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Die nuutste fynproewersaal in New York word hierdie najaar geopen

Die nuutste fynproewersaal in New York word hierdie najaar geopen



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New Yorkers hou van hul fynproewersale - en waarom sou hulle dit nie doen nie? Die nuutste een op die toneel, Canal Street Market, begin volgende maand, en hierdie eetplekke en kleinhandelruimte met 'n groot aanbod van 12.000 vierkante meter sal geleë wees by die lewendige aansluiting waar Chinatown ontmoet SoHo/Tribeca.

Die nuwe voedselsaal wil 'die tradisionele' straatmark 'herdefinieer deur die gemeenskap 'n nuwe leefstylervaring te bied,' lui 'n verklaring. "Verbruikers word die hele jaar deur onder die dak gedompel in die toerisme -aantreklikhede, klanke en geure van die beste verskaffers en skeppers, met eindelose geleenthede vir kookkuns, eet, kleinhandel en sosiale interaksie."

Die voedselsaal, wat op 1 November begin, sal meer as 11 versorgers van voedsel en drank bevat, waaronder Yori Nori, 'n splinternuwe konsep van die eienaars van Korilla en Mokbar, Davey’s Roomys, Dessert Lab, Joy Luck Dim Sum, en Boba Guy's.

Die kleinhandelkant van Canal Street Market, wat op 13 Oktober oopmaak, sal meer as 27 kunstenaars- en handelshokke insluit, waaronder kunstenaar Emily Johnston, Virginia Sin en Fox Fodder Farm Flowers. Een van die hokke is 'n viskom-konsep van kunstenaarsresidensie, waar geselekteerde kunstenaars hul werk lewendig sal maak in 'n kamer met 'n omhulde glas van 100 vierkante meter.

Artisanale kos, drank, kuns en kultuur is binnekort in een eklektiese, unieke en innoverende mark - 'n droom van New Yorker.

Klik hier vir meer eet- en reisnuus in New York.


Deur James Dean |

Terwyl hulle inkom vir etes of deur toere gaan, kan besoekers aan die uitgestrekte eetsaal van die North Campus Residential Expansion (NCRE) met 'n sitplek van 1000 sitplekke onderbreek om witbedekte studente te sien of personeel wat resepte in 'n kombuis met glas toets.

Om by die dosyn slanke kookelemente te werk wat tot 24 stasies bied, kan 'n byeenkoms wees van Food for Contemporary Living, 'n gewilde klas wat nodig is vir toekomstige dieetkundiges, of universiteitskokke wat hul vaardighede verfyn of 'n vars pastagereg saam met voedingsnavorsers verfyn.

Welkom by die Discovery Kitchen, 'n nuutste onderrigkombuis wat tans in aanbou is deur 'n vennootskap tussen Cornell Dining en die Afdeling Voedingswetenskappe (DNS). Die vennote verwag dat hul gedeelde laboratorium spyskaarte, dieetopvoeding en voedselgeletterdheid op die hele kampus sal verbeter, en hoop dat die prominente plasing van die kombuis in die nuutste residensiële gemeenskap van die universiteit die verband tussen voedsel en navorsing, leef en leer beklemtoon.

Kunstenaarsvoorstelling van die Discovery Kitchen -voedsellaboratorium wat nou in die eetsaal van die North Campus Residential Expansion in aanbou is. Die projek is 'n samewerking tussen Cornell Dining en die Afdeling Voedingswetenskappe.

"Ons moet almal die rol van voeding in menslike gesondheid en welstand verstaan, en dit is opwindend dat voorgraadse studente kennis maak met hierdie onderwerp," het Patricia Cassano, professor van Alan D. Mathios en direkteur van DNS, gesê. 'Maar om dit in die konteks van die nuutste Discovery Kitchen te kan doen, bied nuwe moontlikhede oop wat ons nog nooit gehad het nie.

Dustin Cutler, uitvoerende direkteur van Cornell Dining in Student and Campus Life, noem die fasiliteit 'n spelwisselaar vir sy organisasie van 1 000 mense.

'Hierdie samewerking sal help om die bewustheid te verhoog van Dining se verbintenis tot kulinêre innovasie, voeding en volhoubaarheid,' sê hy, 'en ons toelaat om hierdie pogings te versterk en voort te bou.'

Vir DNS moderniseer en vervang die kombuis 'n funksie wat verplaas is deur opknappings in Martha Van Rensselaer Hall, wat nie meer 'n voedsellaboratorium kon huisves nie. Dining en NCRE was die ideale vennote vir 'n nuwe fasiliteit, sê Kristine Mahoney, direkteur van fasiliteite en bedrywighede vir die College of Human Ecology, wat DNS saam met die College of Agriculture and Life Sciences huisves.

'Die sterre is in lyn, en almal is so opgewonde hieroor,' het Mahoney gesê. 'Dit is 'n wonderlike geleentheid en ongelooflike vennootskap.'

Die nuwe ligging bied verbeterde toeganklikheid, moderne tegnologie - demonstrasie -instruksies word byvoorbeeld oor monitors gestroom in plaas van in 'n groot spieël weerspieël - en 'n hoër profiel. Die ontwerp van die Discovery Kitchen is sigbaar binne -in die eetplek en vanaf 'n besige paadjie buite, en dit is doelbewus deursigtig, het die vennote gesê en is nuuskierig oor voedselvoorbereiding en gesonde eetgewoontes.

"Studente eet graag en wil meer leer oor hoe om voedsel te berei," het Emily Gier, medeprofessor in praktyk en dieetkundige internskap vir DNS, gesê. 'Ek verwag dat die aantrekkingskrag sal toeneem sodra studente kan sien dat hulle die laboratoriumervaring het.'

Benewens Food for Contemporary Living, wat elke semester 'n lang waglys lok, kan studente eweknieë sien in klasse soos Community Nutrition in Action, gefokus op koste-effektiewe maaltye, of Applied Dietetics and Food Service Systems-'n kursus wat saam met Dining om elke lente tema -etes te vervaardig.

Die Discovery Kitchen, wat in die herfs van 2021 geopen word, sal aanlyn kom, terwyl DNS 'n nuwe model vir gegradueerde dieetkunde -onderrig begin demonstreer, wat deur die geakkrediteerde liggaam erken word, wat meer klem op ervaringsleer plaas. Cassano en Gier dink ook aan die kombuis wat nuwe kursusse ondersteun in opkomende gebiede, soos volhoubare dieet en mediese voedingsterapie.

Die Discovery Kitchen bied 'n basis vir opleiding gedurende die hele jaar, wat voorheen in kort periodes van stilstand in die somer gedruk is. Dit sal spesiale geleenthede ondersteun, soos tydens alumni of trustee -naweke, en gemeenskapsuitreik. En Cutler is gretig om Dining se vennootskap met DNS en ander navorsers ten toon te stel om gesonde, volhoubare spyskaarte te vorm, onder meer deur die Menus of Change -inisiatief. Resepte wat in die Discovery Kitchen getoets en vervolmaak is, het volgens hom die weg gebring na Dining se koshuis en kleinhandelplekke.

'Ons wou regtig wys dat ons nou saamwerk met akademici,' het hy gesê, 'terwyl ons voortgaan om na die voedselstelsel vir die toekoms te kyk.'

Cutler het gesê dat die Discovery Kitchen 'n ander funksie kan dien vir die studente wat die NCRE -eetkamer sal besoek - wat hulle meer tuis laat voel, aangesien kombuise dikwels 'n fokuspunt van gesinsaktiwiteite is.

'Dit sal gebruik word vir navorsing en ontwikkeling en vir akademici,' het hy gesê, 'maar dit is ook strategies in die sin dat dit laat voel asof daar 'n kombuis in die middel van u gemeenskap is, wat alle soorte mense bymekaar bring om fees te vier kos."

Die kombuis sal 'n proses van kulinêre en voedingsontdekking in Cornell bevorder, aangesien Martha Van Rensselaer en Flora Rose meer as 'n eeu gelede pionieropvoeding in die gebiede gehelp het.

"Dit sluit beslis aan by die vroeë visie van Martha en Flora oor die belangrikheid van voedingsopvoeding," het Gier gesê, "net om dit meer op 'n moderne manier te doen."


Deur James Dean |

Terwyl hulle inkom vir etes of deur toere gaan, kan besoekers aan die uitgestrekte eetsaal van die North Campus Residential Expansion (NCRE) met 'n sitplek van 1000 sitplekke onderbreek om witbedekte studente te sien of personeel wat resepte in 'n kombuis met glas toets.

Om by die dosyn slanke kookelemente te werk wat tot 24 stasies bied, kan 'n byeenkoms wees van Food for Contemporary Living, 'n gewilde klas wat nodig is vir toekomstige dieetkundiges, of universiteitskokke wat hul vaardighede verfyn of 'n vars pastagereg saam met voedingsnavorsers verfyn.

Welkom by die Discovery Kitchen, 'n nuutste onderrigkombuis wat tans in aanbou is deur 'n vennootskap tussen Cornell Dining en die Afdeling Voedingswetenskappe (DNS). Die vennote verwag dat hul gedeelde laboratorium spyskaarte, dieetopvoeding en voedselgeletterdheid op die hele kampus sal verbeter, en hoop dat die prominente plasing van die kombuis in die nuutste residensiële gemeenskap van die universiteit die verband tussen voedsel en navorsing, leef en leer beklemtoon.

Kunstenaarsvoorstelling van die Discovery Kitchen -voedsellaboratorium wat nou in die eetsaal van die North Campus Residential Expansion in aanbou is. Die projek is 'n samewerking tussen Cornell Dining en die Afdeling Voedingswetenskappe.

"Ons moet almal die rol van voeding in menslike gesondheid en welstand verstaan, en dit is opwindend dat voorgraadse studente kennis maak met hierdie onderwerp," het Patricia Cassano, professor van Alan D. Mathios en direkteur van DNS, gesê. 'Maar om dit in die konteks van die nuutste Discovery Kitchen te kan doen, bied nuwe moontlikhede oop wat ons nog nooit gehad het nie.

Dustin Cutler, uitvoerende direkteur van Cornell Dining in Student and Campus Life, noem die fasiliteit 'n spelwisselaar vir sy organisasie van 1 000 mense.

'Hierdie samewerking sal help om die bewustheid te verhoog van Dining se verbintenis met betrekking tot kulinêre innovasie, voeding en volhoubaarheid,' het hy gesê, 'en ons in staat stel om hierdie pogings te verbeter en voort te bou.'

Vir DNS moderniseer en vervang die kombuis 'n funksie wat verplaas is deur opknappings in Martha Van Rensselaer Hall, wat nie meer 'n voedsellaboratorium kon huisves nie. Dining en NCRE was die ideale vennote vir 'n nuwe fasiliteit, sê Kristine Mahoney, direkteur van fasiliteite en bedrywighede vir die College of Human Ecology, wat DNS saam met die College of Agriculture and Life Sciences huisves.

'Die sterre is in lyn, en almal is so opgewonde hieroor,' het Mahoney gesê. 'Dit is 'n wonderlike geleentheid en ongelooflike vennootskap.'

Die nuwe ligging bied verbeterde toeganklikheid, moderne tegnologie - instruksiedemonstrasies word byvoorbeeld oor monitors gestroom in plaas van in 'n groot spieël weerspieël - en 'n hoër profiel. Die ontwerp van die Discovery Kitchen, wat binne -in die eetplek en op 'n besige paadjie buite sigbaar is, is doelbewus deursigtig, het die vennote gesê, en hulle is nuuskierig oor voedselvoorbereiding en gesonde eetgewoontes.

"Studente eet graag en wil meer leer oor hoe om kos te berei," het Emily Gier, medeprofessor in praktyk en dieetkundige praktykdirekteur vir DNS, gesê. 'Ek verwag dat die aantrekkingskrag sal toeneem sodra studente kan sien dat hulle die laboratoriumervaring het.'

Benewens Food for Contemporary Living, wat elke semester 'n lang waglys lok, kan studente eweknieë sien in klasse soos Community Nutrition in Action, gefokus op koste-effektiewe maaltye, of Applied Dietetics and Food Service Systems-'n kursus wat saam met Dining om elke lente tema -etes te vervaardig.

Die Discovery Kitchen, wat in die herfs van 2021 geopen word, sal aanlyn kom, terwyl DNS 'n nuwe model vir gegradueerde dieetkunde -onderrig begin demonstreer, wat deur die geakkrediteerde liggaam erken word, wat meer klem op ervaringsleer plaas. Cassano en Gier dink ook aan die kombuis wat nuwe kursusse ondersteun in opkomende gebiede, soos volhoubare dieet en mediese voedingsterapie.

Vir eet, bied die Discovery Kitchen 'n basis vir opleiding gedurende die jaar, wat voorheen in kort periodes van stilstand in die somer gedruk is. Dit sal spesiale geleenthede ondersteun, soos tydens alumni of trustee -naweke, en gemeenskapsuitreik. En Cutler is gretig om Dining se vennootskap met DNS en ander navorsers ten toon te stel om gesonde, volhoubare spyskaarte te vorm, onder meer deur die Menus of Change -inisiatief. Resepte wat in die Discovery Kitchen getoets en vervolmaak is, het volgens hom die weg gebring na Dining se koshuis en kleinhandelplekke.

'Ons wou regtig wys dat ons nou saamwerk met akademici,' het hy gesê, 'terwyl ons voortgaan om na die voedselstelsel vir die toekoms te kyk.'

Cutler het gesê dat die Discovery Kitchen 'n ander funksie kan dien vir die studente wat die NCRE -eetkamer sal besoek - wat hulle meer tuis laat voel, aangesien kombuise dikwels 'n fokuspunt van gesinsaktiwiteite is.

'Dit sal gebruik word vir navorsing en ontwikkeling en vir akademici,' het hy gesê, 'maar dit is ook strategies in die sin dat dit laat voel asof daar 'n kombuis in die middel van u gemeenskap is, wat alle soorte mense bymekaar bring om fees te vier kos."

Die kombuis sal 'n proses van kulinêre en voedingsontdekking bevorder wat in Cornell beywer is sedert Martha Van Rensselaer en Flora Rose meer as 'n eeu gelede gehelp het om pionieropvoeding in die gebiede te doen.

"Dit sluit beslis aan by die vroeë visie van Martha en Flora oor die belangrikheid van voedingsopvoeding," het Gier gesê, "net om dit meer op 'n moderne manier te doen."


Deur James Dean |

Terwyl hulle inkom vir etes of deur toere gaan, kan besoekers aan die uitgestrekte eetsaal van die North Campus Residential Expansion (NCRE) met 'n sitplek van 1000 sitplekke onderbreek om studente met wit kleure te sien of personeel wat resepte in 'n kombuis met glas toets.

Om by die dosyn slanke kookelemente te werk wat tot 24 stasies bied, kan 'n byeenkoms wees van Food for Contemporary Living, 'n gewilde klas wat nodig is vir toekomstige dieetkundiges, of universiteitskokke wat hul vaardighede verfyn of 'n vars pastagereg saam met voedingsnavorsers verfyn.

Welkom by die Discovery Kitchen, 'n nuutste onderrigkombuis wat tans in aanbou is deur 'n vennootskap tussen Cornell Dining en die Afdeling Voedingswetenskappe (DNS). Die vennote verwag dat hul gedeelde laboratorium spyskaarte, dieetopvoeding en voedselgeletterdheid op die hele kampus sal verbeter, en hulle hoop dat die prominente plasing van die kombuis in die nuutste residensiële gemeenskap van die universiteit die verband tussen voedsel en navorsing, leef en leer beklemtoon.

Kunstenaarsvoorstelling van die Discovery Kitchen -voedsellaboratorium wat tans in die eetsaal van die North Campus Residential Expansion in aanbou is. Die projek is 'n samewerking tussen Cornell Dining en die Afdeling Voedingswetenskappe.

"Ons moet almal die rol van voeding in menslike gesondheid en welstand verstaan, en dit is opwindend dat voorgraadse studente kennis maak met hierdie onderwerp," het Patricia Cassano, professor van Alan D. Mathios en direkteur van DNS, gesê. 'Maar om dit in die konteks van die nuutste Discovery Kitchen te kan doen, bied nuwe moontlikhede oop wat ons nog nooit gehad het nie.

Dustin Cutler, uitvoerende direkteur van Cornell Dining in Student and Campus Life, noem die fasiliteit 'n spelwisselaar vir sy organisasie van 1 000 mense.

'Hierdie samewerking sal help om die bewustheid te verhoog van Dining se verbintenis met betrekking tot kulinêre innovasie, voeding en volhoubaarheid,' het hy gesê, 'en ons in staat stel om hierdie pogings te verbeter en voort te bou.'

Vir DNS moderniseer en vervang die kombuis 'n funksie wat verplaas is deur opknappings in Martha Van Rensselaer Hall, wat nie meer 'n voedsellaboratorium kon huisves nie. Dining en NCRE was die ideale vennote vir 'n nuwe fasiliteit, sê Kristine Mahoney, direkteur van fasiliteite en bedrywighede vir die College of Human Ecology, wat DNS saam met die College of Agriculture and Life Sciences huisves.

'Die sterre is in lyn, en almal is so opgewonde hieroor,' het Mahoney gesê. 'Dit is 'n wonderlike geleentheid en ongelooflike vennootskap.'

Die nuwe ligging bied verbeterde toeganklikheid, moderne tegnologie - instruksiedemonstrasies word byvoorbeeld oor monitors gestroom in plaas van in 'n groot spieël weerspieël - en 'n hoër profiel. Die ontwerp van die Discovery Kitchen is sigbaar binne -in die eetplek en vanaf 'n besige paadjie buite, en dit is doelbewus deursigtig, het die vennote gesê en is nuuskierig oor voedselvoorbereiding en gesonde eetgewoontes.

"Studente eet graag en wil meer leer oor hoe om voedsel te berei," het Emily Gier, medeprofessor in praktyk en dieetkundige internskap vir DNS, gesê. 'Ek verwag dat die aantrekkingskrag sal toeneem sodra studente kan sien dat hulle die laboratoriumervaring het.'

Benewens Food for Contemporary Living, wat elke semester 'n lang waglys lok, kan studente eweknieë sien in klasse soos Community Nutrition in Action, gefokus op koste-effektiewe maaltye, of Applied Dietetics and Food Service Systems-'n kursus wat saam met Dining om elke lente tema -etes te vervaardig.

Die Discovery Kitchen, wat in die herfs van 2021 geopen word, sal aanlyn kom, terwyl DNS 'n nuwe model vir gegradueerde dieetkunde -onderrig begin demonstreer, wat deur die erkende liggaam erken word, wat meer klem op ervaringsleer plaas. Cassano en Gier dink ook aan die kombuis wat nuwe kursusse ondersteun in opkomende gebiede, soos volhoubare dieet en mediese voedingsterapie.

Vir eet, bied die Discovery Kitchen 'n basis vir opleiding gedurende die jaar, wat voorheen in kort periodes van stilstand in die somer gedruk is. Dit ondersteun spesiale geleenthede, soos tydens alumni of trustee -naweke, en gemeenskapsuitreik. En Cutler is gretig om Dining se vennootskap met DNS en ander navorsers ten toon te stel om gesonde, volhoubare spyskaarte te vorm, onder meer deur die Menus of Change -inisiatief. Resepte wat in die Discovery Kitchen getoets en vervolmaak is, het volgens hom die weg gebring na Dining se koshuis en kleinhandelplekke.

'Ons wou regtig wys dat ons nou saamwerk met akademici,' het hy gesê, 'terwyl ons voortgaan om na die voedselstelsel vir die toekoms te kyk.'

Cutler het gesê dat die Discovery Kitchen 'n ander funksie kan dien vir die studente wat die NCRE -eetkamer sal besoek - wat hulle meer tuis laat voel, aangesien kombuise dikwels 'n fokuspunt van gesinsaktiwiteite is.

'Dit sal gebruik word vir navorsing en ontwikkeling en vir akademici,' het hy gesê, 'maar dit is ook strategies in die sin dat dit laat voel asof daar 'n kombuis in die middel van u gemeenskap is, wat alle soorte mense bymekaar bring om fees te vier kos."

Die kombuis sal 'n proses van kulinêre en voedingsontdekking in Cornell bevorder, aangesien Martha Van Rensselaer en Flora Rose meer as 'n eeu gelede pionieropvoeding in die gebiede gehelp het.

"Dit sluit beslis aan by die vroeë visie van Martha en Flora oor die belangrikheid van voedingsopvoeding," het Gier gesê, "net om dit meer op 'n moderne manier te doen."


Deur James Dean |

Terwyl hulle inkom vir etes of deur toere gaan, kan besoekers aan die uitgestrekte eetsaal van die North Campus Residential Expansion (NCRE) met 'n sitplek van 1000 sitplekke onderbreek om witbedekte studente te sien of personeel wat resepte in 'n kombuis met glas toets.

Werk by die dosyn slanke kookelemente wat tot 24 stasies bied, kan 'n byeenkoms wees van Food for Contemporary Living, 'n gewilde klas wat nodig is vir toekomstige dieetkundiges, of universiteitskokke wat hul vaardighede verfyn of 'n vars pastagereg saam met voedingsnavorsers verfyn.

Welkom by die Discovery Kitchen, 'n nuutste onderrigkombuis wat tans in aanbou is deur 'n vennootskap tussen Cornell Dining en die Afdeling Voedingswetenskappe (DNS). Die vennote verwag dat hul gedeelde laboratorium spyskaarte, dieetopvoeding en voedselgeletterdheid op die hele kampus sal verbeter, en hoop dat die prominente plasing van die kombuis in die nuutste residensiële gemeenskap van die universiteit die verband tussen voedsel en navorsing, leef en leer beklemtoon.

Kunstenaarsvoorstelling van die Discovery Kitchen -voedsellaboratorium wat tans in die eetsaal van die North Campus Residential Expansion in aanbou is. Die projek is 'n samewerking tussen Cornell Dining en die Afdeling Voedingswetenskappe.

"Ons moet almal die rol van voeding in menslike gesondheid en welsyn verstaan, en dit is opwindend dat voorgraadse studente kennis maak met hierdie onderwerp," het Patricia Cassano, professor van Alan D. Mathios en direkteur van DNS, gesê. 'Maar om dit in die konteks van die nuutste Discovery Kitchen te kan doen, bied nuwe moontlikhede oop wat ons nog nooit gehad het nie.

Dustin Cutler, uitvoerende direkteur van Cornell Dining in Student and Campus Life, noem die fasiliteit 'n spelwisselaar vir sy organisasie van 1 000 mense.

'Hierdie samewerking sal help om die bewustheid te verhoog van Dining se verbintenis tot kulinêre innovasie, voeding en volhoubaarheid,' sê hy, 'en ons toelaat om hierdie pogings te versterk en voort te bou.'

Vir DNS moderniseer en vervang die kombuis 'n funksie wat verplaas is deur opknappings in Martha Van Rensselaer Hall, wat nie meer 'n voedsellaboratorium kon huisves nie. Dining en NCRE was die ideale vennote vir 'n nuwe fasiliteit, sê Kristine Mahoney, direkteur van fasiliteite en bedrywighede vir die College of Human Ecology, wat DNS saam met die College of Agriculture and Life Sciences huisves.

'Die sterre is in lyn, en almal is so opgewonde hieroor,' het Mahoney gesê. 'Dit is 'n wonderlike geleentheid en ongelooflike vennootskap.'

Die nuwe ligging bied verbeterde toeganklikheid, moderne tegnologie - demonstrasie -instruksies word byvoorbeeld oor monitors gestroom in plaas van in 'n groot spieël weerspieël - en 'n hoër profiel. Die ontwerp van die Discovery Kitchen is sigbaar binne -in die eetplek en vanaf 'n besige paadjie buite, en dit is doelbewus deursigtig, het die vennote gesê en is nuuskierig oor voedselvoorbereiding en gesonde eetgewoontes.

"Studente eet graag en wil meer leer oor hoe om voedsel te berei," het Emily Gier, medeprofessor in praktyk en dieetkundige internskap vir DNS, gesê. 'Ek verwag dat die aantrekkingskrag sal toeneem sodra studente kan sien dat hulle die laboratoriumervaring het.'

Benewens Food for Contemporary Living, wat elke semester 'n lang waglys lok, kan studente eweknieë sien in klasse soos Community Nutrition in Action, gefokus op koste-effektiewe maaltye, of Applied Dietetics and Food Service Systems-'n kursus wat saam met Dining om elke lente tema -etes te vervaardig.

Die Discovery Kitchen, wat in die herfs van 2021 geopen word, sal aanlyn kom, terwyl DNS 'n nuwe model vir gegradueerde dieetkunde -onderrig begin demonstreer, wat deur die geakkrediteerde liggaam erken word, wat meer klem op ervaringsleer plaas. Cassano en Gier dink ook aan die kombuis wat nuwe kursusse ondersteun in opkomende gebiede, soos volhoubare dieet en mediese voedingsterapie.

Vir eet, bied die Discovery Kitchen 'n basis vir opleiding gedurende die jaar, wat voorheen in kort periodes van stilstand in die somer gedruk is. Dit sal spesiale geleenthede ondersteun, soos tydens alumni of trustee -naweke, en gemeenskapsuitreik. En Cutler is gretig om Dining se vennootskap met DNS en ander navorsers ten toon te stel om gesonde, volhoubare spyskaarte te vorm, onder meer deur die Menus of Change -inisiatief. Resepte wat in die Discovery Kitchen getoets en vervolmaak is, het volgens hom die weg gebring na Dining se koshuis en kleinhandelplekke.

'Ons wou regtig wys dat ons nou saamwerk met akademici,' het hy gesê, 'terwyl ons voortgaan om na die voedselstelsel vir die toekoms te kyk.'

Cutler het gesê dat die Discovery Kitchen 'n ander funksie kan dien vir die studente wat die NCRE -eetkamer sal besoek - wat hulle meer tuis laat voel, aangesien kombuise dikwels 'n fokuspunt van gesinsaktiwiteite is.

'Dit sal gebruik word vir navorsing en ontwikkeling en vir akademici,' het hy gesê, 'maar dit is ook strategies in die sin dat dit laat voel asof daar 'n kombuis in die middel van u gemeenskap is, wat alle soorte mense bymekaar bring om fees te vier kos."

Die kombuis sal 'n proses van kulinêre en voedingsontdekking in Cornell bevorder, aangesien Martha Van Rensselaer en Flora Rose meer as 'n eeu gelede pionieropvoeding in die gebiede gehelp het.

"Dit sluit beslis aan by die vroeë visie van Martha en Flora oor die belangrikheid van voedingsopvoeding," het Gier gesê, "net om dit meer op 'n moderne manier te doen."


Deur James Dean |

Terwyl hulle inkom vir etes of deur toere gaan, kan besoekers aan die uitgestrekte eetsaal van die North Campus Residential Expansion (NCRE) met 'n sitplek van 1000 sitplekke onderbreek om witbedekte studente te sien of personeel wat resepte in 'n kombuis met glas toets.

Werk by die dosyn slanke kookelemente wat tot 24 stasies bied, kan 'n byeenkoms wees van Food for Contemporary Living, 'n gewilde klas wat nodig is vir toekomstige dieetkundiges, of universiteitskokke wat hul vaardighede verfyn of 'n vars pastagereg saam met voedingsnavorsers verfyn.

Welkom by die Discovery Kitchen, 'n nuutste onderrigkombuis wat tans in aanbou is deur 'n vennootskap tussen Cornell Dining en die Afdeling Voedingswetenskappe (DNS). Die vennote verwag dat hul gedeelde laboratorium spyskaarte, dieetopvoeding en voedselgeletterdheid op die hele kampus sal verbeter, en hulle hoop dat die prominente plasing van die kombuis in die nuutste residensiële gemeenskap van die universiteit die verband tussen voedsel en navorsing, leef en leer beklemtoon.

Kunstenaarsvoorstelling van die Discovery Kitchen -voedsellaboratorium wat tans in die eetsaal van die North Campus Residential Expansion in aanbou is. Die projek is 'n samewerking tussen Cornell Dining en die Afdeling Voedingswetenskappe.

"Ons moet almal die rol van voeding in menslike gesondheid en welstand verstaan, en dit is opwindend dat voorgraadse studente kennis maak met hierdie onderwerp," het Patricia Cassano, professor van Alan D. Mathios en direkteur van DNS, gesê. 'Maar om dit in die konteks van die nuutste Discovery Kitchen te kan doen, bied nuwe moontlikhede oop wat ons nog nooit gehad het nie.

Dustin Cutler, uitvoerende direkteur van Cornell Dining in Student and Campus Life, noem die fasiliteit 'n spelwisselaar vir sy organisasie van 1 000 mense.

'Hierdie samewerking sal help om die bewustheid te verhoog van Dining se verbintenis tot kulinêre innovasie, voeding en volhoubaarheid,' sê hy, 'en ons toelaat om hierdie pogings te versterk en voort te bou.'

Vir DNS moderniseer en vervang die kombuis 'n funksie wat verplaas is deur opknappings in Martha Van Rensselaer Hall, wat nie meer 'n voedsellaboratorium kon huisves nie. Dining en NCRE was die ideale vennote vir 'n nuwe fasiliteit, sê Kristine Mahoney, direkteur van fasiliteite en bedrywighede vir die College of Human Ecology, wat DNS saam met die College of Agriculture and Life Sciences huisves.

'Die sterre is in lyn, en almal is so opgewonde hieroor,' het Mahoney gesê. 'Dit is 'n wonderlike geleentheid en ongelooflike vennootskap.'

Die nuwe ligging bied verbeterde toeganklikheid, moderne tegnologie - demonstrasie -instruksies word byvoorbeeld oor monitors gestroom in plaas van in 'n groot spieël weerspieël - en 'n hoër profiel. Die ontwerp van die Discovery Kitchen, wat binne -in die eetplek en op 'n besige paadjie buite sigbaar is, is doelbewus deursigtig, het die vennote gesê, en hulle is nuuskierig oor voedselvoorbereiding en gesonde eetgewoontes.

"Studente eet graag en wil meer leer oor hoe om kos te berei," het Emily Gier, medeprofessor in praktyk en dieetkundige praktykdirekteur vir DNS, gesê. 'Ek verwag dat die aantrekkingskrag sal toeneem sodra studente kan sien dat hulle die laboratoriumervaring het.'

Benewens Food for Contemporary Living, wat elke semester 'n lang waglys lok, kan studente eweknieë sien in klasse soos Community Nutrition in Action, gefokus op koste-effektiewe maaltye, of Applied Dietetics and Food Service Systems-'n kursus wat saam met Dining om elke lente tema -etes te vervaardig.

Die Discovery Kitchen, wat in die herfs van 2021 geopen word, sal aanlyn kom, terwyl DNS 'n nuwe model vir gegradueerde dieetkunde -onderrig begin demonstreer, wat deur die geakkrediteerde liggaam erken word, wat meer klem op ervaringsleer plaas. Cassano en Gier dink ook aan die kombuis wat nuwe kursusse ondersteun in opkomende gebiede, soos volhoubare dieet en mediese voedingsterapie.

Vir eet, bied die Discovery Kitchen 'n basis vir opleiding gedurende die jaar, wat voorheen in kort periodes van stilstand in die somer gedruk is. Dit ondersteun spesiale geleenthede, soos tydens alumni of trustee -naweke, en gemeenskapsuitreik. En Cutler is gretig om Dining se vennootskap met DNS en ander navorsers ten toon te stel om gesonde, volhoubare spyskaarte te vorm, onder meer deur die Menus of Change -inisiatief. Resepte wat in die Discovery Kitchen getoets en vervolmaak is, het volgens hom die weg gebring na Dining se koshuis en kleinhandelplekke.

'Ons wou regtig wys dat ons nou saamwerk met akademici,' het hy gesê, 'terwyl ons voortgaan om na die voedselstelsel vir die toekoms te kyk.'

Cutler het gesê dat die Discovery Kitchen 'n ander funksie kan dien vir die studente wat die NCRE -eetkamer sal besoek - wat hulle meer tuis laat voel, aangesien kombuise dikwels 'n fokuspunt van gesinsaktiwiteite is.

'Dit sal gebruik word vir navorsing en ontwikkeling en vir akademici,' het hy gesê, 'maar dit is ook strategies om te laat voel asof daar 'n kombuis in die middel van u gemeenskap is, wat alle soorte mense bymekaar bring om fees te vier kos."

Die kombuis sal 'n proses van kulinêre en voedingsontdekking bevorder wat in Cornell beywer is, sedert Martha Van Rensselaer en Flora Rose meer as 'n eeu gelede gehelp het om pionieropvoeding in die gebiede te doen.

"Dit sluit beslis aan by die vroeë visie van Martha en Flora oor die belangrikheid van voedingsopvoeding," het Gier gesê, "net om dit meer op 'n moderne manier te doen."


Deur James Dean |

Terwyl hulle inkom vir etes of deur toere gaan, kan besoekers aan die uitgestrekte eetsaal van die North Campus Residential Expansion (NCRE) met 'n sitplek van 1000 sitplekke onderbreek om studente met wit bedekkings te sien of personeel wat resepte in 'n kombuis met glas toets.

Werk by die dosyn slanke kookelemente wat tot 24 stasies bied, kan 'n byeenkoms wees van Food for Contemporary Living, 'n gewilde klas wat nodig is vir toekomstige dieetkundiges, of universiteitskokke wat hul vaardighede verfyn of 'n vars pastagereg saam met voedingsnavorsers verfyn.

Welkom by die Discovery Kitchen, 'n nuutste onderrigkombuis wat tans in aanbou is deur 'n vennootskap tussen Cornell Dining en die Afdeling Voedingswetenskappe (DNS). Die vennote verwag dat hul gedeelde laboratorium spyskaarte, dieetopvoeding en voedselgeletterdheid op die hele kampus sal verbeter, en hoop dat die prominente plasing van die kombuis in die nuutste residensiële gemeenskap van die universiteit die verband tussen voedsel en navorsing, leef en leer beklemtoon.

Kunstenaarsvoorstelling van die Discovery Kitchen -voedsellaboratorium wat tans in die eetsaal van die North Campus Residential Expansion in aanbou is. Die projek is 'n samewerking tussen Cornell Dining en die Afdeling Voedingswetenskappe.

"Ons moet almal die rol van voeding in menslike gesondheid en welsyn verstaan, en dit is opwindend dat voorgraadse studente kennis maak met hierdie onderwerp," het Patricia Cassano, professor van Alan D. Mathios en direkteur van DNS, gesê. 'Maar om dit in die konteks van die nuutste Discovery Kitchen te kan doen, bied nuwe moontlikhede aan wat ons nog nooit gehad het nie.

Dustin Cutler, uitvoerende direkteur van Cornell Dining in Student and Campus Life, het die fasiliteit 'n spelwisselaar vir sy organisasie van 1 000 mense genoem.

“This collaboration will help grow awareness of Dining’s commitment around culinary innovation, nutrition and sustainability,” he said, “and allow us to enhance and build upon those efforts.”

For DNS, the kitchen modernizes and replaces a capability displaced by renovations to Martha Van Rensselaer Hall, which could no longer accommodate a food lab. Dining and the NCRE emerged as ideal partners for a new facility, said Kristine Mahoney, director of facilities and operations for the College of Human Ecology, which houses DNS jointly with the College of Agriculture and Life Sciences.

“The stars aligned, and everyone is so excited about this,” Mahoney said. “It’s a really amazing opportunity and incredible partnership.”

The new location offers improved accessibility, modern technology – instructor demonstrations will be streamed over monitors, for example, instead of reflected in a large mirror – and a higher profile. Visible from inside the eatery and from a busy walkway outside, the Discovery Kitchen’s design is intentionally transparent, the partners said, inviting curiosity about food preparation and healthy eating.

“Students enjoy eating and want to learn more about how to prepare foods,” said Emily Gier, associate professor of practice and dietetic internship director for DNS. “I expect that appeal to widen once they can see students having the lab experience.”

In addition to Food for Contemporary Living, which attracts a long waitlist each semester, students might see peers in classes such as Community Nutrition in Action, focused on cost-effective meals, or Applied Dietetics and Food Service Systems – a course that partners with Dining to produce themed dinners each spring.

Opening as soon as fall 2021, the Discovery Kitchen will come online as DNS begins demonstrating a new model of graduate dietetics instruction, recognized by its accrediting body, that places more emphasis on experiential learning. Cassano and Gier also envision the kitchen supporting new courses in emerging areas such as sustainable diets and medical nutrition therapy.

For Dining, the Discovery Kitchen will provide a base for year-round training previously squeezed into brief periods of summer downtime. It will support special events, such as during alumni or trustee weekends, and community outreach. And Cutler is eager to showcase Dining’s partnership with DNS and other researchers to help shape healthy, sustainable menus, including through the Menus of Change initiative. Recipes tested and perfected in the Discovery Kitchen, he said, will make their way to Dining’s residence and retail sites.

“We really wanted to show that we’re working closely with academics,” he said, “as we continue to look at the food system for the future.”

The Discovery Kitchen may serve another function, Cutler said, for the students who will frequent the NCRE dining facility – making them feel more at home, since kitchens are often a focal point of family activity.

“It will be used for research and development and for academics,” he said, “but it’s also strategic in the sense of making it feel like there’s a kitchen in the center of your community, which will bring all types of people together to celebrate food.”

The kitchen will advance a process of culinary and nutritional discovery championed at Cornell since Martha Van Rensselaer and Flora Rose helped pioneer education in those areas more than a century ago.

“It definitely rings true to Martha and Flora’s early vision about the importance of nutrition education,” Gier said, “just doing it more in a modern way.”


By James Dean |

As they drop in for meals or pass through on tours, visitors to the North Campus Residential Expansion's (NCRE) sprawling 1,000-seat dining hall might pause to observe white-coated students or staff testing recipes inside a glass-enclosed kitchen.

Working at the dozen sleek cooking elements providing up to 24 stations might be a meeting of Food for Contemporary Living, a popular class required for future dietitians, or university chefs honing their skills or fine-tuning a fresh pasta dish alongside nutrition researchers.

Welcome to the Discovery Kitchen, a state-of the-art teaching kitchen now under construction through a partnership between Cornell Dining and the Division of Nutritional Sciences (DNS). The partners expect their shared lab to enhance menus, dietary education and food literacy across campus, and hope the kitchen classroom’s prominent placement in the university’s newest residential community highlights the connections between food and research, living and learning.

Artist rendering of the Discovery Kitchen food lab now under construction inside the North Campus Residential Expansion dining hall. The project is a collaboration between Cornell Dining and the Division of Nutritional Sciences.

“We all need to understand the role of nutrition in human health and well-being, and it’s exciting for undergraduates to be introduced to this topic,” said Patricia Cassano, the Alan D. Mathios Professor and director of DNS. “But to be able to do it in the context of the cutting-edge Discovery Kitchen will open up new possibilities that we’ve never had before.”

Dustin Cutler, executive director of Cornell Dining in Student and Campus Life, called the facility a game-changer for his 1,000-person organization.

“This collaboration will help grow awareness of Dining’s commitment around culinary innovation, nutrition and sustainability,” he said, “and allow us to enhance and build upon those efforts.”

For DNS, the kitchen modernizes and replaces a capability displaced by renovations to Martha Van Rensselaer Hall, which could no longer accommodate a food lab. Dining and the NCRE emerged as ideal partners for a new facility, said Kristine Mahoney, director of facilities and operations for the College of Human Ecology, which houses DNS jointly with the College of Agriculture and Life Sciences.

“The stars aligned, and everyone is so excited about this,” Mahoney said. “It’s a really amazing opportunity and incredible partnership.”

The new location offers improved accessibility, modern technology – instructor demonstrations will be streamed over monitors, for example, instead of reflected in a large mirror – and a higher profile. Visible from inside the eatery and from a busy walkway outside, the Discovery Kitchen’s design is intentionally transparent, the partners said, inviting curiosity about food preparation and healthy eating.

“Students enjoy eating and want to learn more about how to prepare foods,” said Emily Gier, associate professor of practice and dietetic internship director for DNS. “I expect that appeal to widen once they can see students having the lab experience.”

In addition to Food for Contemporary Living, which attracts a long waitlist each semester, students might see peers in classes such as Community Nutrition in Action, focused on cost-effective meals, or Applied Dietetics and Food Service Systems – a course that partners with Dining to produce themed dinners each spring.

Opening as soon as fall 2021, the Discovery Kitchen will come online as DNS begins demonstrating a new model of graduate dietetics instruction, recognized by its accrediting body, that places more emphasis on experiential learning. Cassano and Gier also envision the kitchen supporting new courses in emerging areas such as sustainable diets and medical nutrition therapy.

For Dining, the Discovery Kitchen will provide a base for year-round training previously squeezed into brief periods of summer downtime. It will support special events, such as during alumni or trustee weekends, and community outreach. And Cutler is eager to showcase Dining’s partnership with DNS and other researchers to help shape healthy, sustainable menus, including through the Menus of Change initiative. Recipes tested and perfected in the Discovery Kitchen, he said, will make their way to Dining’s residence and retail sites.

“We really wanted to show that we’re working closely with academics,” he said, “as we continue to look at the food system for the future.”

The Discovery Kitchen may serve another function, Cutler said, for the students who will frequent the NCRE dining facility – making them feel more at home, since kitchens are often a focal point of family activity.

“It will be used for research and development and for academics,” he said, “but it’s also strategic in the sense of making it feel like there’s a kitchen in the center of your community, which will bring all types of people together to celebrate food.”

The kitchen will advance a process of culinary and nutritional discovery championed at Cornell since Martha Van Rensselaer and Flora Rose helped pioneer education in those areas more than a century ago.

“It definitely rings true to Martha and Flora’s early vision about the importance of nutrition education,” Gier said, “just doing it more in a modern way.”


By James Dean |

As they drop in for meals or pass through on tours, visitors to the North Campus Residential Expansion's (NCRE) sprawling 1,000-seat dining hall might pause to observe white-coated students or staff testing recipes inside a glass-enclosed kitchen.

Working at the dozen sleek cooking elements providing up to 24 stations might be a meeting of Food for Contemporary Living, a popular class required for future dietitians, or university chefs honing their skills or fine-tuning a fresh pasta dish alongside nutrition researchers.

Welcome to the Discovery Kitchen, a state-of the-art teaching kitchen now under construction through a partnership between Cornell Dining and the Division of Nutritional Sciences (DNS). The partners expect their shared lab to enhance menus, dietary education and food literacy across campus, and hope the kitchen classroom’s prominent placement in the university’s newest residential community highlights the connections between food and research, living and learning.

Artist rendering of the Discovery Kitchen food lab now under construction inside the North Campus Residential Expansion dining hall. The project is a collaboration between Cornell Dining and the Division of Nutritional Sciences.

“We all need to understand the role of nutrition in human health and well-being, and it’s exciting for undergraduates to be introduced to this topic,” said Patricia Cassano, the Alan D. Mathios Professor and director of DNS. “But to be able to do it in the context of the cutting-edge Discovery Kitchen will open up new possibilities that we’ve never had before.”

Dustin Cutler, executive director of Cornell Dining in Student and Campus Life, called the facility a game-changer for his 1,000-person organization.

“This collaboration will help grow awareness of Dining’s commitment around culinary innovation, nutrition and sustainability,” he said, “and allow us to enhance and build upon those efforts.”

For DNS, the kitchen modernizes and replaces a capability displaced by renovations to Martha Van Rensselaer Hall, which could no longer accommodate a food lab. Dining and the NCRE emerged as ideal partners for a new facility, said Kristine Mahoney, director of facilities and operations for the College of Human Ecology, which houses DNS jointly with the College of Agriculture and Life Sciences.

“The stars aligned, and everyone is so excited about this,” Mahoney said. “It’s a really amazing opportunity and incredible partnership.”

The new location offers improved accessibility, modern technology – instructor demonstrations will be streamed over monitors, for example, instead of reflected in a large mirror – and a higher profile. Visible from inside the eatery and from a busy walkway outside, the Discovery Kitchen’s design is intentionally transparent, the partners said, inviting curiosity about food preparation and healthy eating.

“Students enjoy eating and want to learn more about how to prepare foods,” said Emily Gier, associate professor of practice and dietetic internship director for DNS. “I expect that appeal to widen once they can see students having the lab experience.”

In addition to Food for Contemporary Living, which attracts a long waitlist each semester, students might see peers in classes such as Community Nutrition in Action, focused on cost-effective meals, or Applied Dietetics and Food Service Systems – a course that partners with Dining to produce themed dinners each spring.

Opening as soon as fall 2021, the Discovery Kitchen will come online as DNS begins demonstrating a new model of graduate dietetics instruction, recognized by its accrediting body, that places more emphasis on experiential learning. Cassano and Gier also envision the kitchen supporting new courses in emerging areas such as sustainable diets and medical nutrition therapy.

For Dining, the Discovery Kitchen will provide a base for year-round training previously squeezed into brief periods of summer downtime. It will support special events, such as during alumni or trustee weekends, and community outreach. And Cutler is eager to showcase Dining’s partnership with DNS and other researchers to help shape healthy, sustainable menus, including through the Menus of Change initiative. Recipes tested and perfected in the Discovery Kitchen, he said, will make their way to Dining’s residence and retail sites.

“We really wanted to show that we’re working closely with academics,” he said, “as we continue to look at the food system for the future.”

The Discovery Kitchen may serve another function, Cutler said, for the students who will frequent the NCRE dining facility – making them feel more at home, since kitchens are often a focal point of family activity.

“It will be used for research and development and for academics,” he said, “but it’s also strategic in the sense of making it feel like there’s a kitchen in the center of your community, which will bring all types of people together to celebrate food.”

The kitchen will advance a process of culinary and nutritional discovery championed at Cornell since Martha Van Rensselaer and Flora Rose helped pioneer education in those areas more than a century ago.

“It definitely rings true to Martha and Flora’s early vision about the importance of nutrition education,” Gier said, “just doing it more in a modern way.”


By James Dean |

As they drop in for meals or pass through on tours, visitors to the North Campus Residential Expansion's (NCRE) sprawling 1,000-seat dining hall might pause to observe white-coated students or staff testing recipes inside a glass-enclosed kitchen.

Working at the dozen sleek cooking elements providing up to 24 stations might be a meeting of Food for Contemporary Living, a popular class required for future dietitians, or university chefs honing their skills or fine-tuning a fresh pasta dish alongside nutrition researchers.

Welcome to the Discovery Kitchen, a state-of the-art teaching kitchen now under construction through a partnership between Cornell Dining and the Division of Nutritional Sciences (DNS). The partners expect their shared lab to enhance menus, dietary education and food literacy across campus, and hope the kitchen classroom’s prominent placement in the university’s newest residential community highlights the connections between food and research, living and learning.

Artist rendering of the Discovery Kitchen food lab now under construction inside the North Campus Residential Expansion dining hall. The project is a collaboration between Cornell Dining and the Division of Nutritional Sciences.

“We all need to understand the role of nutrition in human health and well-being, and it’s exciting for undergraduates to be introduced to this topic,” said Patricia Cassano, the Alan D. Mathios Professor and director of DNS. “But to be able to do it in the context of the cutting-edge Discovery Kitchen will open up new possibilities that we’ve never had before.”

Dustin Cutler, executive director of Cornell Dining in Student and Campus Life, called the facility a game-changer for his 1,000-person organization.

“This collaboration will help grow awareness of Dining’s commitment around culinary innovation, nutrition and sustainability,” he said, “and allow us to enhance and build upon those efforts.”

For DNS, the kitchen modernizes and replaces a capability displaced by renovations to Martha Van Rensselaer Hall, which could no longer accommodate a food lab. Dining and the NCRE emerged as ideal partners for a new facility, said Kristine Mahoney, director of facilities and operations for the College of Human Ecology, which houses DNS jointly with the College of Agriculture and Life Sciences.

“The stars aligned, and everyone is so excited about this,” Mahoney said. “It’s a really amazing opportunity and incredible partnership.”

The new location offers improved accessibility, modern technology – instructor demonstrations will be streamed over monitors, for example, instead of reflected in a large mirror – and a higher profile. Visible from inside the eatery and from a busy walkway outside, the Discovery Kitchen’s design is intentionally transparent, the partners said, inviting curiosity about food preparation and healthy eating.

“Students enjoy eating and want to learn more about how to prepare foods,” said Emily Gier, associate professor of practice and dietetic internship director for DNS. “I expect that appeal to widen once they can see students having the lab experience.”

In addition to Food for Contemporary Living, which attracts a long waitlist each semester, students might see peers in classes such as Community Nutrition in Action, focused on cost-effective meals, or Applied Dietetics and Food Service Systems – a course that partners with Dining to produce themed dinners each spring.

Opening as soon as fall 2021, the Discovery Kitchen will come online as DNS begins demonstrating a new model of graduate dietetics instruction, recognized by its accrediting body, that places more emphasis on experiential learning. Cassano and Gier also envision the kitchen supporting new courses in emerging areas such as sustainable diets and medical nutrition therapy.

For Dining, the Discovery Kitchen will provide a base for year-round training previously squeezed into brief periods of summer downtime. It will support special events, such as during alumni or trustee weekends, and community outreach. And Cutler is eager to showcase Dining’s partnership with DNS and other researchers to help shape healthy, sustainable menus, including through the Menus of Change initiative. Recipes tested and perfected in the Discovery Kitchen, he said, will make their way to Dining’s residence and retail sites.

“We really wanted to show that we’re working closely with academics,” he said, “as we continue to look at the food system for the future.”

The Discovery Kitchen may serve another function, Cutler said, for the students who will frequent the NCRE dining facility – making them feel more at home, since kitchens are often a focal point of family activity.

“It will be used for research and development and for academics,” he said, “but it’s also strategic in the sense of making it feel like there’s a kitchen in the center of your community, which will bring all types of people together to celebrate food.”

The kitchen will advance a process of culinary and nutritional discovery championed at Cornell since Martha Van Rensselaer and Flora Rose helped pioneer education in those areas more than a century ago.

“It definitely rings true to Martha and Flora’s early vision about the importance of nutrition education,” Gier said, “just doing it more in a modern way.”


By James Dean |

As they drop in for meals or pass through on tours, visitors to the North Campus Residential Expansion's (NCRE) sprawling 1,000-seat dining hall might pause to observe white-coated students or staff testing recipes inside a glass-enclosed kitchen.

Working at the dozen sleek cooking elements providing up to 24 stations might be a meeting of Food for Contemporary Living, a popular class required for future dietitians, or university chefs honing their skills or fine-tuning a fresh pasta dish alongside nutrition researchers.

Welcome to the Discovery Kitchen, a state-of the-art teaching kitchen now under construction through a partnership between Cornell Dining and the Division of Nutritional Sciences (DNS). The partners expect their shared lab to enhance menus, dietary education and food literacy across campus, and hope the kitchen classroom’s prominent placement in the university’s newest residential community highlights the connections between food and research, living and learning.

Artist rendering of the Discovery Kitchen food lab now under construction inside the North Campus Residential Expansion dining hall. The project is a collaboration between Cornell Dining and the Division of Nutritional Sciences.

“We all need to understand the role of nutrition in human health and well-being, and it’s exciting for undergraduates to be introduced to this topic,” said Patricia Cassano, the Alan D. Mathios Professor and director of DNS. “But to be able to do it in the context of the cutting-edge Discovery Kitchen will open up new possibilities that we’ve never had before.”

Dustin Cutler, executive director of Cornell Dining in Student and Campus Life, called the facility a game-changer for his 1,000-person organization.

“This collaboration will help grow awareness of Dining’s commitment around culinary innovation, nutrition and sustainability,” he said, “and allow us to enhance and build upon those efforts.”

For DNS, the kitchen modernizes and replaces a capability displaced by renovations to Martha Van Rensselaer Hall, which could no longer accommodate a food lab. Dining and the NCRE emerged as ideal partners for a new facility, said Kristine Mahoney, director of facilities and operations for the College of Human Ecology, which houses DNS jointly with the College of Agriculture and Life Sciences.

“The stars aligned, and everyone is so excited about this,” Mahoney said. “It’s a really amazing opportunity and incredible partnership.”

The new location offers improved accessibility, modern technology – instructor demonstrations will be streamed over monitors, for example, instead of reflected in a large mirror – and a higher profile. Visible from inside the eatery and from a busy walkway outside, the Discovery Kitchen’s design is intentionally transparent, the partners said, inviting curiosity about food preparation and healthy eating.

“Students enjoy eating and want to learn more about how to prepare foods,” said Emily Gier, associate professor of practice and dietetic internship director for DNS. “I expect that appeal to widen once they can see students having the lab experience.”

In addition to Food for Contemporary Living, which attracts a long waitlist each semester, students might see peers in classes such as Community Nutrition in Action, focused on cost-effective meals, or Applied Dietetics and Food Service Systems – a course that partners with Dining to produce themed dinners each spring.

Opening as soon as fall 2021, the Discovery Kitchen will come online as DNS begins demonstrating a new model of graduate dietetics instruction, recognized by its accrediting body, that places more emphasis on experiential learning. Cassano and Gier also envision the kitchen supporting new courses in emerging areas such as sustainable diets and medical nutrition therapy.

For Dining, the Discovery Kitchen will provide a base for year-round training previously squeezed into brief periods of summer downtime. It will support special events, such as during alumni or trustee weekends, and community outreach. And Cutler is eager to showcase Dining’s partnership with DNS and other researchers to help shape healthy, sustainable menus, including through the Menus of Change initiative. Recipes tested and perfected in the Discovery Kitchen, he said, will make their way to Dining’s residence and retail sites.

“We really wanted to show that we’re working closely with academics,” he said, “as we continue to look at the food system for the future.”

The Discovery Kitchen may serve another function, Cutler said, for the students who will frequent the NCRE dining facility – making them feel more at home, since kitchens are often a focal point of family activity.

“It will be used for research and development and for academics,” he said, “but it’s also strategic in the sense of making it feel like there’s a kitchen in the center of your community, which will bring all types of people together to celebrate food.”

The kitchen will advance a process of culinary and nutritional discovery championed at Cornell since Martha Van Rensselaer and Flora Rose helped pioneer education in those areas more than a century ago.

“It definitely rings true to Martha and Flora’s early vision about the importance of nutrition education,” Gier said, “just doing it more in a modern way.”


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