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June 2011 event

Experimental Cuisine Collective

Wednesday, June 15, 2011 from 4:00 PM to 6:00 PM (EDT)

June 2011 event

Ticket Information

Type End Quantity
ECC Member   more info Ended Free  

Event Details

The June meeting of the Experimental Cuisine Collective will take place on Wednesday, June 15, 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.

In his presentation, The Color of Meat (Put a Smoke Ring On It), ECC co-founder and NYU chemistry professor Kent Kirshenbaum will  examine the origin of color in meat. What gives a steak its distinctive red color? How reliable is color for determining freshness? Why does meat change color when it is cooked? We will evaluate methods for manipulating meat color. To seal the deal, we will investigate barbecue and the mysterious smoke ring.


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 June 2011 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, June 15, 2011 from 4:00 PM to 6:00 PM (EDT)


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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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