The Institute for the Science of Origins, the Museum of Contemporary Art (MOCA) and the Laura and Alvin Siegal Lifelong Learning Program will present a symposium titled “Food: Origins, Innovation, Imagination” Monday, Nov. 17, from 9 to 11 a.m. The symposium will be followed by a book signing and accompanied by an art exhibit, “Notes on Creativity.”
The symposium will feature Chef Ferran Adria, considered to be one of the best chefs in the world. His restaurant, ElBulli in Barcelona, has served the top gourmands. At the end of every season, 2 million hopefuls would try to reserve one of the next year’s 8,000 spots, eager to experience Adria’s innovative artistic process. After 20 years, he closed the restaurant at the height of its popularity and turned it into a center for creative cuisine. Artifacts of Adria’s creative process are currently on exhibit at the MOCA.
Eileen Anderson-Fye, the Robson Junior Professor in the Department of Anthropology, will moderate the panel discussion, which will feature Adria as well as Rachel Laudan, Felipe Fernández-Armesto and Dan Jurafsky, three prominent authorities on the history and the science & technology of food. The symposium seeks to relate broad themes from culinary creativity and innovation, the history of food, and the science and technology of cooking.
This event will be held at the MOCA (11400 Euclid Ave.). A live-stream of the symposium will be available in the Thwing Center ballroom.
For more information or to purchase tickets by phone, call 216.368.2090.
