The December meeting of the Experimental Cuisine Collective will take place on Monday,
December 10, from 4 to 6 p.m. at La Boîte à Epices, 724 11th Avenue (at
51st Street), in NYC (please note the different location!).
In this session, La Boîte
founder and owner Lior Lev Sercarz will talk about his work with
spices, from sourcing to blending the finest of spices from around the
world. He will also discuss agricultural and legislative issues that
affect the flavor of spices. He and food photographer Thomas Schauer
will also give us a preview of Lior's book The Art of Blending, ahead of its official release the next day.
Lior Lev Sercarz
was raised in Israel and trained as a chef in France, where he was
introduced to the fine art of spice blending by Olivier Roellinger. He
moved to New York in 2002 to cook for Daniel Boulud, and left the
restaurant kitchen in 2006 to work with spices full time. He has since
created blends for some of the world's best chefs under the label La
Boîte à Epices. In 2011, he opened a Manhattan store and art gallery,
where he blends and sells his spices and a line of sweet-savory
biscuits. He is the author of The Art of Blending: Stories & Recipes from La Boîte's Spice Journey, published in December 2012.
Please RSVP at ecc122012.eventbrite.com. A link is also posted on our website. If
you RSVP and can no longer make it, please let me know right away so
that your seat can be released---space is very limited! 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.