“American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them” New Book by Clark Wolf
A panel discussion in conjunction with the exhibition hosted at New York University’s Fales Library, “A.I.R. Gallery: The History Show, Archival Materials from 1972 to the Present.” The panel was co-hosted by the A.I.R. Gallery and held at the NYU Fales Library.
New York University’s Fales Library, the home of one of the nation’s largest and most prestigious archives in food studies, celebrates the publication of the new book by food and restaurant consultant Clark Wolf, American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them (Simon and Schuster), The celebration was co-hosted by Carol A. Mandel, dean of the NYU Division of Libraries, and Marion Nestle, Paulette Goddard Professor of Nutrition and Food Studies at NYU.
Panel moderated by Kat Griefen, director of A.I.R. Gallery since 2006 and the New York coordinator of the Feminist Art Project.