New York University’s Fales Library, the home of one of the nation’s largest and prestigious collection in food studies, will host a panel discussion entitled “Yelp? Help! Is There a Return to Actual Expertise in Food?” on Wednesday, March 14, 2012 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.].
No longer just a world of connoisseurship, knowledge about what we eat and drink, as well as its impact on our bodies and our world, is getting a fresh look and some serious thought. Have we begun to recover from what professors have called the "democratization of information," and are we finally ready to embrace the occasional actual expert? Nobody can know everything, but it sometimes feels like everyone has an opinion. The panelists tackle the questions of “Where should we look, whom should we read, and how shall we learn?”
The conversation, between traditional and non-traditional educators and practitioners moderated by Clark Wolf, host of the Fales Library’s “Critical Topics in Food Series,” will center on a discussion about what’s on the agenda of food pros and just plain folks and how that just might translate into menus for the next slice of the 21st Century.
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:
Eric Asimov Chief wine critic and former temporary restaurant critic for the New York Times
Scott Hocker Editorial Director of Tasting Table
Jonathan Milder Research Librarian at the Food Network
Sara Moulton Chef, Cookbook Author and Television Personality
Krishnendu Ray Author & NYU Food Studies Faculty
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.
Yelp? Help! Is There a Return to Actual Expertise in Food, 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.