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Experimental Cuisine Collective Hosts Fourth Anniversary Symposium at NYU

May 9, 2011

NEW YORK, May 1, 2011—The Experimental Cuisine Collective, an interdisciplinary group founded to examine the properties, boundaries, and conventions of food, celebrates its fourth anniversary with a day-long symposium, “Experimental Cuisine: Foundation to Innovation,” on Monday, May 16, 10 a.m. to 5 p.m. at NYU.

Speakers are Prof. Charles Zuker of Columbia University; David Arnold, director of technology at the French Culinary Institute and author of the blog Cooking Issues; chefs Maxime Bilet, co-author of Modernist Cuisine: The Art and Science of Cooking, and Grant Crilly, one of the book’s development chefs; and Michael Laiskonis, executive pastry chef at Le Bernardin. Jeffrey Steingarten, food critic at Vogue and one of the first people to write about experimental cooking, will be the day’s MC. Lisa Abend, author of The Sorcerer’s Apprentices: A Season in the Kitchen at Ferran Adria’s elBulli, will moderate a roundtable among the speakers.

Admission to the symposium, which will take place at Lipton Hall (108 W. Third Street), is free, but RSVPs are mandatory. Click here to register and for a full program.

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