Soon in NYC

Dear friends,
this is in NYC :

Hello all,      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  ---- 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.