Food: Origin, Innovation, Imagination

November 17, 2014 / 9:00am

$50 | Call 216.421.8671 during museum hours

A Special Symposium Presented by MOCA and the Institute for the Science of Origins at Case Western Reserve University.

A limited number of tickets are available to attend the symposium first hand at $50 each. This symposium will also be live streamed to Thwing Center Ballroom on the CWRU campus, tickets $5.

Chef Ferran Adrià will join 3 prominent authorities on the history and the science and technology of food for a lively and important round-table discussion. The symposium seeks to relate broad themes from culinary creativity and innovation, the history of food, and the science and technology of cooking.

Following the symposium, panelists will be signing copies of their books and the audience will be free to visit Notes on Creativity. The moderator will be CWRU anthropologist Eileen Anderson-Fye

Felipe Fernández-Armesto is a global environmental and food historian, and author, co-author, or editor of 25 books, including the universally praised Near a Thousand Tables: A History of Food.

Rachel Laudan is currently visiting scholar in the Teresa Lozano Long Institute of Latin American Studies at the University of Texas. Her latest book, Cuisine and Empire: Cooking in World History has garnered much praise. Visit her webpage at

Dan Jurafsky is Professor of Linguistics and Computer Science at Stanford University and a past MacArthur “genius grant” fellow. His latest book, The Language of Food: A Linguist Reads the Menu, will be published in September.

The Institute for the Science of Origins is a joint venture of Case Western Reserve University, the Cleveland Museum of Natural History, and IdeaStream.