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Experimental Cuisine: Foundation to Innovation
On May 16, 2011, the Experimental Cuisine Collective will celebrate its fourth anniversary with a daylong symposium at NYU. You are cordially invited to join us in exploring our theme, Experimental Cuisine: Foundation to Innovation, with a series of talks, a roundtable, and a reception.
Speakers are Prof. Charles Zuker of Columbia University; David Arnold, director of technology at the French Culinary Institute and author of the blog Cooking Issues; chefs Maxime Bilet, co-author of Modernist Cuisine: The Art and Science of Cooking, and Grant Crilly, one of the book’s development chefs; and Michael Laiskonis, executive pastry chef at Le Bernardin. Jeffrey Steingarten, food critic at Vogue and one of the first people to write about experimental cooking, will be the day’s MC. Lisa Abend, author of The Sorcerer’s Apprentices: A Season in the Kitchen at Ferran Adria’s elBulli, will moderate a roundtable among the speakers.
Visit our website for speaker bios and any updates to the program.
Please note that this event will include a check-in process. You do not need to bring your ticket---your name will be added to the check-in list when you register.
10 a.m. Welcome by ECC founders and MC Jeffrey Steingarten
10:15 a.m. Charles Zuker: From the Tongue to the Brain: The Biology of Mammalian Taste
11:15 a.m. David Arnold: Clarification and Nixtamalization (with Margaritas and Tortillas)
12:30 p.m. Lunch break
2 p.m. Maxime Bilet and Grant Crilly: The Modernist Saucier
3 p.m. Michael Laiskonis: Moving/Cooking Forward: Looking Back and Looking Within
4 p.m. Roundtable moderated by Lisa Abend
5:15 p.m. Reception
The symposium is made possible thanks to our sponsors:
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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.