ECC Discount to New Conference on Food, Innovation, and Technology
The Experimental Cuisine Collective is a sponsor of reThink Food (re-thinkfood.org), a groundbreaking conference co-organized by The Culinary Institute of America and the MIT Media Lab, which means a discount for ECC members! It will take place November 7-9 in the Napa Valley.
reThink Food brings together a diverse group of thinkers and innovators at the intersection of food, technology, behavior, and design. The initiative explores how big data, social networking, mobile computing, behavioral economics, marketing, neuroscience, agriculture, and culinary insight and strategy are radically changing food markets, systems, and our understanding of consumer choices.
Join presenters who include behavioral economists Dan Ariely (Duke University) and Michael Norton (Harvard University), scientists Lisa Mosconi (NYULMC) and Howard Shapiro (Mars, Inc.), chefs Christopher Kostow (The Restaurant at Meadowood), Daniel Patterson (The Daniel Patterson Restaurant Group), and Maxime Bilet (Imagine Food), Pulitzer Prize winner Michael Moss (The New York Times), journalist and author Tom Standage (The Economist), along with CIA president Tim Ryan and MIT Media Lab director Joi Ito, and many more. A full list of confirmed presenters is here.
Use the code RTFECC for a 10 percent discount when you register (click here). A limited number of academic discounts are also available for university researchers and professors. Contact Jackie Chi at j [underscore] chi [at] culinary [dot] edu for more information.