mardi 12 juin 2012

From our US colleagues

Hello all,
 
After our May break, we are back for the final session of the Experimental Cuisine Collective's 5th year---yes, it's already been that long! The ECC's June meeting will take place on Wednesday, June 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.
  
In his talk, "Bev-O-Metrics: Spinning the Bottle to Profile Drinks," Subha Das, assistant professor of chemistry at Carnegie Mellon University, will show how chemistry and food collide in his research by discussing the flavor profiles of liquids, from morning java to cooling afternoon soda to crisp evening wine. Spectral data such as nuclear magnetic resonance offers a window into the profile of these drinks. The presentation will examine how these profiles relate to genomics and metabolomics and how these complex profiles can be determined and used under real world conditions for education and enjoyment. And to deliciously put theory to practice---if time allows---we will conclude with taste tests.


Please RSVP at ecc062012.eventbrite.com. A link is also posted on our website. If you RSVP and can no longer make it, please let me know so that your seat can be released. Thank you.   

We will then be on summer break July and August, back in September. We will post meeting dates and speakers for 2012-2013 as we confirm them at experimentalcuisine.org.  

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.

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