New York University’s Fales Library, the home of one of the nation’s largest and prestigious archives in food studies, will host a panel discussion entitled “Back into the Kitchen: The Rekindling of America's Home Fires,” on Thursday, November 4, 2010 from 4:00-6:00 p.m. at the Fales Library, third floor, Elmer Holmes Bobst Library, 70 Washington Square South, (at LaGuardia Place). [Subways A,C,E, B,D,M to West 4th Street; 6 line to Astor Place; R train to 8th Street.].
From DIY butchery to home cheese making, pulling freshness from a rooftop Great Recession Victory Garden to gathering for Farmers Market - canning classes - Americans of all ages seem to be storming back into the home kitchen with renewed intensity and focus. Cookbook sales are up even while recipe sharing blogs go viral. Something big is going on out there in the American Home Kitchen.
Join food historian Andy Smith, nutrition/public health/food studies professor and sociologist Marion Nestle and New York Times food reporter Julia Moskin - moderated by food and restaurant consultant Clark Wolf - as they dig in to what's up and what's cooking.
MEDIA ONLY: Reporters interested in covering or attending the event must contact Christopher James at 212-998-6876 or email firstname.lastname@example.org.
The panelists include:
Andy Smith historian, author & lecturer, The New School, author most recently of Eating History: Thirty Turning Points in the Making of American Cuisine (2009)
Marion Nestle Paulette Goddard Professor of Food Studies, NYU, and author of Feed Your Pet Right, Pet Food Politics, What to Eat, Food Politics, and Safe Food, among others
Julia Moskin journalist, The New York Times
Host: Clark Wolf, food and restaurant consultant. Wolf has more than thirty years of experience in the food industry and is founder and President of Clark Wolf Company, a New York-based food and restaurant consulting firm.
Suggested donation: $10; RSVP to: email@example.com with your name and title/date of the event. For more information the public may call Elizabeth Wiest, 212 992 9744 or email firstname.lastname@example.org.
Back into the Kitchen, part of Fales Library’s “Critical Topics in Food Series,” is sponsored by New York University Fales Library; Steinhardt School of Culture, Education and Human Development, Department of Nutrition, Food Studies, and Public Health; and Clark Wolf. The “Critical Topics in Food Series” is made possible in part by the generosity of the Lizzie and Jonathan Tisch Foundation.
About Fales Library and Special Collections:
The Fales Library, comprising nearly 200,000 volumes, and over 8,000 linear feet of archive and manuscript materials, houses the Fales Collection of rare books and manuscripts in English and American literature, the Downtown Collection, the Food and Cookery Collection and the general Special Collections of the NYU Libraries. The Fales Collection was given to NYU in 1957 by DeCoursey Fales in memory of his father, Haliburton Fales. It is especially strong in English literature from the middle of the 18th century to the present, documenting developments in the novel. The Downtown Collection documents the downtown New York art, performance, and literary scenes from 1975 to the present and is extremely rich in archival holdings, including extensive film and video objects. The Food and Cookery Collection is a vast, and rapidly expanding collection of books and manuscripts documenting food and foodways with particular emphasis on New York City. Other strengths of the collection include the Berol Collection of Lewis Carroll Materials, the Robert Frost Library, the Kaplan and Rosenthal Collections of Judaica and Hebraica and the manuscript collections of Elizabeth Robins and Erich Maria Remarque. The Fales Library preserves manuscripts and original editions of books that are rare or important not only because of their texts, but also because of their value as artifacts.