UPCOMING
PAST PROJECTS
Selection
December 3, 2025 // 7 PM // BERLIN
A Neuro-culinary Journey through Nature and the Future
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Aoife McGuinness The Food Culture Project comes together with the Arts & Nature Social Club and Aoife McGuinness for a multi-sensory experience dinner, where neuroscience and nature meet the art of food and eating.
Food experience designer Kit Schulte, founder of The Food Culture Project, and author of the cookbook modern german food from a berlin kitchen, will create and curate the evening’s immersive food experience, using food, aromas, and textures. Together with Aoife McGuinness, a multi-sensory researcher and cognitive neuroscientist, and in conversation with Magda Uribe (ANSC Board), we will explore how our senses, memories, and the natural world intertwine, and what this means in connection to our lives and the food we eat. Aoife brings a unique perspective at the crossroads of neuroscience, art, and sensory design. She applies neuroscience in industry and cultural research, from EEG and multi-sensory behavioral studies, to the creation of sensory well-being environments. This interdisciplinary evening with a five-course dinner invites you to fine-tune your senses. |
Aoife McGuinness is a multi-sensory researcher who trained as a cognitive neuroscientist. She spent the last 7 years applying neuroscience in industry research. Her work has spanned EEG studies, implicit testing, and multi-sensory behavioral research, helping agencies, brands, and cultural organizations understand what moves people and why. Alongside her scientific training, Aoife spent over a decade creating multisensory environments in the cultural and nightlife space, from DIY raves in London to the development of Overflow, a sensory well being project in Berlin.
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june 6, 2025 // SAN FRANCISCO
FINDING YOUR OPUS MAGNUM
(Philosophy of Science Series, in collaboration with Auritte Ross )
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This dinner traces the ancient practice of alchemy—a medieval pursuit that blended proto-scientific methods with mystical belief. Alchemists sought to transform base metals into gold and discover the elixir of immortality through understanding the four elements and the philosopher's stone. Tonight's experience follows the four stages of alchemical transformation: Black for Nigredo, the first phase of decomposition. White for Albedo, purification. Yellow for Citrinitas, the dawning of illumination. Red for Rubedo, the final integration. Together, these stages represent the Opus Magnum—the great work of individuation, the journey to becoming gold. In collaboration with 
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Through taste, smell, sight, and touch, you'll experience this ancient wisdom made tangible.While alchemy developed crucial laboratory techniques and made genuine discoveries in metallurgy, it wasn't true science. It relied on mystical beliefs and secret knowledge rather than empirical observation. The practice declined during the Scientific Revolution as chemistry emerged as a rigorous discipline.
But alchemy's legacy endured. Carl Jung reinterpreted its processes through psychology, seeing the transformation of lead into gold as a metaphor for consciousness itself—the journey from fragmentation to integration, from unconscious to whole. |
MARCH 14, 2022 // WASHINGTON D.C.
CULINARY GERMANY - A JOURNEY
Hosted by the General Consulate of Germany.
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Journey through Culinary Germany a seven -course concept dinner was hosted by Dr. Haber at the Consul General of Germany's residence in Washington, D.C. in 2022. The experience dinner presented fine, modern German cuisine accompanied by stories of Germany's culinary regions and history. Guests experienced seasonal and regional dishes—vegetables, fish, and meat—paired with German wines and craft beers. Modern recipes transformed traditional preparations, showcasing Germany's rich culinary heritage: fruit desserts, fine wines, carefully cultivated herbs.
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Feb 25, 2017 // SAN FRANCISCO
how german immigrants influenced American food culture
AN EXPERIENCE DINNER EXPLORING CULINARY HISTORY
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A chance discovery connected us to Fritz Müller—the great-great-grandfather of Kit's longtime friend, Michelle Graham. Müller owned several German restaurants in San Francisco, including the renowned Bismarck Restaurant on Market and 4th Street. During World War I, amid rising anti-German sentiment, it became The States Cafe. Müller and Sons catered major events, including the 1915 Panama-Pacific Exposition.
Kit had seen photographs and menus from Müller's restaurant at Michelle's home. This sparked an idea we'd discussed at our first Berlin dinner: immigration profoundly shapes food culture—ingredients, techniques, recipes. The German influence on American cuisine is nearly invisible today, yet nearly one-quarter of Americans have German ancestry. From the mid-19th century through World War I, German restaurants set culinary standards in major cities. Now they've vanished, even from traditionally German strongholds like Cincinnati, Milwaukee, and St. Louis. Each course carries our personal interpretation—a contemporary take on tradition, or a family recipe passed down through generations. |
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