jeudi 9 mai 2013

Reçu de nos amis new yorkais

...où le séminaire de gastronomie moléculaire se nomme "experimental cuisine collective" :

Hello all,
Our May ECC meeting will take place on Monday, May 20, 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.    
Our speaker will be Jonathan Russell-Anelli, Senior Lecture and Senior Extension Associate in the College of Agriculture and Life Sciences at Cornell University. In his talk, Food, Soil, and Sustainable Urban Design, he will discuss soil - this integral component of the terrestrial ecosystem - in context of our food system and urban sustainability. We will pay initial attention to a number of principle soil concepts and their relation to plant production to lay the ground work for a larger presentation on vegetable production, urban agriculture and urban soils. Discussion is invited throughout with particular emphasis on examination of vegetable production and (urban) soil management. Time permitting we intend to introduce some simple field test to assess soils and your hands will get dirty. So come prepared!
A visit to the new NYU urban farm lab will follow, for those interested.  

For more complete description and bio, click here.   
Jonathan Russell-Anelli is a Senior Lecture and Senior Extension Associate in the College of Agriculture and Life Sciences at Cornell University. His research and extension responsibilities are focused on the nature and properties of soils with particular interests of urban soil, urban agriculture/community gardening, soil contamination and soil management practices. He works throughout NYS and NYC examining the spatial distribution and variability of soil characteristics in the urban environment. His major project areas includes investigations of contaminant distribution in relation to soil processes, land use and land management in a variety of urban centers in the Northeast, the Mid-Atlantic, the Mid-West and Eastern Europe.
Please RSVP at A link is also posted on our website. If you RSVP and can no longer make it, please let me know right away so that your seat can be released---thank you! 

All my best,


Anne E. McBride
Director, 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 

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