Clicky

Translate // English | Dutch

The Taste of Science

Date & Time

Thursday, May 30, 2013
7:30 PM - 10:30 PM
Download iCal reminder »

Location

Astor Center

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 Lopez-Alt

    J. Kenji Lopez-Alt is the chief creative officer of the Serious Eats family of websites, the largest independent food blog in the world. More »

Participants

  • Dave Arnold

    Mixologist 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. More »
  • Maxime Bilet

    Chef, 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. More »
  • Owen Clark

    Chef 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. More »
  • Robin Dando

    Neuroscientist 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. More »
  • Wylie Dufresne

    Chef Wylie Dufresne opened WD-50 (named for the chef's initials and the street address) in April of 2003, on Clinton Street on Manhattan's Lower East Side. Dufresne studied at the French Culinary Institute in New York. More »
  • Rachel Dutton

    Microbiologist Rachel Dutton received her Ph.D. in microbiology from Harvard Medical School and is currently a Bauer fellow at the Harvard FAS Center for Systems Biology in Cambridge, Massachusetts. More »
  • Stuart Firestein

    Neuroscientist 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. More »
  • Najat Kaanache

    Chef 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. More »
  • Kent Kirshenbaum

    Chemist Kent Kirshenbaum was born in San Francisco and was raised amidst fog and hippies. His research explores biomimetic chemistry and macromolecular design. More »
  • Michael Laiskonis

    Pastry 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. More »
  • Harold McGee

    Food 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. More »
  • Amy Rowat

    Biophysicist Amy Rowat is an assistant professor at the University of California, Los Angeles. In addition to her commitment to research, Rowat has also pioneered the use of examples from food and cooking as vehicles for teaching sophisticated physics concepts to a general audience. More »
  • César Vega

    Food 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. More »