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 

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 

From the US

Hello all,


On Monday, May 16, the Experimental Cuisine Collective will celebrate its fourth anniversary with a daylong symposium at Lipton Hall at NYU. You are cordially invited to join us in exploring our theme, Experimental Cuisine: Foundation to Innovation, with a series of talks, a roundtable, and a reception. The symposium starts at 10 a.m. Complete schedule and address are on the registration page (link below).



Speakers are Prof. Charles Zuker of Columbia University, with a talk titled From the Tongue to the Brain: The Biology of Mammalian Taste; David Arnold, director of technology at the French Culinary Institute and author of the blog Cooking Issues, who will talk about clarification and nixtamalization via margaritas and tortillas; chefs Maxime Bilet and Chris Young, co-authors of Modernist Cuisine: The Art and Science of Cooking; and Michael Laiskonis, executive pastry chef at Le Bernardin, with a talk titled Moving/Cooking Forward: Looking Back and Looking Within. Jeffrey Steingarten, food critic at Vogue and one of the first people to write about experimental cooking, will be the day's MC. Lisa Abend, author of The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adria's elBulli, will moderate a roundtable among the speakers.



To register, please visit ecc2011symposium.eventbrite.com. The link will also be posted on our website. No need to print your registration---we will have a list of attendees at the check-in table. If you find yourself unable to attend after registering, please contact us right away so that your seat can go to someone else. Thank you.


All my best,

Anne