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February 2012 event

Experimental Cuisine Collective

Thursday, February 16, 2012 from 4:00 PM to 6:00 PM (EST)

February 2012 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.
Ended Free  

Event Details

We are sold out, and the waitlist is full. But you can hear Cesar Vega, Tom Tongue, and Anne E. McBride at the 92nd Street Y Tribeca on Friday, February 17 at 12 p.m. Click here to register, and enter ECC in the Promotional Code box just above the purple title bar before buying a ticket for a $2 discount. You can also register by phone.


The February meeting of the Experimental Cuisine Collective will take place on Thursday, February 16, from 4 to 6 p.m. in the Chemistry Department at NYU, room 1003 (31 Washington Place, between Washington Square Park and Greene Street). You will need a photo ID to enter the building.

This meeting will center around The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Columbia University Press, 2012). The editors and authors---chefs, scientists, and hybrids thereof---of this compilation of essays make a case for science inspired by the kitchen, where culinary knowledge is advanced by testing hypotheses rooted in the physical and chemical properties of foods. Using traditional and cutting-edge tools, ingredients, and techniques, the contributors to this unique anthology create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice.

From the seemingly mundane grilled cheese sandwich, pizza, and soft-boiled egg to Turkish ice cream, sugar glasses, and jellified beads, the essays in The Kitchen as Laboratory cover the chemistry, physics, history, and culture of a wide range of culinary creations. Editor-in-Chief César Vega, PhD, will discuss the motivations, contents, and anecdotes behind the making of The Kitchen as Laboratory, looking at science just as much as gastronomy. He will be joined by contributors Arielle Johnson (UC Davis) and Tom Tongue (IFP), who will present the research featured in their respective chapters.

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 February 2012 event? Contact Experimental Cuisine Collective

When & Where


NYU Chemistry Department, room 1003
31 Washington Place
between Washington Square Park and Greene Street
New York, NY 10003

Thursday, February 16, 2012 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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