The February meeting of the Experimental Cuisine Collective will take place
Monday, February 29, from 4 to 6 p.m. in the indoor farm of the Institute of Culinary Education, Brookfield Place, 225 Liberty Street.
Click
here to download a PDF with subway, parking, and general directions. You will need a photo ID to access the building.
The meeting will center around ICE's indoor 540-square-foot
farm, designed by Boswyck Farms, which has 3,000 plant sites and in
which 22 crops are currently growing. David Goldstein, one of its
designers from Boswyck, will discuss the farm's installation
and other questions around indoor farming.
Please RSVP at
ecc022016.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
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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.
