The June meeting of the Experimental Cuisine Collective will take place on Wednesday, June 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.
In his talk, Plant Saponin Amphiphiles: Dessert Topping or Floor Wax?, ECC co-founder and chemistry professor Kent Kirshenbaum will address the following questions, and more: What is the relationship between the chemical characteristics of food molecules and their functional attributes in the kitchen? Can we use a molecular design approach to innovate new ingredients and recipes? How can an understanding of food chemistry be used to understand other physical phenomena such as the behavior of soaps and detergents? Can we identify unusual molecules from natural plant extracts and use them to create a non-dairy dessert topping that isn't disgusting? Can we bring joy to vegans? Why does root beer float? What is "New Shimmer" and what can Chevy Chase teach us about experimental cuisine?
Please RSVP at ecc0610.eventbrite.com. A link is also posted on our website. If you RSVP and suddenly can no longer make it, please let me know immediately so that your seat can be released. Thank you.
All my best,
ABOUT THE EXPERIMENTAL CUISINE COLLECTIVE
The Experimental Cuisine Collective is a working group that assembles scholars, scientists, chefs, writers, journalists, performance artists, and food enthusiasts. We launched in April 2007, as a result of the collaboration of Kent Kirshenbaum of the chemistry department and Amy Bentley of the nutrition, food studies, and public health department at New York University with Chef Will Goldfarb of WillPowder. 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.
Visit the ECC online at www.experimentalcuisine.com.