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The Taste of Science

Thursday, May 30, 2013
7:30 pm - 10:30 pm

We’re bringing scientists of varied disciplines together with leaders in culinary innovation for a program that is part science lab, part cocktail dinatoire. This multi-course tasting program will showcase the potential for scientific discovery via gastronomic experimentation. It will be an extraordinary exploration of biology, chemistry, neuroscience, physics and more, illuminated by experimental cocktails and cutting-edge cuisine. Expect scintillating science, stimulating company, and a few surprises.

Doors open at 7 PM — 21 and over only.

Host

J. Kenji López-AltAuthor, Culinary Director of Serious Eats

J. Kenji López-Alt is the author of the New York Times Best-Selling cookbook The Food Lab: Better Home Cooking Through Science, the managing culinary director of Serious Eats, and a columnist for Cooking Light.

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Participants

Dave ArnoldMixologist

In 2004, Dave Arnold founded the Museum of Food and Drink in New York to promote learning about the history and culture of food. In 2005, The International Culinary Center, home of The French Culinary Institute, tapped him to head its new culinary technology department until 2013.

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Maxime BiletChef, Author

Maxime Bilet is the co-author of Modernist Cuisine: The Art and Science of Cooking, which received the 2012 Book of the Year Award from the James Beard Foundation and the International Association of Culinary Professionals’ Visionary Achievement, among many other awards. He is also the co-author and of Modernist Cuisine at Home.

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Owen ClarkChef

Owen Clark is the executive chef at Gwynnett St., where he started as sous chef on the opening team. Clark has cooked in New York City for seven years. Starting his culinary career in a family style Italian restaurant, he decided to enter a culinary program in Boulder at the Culinary School of the Rockies.

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Robin DandoNeuroscientist

Robin Dando, originally from the UK, is a professor at Cornell University. His lab studies the neurotransmitter interactions and signaling events that occur within the mammalian taste system. Our sense of taste is one of the strongest drives that we possess, and is inexorably linked to emotions, memories, and our quality of life.

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Wylie DufresneChef

Wylie Dufresne opened WD-50 in 2003, on Manhattan’s Lower East Side. His partners in the venture are Chef Jean-Georges Vongerichten and restaurateur Phil Suarez.

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Rachel DuttonMicrobiologist

Rachel Dutton, Ph.D. is a Bauer fellow at the Harvard University Center for Systems Biology. After receiving her Ph.D. in microbiology from Harvard Medical School, she founded her own lab with the mission of using cheese as a way to understand microbial ecosystems.

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Stuart FiresteinNeuroscientist

Stuart Firestein is the chair of Columbia University’s department of biological sciences where, along with his colleagues, he studies the vertebrate olfactory system, possibly the best chemical detector on the face of the planet.

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Najat KaanacheChef

After rapidly rising through the ranks of some of the world’s finest restaurants, Najat Kaanache “The Pilgrim Chef” continues to demonstrate her culinary skills not only with her creative restaurant concept but also with her tireless passion for culinary innovation, education, and clean food advocacy.

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Kent KirshenbaumChemist

Kent Kirshenbaum was born in San Francisco and raised amidst fog and hippies. He studied chemistry at Reed College and then obtained a Ph.D. in pharmaceutical chemistry from the University of California, San Francisco. Following postdoctoral studies at Caltech, Kirshenbaum joined the faculty at New York University, where he is an associate professor of chemistry.

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Michael LaiskonisPastry Chef

Michael Laiskonis was named creative director of New York City’s Institute of Culinary Education in 2012. Previously executive pastry chef at Le Bernardin for eight years, his pastry philosophy manifested itself in a style of desserts that balanced art and science, and contemporary ideas with classic.

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Harold McGeeFood Author

Harold McGee writes about the science of food and cooking. He has been named food writer of the year by Bon Appetit magazine, and to the TIME 100, an annual list of the world’s most influential people. He started out studying physics and astronomy at the California Institute of Technology, and then English literature at Yale University.

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Amy RowatBiophysicist

Amy Rowat is an assistant professor at the University of California, Los Angeles. Originally from Canada, she studied physics and various other subjects at Mount Allison University and completed her graduate work in Denmark.

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César VegaFood Scientist, Author

César Vega earned his doctorate in food science from the University College Cork in Ireland. His areas of expertise include dairy products, particularly ice cream and yogurt, the physical chemistry of cocoa and chocolate, and the science of cooking.

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Location

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