The Impact of What We Eat: From Science & Technology to Eating Local – Video Highlights
Public Lectures / Science & Food

The Impact of What We Eat: From Science & Technology to Eating Local – Video Highlights

The Impact of What We Eat: From Science & Technology to Eating Local March 8, 2016 As part of our 2016 public lecture series, we explored the environmental and social impacts of food with a focus on science and technology. A major theme of this panel was how we can initiate change through consciously making … Continue reading

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