The Experimental Cuisine Collective's February meeting will take place on Tuesday, February 18, 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 her talk, Food Design: Affecting the Route from Hand to Mouth, Emilie Baltz---photographer, designer, author, and artist extraordinaire---will talk about the role of design in food "beyond the plate": from product, sensory and experiential examples in her own body of work.
Please RSVP at ecc022014.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 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.