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Inside the Experimental Cuisine Collective
Public Lectures

Inside the Experimental Cuisine Collective

  Launched in 2007, the Experimental Cuisine Collective (ECC) has proven itself as an invaluable resource for those interested in learning about the scientific principles behind food. Founded by Drs. Kent Kirshenbaum and Amy Bentley of New York University in collaboration with Chef Will Goldfarb of WillPowder, the ECC hosts workshops approximately five times per … Continue reading

Paul Thompson
Profiles

Paul Thompson

Dr. Paul Thompson, a PhD in philosophy, is a professor at Michigan State University and the W. K. Kellogg Chair in Agricultural, Food and Community Ethics. He has served on many national and international committees on agricultural biotechnology and is the author of From Field to Fork: Food Ethics for Everyone, among many other books … Continue reading