A seminar in NYC

Hello all,

   

As a reminder, we are hosting a special panel at the Monell Chemical Senses Center in Philadelphia this Monday, September 10 at 3 p.m. Details at eccmonell.eventbrite.com . Our regular ECC meeting will take place on Monday, September 17 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.    

Dan Felder, head of the Momofuku Culinary Lab,  will talk about microbes, miso, and the Lab. In this lecture, he will explore the culinary origin and scientific processes inherent to traditional fermentations. He will also examine how the study and understanding of these fermented staples of traditional cuisine serve as a catalyst for innovation, and allow him and his team the opportunity to make products that are  delicious, unique, and meaningful. Additionally, he will speak about the role of science in the Momofuku kitchen, both conceptually and practically, and what they have learned as a result of this process.  

Please RSVP at ecc092012.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 Argentina

Introducción a la Elaboración Artesanal de Cervezas 

Miércoles 19 de septiembre 2012 - 19 hs en AZAI

De la mano de Emilio Perez Crespo, vas a conocer las bases de la elaboración artesanal de cervezas. La influencia de los ingredientes, los tiempos, las temperaturas y los distintos tipos de levaduras en el resultado final. Mediante la degustación y cata de diferentes tipos de cerveza podrás apreciar el abanico de posibilidades y el arte en el diseño de esta bebida para poder apreciarla en su totalidad.

 

Cuándo? Miércoles 19 de septiembre 2012 a las 19 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? $150 y se abona en el lugar. Socios 20% descuento Cupos limitados, inscripción sólo por mail:

asociacion@gastronomiamolecular.com  (enviar teléfono de contacto al momento de solicitar la inscripción)

Los esperamos,Mariana y Silvia 

Next seminar in Paris

I am happy  to announce that the Ecole supérieure de cuisine française of the Centre Jean Ferrandi from the Chambre de commerce de Paris will again host the Parisian Seminar on Molecular Gastronomy (investigating culinary precisions).
The next meeting will be the  17 September,  4.00-6.00 PM, at28 bis rue de l'abbé Grégoire.

The chosen topic will be  :

Are green beans greener when cooked in sparkling water ?

See you then if you want/can.

A table of content

For days of podcasts, some in English :

http://podcast.agroparistech.fr/users/gastronomiemoleculaire/weblog/b4ec0/Sommaire_du_podcast_de_Gastronomie_Moleculaire.html

From our Argentinan friends

Curso Intensivo de Introducción a la Gastronomía Molecular

19, 20 y 21 de Octubre 

Durante 3 jornadas intensivas desde el viernes 19 de octubre al domingo 21 de octubre del 2012, desarrollaremos los temas claves de introducción a la Gastronomía Molecular buscando la  “explicación científica de los fenómenos y transformaciones culinarios” (Nicholas Kurti y Hervé This 1988).

El curso será teórico práctico permitiendo a los participantes experimentar cada uno de los temas mediante la participación activa (manos a la obra).

 

Más información aquí

A seminar in NYC

From our American friends :

Hello all,     We hope that you are having a good summer, and look forward to seeing you at our meetings beginning in September. Dates and topics for the fall are now posted at experimentalcuisine.org.      Before we gather back in New York, however, we are happy to announce a special ECC event: On Monday, September 10, the Experimental Cuisine Collective will go on the road to the Monell Chemical Senses Center in Philadelphia. There, Monell scientists will take part in a panel moderated by ECC co-founder Kent Kirshenbaum, on the topic of Salt, Fat, and Sweet Taste---and Diet.    The panel will start at 3 p.m. and run until 4:30 p.m. Please RSVP by clicking here or the link below, and meet directly at Monell, which is a short walk from Philadelphia's 30th Street Station, at 3500 Market Street.    For more information on the Monell Chemical Senses Center, the world's only independent, non-profit scientific institute dedicated to basic research on taste and smell, visit  www.monell.org. Please RSVP at eccmonell.eventbrite.com. 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.

Calculation and mayonnaise

Dear Friends
Two new podcasts at : http://podcast.agroparistech.fr/users/gastronomiemoleculaire/weblog/f0e13/How_much_mayonnaise_sauce_can_you_make_from_only_one_egg.html (version longue)

http://podcast.agroparistech.fr/users/gastronomiemoleculaire/weblog/4fef7/How_much_mayonnaise_sauce_can_you_make_from_only_one_egg.html
(version courte)

The short one is to give the result, and the long one wants to teach calculus and Maple use at the same time

Cheers, celebrate Chemistry !