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Welcome to the Experimental Cuisine Collective. The ECC is a working group that assembles scholars, scientists, chefs, writers, journalists, performance artists, and food enthusiasts. We launched in April 2007, as a result of the collaboration of Kent Kirshenbaum of the chemistry department and Amy Bentley of the nutrition, food studies, and public health department at New York University with Chef Will Goldfarb of WillPowder. Our overall aim is to develop a broad-based and rigorous academic approach that employs techniques and approaches from both the humanities and sciences to examine the properties, boundaries, and conventions of food.

Our complete schedule, included information about past meetings, is located under Monthly Workshops. About 10 days before a workshop, its description is listed under Latest News.

Click here to become an ECC member and join our mailing list.