Maria Ester and her colleagues organize the next workshop Molecular Gastronomy, on 13 September,
in the Cohiba Hotel.
Have a nice summer
Affichage des articles dont le libellé est seminar. Afficher tous les articles
Affichage des articles dont le libellé est seminar. Afficher tous les articles
vendredi 19 août 2016
vendredi 13 novembre 2015
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
Anne
----
Anne E. McBride
Director, Experimental Cuisine Collective
jeudi 12 février 2015
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 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
mercredi 20 avril 2011
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
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
mercredi 6 avril 2011
From Lebanon
Dear Friends,
Reine Barbar made a report for the first Molecular Gastronomy Seminar in Lebanon.
Here it is :
Report on seminar N° 1 of Molecular Gastronomy in Lebanon
28 March 2011, from 16h00 till 18h00
At:
Sofil-Catering, Pavillon Royal,BIEL-Beyrouth
Content:
I. Introduction on Seminars of Molecular Gastronomy:
Prof Hervé This exposed to the present the idea behind the seminars of molecular
gastronomy and their description.
What we are trying to do:
At these monthly meetings, cooks, scientists, teachers, engineers, food writers are
considering open questions on culinary transformations (home or restaurants).
When:
Once a month, and more precisely the second Monday of each month, from 4.00 PM to 6.00
PM (no seminar in July and in August).
Where:
Food laboratory at the Faculty of agricultural Sciences- USEK, Kaslik.
Participation:
Free, upon invitation (sent by email) and previous inscription (if possible)
How we work :
Each seminar has four parts :
1. The introduction presents news of Molecular Gastronomy activities in the world.
2. The participants begin with a presentation of the results they got since the last seminar
4. Then the group discusses the question of the month, preparing experiments to be done in
order to solve open questions.
3. The participants decide the topic of the next seminar.
1/4
Experiments can be done, if necessary, and results of experiments can be shown to the
participants.
Why it is important :
This seminar helps to :
clean culinary practices
-
promote scientific modelisation of culinary practices
-
explore culinary “precisions” (all the advices that are added to the “definitions” of
-
dishes given through recipes
modernize culinary teaching
-
add a research activity to culinary teaching
-
present to the culinary world new ingredients, methods, hardware...
-
and more
-
Under the direction of :
Reine Barbar- Lara Hanna Wakim
Food Science Department
Faculty of Agricultural Sciences
Holy Spirit University
PO BOX 446., Jounieh, Lebanon
reinebarbar@usek.edu.lb
T: +961 9 600874
II. Exposition of molecular gastronomy and the “cuisine note by note”:
Prof Hervé This introduced the terminology of molecular gastronomy and its difference with
molecular cooking:
It should be said vigorously that molecular gastronomy is a scientific discipline and a
branch of physical chemistry that looks for mechanisms of phenomena occurring during
culinary transformations. The discipline was named by Nicholas Kurti (1908-1998), the
other founder of molecular gastronomy and Prof Hervé This.
Molecular cookery: yes, molecular cookery, also called molecular cuisine, or science-based
cooking, is cooking, and not science. Of course, also, it would be silly to consider that
molecular cooking (or cookery) is a question of using molecules for cooking, as all food is
made of molecules... but some journalists and chefs did not take time to consider that
“molecular cooking” is a composed expression, proposed only to make the distinction with
molecular gastronomy. And as molecular cooking is cooking, it means producing dishes.
"Note by Note Cooking" is a new way of cooking that will be next after Molecular Cooking.
It was proposed by H. This in a Scientific American issue in 1994.
2/4
These dishes were not done using directly meat, fish, vegetables and fruits, but instead
compounds or simple mixtures of compounds, from which the chefs made all aspects of the
various dishes: shape, consistency, color, odor taste, trigeminal sensations...
III. Experimenting some Lebanese culinary “precisions”
III.1. Mixing order of arak with water:
Lebanese traditions always specify to put arak and then add water and never in reverse.
Otherwise, the beverage will not be very homogenous and white.
We did the experience with a precise measure of quantities of arak and water (1/3 arak and
2/3 water) and organized 2 glasses: Glass (A) by putting arak and then water, Glass (B) by
putting water and then arak.
No visible differences were seen. Some interventions by the present members specified that
it could be due to the purity and quality of arak used. Some future test should be done with
the use of traditional “arak baladé” made in artisanal way in some Lebanese villages.
III.2. Whitening effect on “moutabal”:
Prof Hervé This asked the present of their recipes to make “moutabal”.
Some people use laban, then tahina then lemon juice and salt that they will mix with
grilled eggplant.
Others specified that they use tahina, lemon juice, water, salt then laban.
Other possibility will be to mix eggplant, tahina, cold water and lemon juice.
Two experiments were done as following:
A: Mixing directly grilled eggplant with tahina and then lemon juice
-
B: Mixing aside tahina with lemon, adding this mixture to eggplant.
-
Eye observation resulted in noticing more whitening effect in the case B where the lemon
juice had a direct whitening effect on tahina and then on Moutabal.
As with taste, a triangular blind test was done with the 2 samples. 3 samples were
presented to one person and he was supposed to say which one was different from the 2
others. The test revealed no perceivable difference among samples A and B.
Microscopic observations were done on tahina in order to visualize its emulsion state.
III.3. Choice of Topic for next seminar:
All present expressed their suggestions for topics for next seminar.
The suggestions were as following:
Three layers cocktails
-
3/4
Sauce “siyadiyé”
-
Jams
-
Gelatin
-
White sauces with the example of sauce béchamel
-
A vote was done in order to specify the majority and the majority decided to explore the
elaboration of sauce béchamel.
The next seminar was decided for the 11th of April from 4.00 PM to 6.00 PM.
Reine Barbar made a report for the first Molecular Gastronomy Seminar in Lebanon.
Here it is :
Report on seminar N° 1 of Molecular Gastronomy in Lebanon
28 March 2011, from 16h00 till 18h00
At:
Sofil-Catering, Pavillon Royal,BIEL-Beyrouth
Content:
I. Introduction on Seminars of Molecular Gastronomy:
Prof Hervé This exposed to the present the idea behind the seminars of molecular
gastronomy and their description.
What we are trying to do:
At these monthly meetings, cooks, scientists, teachers, engineers, food writers are
considering open questions on culinary transformations (home or restaurants).
When:
Once a month, and more precisely the second Monday of each month, from 4.00 PM to 6.00
PM (no seminar in July and in August).
Where:
Food laboratory at the Faculty of agricultural Sciences- USEK, Kaslik.
Participation:
Free, upon invitation (sent by email) and previous inscription (if possible)
How we work :
Each seminar has four parts :
1. The introduction presents news of Molecular Gastronomy activities in the world.
2. The participants begin with a presentation of the results they got since the last seminar
4. Then the group discusses the question of the month, preparing experiments to be done in
order to solve open questions.
3. The participants decide the topic of the next seminar.
1/4
Experiments can be done, if necessary, and results of experiments can be shown to the
participants.
Why it is important :
This seminar helps to :
clean culinary practices
-
promote scientific modelisation of culinary practices
-
explore culinary “precisions” (all the advices that are added to the “definitions” of
-
dishes given through recipes
modernize culinary teaching
-
add a research activity to culinary teaching
-
present to the culinary world new ingredients, methods, hardware...
-
and more
-
Under the direction of :
Reine Barbar- Lara Hanna Wakim
Food Science Department
Faculty of Agricultural Sciences
Holy Spirit University
PO BOX 446., Jounieh, Lebanon
reinebarbar@usek.edu.lb
T: +961 9 600874
II. Exposition of molecular gastronomy and the “cuisine note by note”:
Prof Hervé This introduced the terminology of molecular gastronomy and its difference with
molecular cooking:
It should be said vigorously that molecular gastronomy is a scientific discipline and a
branch of physical chemistry that looks for mechanisms of phenomena occurring during
culinary transformations. The discipline was named by Nicholas Kurti (1908-1998), the
other founder of molecular gastronomy and Prof Hervé This.
Molecular cookery: yes, molecular cookery, also called molecular cuisine, or science-based
cooking, is cooking, and not science. Of course, also, it would be silly to consider that
molecular cooking (or cookery) is a question of using molecules for cooking, as all food is
made of molecules... but some journalists and chefs did not take time to consider that
“molecular cooking” is a composed expression, proposed only to make the distinction with
molecular gastronomy. And as molecular cooking is cooking, it means producing dishes.
"Note by Note Cooking" is a new way of cooking that will be next after Molecular Cooking.
It was proposed by H. This in a Scientific American issue in 1994.
2/4
These dishes were not done using directly meat, fish, vegetables and fruits, but instead
compounds or simple mixtures of compounds, from which the chefs made all aspects of the
various dishes: shape, consistency, color, odor taste, trigeminal sensations...
III. Experimenting some Lebanese culinary “precisions”
III.1. Mixing order of arak with water:
Lebanese traditions always specify to put arak and then add water and never in reverse.
Otherwise, the beverage will not be very homogenous and white.
We did the experience with a precise measure of quantities of arak and water (1/3 arak and
2/3 water) and organized 2 glasses: Glass (A) by putting arak and then water, Glass (B) by
putting water and then arak.
No visible differences were seen. Some interventions by the present members specified that
it could be due to the purity and quality of arak used. Some future test should be done with
the use of traditional “arak baladé” made in artisanal way in some Lebanese villages.
III.2. Whitening effect on “moutabal”:
Prof Hervé This asked the present of their recipes to make “moutabal”.
Some people use laban, then tahina then lemon juice and salt that they will mix with
grilled eggplant.
Others specified that they use tahina, lemon juice, water, salt then laban.
Other possibility will be to mix eggplant, tahina, cold water and lemon juice.
Two experiments were done as following:
A: Mixing directly grilled eggplant with tahina and then lemon juice
-
B: Mixing aside tahina with lemon, adding this mixture to eggplant.
-
Eye observation resulted in noticing more whitening effect in the case B where the lemon
juice had a direct whitening effect on tahina and then on Moutabal.
As with taste, a triangular blind test was done with the 2 samples. 3 samples were
presented to one person and he was supposed to say which one was different from the 2
others. The test revealed no perceivable difference among samples A and B.
Microscopic observations were done on tahina in order to visualize its emulsion state.
III.3. Choice of Topic for next seminar:
All present expressed their suggestions for topics for next seminar.
The suggestions were as following:
Three layers cocktails
-
3/4
Sauce “siyadiyé”
-
Jams
-
Gelatin
-
White sauces with the example of sauce béchamel
-
A vote was done in order to specify the majority and the majority decided to explore the
elaboration of sauce béchamel.
The next seminar was decided for the 11th of April from 4.00 PM to 6.00 PM.
mardi 8 mars 2011
Next French Meeting
Dear Friends,
here is the message that I displayed today on the blog "Gastronomie moléculaire". It is an invitation for the next "seminar", the 21rst of March, in Paris.
Chers Amis
Après notre merveilleuse session qui s'est tenue sur le Stand d'AgroParisTech, au Salon de l'agriculture, notre Groupe d'étude des précisions culinaires reprend ses quartiers à l'ESCF (Merci!) du Centre Jean Ferrandi de la Chambre de commerce de Paris.
Pour ceux qui n'ont pu nous rejoindre, nous présenterons donc les résultats lors de la prochaine séance, mais également, nous explorerons deux questions :
1. Bernard Loiseau, chef de La côte d’or, à Saulieu, indique dans Trucs, astuces et tours de main, p. 103, que, pour éviter que l'huile d'une fondue bourguignonne ne saute quand on y plonge la viande, il faut “y mettre une belle queue de persil”. PD Cécillon signale que épouse fait de même quand elle cuit du foie de veau.
2. Il a été souvent écrit que le sel durcit les légumes secs.
Dans les deux cas, il faut trancher définitivement. Au plaisir, donc, de vous retrouver au 28 bis rue de l'Abbé Grégoire, 75006 Paris, le lundi 21 mars de 16 à 18 heures.
Vive la gourmandise éclairée
here is the message that I displayed today on the blog "Gastronomie moléculaire". It is an invitation for the next "seminar", the 21rst of March, in Paris.
Chers Amis
Après notre merveilleuse session qui s'est tenue sur le Stand d'AgroParisTech, au Salon de l'agriculture, notre Groupe d'étude des précisions culinaires reprend ses quartiers à l'ESCF (Merci!) du Centre Jean Ferrandi de la Chambre de commerce de Paris.
Pour ceux qui n'ont pu nous rejoindre, nous présenterons donc les résultats lors de la prochaine séance, mais également, nous explorerons deux questions :
1. Bernard Loiseau, chef de La côte d’or, à Saulieu, indique dans Trucs, astuces et tours de main, p. 103, que, pour éviter que l'huile d'une fondue bourguignonne ne saute quand on y plonge la viande, il faut “y mettre une belle queue de persil”. PD Cécillon signale que épouse fait de même quand elle cuit du foie de veau.
2. Il a été souvent écrit que le sel durcit les légumes secs.
Dans les deux cas, il faut trancher définitivement. Au plaisir, donc, de vous retrouver au 28 bis rue de l'Abbé Grégoire, 75006 Paris, le lundi 21 mars de 16 à 18 heures.
Vive la gourmandise éclairée
lundi 6 décembre 2010
From NYC
Hello all,
The December meeting of the Experimental Cuisine Collective will take place on Wednesday, December 15, from 4 to 6 p.m. at 12 Waverly Place (between Mercer and Greene Streets), room 108 (ground floor auditorium). You will need a photo ID to enter the building.
In his talk, "The Science of Chocolate Chip Cookies," Jeff Potter will discuss the variables that impact the properties of chocolate chip cookies. Does hydration time matter? What are the key variables for chewy versus crispy cookies? And why is the chocolate chip cookie more American than apple pie? Using the humble cookie as a starting point, he will explore various tangents---from gluten formation to chocolate polymorphs---to show how food science plays an important role in the kitchen.
Jeff Potter is the author of Cooking for Geeks: Real Science, Great Hacks, and Good Food, which The Washington Post recently called "one of the most useful books on understanding cooking." When he's not thinking about chocolate chip cookies, he works as a software engineer and consults to startups about Internet technologies.
Please RSVP at ecc122010.eventbrite.com. A link is also posted on our website. Please release your seat if you no longer can attend. Thank you. Feel free to bring your copy of Cooking for Geeks if you want it signed.
All my best,
Anne
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.
The December meeting of the Experimental Cuisine Collective will take place on Wednesday, December 15, from 4 to 6 p.m. at 12 Waverly Place (between Mercer and Greene Streets), room 108 (ground floor auditorium). You will need a photo ID to enter the building.
In his talk, "The Science of Chocolate Chip Cookies," Jeff Potter will discuss the variables that impact the properties of chocolate chip cookies. Does hydration time matter? What are the key variables for chewy versus crispy cookies? And why is the chocolate chip cookie more American than apple pie? Using the humble cookie as a starting point, he will explore various tangents---from gluten formation to chocolate polymorphs---to show how food science plays an important role in the kitchen.
Jeff Potter is the author of Cooking for Geeks: Real Science, Great Hacks, and Good Food, which The Washington Post recently called "one of the most useful books on understanding cooking." When he's not thinking about chocolate chip cookies, he works as a software engineer and consults to startups about Internet technologies.
Please RSVP at ecc122010.eventbrite.com. A link is also posted on our website. Please release your seat if you no longer can attend. Thank you. Feel free to bring your copy of Cooking for Geeks if you want it signed.
All my best,
Anne
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.
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