lundi 20 octobre 2014


Experimental Cuisine Collective
Experimental Cuisine Collective
October 2014 meeting
Upcoming ECC Events
Consult our website for upcoming meeting dates!
Event of Interest
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.
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Hello all,
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.

Note-by-note cooking suggests new solutions to problems of nutrition, energy use, and water shortages, allowing for a more environmentally sustainable approach to the culinary arts.

Hervé 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 OvenBuilding a Meal: From Molecular Gastronomy to Culinary ConstructivismKitchen 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.comA 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 

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.

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