ECC December 2012 event
Monday, December 10, 2012 from 4:00 PM to 6:00 PM (EST)
The December meeting of the Experimental Cuisine Collective will take place on Monday, December 10, from 4 to 6 p.m. at La Boîte à Epices, 724 11th Avenue (at 51st Street), in NYC (please note the different location!).
In this session, La Boîte founder and owner Lior Lev Sercarz will talk about his work with spices, from sourcing to blending the finest of spices from around the world. He will also discuss agricultural and legislative issues that affect the flavor of spices. He and food photographer Thomas Schauer will also give us a preview of Lior's book The Art of Blending, ahead of its official release the next day.
Lior Lev Sercarz was raised in Israel and trained as a chef in France, where he was introduced to the fine art of spice blending by Olivier Roellinger. He moved to New York in 2002 to cook for Daniel Boulud, and left the restaurant kitchen in 2006 to work with spices full time. He has since created blends for some of the world's best chefs under the label La Boîte à Epices. In 2011, he opened a Manhattan store and art gallery, where he blends and sells his cpies and a line of sweet-savory biscuits. He is the author of The Art of Blending: Stories & Recipes from La Boîte's Spice Journey, published in December 2012.
Please RSVP by registering above---only one registration per name---thank you.
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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.