mercredi 11 décembre 2013

The Second International Contest for Note by Note Cooking


Second International Contest
of
Note by Note Cooking


Methional







Methional is an organic compound having the general formula CH3SCH2CH2CHO. When pure in ordinary conditions, it is a colourless liquid, with a strong odor of cooked potatoes, of potage cultivateur, with bacon notes... In the kitchen, it can indeed appear during potato cooking, for exemple, but also during tea production. It is made from the amino acid called methionine.


Organization Team :
Odile Renaudin (www.sciencesetgastronomie.com) , Yolanda Rigault (yolanda.rigault@wanadoo.fr), Hervé This (herve.this@paris.inra.fr)





Introduction : Note by Note Cooking

Note by Note Cooking is a new culinary technique using pure compounds in order to make dishes.
However, one can understand that, in order to make food practically, in a reasonable time, some shorter ways can be used : whereas « pure Note by Note Cooking »is using only pure compounds (no meat, fish, egg, vegetables, fruits...), it is admitted to use fractions from animal and plant tissues, obtained by fractionation or cracking of such tissues (this is « Practical Note by Note Cooking »).
Or course, one can also only add pure compounds to traditionally prepared dishes, but of course this is less new.
As Note by Note Cooking proved sometimes difficult too make, we propose, for this second contest, to familiarize cooks with this new technique proposing only the use of one compound : methional.


What it is proposed to do:

For this Second International Contest of Note by Note Cooking, it is proposed to make between one and three dishes which have all to contain methional. This compound will be sent to participants, under the form of dilute solution in neutral oil.
The submitted dishes will be judged according to how clore from pure Note by Note Cooking they are. But of course the originality of methional implementation will also be considered.
A good appreciation will be given to dishes containing no plant tissues (vegetables, fruits) or animals (meat, fish, eggs), but only new fractions from such tissues (for example, egg white powder, milk proteins fractions...). Participants will be free to get these fractions by themselves or to make them.

Each dish (maximum 3) has to be:
  1. described by a recipe (maximu 2 pages, Roman 12), indicating :
- all ingredients used with quantities
    1. - the production process
  1. shown on pdf pictures (5 maximum, production steps can be shown).



Evaluation criteria :
Reproducibility.
Methional implementation.
Originality of methional implementation.
The use of other pures compounds rather than fractions.
Of course, the proposed dishes should not be toxic !
Flavour complexity will be appreciated : a dish with consistency, odor, taste, colour... will be preferred to simple productions.


Who can participate?
This contest is open to all (categories will be made between chefs, amateurs, food engineers...)


How to participate?
Simply apply by email at herve.this@agroparistech.fr, giving a postal adress (for the reception of methional sample) and a phone number.
Pour l'inscription, il suffit d'envoyer un email de candidature, avec une adresse postale et un téléphone.
Then describe your production in a file .doc, along with a .ppt document of 10 slides maximum. Please give pictures with hi res 300 dpi.


Dates :
Applications are open until the 15th of March 2014
Sending your results : until 30 April 2014.


Prize ceremony:
Friday 23 May 2014, in the afternoon, AgroParisTech (16 rue Claude Bernard, 75005 Paris).

Prizes will be given by partners : Mane SA, Revue Pour la Science, Editions Belin, Louis François Inc
The best productions will be displayed on many internet sites (Scienceetgastronomie.com, Forum Note à Note d'AgroParisTech...). They will be shown is exhibitions.





Partenaires :

Editions Belin
Revue Pour la Science
Société Louis François
Annex :
From Molecular Gastronomy to its applications :

« Molecular Cuisine » (it is over)

and « Note by Note Cuisine» (don't miss this next world

culinary trend!)


Hervé This



1. The scientific work

In 1988 Nicholas Kurti and I created the scientific discipline that we called « Molecular

gastronomy» (remember that the word « gastronomy » means « knowledge », and not cuisine, even
haute cuisine ; in the same way, Molecular Gastronomy does not stand for cooking!).

The aim of Molecular Gastronomy was, is and will be forever : looking for the mechanisms of

phenomena occcuring during dish preparation and consumption.


2. An application in the kitchen

In the beginning of the 80's, we introduced also «Molecular Cuisine », whose definition is :

« Producing food (this is cuisine) using « new » tools, ingredients, methods ».

In this definition, the word « new » stands for what was not in kitchens of the western countries in
1980.

For example : siphon (to make foams), sodium alginate (to get pearls with a liquid core, spaghettis
of vegetables, etc.) and other gelling agents (agar-agar, carraghenans, etc.), liquid nitrogen (to
make sherbets and many other innovative preparations), rotary evaporator, and more generally, the
whole set of lab's equipment when they can be useful ; another of new « method », finally, the
prepration of the Chocolate Chantilly, of beaumés, gibbs, nollet, vauquelins, etc. ( Cours de
gastronomie moléculaire n°1 : Science, technologie, technique (culinaires) : quelles relations ?, Ed
Quae/Belin)

Of course all these items are not completely new (many gelling agents are used in Asia for millenia,
and many tools are used daily in chemistry labs), but the goal was to modernize the technical
component of cuisine.

Yes, the expression « Molecular Cuisine » is poorly chosen, but it had to be introduced at some
time... and it is not within the Encyclopedia Britannica Dictionnaly. And Molecular Cuisine will
disappear... because of... see below !


3. The next culinary trend : Note by Note Cuisine !

The next proposal is much more exciting, and its name is NOTE BY NOTE CUISINE.

It was first proposed in 1994 (in the magazine Scientific American) at a time when I was playing at
using compounds in food, such as paraethylphenol in wines and whiskeys, 1-octen-3-ol in dishes,
limonene, tartaric acid, ascorbic acid, etc.

The initial proposal was to improve food... but the next idea was obvious, it is to make dishes

entirely from compounds.

Let's say it differently. Note by Note Cuisine is not using meat, fish, vegetable or fruits, but rater
compounds, either pure compounds or mixtures, such as electronic music is not using trumpets or
violins, but rather pure waves which are mixed in sounds and in music.

Here, for Note by Note Cuisine, the cook has to : :

design the shapes of the various parts of the dish

design the colors

design the tastes

design the odors

design the temperatures

designe the trigeminal stimulation

design the consistencies

design the nutritional aspects

etc.

The feasability of this new cuisine was already shown by many meals :

first Note by Note meal (called Note by Note N°1) shown to the international press in Hong

Kong by Pierre Gagnaire in April 2009

two dishes shown at the French-Japanese Scientific Meeting (JSTS) in Strasbourg, in May

2010

whole Note by Note Meal served by the chefs of the Cordon bleu School in Paris in

October 2010

Note à Note meal served the 26th of January 2011, as a launching event of the International

Year of Chemistry, at UNESCO, Paris, by the team of Potel&Chabot

Note by Note cocktail serve in April 2011 to 500 French chefs freshly starred at Michelin,

in Espace Cardin, Paris

Note by Note Meal served in October 2011 by the team of the chefs of the Cordon bleu

Schools Paris

Note by Note dishes made by chefs of the Toques Blanches International Association, in

Paris, 3 Decembre 2011

Many questions arise from this new cuisine:

land development

economy

sensorial

technique

art

politics

nutrition

toxicology

etc.

But:

1. humankind is facing an energy crisis : it is not sure that traditional cuisine is sustainable (it

is not!)

2. the New will always beat the Old

3. cracking products from agriculture and farming is already done for milk and wheat ; why

not carrots, apples, etc. ?

4. The objections made to Note by Note cuisine were done half a century ago against

electronic music, and guess what you hear at the radio today ?

In other words, are not we at the equivalent of 1947, when musicians such as Varèse and some

others were investigating electronic music ?

lundi 9 décembre 2013

Note by Note Cooking Contest

Very soon, the Second International Contest for Note by Note Cooking will be announced.
Be ready !

Next Parisian Seminar on Molecular Gastronomy, December 16, 2013

Dear Friends

I am happy to tell you that our next Seminar on Molecular Gastronomy is due to the Monday 16 December. As voted by participants to the Seminar  N-1 (November), we shall explore the following question:

Le sel sur la levure l'empêche-t-elle de faire lever les pâtes ?
On explorera de l'eau avec de la levure (fraîche ou lyophylisée), de la pâte à pain (de seigle pour accompagner les huîtres), de la pâte à brioche.

Au plaisir de vous y retrouver.
Séminaire de gastronomie moléculaire
c/o Ecole supérieure de cuisine française, Centre Jean Ferrandi de la Chambre de commerce de Paris
26 bis rue de l'abbé Grégoire, 75006 Paris
De 16 à 18 heures.

Hervé This

Next Parisian Seminar on Molecular Gastronomy, December 16, 2013

Dear Friends

I am happy to tell you that our next Seminar on Molecular Gastronomy is due to the Monday 16 December. As voted by participants to the Seminar  N-1 (November), we shall explore the following question:

Le sel sur la levure l'empêche-t-elle de faire lever les pâtes ?
On explorera de l'eau avec de la levure (fraîche ou lyophylisée), de la pâte à pain (de seigle pour accompagner les huîtres), de la pâte à brioche.

Au plaisir de vous y retrouver.
Séminaire de gastronomie moléculaire
c/o Ecole supérieure de cuisine française, Centre Jean Ferrandi de la Chambre de commerce de Paris
26 bis rue de l'abbé Grégoire, 75006 Paris
De 16 à 18 heures.

Hervé This

lundi 2 décembre 2013

Our friends in NYC meet

Hello all,
 
  
The Experimental Cuisine Collective's December meeting will take place on Monday, December 9, 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.    
 
  
Elizabeth Andoh, one of the world's leading experts on Japanese cuisines, will lead us through a presentation and demonstration on the culture of Japanese pickles.

We'll start by assembling a few quick-fix pickles to enjoy toward the end of the program, which will be served alongside artisan-made tsukémono Elizabeth will bring from Japan. Everyone will take-home one of the unusual ingredients used in making the gourd pickle. We will also sample the following pickles: Impatient Pickles of cucumbers, cabbage; Sweet-and-Sour Rosy Radishes; Sour & Spicy Yellow Gourd Pickles; Blooming Eggplant, Hana-Zushi: a specialty of Akita Prefecture made with chrysanthemums and eggplant in a pickling process that includes komé koji or fermented rice mash; Smoked Daikon, Iburigakko: a specialty of Akita Prefecture uses air-dried, whole daikon radishes that are smoked, then fermented in a rice bran; and Mosaic, Kinkon-Zuké: a specialty of Iwate Prefecture, carrot and burdock root wound in kelp and stuffed into a daikon radish before being submerged in miso.
 
Please RSVP at ecc122013.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---thank you! 

All my best,


Anne 

----
Anne E. McBride
Director, Experimental Cuisine Collective 

lundi 18 novembre 2013

Applications are open

Dear all,
students can now apply at http://www.fipdes.eu/ to the "Food Innovation and Product Design" Erasmus Mundus Master Programme

cheers

jeudi 24 octobre 2013

News from France and from the US

Dear all,
I am happy to tell you that we had our Nantes seminar on Monday.

And soon :
Hello all,
 
  
We have a handful of seats left for this afternoon's Experimental Cuisine Collective meeting. It's too late to RSVP through Eventbrite, so come directly to the building if you are able to make it. As a reminder, the meeting will take place today, Wednesday, October 23, 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.    
 
As part of our ongoing series on the science of agriculture, Jack Algiere, the four seasons farm director at the Stone Barns Center for Food & Agriculture, will offer an overview of the operational community at Stone Barns and how the compost systems there interconnect from landscape, livestock, field crops, greenhouse, restaurant and public visitation. Jack oversees the cultivation of over 200 varieties of produce year-round on 6.5 acres of outdoor fields and gardens and in a 22,000 square-foot minimally heated greenhouse as well as the Center's extensive landscape and compost operations. He experiments continually with innovative growing methods and seed varieties and is integrally involved in training beginning farmers.
  
All my best,

Anne 

----
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. 

mercredi 16 octobre 2013

From our friends in NYC

Dear Friends
here is about the next meeting in NYC 


Hello all,
 
  
The Experimental Cuisine Collective's October meeting will take place on Wednesday, October 23, 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.    
 
As part of our ongoing series on the science of agriculture, Jack Algiere, the four seasons farm director at the Stone Barns Center for Food & Agriculture, will offer an overview of the operational community at Stone Barns and how the compost systems there interconnect from landscape, livestock, field crops, greenhouse, restaurant and public visitation. Jack oversees the cultivation of over 200 varieties of produce year-round on 6.5 acres of outdoor fields and gardens and in a 22,000 square-foot minimally heated greenhouse as well as the Center's extensive landscape and compost operations. He experiments continually with innovative growing methods and seed varieties and is integrally involved in training beginning farmers.
 
Please RSVP at ecc102013.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---thank you! 

All my best,


Anne 

----
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. 

vendredi 11 octobre 2013

The next Seminar on Molecular Gastronomy in Paris

Dear Friends, 

the 21rst of October, we can meet within the frame of the Parisian Seminar on Molecular Gastronomy (ESCF, 28 bis rue de l'Abbé Grégoire, 75006 Paris, from 4.00 to 6.OO PM)
We shall test the potential influence of fig tree leaves for tenderizing daubes. 
 
 
See you, if you can+want!



Vive la physico-chimie !  (voir http://hervethis.blogspot.fr/2013/02/quest-ce-que-la-chimie-suite.html)

mercredi 18 septembre 2013

This morning, some questions : Hello Mr. Hervé This. It's quite an honor to speak to you. I have researched about your many tremendously fascinating experiments with food. I'm actually writing a career review on the job of a molecular gastronomist. You seem to be the chemist that started it all and spread the creative use of science to make innovative, modern dishes unheard of until recently. I would love for you to spend a little time just to answer a few questions regarding your career and ideas about gastronomy itself. But if you are too busy, I still really appreciate the opportunity to speak to you and your huge contribution to the merge of science and food. 1. Which would you consider yourself, a chef that utilizes molecular gastronomy in their cooking or a chemist that devises new techniques and ideas in the science of food? 2. What are some responsibilities you hold in your career? Things like the regulation of safety of foods, taste, texture, etc,? 3. How many years of experience have you had in this field? And did you receive any formal education for this career? 4. Do you currently only work in AgroParisTech, or hold other positions at restaurants and contribute to their success? This is a new approach to food that is here to stay! There are so many possibilities in food, and I believe you, Sir, have opened another doorway in the culinary world that just comes to show there are no limits we can't break. Thank you so much for your time! I look forward to hearing some great ideas and answers from an experienced individual like you! And here are the answers : Thanks for your email. I fear anyway that you confuse science (molecular gastronomy) and cooking (technique + art). Making food is no "quantitative science". Exploring nature is not producing dishes. No one is over the other, but they are different. In the middle, you have technology, which means using the results of science for improving techniques, and make innovative dishes. And molecular gastronomy is not merging science and food, but more precisely studying the phenomena occuring during cooking... in order to make scientific discoveries (how the world works). But it's true that, at the same time, in a different line of work, I (and some others) wanted to improve technique, to modernize... and this was "molecular cooking" (very different from molecular gastronomy). In order to see clearly the difference, please have a look to my book "Molecular gatronomy", at Columbia University Press. And please do know that a new idea is being now proposed under the name of Note by Note Cooking (see files, and look for the next book at Columbia University Press, being produced those days). Coming to your questions, you will understand clearly why the answer is sometimes difficult to give : 1. Which would you consider yourself, a chef that utilizes molecular gastronomy in their cooking or a chemist that devises new techniques and ideas in the science of food? A : I am not a chef, because I don't cook (I mean, for my job) ! My daily work, and my big passion in life, the job for which I am paid, is physical chemistry, which means in practice solving equations, as you can see in the attached paper. By the way, the expression "the science of food", is not exact, as it is molecular gastronomy, rather. By the way, also, it is because we produce scientific results that these results can be used by technologists, engineers, but also technicians, artists.. and teachers. 2. What are some responsibilities you hold in your career? Things like the regulation of safety of foods, taste, texture, etc,? In my job, I have : - to produce scientific results And this should be all. But being as I am, I feel a "political" responsability of : - teaching - distribute knowledge very broadly - imagine application (molecular cooking, note by note cooking, more detailed ideas) - consider regulation, safety, art - being the president of the Food Section of the Academy of agriculture of France, I have to envision the future of food (remember that there will be 10 billions people in 2050, with energy crisis and water crisis) 3. How many years of experience have you had in this field? And did you receive any formal education for this career? I began with a lab at home when I was 6 years old, and I did scientific activities for all my life (this mean now more than 50 years). All seconds are devoted to science : remember that this is my PASSION. Formal eduction ? Sure ! After my high school (doing science at the same time in the Science Museum of Paris, during week ends), I entered ESPCI ParisTech, which is the best place in France for physical chemistry. And in 1980, I began experimenting culinary precisions (from this physical chemistry point of view). I never stopped, and I shall probably do this until I die (why should I stop, otherwise?) 4. Do you currently only work in AgroParisTech A. As shown on my CV, I have may jobs at the same time. I am physical chemist paid by INRA. My lab is at AgroParisTech, where I am also a teacher, and participating to the organisation of the "Food Innovation and Product Desigh" Master programme (www.fipdes.eu). Also, as I told you, I have to manage the section food at the Academy of agrilcuture. But also I am contributing to the educational programme of the Hautes Etudes du Goût, a programme like a summer programme of Harvard. And I am a scientific advisor of scientific magazines, etc. I should be useful, isn't it ? 5. Do I have position in restaurants ? I am organizing free monthly seminars, so that chefs can improve. But I am also organizing free public courses (2 days per year) for a large audience. Etc. And Pierre Gagnaire is my friend, and we do things together. Plus other particular tasks. Live is wonderful, when you trie to do useful actions ! Celebrate Knowledge (produced, distributed and used).

lundi 16 septembre 2013

Some questions, some answers

Dear Friends, This morning, I got a message from an American student (culinary art curriculum) : 1. What world events have contributed to the discoveries you've made in the molecular gastronomy field? 2. What technological advancements have been made throughout your time in this field that have been prominent contributors to the discovery of new ways of cooking? 3. Have changes in culture affected the way molecular gastronomy is preformed? 4. What interested you in the field of molecular gastronomy? Here are the answers : 1. Indeed, this is perhaps my English is poor, but I don't know why "world events" could have contributed to my scientific research. I insist: as my young friend is dealing with molecular gastronomy, I assume that he knows the big difference between molecular gastronomy (= quantitative science, looking for the mechanisms of phenomena, with absolutely no intent to do applications, only focusing on the goal of making discoveries) and molecular cooking (definition given in the Encyclopedia Britannica : cooking with modern tools). In this assumption, my correspondant is right to use the word "discoveries" (for technique or technology, as in molecular cooking, we should speak of "invention", not "discovery"). This being said, scientific research does not care about "world events" ! My discoveries (the formalism for disperse systems, my theory of bioactivity, new kind of gels, etc.) were based on my work, not on outside moves... but then, perhaps my English is poor, so that I don't understand the question. 2. Technological advancements ? Look to my book "Cours de gastronomie moléculaire N°1", and there are about 150 inventions, with a method for making inventions. In some cases, the "inventions" are formalisms, that you can use to make an infinite number of inventions. For example, the DSF( formalism for disperse systems) allows you to produce automatically (you can use a computer) formulas, that you can make really. As the number of possible formulas is infinite, the number of inventions of new food consistencies is also infinite ! But perhaps the main "invention" was molecular cooking, and more recently, the very exciting "note by note cooking" idea (see the book being published soon at Columbia University Press). More detailed ideas published every month on Pierre Gagnaire internet site ! 3. I am not sure to answer the question. 4. Why I am so interested in Molecular Gastronomy ? My goal in life is to contribute to Knowledge, as the great scientists of the past did. My heros are Faraday, Lavoisier, Newton, Galileo Galilei, Dirac, Würtz, but also Diderot and the Philosophers of the Enlightment Century. And Molecular Gastronomy is one particular branch of science. My sole goal in life is to be able to make important discoveries in science (and I am upset when I am doing technology, inventions, because this should not be part of my work, and it takes time to it : in particular, I am spending too much time on Note by Note Cooking... but this is the food of my children, probably).

mercredi 11 septembre 2013

The Parisian Seminars on Molecular Gastronomy

Dear friends
Next Monday (the 16th of September 2013), we shall have the first seminar of molecular gastronomy of the academic year, as this next Monday is the third Monday of the month. 
We shall explore the interest of sacrification of some whipped egg white during chocolate mousse preparation (but you remember that this is not needed when you make chocolate chantilly!). 
The meeting will be at 4.00 PM, a the 4th floor of the Ecole de cuisine française of the  Centre Jean Ferrandi from the Chambre de commerce de Paris, 28 bis rue de l'abbé Grégoire, Paris 75006.
Don't hesitate to come if you want+can. It's open and free!

mercredi 4 septembre 2013

From our colleagues and friends in NYC

Hello all,
 
  
We hope that you had a great summer! Hard to believe it went by so rapidly!

The ECC is back from summer break with its first meeting of the season, featuring ECC co-founder Will Goldfarb visiting us from Bali. Our September meeting will take place on Thursday, September 12, 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.    
 
Literary inspirations form the basis of the latest series of desserts to come out of the Mejekawi Lab at KUDETA in Bali. Chef Will Goldfarb, ECC co-founder, will be in town for one night only, or thereabouts, telling tales of storytelling, and referencing the series inspired by the birth of the nation he now calls home: Indonesia. 
 
 
Please RSVP at ecc092013.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---thank you! 

All my best,


Anne 

----
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.

lundi 19 août 2013

Interesting paper

May I recommand :

How reliable is the hard–soft acid–base principle? An assessment from numerical simulations of electron transfer energies Carlos Cardenas and Paul W. Ayers, Phys. Chem. Chem. Phys., 2013, 15, 13959

Have a nice reading !

mardi 11 juin 2013

Soon in NYC

Hello all,
     Our June ECC meeting, the last of the season, will take place on Monday, June 17, 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.    
 
Our presenter will be Danielle Gould, founder & CEO of Food+Tech Connect, the industry-leading media company and network for innovators transforming the business of food, who will allow us to interrogate the role that technology is playing in our food system. There has never been more demand for sustainable food, but the industry is having trouble scaling. Her talk will look at how technology and open data are leveling the playing field with big food and bringing transparency to the entrenched industry. Danielle will highlight some of the tech startups that are disrupting the way we produce, distribute, sell, cook and consume food. And she will talk about what a hackathon is and how she is using them to rapidly prototype food systems innovation. We'll also discuss your ideas about how technology can be used to reimagine cooking and dining. 
 
 
Please RSVP at ecc062013.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---thank you! 

All my best,


Anne 

----
Anne E. McBride
Director, Experimental Cuisine Collective

Soon in NYC

Hello all,
     Our June ECC meeting, the last of the season, will take place on Monday, June 17, 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.    
 
Our presenter will be Danielle Gould, founder & CEO of Food+Tech Connect, the industry-leading media company and network for innovators transforming the business of food, who will allow us to interrogate the role that technology is playing in our food system. There has never been more demand for sustainable food, but the industry is having trouble scaling. Her talk will look at how technology and open data are leveling the playing field with big food and bringing transparency to the entrenched industry. Danielle will highlight some of the tech startups that are disrupting the way we produce, distribute, sell, cook and consume food. And she will talk about what a hackathon is and how she is using them to rapidly prototype food systems innovation. We'll also discuss your ideas about how technology can be used to reimagine cooking and dining. 
 
 
Please RSVP at ecc062013.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---thank you! 

All my best,


Anne 

----
Anne E. McBride
Director, Experimental Cuisine Collective

mercredi 5 juin 2013

A long piece on Note by Note Cooking

Published in Nova, by Steve Ashley :

http://www.pbs.org/wgbh/nova/next/physics/synthetic-food-better-cooking-through-chemistry/

jeudi 9 mai 2013

From our friends in NYC

"
Hello all,
 
  
Our May ECC meeting will take place on Monday, May 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.    
 
Our speaker will be Jonathan Russell-Anelli, Senior Lecture and Senior Extension Associate in the College of Agriculture and Life Sciences at Cornell University. In his talk, Food, Soil, and Sustainable Urban Design, he will discuss soil - this integral component of the terrestrial ecosystem - in context of our food system and urban sustainability. We will pay initial attention to a number of principle soil concepts and their relation to plant production to lay the ground work for a larger presentation on vegetable production, urban agriculture and urban soils. Discussion is invited throughout with particular emphasis on examination of vegetable production and (urban) soil management. Time permitting we intend to introduce some simple field test to assess soils and your hands will get dirty. So come prepared!
  
A visit to the new NYU urban farm lab will follow, for those interested.  

For more complete description and bio, click here.   
  
Jonathan Russell-Anelli is a Senior Lecture and Senior Extension Associate in the College of Agriculture and Life Sciences at Cornell University. His research and extension responsibilities are focused on the nature and properties of soils with particular interests of urban soil, urban agriculture/community gardening, soil contamination and soil management practices. He works throughout NYS and NYC examining the spatial distribution and variability of soil characteristics in the urban environment. His major project areas includes investigations of contaminant distribution in relation to soil processes, land use and land management in a variety of urban centers in the Northeast, the Mid-Atlantic, the Mid-West and Eastern Europe.
 
Please RSVP at ecc052013.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---thank you! 

All my best,


Anne 

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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.