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 

In NYC

Experimental Cuisine Collective October 2014 meeting Upcoming ECC Events Consult our website for upcoming meeting dates! Event of Interest The Experimental Cuisine Collective is a sponsor of reThink Food, a groundbreaking conference co-organized by The Culinary Institute of America and the MIT Media Lab taking place November 7-9 in the Napa Valley. Use the code RTFECC for a 10 percent discount when you register. Quick Links Experimental Cuisine Collective NYU Chemistry NYU Food Studies WillPowder WillEquipped Hello all,      We hope that you had a wonderful summer and early fall since we last saw you in June! Our first meeting of the academic year will take place on Thursday, October 30, from 5 to 7 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.    Building on his pioneering work in the science of molecular gastronomy, physical chemist Hervé This will introduce us to note-by-note cooking.  Just as a modern composer builds a symphony out of waves of pure sound, so a meal can be created by a modern chef using pure molecular compounds to introduce novel consistencies, colors, flavors, and tastes. For instance, imagine the possibilities of limonene, a colorless liquid hydrocarbon that smells like citrus, in imparting citrus notes to a dish where it was not feasible before; imagine using sotolon, with this wonderful odor of nuts; imagine a blue food having the freshness of cucumber, the pungency of wasabi, or the crunchinesss of an apple. Note-by-note cooking suggests new solutions to problems of nutrition, energy use, and water shortages, allowing for a more environmentally sustainable approach to the culinary arts. Hervé This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. His translated works include The Science of the Oven; Building a Meal: From Molecular Gastronomy to Culinary Constructivism; Kitchen Mysteries: Revealing the Science of Cooking; and Molecular Gastronomy: Exploring the Science of Flavor, all published by Columbia University Press.   Please RSVP at ecc092014.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.

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

Computers !

Which technology helped me most? Computers !
Indeed, in order to understand the answer, we have to consider the job that I am doing. All lies in the "scientific method", which consists in :
1- identification of a particular phenomenon
2- quantitative determination of the phenomenon
3- grouping the data into synthetic laws
4- inducing theory
5- looking for a testable consequence of the theory
6-testing the consequence experimentally
Of course, I don't need technology for the first step: here I just need to speak to cooks (sorry, I don't call them chefs, because they are not my boss and I hate this power relationship in the culinary circles).
Then, for the quantitative determination of the phenomena, the "characterisation", we use such machines such as NMR, GC-MS, etc. In the old times, analysis was very cumbersome, and for example, with the first machines, with paper printed after the electronics, we had to cut the signals with cissors before weighing the paper in order to get a value of the area under the signal.
But here, one parenthesis. I answered "computers", but indeed I teach that there are 3 big ideas for science and technology :
- use a balance
- always try to find a resonance if you want to make something precise (and here electronics becomes important, not only computers)
- use the "method of zero", and here electronics also is useful.
But let's come back to number 2: thanks to computers, we avoid plotting, and we can calculate with signals. Indeed the sole software (almost) in my computer is Maple, a wonderful software because it allows to make formal calculations as you would do with pencil and paper, but cleaner, more easily, etc.
Number 3: again computers are important, because you have to manipulate data. And here I remember that I have to explain why computers are important for calculation. When the trajectory of the moon was calculated by Delaunay, about one century ago (I should check this), the calculation was many months long! Pages and pages. Today, you just press the "enter" button, and it's done.
Number 4  : here we have to create a "discourse" by induction, we have to dream, to think, to invent... and as it's natural language, computers (and word processing softwares are so wonderful). Remember(you were not born;-) ) the time when you had to write with pencil and paper, or the time when you used typemachines! For my first book (a textbook for mathematics), I dropped hundreds of papers sheets in order to get a clean manuscript. Sure, I am not very smart, but anyway, it's a fact, and today, I am so happy to be able to use the return key in order to erase what I don't like, what is not right!
Number 5 : this is again calculation, and again Maple.
Number 6: and we come back to experiment, and analysis, and electronics.