Received after my trip to Denmark

Here is the excerpt :

First of all I would like to thank you again for a great event here in our house on 28. April. I was so excited to se what the chefs were able to create with note by note cuisine. I am also very happy that some of the chefs have decided to work more with all the techniques here in our demo kitchen every 8-10 week, just like you told about was happening in Paris.

Should I say something more ? 
Perhaps to remind you that there are Molecular Gastronomy Seminars in : 
Paris
Athens (sometimes) 
Buenos Aires 
Cuba
Beyrouth
New York (under the name Experimental Cuisine Collective)
Nantes
London (sometimes)
Besançon (after September)

And perhaps other places (if I am missing one, please tell me)

Seminars on Molecular Gastronomy

Dear Friends,
I am happy to tell you that every 3rd Monday of the month, there is a Seminar on molecular gastronomy in :
Paris
Nantes
soon Besançon !

Yesterday, we had one on terrine cooking, in Paris, with wonderful results (don't hesitate to ask for the French report).

And soon there is one in NYC :

Hello all,      As we announced at last month's meeting, the Experimental Cuisine Collective is hitting the road! Our April meeting will take place on Monday, April 21, from 4 to 6 p.m. at Drexel University in Philadelphia (full address: Academic Bistro, Paul Peck Problem Solving and Research Building, 101 North 33rd St (at Arch), 6th Floor, Philadelphia, PA 19104)   This session of the ECC will focus on the pressing problem of food waste. Using the thinking around the coming of age of experimental cuisine---that traditional and experimental techniques should be understood and learned with the same importance so that the best tool/technique/solution can be used to solve a problem most appropriately---we will explore how both traditional and experimental methods can be employed to mitigate food waste. Based on an EPA food waste recovery pilot project in the University City neighborhood of Philadelphia, representatives from government, education, and industry will share their approaches. The session begins with an overview of the problem and the approach of the university followed by a culinary demonstration and tasting by chef Shola Olunyolo. Beer, wine and sample bites made from kitchen waste conclude.   Presenters: Tom O'Donnell, EPA Jonathan Deutsch, Drexel University Shola Olunloyo, Studio Kitchen  Drexel Chef-Instructors: Edward Bottone, James Feustel   Please RSVP at ecc042014.eventbrite.com. A link is also posted on our website. Since this is in Philadelphia, for this meeting it's also not a problem for you to decide at the last minute and join us without a prior RSVP.  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.