The Experimental Cuisine Collective's June meeting---our last one of the academic year---will take place on Monday, June 16, 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.
ECC co-founder and NYU chemistry professor Kent
Kirshenbaum will take us into the world of butter. We will look at:
- What butter is made of
- The physics of butter
- Different kinds of coalesced cream products, such as clotted cream and mascarpone
- The chemistry of butter and of butter flavor
- Chemical modifications of butter and the Maillard reaction
- Brown butter
- Smen, the mysterious fermented butter of North Africa
If time permits, we will also make butter and taste a variety of types of butter.
Please RSVP at
ecc062014.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.