to practice---if time allows---we will conclude with taste tests.
Please RSVP at ecc062012.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.
will then be on summer break July and August, back in September. We
will post meeting dates and speakers for 2012-2013 as we confirm them at
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.