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ECC February 2016 Event

Experimental Cuisine Collective

Monday, February 29, 2016 from 4:00 PM to 6:00 PM (EST)

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.
Ended Free  

Event Details

Thank you everyone for your interest! We are sold out and the waitlist is beyond full, so unfortunately are not accepting any more sign-ups as this time. Stay tuned for future ECC events!

 

The February meeting of the Experimental Cuisine Collective will take place on Monday, February 29, from 4 to 6 p.m. at the Institute of Culinary Education, Brookfield Place, 225 Liberty Street. You will need a photo ID to enter the building. Click here to download a PDF with subway, parking, and general directions.

The meeting will center around ICE's indoor 540-square-foot farm, designed by Boswyck Farms, which has 3,000 plant sites and in which 22 crops are currently growing. David Goldstein, one of its designers from Boswyck, will discuss the farm's installation and other questions around indoor farming.  

Please RSVP by registering above. Thank you.

If you are not yet an ECC member, please sign up at www.experimentalcuisine.org, to receive all future meeting announcements.

Have questions about ECC February 2016 Event? Contact Experimental Cuisine Collective

When & Where


The Institute of Culinary Education
Brookfield Place
225 Liberty Street
New York, NY 10281

Monday, February 29, 2016 from 4:00 PM to 6:00 PM (EST)


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Organizer

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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