The Experimental Cuisine Collective is a sponsor of reThink
Food, a groundbreaking conference co-organized by The
Culinary Institute of America and the MIT Media Lab taking place
November 7-9 in the Napa Valley. Use the code RTFECC for a 10 percent discount when you register.
We hope that you had a wonderful
summer and early fall since we last saw you in June! Our first meeting
of the academic year will take place on Thursday, October 30, from
5 to 7 p.m. (note the time!) 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.
Building on his pioneering work in the science of molecular gastronomy, physical chemist
Hervé This will introduce us to note-by-note cooking.
Just as a modern
composer builds a symphony out of waves of pure sound, so a meal can be
created by a modern chef using pure molecular compounds to introduce
novel consistencies, colors, flavors, and tastes.
For instance, imagine the possibilities of limonene, a colorless liquid
hydrocarbon that smells like citrus, in imparting citrus notes to a
dish where it was not feasible before; imagine using sotolon, with this
wonderful odor of nuts; imagine a blue food
having the freshness of cucumber, the pungency of wasabi, or the
crunchinesss of an apple.
cooking suggests new solutions to problems of nutrition, energy use,
and water shortages, allowing for a more environmentally sustainable
approach to the culinary arts.
This is a physical chemist on the staff of the Institut National de la
Recherche Agronomique in Paris. His translated works include The
Science of the Oven; Building a Meal: From Molecular Gastronomy to Culinary Constructivism; Kitchen Mysteries: Revealing
the Science of Cooking; and Molecular Gastronomy: Exploring the Science of Flavor, all published by Columbia University Press.
Please RSVP at
ecc092014.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.