No mustard in a mayonnaise !

The true history of mayonnaise is the following. Already in the Viandier, by  Guillaume Tirel ("Taillevent", at the beginning of the ,  15th century, cooks were preparing sauces called "rémoulade", based on mustard, with a hot or cold liquid.
Later, cooks added egg yolk, because we know how such food ingredient is improving the flavour.
Then, in the 18th century, and we don't have details, someone forgot the mustard, and got an emulsion similar to the cold rémoulade based on mustard and oil, but with a much more delicate flavour, because the mustard is somehow acrid. The sauce mayonnaise was created, and it was a wonderful discovery!

Alas, at the very beginning of the 20th century, the  book entitled Guide culinaire (which was written by Philéas Gilbert, Emile Fetu and Auguste Escoffier, but the last one was alone on next editions) proposed to used mustard in the mayonnaise, whereas Gilbert correctly said that there should be no mustard in one of his own book published in 1934. This was a real mistake, and this is why I hate this wrong book, showing the utmost ignorance (mayonnaise is not the sole mistake). Worst,  M. Grégoire and M. Saulnier, students of Escoffier, popularized the mistake... so that, today, many cooks confuse rémoulade and mayonnaise.

But it's not difficult! In order to make a mayonnaise, you need one egg yolk, one teaspoon of good wine vinegar, salt, pepper, and oil that you add drop by drop while whisking.

But no mustard, otherwise you get a rémoulade, not a mayonnaise !

From our friends in NYC

Hello all,

 

The November meeting of the Experimental Cuisine Collective will take place Friday, November 20, from 5:30 to 7:30 p.m. in the  food studies department at NYU (35 W. 4th Street, room 1080 on the 10th floor).

Make sure to note: different time, different place!

Marion Nestle will give a presentation on the subject of her latest book, Soda Politics. You will also partake in a blind soda tasting. 

Please RSVP at ecc112015.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!  

And you'll find below what we sent in October, for those of you who missed it then. 

Our ninth (!!!) year of programming takes place amidst a changed landscape, with more food and food+technology events and meetups than ever. We look forward to fostering the unique community of the ECC for many more years to come, with programs that continue to interrogate the intersections of science and food, but focusing on fewer meetings each year: two in the fall and three in the spring. Of course, if timely programming ideas come along (a great book is released, a great organization offers an opportunity to co-host an event), more will take place, so don't hesitate to be in touch with those!

 

All my best,

Anne 

----
Anne E. McBride
Director, Experimental Cuisine Collective 

News from the Molecular Gastronomy Group in Lebanon

Dear all

This is a announcement from the Molecular Gastronomy Group in Lebanon (in charge: Pr Reine Barbar)

http://www.salonduchocolatbeirut.com/en/event/SDC-2015-Choco-d%C3%A9mo

http://www.beirutcookingfestival.com/en/event/BCF-2015-Chefs'-Theatre

In the scope of the project entitled “Preservation and development of Lebanese Culinary Heritage by Molecular Gastronomy”, the Holy Spirit University and the Agence Universitaire de la Francophonie would like to invite you to a series of workshops on the theme “New Kitchen Stories from the lab”. Chef Marijana Pedovic (Serbia) and Chef Sasa Hasic (Croatia) will be delivering these workshops (cf biographies below).

Workshop number	Public	Date	Time	Location
Workshop 1	Food engineering students	November 9, 2015	1-5 pm	Cordon Bleu Kitchen, USEK
Workshop 2	Food engineering students	November 10, 2015	9 am-1 pm	Cordon Bleu Kitchen, USEK
Workshop 3	Culinary Schools students	November 11,2015	9 am-1 pm	Cordon Bleu Kitchen, USEK
Workshop 4	Professional Chefs	November 12, 2015	9 am-1 pm	Cordon Bleu Kitchen, USEK
Demonstration	All public	November 13, 2015	11:15-12:15 Workshop topic of Mrs Marijana Pedovic: Illusion on a plate 1:45-2:45 Workshop title of Mr Sasa Hasic: Sea Bites	Cooking Festival- Biel, Beirut

About Chef Sasa Hasic :

A bright, talented and self-motivated Chef with a track record of various delicious meals and creative decorative food displays from different parts of the world and cuisines. Sasa is reliable, trustworthy and flexible chef as well as team worker, experienced in planning, directing, and supervising of food preparation and cooking activities in a busy environment.

About Chef Marijana Pedovic:

Chef Marijana Pedovic is born in 1988 in Novi Pazar, Serbia, living in Novi Sad. MSc Molecular Gastronomy, graduate with honors. She made the first master thesis in Balkan about Molecular Gastronomy. She is a PhD student in Food Technology.

She is Executive Chef, President and one of the founders of Serbian Association of Molecular Gastronomy.

She has professional practice in 4* and 5* hotels and restaurants in Balkan from commis to Executive Chef.

She has two contracts on cruisers  around the world as Executive Sous Chef/step up Executive  Chef.

Over 20 trained Chef under command, free education for students.

Science award for achievement, professional award from WACS for team leader.

She is a fighter and dreamer.

Dr Reine Barbar

Chef du département des Sciences Médicales Fondamentales

Faculté de Médecine et des Sciences Médicales

Université Saint-Esprit de Kaslik

P.O. Box 446 | Jounieh | Lebanon

(t) 961 9 600980 (f) 961 9 600971

www.usek.edu.lb

A change at ECC

Hello all,

 

We hope that your fall is going beautifully, and look forward to seeing you again soon at an Experimental Cuisine Collective meeting!

This Saturday, October 17, join ECC co-founders Amy Bentley and Kent Kirshenbaum at the New York Academy of Medicine's Eating Through Time conference. Tickets are still available. 

And on Friday, November 20, from 5:30 to 7:30 p.m., Marion Nestle will give an ECC presentation on the subject of her latest book, Soda Politics. More info, including a link to register, will follow in November.

 

Our ninth (!!!) year of programming takes place amidst a changed landscape, with more food and food+technology events and meetups than ever. We look forward to fostering the unique community of the ECC for many more years to come, with programs that continue to interrogate the intersections of science and food, but focusing on fewer meetings each year. The two above opportunities to gather will constitute our fall programming, with three programs to follow in the spring. And while we aim for five programs a year, if timely programming ideas come along (a great book is released, a great organization offers an opportunity to co-host an event), more will take place, so don't hesitate to be in touch with those!

 

All my best,

Anne 

----
Anne E. McBride
Director, Experimental Cuisine Collective 

De la part de nos amis argentins

Has sido invitado al siguiente evento: Mitos de la alimentación Mitos de la alimentación Inicio: Viernes, 19 de junio de 2015, 19:00 hs Finaliza: Viernes, 19 de junio de 2015, 21:30 hs Lugar: Virrey Loreto 3795, Buenos Aires, Ciudad Autonoma de Buenos Aires, Argentina Organiza: Asociación Argentina de Gastronomía Molecular gastromolecular@gmail.com ¡Asegura tu lugar! Mitos de la Alimentación Viernes 19 de Junio 2015 a las 19 hs en AZAI    En este seminario de la mano de la Lic. Dana Watson (Lic. en Nutrición; Docente de la materia Técnica Dietética Experimental de la Licenciatura en Nutrición – UBA; Docente de la materia Técnicas y Manejo de Alimentos de la Licenciatura en Nutrición - UNLaM; Docente de la materia Tecnología Culinaria de la Licenciatura en Gastronomía - UADE - IAG), exploraremos algunos mitos sobre la alimentación.  Qué es adecuado y saludable? Es para todos igual?  Qué significa "light"? El "backstage" de contar calorías. Azúcar, grasas y sal. Yema si o yema no? Los jugos "detox". Por qué hay que dejar de hacer dietas milagrosas? Pan tostado o sin tostar?   Cuándo? Viernes 19 de junio de 2015 - 19 hs a 21.30 hs   Dónde? ESPACIO AZAI Virrey Loreto 3795, esquina con Charlone, a dos cuadras de Alvarez Thomas y Forest (http://www.espacioazai.com.ar/donde.htm) Buenos Aires, Argentina Cuál es el costo? $300.-  (Socios 20% de descuento) Para realizar la reserva, enviá un mail a gastromolecular@gmail.com  o a asociacion@gastronomiamolecular.com , envianos un teléfono de contacto al momento de realizar la reserva.    Los esperamos!   Asociación Argentina de Gastronomía Molecular Asistir al evento Comparte este evento con tus amigos en las redes sociales. ¡Te esperamos! En pocos minutos, puedes crear tu evento GRATIS Prueba Eventioz Este mensaje ha sido enviado por pedido del organizador del evento Mitos de la alimentación. Si no deseas recibir más invitaciones, puedes desuscribirte

A molecular gastronomy seminar in New York

Dear all

this is from our friends in NYC:

Experimental Cuisine Collective June 2015 meeting Upcoming ECC Events No meetings in the summer! Consult our website for updated meeting dates and times. Quick Links Experimental Cuisine Collective NYU Chemistry NYU Food Studies WillPowder WillEquipped 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  ---- 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. Visit the ECC online at www.experimentalcuisine.com.

Forward email This email was sent to herve.this@paris.inra.fr by aemcbride@gmail.com |   Update Profile/Email Address | Rapid removal with SafeUnsubscribe™ | Privacy Policy. Experimental Cuisine Collective | New York University | 411 Lafayette Street | 5th Floor | New York | NY | 10003

Molecular Gastronomy in NYC

Hello all,

The April meeting of the Experimental Cuisine Collective will take place on Tuesday, April 28 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.

Mark Bomford, the director of the Yale Sustainability Project and a member of the advisory board for the Nordic Food Lab's three-year research project that explores the deliciousness of insects, and Greg Sewitz and Gabi Lewis of Exo, which is pioneering the consumption of insects as a nutritious and sustainable protein source and has been featured in all leading national media since launching in 2014, will discuss the consumption of insects from cultural, sustainable, and entrepreneurial perspectives.




The session will begin with an overall perspective on cultural/anthropological and culinary perceptions around insects and talk about their role in taking more sustainable approaches for our food system: Insects are abundant on every continent, nutritious, and delicious. But why are they such a small component of human diets? The publication of an FAO report in 2013 was a watershed moment for entomophagy, and coincided with a flurry of research, development, entrepreneurship, and journalistic attention. How do we assess claims regarding the environmental superiority of insects? And what might the impact of widespread insect-eating be upon land, water, biodiversity, and climate? And then will examine those questions from an entrepreneurial perspective: Why we should consume insects, in what forms, what future the "insect industry" holds, and much more.



Please RSVP at ecc042015.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

----
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.

Visit the ECC online at www.experimentalcuisine.com.

From our friends in NYC, USA

Hello all,   The March meeting of the Experimental Cuisine Collective will take place on Monday, March 30 from 5 to 7 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. Brian Sullivan of Dragonfly Studio, a long-time ECC member whose background in industrial design first began taking a culinary turn under the mentorship of ECC co-founder Will Goldfarb, will give a presentation titled Total Eclipse of the Art, where he'll discuss a theorem of applied science + creativity in the food space-time continuum.   Think food, technology + design and you have Brian. He draws from his experiences as pastry chef at Michelin starred-restaurants complemented by his industrial design and innovation experience. A 2014 winner of Hack Dining's Google challenge, Brian is one of a handful of chefs and innovation designers with both managerial experience in a restaurant setting and field experience as a designer for companies such as Macy's, Bed, Bath + Beyond, Glaceau, automotive design and many others. He has been a panel speaker at The New School in partnership with Parson's School of Design and has also been nominated as Rising Star Chef 2013. One of his most memorable and honored experiences was in 2012 when he cooked with a team of chefs at the White House. Atelier Dragonfly is a playground to combine his past experiences + future discoveries into one sphere of aspiration; to push the boundaries of how we experience food.   Please RSVP at ecc032015.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  ---- 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. Visit the ECC online at www.experimentalcuisine.com.

A seminar in NYC

From Anne McBribe, in New York : 

Hello all,

 

Sorry for the lag in between meetings this year---it's been a busy period for us. Amy Bentley's new book, Inventing Baby Food (not an affiliate link so click in peace), was released this past fall, and I have one coming out in a few months. But we look forward to seeing you this spring, starting with our February meeting, which will take place Monday, February 23, from 4:30 to 6:30 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.   

Lee DeHaan will talk about his work to develop Kernza, a new grain crop, at The Land Institute in Salina, Kansas. Unlike all widely grown grain crops, Kernza is a perennial, meaning that after a single planting it will live for many years and bear numerous crops without reseeding. Perennials have tremendous potential to enhance sustainability by reducing pesticide and fertilizer contamination from agricultural lands and mitigating climate change through carbon sequestration. Dr. DeHaan's work includes genetic improvement of Kernza through plant breeding and efforts to develop markets for this exciting new grain. Sample foods made from Kernza will be provided.

 

Lee DeHaan has been a plant breeder at The Land Institute since 2001. Raised on a farm in Minnesota, he has a strong background in the everyday challenges of agriculture. His focus is development of Kernza (wheatgrass) as a perennial grain. Lee earned a B.A. in Plant Science and Biology at Dordt College, and M.S and Ph.D. degrees in Agronomy, specializing in Agro-ecology, at the University of Minnesota.

 Please RSVP at ecc022015.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 

----
Anne E. McBride
Director, Experimental Cuisine Collective