The Experimental Cuisine Collective's February meeting will take place on Monday, March24, 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 presentation, Teaching The Evolution Of Food and Medicine with Bitters, Shoots and Roots Bitters
cofounder Rachel Meyer will take us on a journey into the history of
the foods we eat and the mechanisms of evolution at work during the
domestication of plant species from around the world. Through a series
of interactive tastings, you will be treated to a molecular, chemical,
and archaeobotanical tour of the geography of food origins and the ways
plants have traditionally been exploited before they became the foods we
prize today. Some unusual suspects, experienced through bitters,
cocktails, and tisanes, include arborvitae, bhut jolokia peppers,
cannibal's tomato, Chinese indigo, devil's hand flower, hemp seeds,
monkfruit, moringa, sambong, and tartary buckwheat.
Rachel is a plant evolutionary biologist and founder of Shoots and Roots Bitters,
which manufactures bitters and educates people about a wide array of
the most evolutionarily and ethnobotanically fascinating species found
around the world. Many of these species are her or her business partners
research subjects. She earned her doctorate through the City University
of New York and New York Botanical Garden Plant Science PhD program,
and is currently a postdoctoral researcher in New York University in the
Purugganan lab, focusing on crop genomics. As part of Shoots and Roots,
she teaches workshops on the Evolution of Food, Nature's Pharmacy, The
Science of Taste, and Botany for Bartenders. Her team also delivers
their bitters and botanical science knowledge through flavor-sensory
rich lectures and cocktail hours. She is
from Los Angeles, but has lived in Harlem for 8 years, which is where
the Shoots and Roots headquarters and kitchen space are.
Please RSVP at ecc032014.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.