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 “Why Cookbooks Still Matter: More than Foodieodicals” on Thursday, December 4, 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).
“Whether it’s to support a Not-for-Profit, to set the Southern record straight, to reveal the joys and sorrows of life in the former Soviet Union or to better understand the evolved identity of a world famous chef, Cookbooks - in a world of what some call Foodie-odicles – still matter,” said Clark Wolf, president of Clark Wolf Company. “Join authors, scholars, biographers and cooks as they explore and articulate the timeless and ongoing role of the written and published book in cookery and how they fit into a world of assorted and alternative media.”
The panelists include:
- Anya von Bremzen, author Mastering the Art of Soviet Cooking: A Memoir of Food and Longing;
- Anne Quatrano, Author of Summerland, Recipes for Celebrating with Southern Hospitality, Chef & Collector;
- Liz Neumark, CEO Great Performances, author Sylvia’s Table: Fresh, Seasonal Recipes from Our Farm to your Family;
- Alex Prud'homme, author My Life in France;
- Megan Elias, Associate Professor of History, Queensborough Community College City University of New York; and
- 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.
“Why Cookbooks Still Matter: More than Foodieodicals,” 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; NYU Jordan Center for the Advanced Study of Russia; 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 The Fales Collection of British and American Literature, the Downtown Collection, and the Marion Nestle Food Studies Collection.. 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 Marion Nestle Food Studies 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 Fales Library 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.