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

Links
Contact ecc.symposium.2009@gmail.com with questions.