Past Meetup

Science and Food: HOW WE TASTE

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Please Make Note of Pleasure Palate Attendance Policies and our 3 Strikes Rule by clicking here (http://www.meetup.com/pleasurepalate/pages/Attendance_Policies_and_3_Strikes_Rule/) before RSVP-ing to this Event. Cancelling your RSVP within 24 hours or not showing up at the event will result in an automatic strike. 3 Strikes and You're Out!

If you plan to attend PLEASE RSVP HERE (http://www.ticketmaster.com/how-we-taste-los-angeles-california-05-14-2014/event/0B004C72F8B4A08A?artistid=1977013&majorcatid=10005&minorcatid=0)before you RSVP for this event. I highly recommend prepurchase because of limited seating as Schoenberg Hall is on the smaller side.

You can also purchase tickets over the phone from UCLA's Central Ticket Office. The UCLA CTO is located on-campus and is open Monday-Friday, 10:00AM-4:00PM. A UCLA CTO representative can be reached during these hours at (310)825-2101.

Science and Food is a popular course at UCLA that explores the link between, you guessed it, science and food!

There is also a lecture series where panelists in the food community discuss various issues covered in the class. This series is open to the general public. Think of it as all the joys of intellectual stimulation without all those annoying term papers and exams.

From their website:

In this lecture, we will explore how we taste from the perspectives of a scientist, a chef, and a food writer. Dr. Dana Small will describe how our brains respond to flavors, and shed light on the link to obesity. She will be joined by Chef Wylie Dufresne who will present his creative approach to generating surprising food flavors and textures. Peter Meehan will share his experiences with food and taste and how they have shaped his writing, both as a cookbook author and former writer for The New York Times.

Dr. Dana Small is a Professor in Psychiatry at Yale University, a Fellow at the John B Pierce Laboratory, and visiting Professor at the University of Cologne. Her research focuses on understanding the mechanisms behind flavor preference formation, investigating the role of cognition in chemosensory perception, and determining how the modern food environment impacts brain circuitry. She currently serves on the executive committee for the Association for Chemoreception Sciences and the Society for the Study of Ingestive Behavior.

After graduating from Colby College with a degree in philosophy, Chef Wylie Dufresne enrolled at the French Culinary Institute in New York and was then employed in various Jean-Georges restaurants. In 2003, Dufresne opened wd~50, which was later awarded three stars by Frank Bruni of the New York Times and one star from the Michelin Guide. Wylie has been nominated for multiple James Beard Awards, including “Best Chef New York” for seven consecutive years, winning the award in 2013. Alder, Dufresne’s second restaurant, opened in Manhattan’s East Village in March 2013.

Peter Meehan is a food writer who has written for The New York Times and has collaborated on several books, including Momofuku. He is co-editor of the quarterly print journal Lucky Peach.

Hope you can join me!