NYU and WillPowder Present:

Cuisine: From Science to Sensation

The Experimental Cuisine Collective Anniversary Symposium

On May 18, 2009, the Experimental Cuisine Collective celebrated its second anniversary with a daylong symposium at NYU, devoted to topics at the intersection of science and cuisine. 

Program:

10 a.m. Welcome by ECC founders

10:15 a.m. Leslie Vosshall, Chemers Family Associate Professor; Investigator, HHMI, Laboratory of Neurogenetics and Behavior at Rockefeller University: Different Smells for Different People: The Effect of Genetic Variation on Olfactory Perception

11:15 a.m. Cesar Vega, Food Scientist, Mars Botanical; Editor, The Kitchen as Laboratory: Unleashing The Egg Yolk's Texture Library: Manipulating Mouthfeel Through Time-Temperature Relationships

12:30 p.m. Lunch break

2 p.m. Nils Noren, Vice President of Culinary and Pastry Arts, The French Culinary Institute, The International Culinary Center, The Italian Culinary Academy: An Interdisciplinary Approach to Technology, Design, and Food

3 p.m. Harold McGee, Author, On Food and Cooking; New York Times Columnist: Kitchen Science: Fact and Fashion

4 p.m. Roundtable, moderated by Mitchell Davis, Vice President, The James Beard Foundation

5:30 p.m. Reception