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 “FOOD POLITICS: The Politics of Food, Ten Years Later” on Thursday, May 30, 2013 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.]
Just as relevant today as when it was first published, Nestle’s Food Politics, the Tenth Anniversary Edition, is out with a new Foreword by Michael Pollan. It also has new Preface and a new Afterword, in which Nestle brings Food Politics up to date.
“When Food Politics was first published, a decade ago, I remember thinking that the marriage of those two words-food and politics seemed surprising, even radical. What was political about food? Everything, it turns out. But we didn't really know that then. Now, thanks to this book and all the work it has inspired, the words food and politics have become inseparable.” --Michael Pollan, author of The Omnivore’s Dilemma, Food Rules, and recently, Cooked.
During the time since Food Politics was first published, the U.S. Hispanic population has grown by over 40 percent, accounting for more than half of the growth in the total population of the U.S., at a rate four times that of the population overall. This changing demographic has also given a rise to a new generation of Latino chefs, who bring the cuisine of their native countries to the forefront of the American palette.
“The Latino culinary influence is being felt everywhere, and it is new, innovative, and exciting,” said Clark Wolf, founder and President of Clark Wolf Company. “For the first time, a Latin foods cookbook, Gran Cocina Latina: The Food of Latin America, by Maricel Presilla, has been honored with the prestigious James Beard’s Cookbook of the Year Award for 2012, a fitting tribute to Latino peoples and their cuisine,” he said.
The panelists include:
- Corby Kummer, Senior Editor, The Atlantic
- Marion Nestle Author and Paulette Goddard Professor of Nutrition in the Department of Nutrition, Food Studies, and Public Health at NYU Steinhardt; Professor of Sociology at NYU; and Visiting Professor of Nutritional Sciences at Cornell
- Maricel Presilla Chef, Author of Gran Cocina Latina: The Food of Latin America Named 2012 Cookbook of the Year by the James Beard Foundation
- Katy Sparks, Chef and Owner of Katy Sparks Culinary Consulting
- 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.
MEDIA ONLY: Reporters interested in covering or attending the event must contact Christopher James at 212-998-6876 or email firstname.lastname@example.org.
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. Book signing and reception to follow. Food Politics, the Tenth Anniversary Edition, will be on sale at the event.
“FOOD POLITICS: The Politics of Food, Ten Years Later,” 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.
About Fales Library and Special Collections:
The Fales Library, comprising nearly 355,000 volumes, and over 10,000 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.