If families, newlyweds and freshmen college students had just a few basic skills and recipes, if they had just a few cookbooks, knew about just a few food groups, what should they – in this day and age – be? Join our panelists as they construct the essentials of the 21st Century culinary “how-to” manual.

food-in-the-21st-century-new-basics-and-benchmarks-a-panel-discussion-october-9th-at-nyus-fales-library

New York University’s Fales Library, the home of one of the nation’s largest and most prestigious collections in food studies, will host a panel discussion entitled “Food in the 21st Century: New Basics and Benchmarks” on Thursday, October 9, 2014 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.].

“Following the year of kimchi, quinoa and kale, we’re beginning to have a real conversation about what we eat at home, what we eat out, what’s really in every mouthful and where it all comes from,” said Clark Wolf, founder and president of Clark Wolf Company and the panel’s host-moderator.  “Our conversation will focus on what, whom and where we need to know, go, grow and sow if we want to eat happy and well in the 21st Century.”

The panelists include:

  • Lourdes Castro, registered dietitian, chef and educator;
  • Michele Anna Jordan, author, writer, and radio host;
  • Eldon Scott, founder, Urban Space Markets;
  • Aaron Van Dyke, associate professor of culinary science;

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 City and Sonoma County, California 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 christopher.james@nyu.edu.

Suggested donation: $10.  All gifts support the Marion Nestle Food Studies Collection.  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. Reception to follow.

“Food in the 21st Century:  New Basics and Benchmarks,” 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 Marion Nestle Food Studies 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. The Marion Nestle Collection is a vast 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.