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November 2011 event

Experimental Cuisine Collective

Wednesday, November 30, 2011 from 4:00 PM to 6:00 PM (EST)

November 2011 event

Ticket Information

Type End Quantity
ECC Member
Please register each person attending separately. Remember to bring a photo ID. Thank you.
Ended Free  

Event Details

The November meeting of the Experimental Cuisine Collective will take place on Wednesday, November 30, 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.

Prof. Dana Small, who runs Yale University's Affective Sensory Neuroscience Laboratory and is also an associate professor of psychiatry at Yale University School of Medicine and an associate professor of psychology at Yale University, will give a presentation titled The Flavor Modality. In her own words: "When we 'taste,' we also touch the food or drink in our mouths and sense its odor via retronasal olfaction. The term flavor describes this multimodal experience. The aim of this lecture will be to describe how the independent sensations of taste, touch and smell converge to create unitary flavor percepts and how, through experience, the brain encodes these 'flavor objects' and their associated physiological significance.  Psychophysical and neuroimaging data will be presented to support the existence of a binding mechanism, possibly residing in the somatomotor mouth area, that underlies illusory processes that bring taste, touch and smell into a common spatial and temporal field. Activation of this mechanism then allows flavor objects that reside in the insular cortex to become associated with the post-ingestive consequences of feeding, which then drives flavor preference formation."

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Have questions about November 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, November 30, 2011 from 4:00 PM to 6:00 PM (EST)

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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.

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