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Friday, August 15, 2014, from Anne McBribe, USA
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_chi at culinary.edu for more information.

Anne E. McBride
Director, Experimental Cuisine Collective
ABOUT THE EXPERIMENTAL CUISINE COLLECTIVE
The Experimental Cuisine Collective 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.

Visit the ECC online at www.experimentalcuisine.com.


Friday, August 15 2014, from Anu Hopia, Finland :

The new publication "5D Cookbook" which is freely available in www.5Dcookbook.fi both in English and in Finnish.

The publication is an outcome of our research and development project KUMURU (coming form Finnish words Culture, Music and Food). It was a University of Turku lead project (2012-2014) and the partners in cooperation included, among others, chefs, restaurant proprietors, students, universities, researchers from Finland, United Kingdom, Argentina and Norway as well as artists from five different countries.

We found this coopeartion very stimulating and hopefully it serves as a source of inspiration and knowledge for our colleagues worldwide. We also hope to continue this type of international work & those interested in joining in/sharing ideas are welcome to contact me.

Anu Hopia
Professor, Food Development/EPANET
University of Turku, Functional Foods Forum
c/o SeAMK, Vaasantie 1C 1. krs, 60100 Seinäjoki, Finland
tel. +358 (0)50 378 9919+358 (0)50 378 9919
fax +358 6421 0020
anu.hopia at utu.fi/anu.hopia at gmail.com
http://fff.utu.fi/
www.5Dcookbook.fi
www.molekyyligastronomia.fi
http://kumuru.blogspot.fi/


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