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ECC April 2014 event

Experimental Cuisine Collective

Monday, April 21, 2014 from 4:00 PM to 6:00 PM (EDT)

ECC April 2014 event

Ticket Information

Type End Quantity
ECC Member
Please register each person attending separately, under his/her own name. Remember to bring a photo ID. Thank you.
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Event Details

The April meeting of the Experimental Cuisine Collective will take place on Monday, April 21, from 4 to 6 p.m. at Drexel University in Philadelphia, PA (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.

Tom O’Donnell, EPA
Jonathan Deutsch, Drexel University
Shola Olunloyo, Studio Kitchen 

Drexel Chef-Instructors: Edward Bottone, James Feustel

Please RSVP by registering above. Thank you.

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Have questions about ECC April 2014 event? Contact Experimental Cuisine Collective

When & Where

Drexel University, Academic Bistro
Paul Peck Problem Solving and Research Building
101 North 33rd St (at Arch), 6th Floor
Philadelphia, PA 19104

Monday, April 21, 2014 from 4:00 PM to 6:00 PM (EDT)

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Experimental Cuisine Collective

The Experimental Cuisine Collective is a working group that assembles scholars, scientists, chefs, writers, journalists, performance artists, and food enthusiasts. 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.

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