The February meeting of the Experimental Cuisine Collective will take place on Saturday, February 13, from 10 a.m. to 2 p.m. in the kitchen of the food studies department, 35 W. 4th Street (at Washington Square East), on the 10th floor. You will need a photo ID to enter the building.
Mihir Desai, a doctoral candidate in political philosophy at Harvard and avid foodie, will lead a hands-on workshop during which you will be able to use ingredients and techniques typically associated with experimental cooking.
Experimental cooking is too often caricatured as little more than a series of spheres, foams and gels, whereas its true power lies in unraveling the science behind commonplace kitchen preparations. That understanding often proves a starting place for the creative manipulation of ingredients, textures and flavors. We will explore various current experimental techniques in the context of three individual dishes that will illuminate these methods' [dis]advantages relative to traditional ones. We will be experimenting with methylcellulose, gellan gum, and sodium alginate, among other chemicals making up the modern pantry.
Please RSVP by registering above. Because space is limited and this is a hands-on session, we ask that you let us know right away if you suddenly cannot attend so that others can take your place. Thank you.
If you are not yet an ECC member, please sign up through the contact page of www.experimentalcuisine.org, to receive all future meeting announcements.
When & Where
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.