The ECC 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 and Dessert Studio. 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.

Listen to ECC Co-Founders Kent Kirshenbaum and Will Goldfarb, and ECC Director Anne E. McBride on the Leonard Lopate Show on February 6, 2008: