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January 2012 event

Experimental Cuisine Collective

Wednesday, January 18, 2012 from 4:00 PM to 6:00 PM (EST)

January 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

The January meeting of the Experimental Cuisine Collective will take place on Wednesday, January 18, 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.

 

Michael J Cirino is the voice and creative director of the culinary performance art group a razor, a shiny knife, which hosts educational, social and theatrical experiences. The group produces events around the world that push the boundaries of what is possible and expected to happen around a kitchen and table. For the past five years, Mr. Cirino has sought to redefine the guest/host relationship and create a space in the culinary world for a different paradigms of social interaction around food that fits outside of the restaurant and home kitchen. This conversation will explore the traditional roles of the host and the guest, the rewards that each role seeks to obtain, and start a conversation on how we can all take these roles and pervert them into something ridiculous and inspiring.

 

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 January 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

Wednesday, January 18, 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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