Outside the Work: A Tasting of Hydrocarbons and Geological Time

The French phrase hors d’ouevre literally means “outside of the work,” that is, outside the design of the meal. Petrochemicals infuse our foods – high and low, exotic and mundane, from start to finish; and while these byproducts of petroleum lie outside our designs on eating, they are intimately entangled with the foods we produce, transport and consume. Conceived and presented by Marina Zurkow and chef Lauryn Turell, this tasting event will bring the hydrocarbon into play with a multi-course evening of small plates and drinks, bringing together geological time with human time, food with fossil fuels, and earthly processes with techniques of the kitchen. Presented in collaboration with Gastronomy at BU. Tickets $40. Reservations required. Please RSVP to lcooney@bu.edu by March 1st.
6:30 pm on Friday, March 22, 2013
808 Gallery, 808 Commonwealth Ave