samedi 30 mai 2015

A molecular gastronomy seminar in New York

Dear all

this is from our friends in NYC:

Experimental Cuisine Collective
Experimental Cuisine Collective
June 2015 meeting
Upcoming ECC Events
No meetings in the summer!

Consult our website for updated meeting dates and times.
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Hello all,
The June meeting of the Experimental Cuisine Collective is co-presented with Culinary Historians of New York. It will take place on Monday, June 8 from 6:30 to 8:30 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. Registration is $10 and available here

Nadia Berenstein, a doctoral candidate in the department of history and sociology of science at the University of Pennsylvania, will present Making It Delicious: Flavor Science and the Industrialization of Food in the U.S.

Grab any item off the shelf of a grocery store, and you're almost certain to find some variation of the words, "contains natural and artificial flavors" on the package. What are these flavors, where do they come from, and what makes some of them "natural" and others not? Flavor additives are inescapable in our food system, but just as their components are often mysterious or mischaracterized, the history of these specialty chemicals remains largely untold.

Berenstein will examine how chemical additives designed to imitate, enhance, and improve flavor made their way into the U.S. food supply from the beginning of the twentieth century to the 1950s, telling the stories of the people and companies who made flavors, the food manufacturers who used them, and the people who consumed them. Along the way, she will consider how scientific and technological knowledge about flavor and its chemical and sensory properties reshaped scientific, legal, and cultural meanings of "pure," "natural," and "artificial" in the first half of the twentieth century, transforming the food we eat and the ways we experience it.

A reception will precede the talk, and a tasting of foods flavored artificially and naturally will be passed during the talk.

Nadia Berenstein is a doctoral candidate in the department of History & Sociology of Science at the University of Pennsylvania. A 2014-2015 Haas Fellow at the Chemical Heritage Foundation, she is currently completing a dissertation about the history of flavor science in the United States. She holds a BA from Harvard College and an MA from New York University. 

Please RSVP here (and note the exceptional for ECC $10 registration fee). A link is also posted on our website. 

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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