mercredi 22 avril 2015
The April meeting of the Experimental Cuisine Collective will take place on Tuesday, April 28 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.
Mark Bomford, the director of the Yale Sustainability Project and a member of the advisory board for the Nordic Food Lab's three-year research project that explores the deliciousness of insects, and Greg Sewitz and Gabi Lewis of Exo, which is pioneering the consumption of insects as a nutritious and sustainable protein source and has been featured in all leading national media since launching in 2014, will discuss the consumption of insects from cultural, sustainable, and entrepreneurial perspectives.
The session will begin with an overall perspective on cultural/anthropological and culinary perceptions around insects and talk about their role in taking more sustainable approaches for our food system: Insects are abundant on every continent, nutritious, and delicious. But why are they such a small component of human diets? The publication of an FAO report in 2013 was a watershed moment for entomophagy, and coincided with a flurry of research, development, entrepreneurship, and journalistic attention. How do we assess claims regarding the environmental superiority of insects? And what might the impact of widespread insect-eating be upon land, water, biodiversity, and climate? And then will examine those questions from an entrepreneurial perspective: Why we should consume insects, in what forms, what future the "insect industry" holds, and much more.
Please RSVP at ecc042015.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.
Visit the ECC online at www.experimentalcuisine.com.