The Experimental Cuisine Collective's May meeting will take place on Monday, May 12, from 4:15 to 6:15 p.m. at
the Institute of Culinary Education (50 W. 23rd Street and 6th Avenue,
12th floor). Use the elevators in the back of the building to go to the
12th floor, and note the slight time change.
We are thrilled to welcome the group of Physics and Physical Chemistry of Foods at Wageningen University in the Netherlands.
With a talk titled Science and Gastronomy: from Reflections to Dynamic
Multi-scale Approaches, Professor Erik van der Linden, the group's
chair, will talk about the past, present, and future of the relation
between science and gastronomy and share some of the work that takes
place at Wageningen. With The Tipsy Kitchen, Dr. Elke Scholten will talk
about alcoholic sorbet, the ouzo effect, and the science behind wine
and food pairing. Phd students Anika Oppermann and Auke de Vries will
respectively talk about their projects on fat reductions in baking
applications and food grade gels.
For more information about the Wageningen program, please click here.
Please RSVP at ecc052014.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.