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 “24/7 Food: The New Role of Food in American Life” on Thursday, October 10, 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).
“24/7 Food: The New Role of Food in American Life” a Panel Discussion, October10th at NYU’s Fales Library
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 “24/7 Food: The New Role of Food in American Life” on Thursday, October 10, 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.].
“The United States has long had a relationship with food fraught with conflict and paradox--once ethnicity and family traditions dictated the foods we prepared and consumed, now the 24/7 media introduces us to new tastes, cuisines, and possibilities,” said Clark Wolf, founder and President of Clark Wolf Company. “Please join our distinguished panelists of food experts, authors, sustainable agricultural activists, and promoters of artisan foods and markets as they take a fresh look at where food sits, percolates, bubbles up and healthfully ferments in today’s American culture.”
The panelists include:
- Matthew Derr, President of Sterling College
- Kim Hastreiter, Publisher and Editor of Paper Magazine
- Marion Nestle, Author & Paulette Goddard Professor of Nutrition, Food Studies and Public Health at NYU
- Allen Salkin, Author; From Scratch: Inside the Food Network
- 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 email@example.com.
Suggested donation: $10; RSVP to: firstname.lastname@example.org with your name and title/date of the event. For more information the public may call Elizabeth Wiest, 212 992 9744 or email email@example.com. Reception to follow.
“24/7 Food: The New Role of Food in American Life,” 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.