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James Beard's Influence On American Food to Be Discussed at NYU, May 1

April 10, 2008
N-395, 2007-08

New York University’s Fales Library, the home of one of the nation’s largest and most prestigious archives in food studies, will host a panel discussion entitled “The Enduring Impact and Influence of James Beard on American Food” on Thursday, May 1, at 4 p.m. The event will take place at Fales, on the third floor of the NYU Bobst Library, 70 Washington Square South. It is free for those with an NYU ID; for the public, a $10 donation is suggested. For reservations, call 992.9018 or email rsvp.bobst@nyu.edu. Fales Library acquired the James Beard Papers in 2003.

Julia Child said of Beard, “[He] was the quintessential American cook. Well-educated and well-traveled during his eighty-two years, he was familiar with many cuisines but he remained fundamentally American.”

The panelists for this event include:

  • Mitchell Davis, author and vice president and director of communications, The James Beard Foundation
  • Jim Dodge, author and chef, Bon Appétit Management
  • Ruth Reichl, author and editor-in-chief, Gourmet magazine
  • Laura Shapiro, author of Julia Child and Something from the Oven: Reinventing Dinner in 1950s America

The discussion is moderated by Clark Wolf, founder of Clark Wolf Company, the food, restaurant, and hospitality consulting firm, and a co-sponsor of the event, along with the NYU Steinhardt School’s Department of Nutrition, Food Studies, and Public Health.

This Press Release is in the following Topics:
Events and Traditions

Type: Press Release

James Beard

James Beard


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