“Food & Celebration: A Long History of What Brings Us Together” at NYU, Mar. 5

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, “Food & Celebration: A Long History of What Brings Us Together,” on Thursday, March 5, at 4 p.m. The event takes place at Fales, located on the third floor of the NYU Bobst Library, 70 Washington Square South. It is free for those with an NYU I.D.; for the public, a $10 donation is suggested. For reservations, call 212.992.9018; or visit rsvp.bobst@nyu.edu.

The panelists are:

  • Joan Nathan, food writer and author of Jewish Cooking in America and The New American Cooking
  • Scott Peacock, chef and author of The Gift of Southern Cooking
  • Krishnendu Ray, NYU assistant professor of nutrition and food studies at the Steinhardt School of Culture, Education, and Human Development and author of The Migrant’s Table
  • Marlena Spieler, food writer and author of Jewish Traditions Cookbook and Macaroni and Cheese

The discussion is moderated by Clark Wolf, founder of Clark Wolf Company, the food, restaurant, and hospitality consulting firm, and co-sponsor of the event, along with NYU Steinhardt School’s Department of Nutrition, Food Studies, and Public Health. The Critical Topics Series is made possible in part by the generosity of The Lizzie and Jonathan Tisch Foundation.

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