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


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.

James Beard
James Beard

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.

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