As a reminder, we are hosting a special panel at the Monell Chemical Senses Center in Philadelphia this Monday, September 10 at 3 p.m. Details at eccmonell.eventbrite.com . Our regular ECC meeting will take place on Monday, September 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.
Dan Felder, head of the Momofuku Culinary Lab, will talk about microbes, miso, and the Lab. In this lecture, he will explore the culinary origin and scientific processes inherent to traditional fermentations. He will also examine how the study and understanding of these fermented staples of traditional cuisine serve as a catalyst for innovation, and allow him and his team the opportunity to make products that are delicious, unique, and meaningful. Additionally, he will speak about the role of science in the Momofuku kitchen, both conceptually and practically, and what they have learned as a result of this process.
Please RSVP at ecc092012.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