New York University Skip to Content Skip to Search Skip to Navigation Skip to Sub Navigation

“Yelp? Help! Is There a Return to Actual Expertise in Food?” a Panel Discussion, March 14th at NYU’s Fales Library

March 1, 2012
N-239, 2011-12

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 christopher.james@nyu.edu.

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: rsvp.bobst@nyu.edu with your name and title/date of the event.  For more information the public may call Elizabeth Wiest, 212 992 9744 or email liz.wiest@nyu.edu.

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.

This Press Release is in the following Topics:
Fales, Division of Libraries, Events

Type: Press Release

Press Contact: Christopher James | (212) 998-6876

“Yelp? Help! Is There a Return to Actual Expertise in Food?” a Panel Discussion, March 14th at NYU’s Fales Library

Search News



NYU In the News

Paying It Backward: NYU Alum Funds Scholarships

The Wall Street Journal profiled Trustee Evan Chesler on why he decided to chair the Momentum fund-raising campaign.

A Nobel Prize Party: Cheese, Bubbles, and a Boson

The New Yorker talked to Professor Kyle Cranmer and graduate student Sven Kreiss about NYU’s role in the discovery of the Higgs boson, which resulted in a Nobel prize for the scientists who predicted its existence.

The World as They Knew It

The New York Times reviewed the exhibit at the Institute for the Study of the Ancient World on how ancient Greeks and Romans mapped the known and unknown areas of their world.

Elite Institutions: Far More Diverse Than They Were 20 Years Ago

NYU made stronger gains over the last 20 years in increasing diversity than any other major research university, according to the Chronicle of Higher Education.

Program Seeks to Nurture ‘Data Science Culture’
at Universities

The New York Times reported on the multi-million collaboration among NYU and two other universities to harness the potential of Big Data, including an interview with Professor Yann LeCun, director of NYU’s Center for Data Science.

NYU Footer