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Cooking with Color
New York University’s Fales Collection, the home of one of the nation’s largest and most prestigious archives in food studies, will host a panel discussion entitled “Cooking with Color: World Influences in American Foodways.” The event is part of the 2007 Critical Topics in Food Series.

The panelists include:

  • Marcus Samuelsson Chef and co-owner of Aquavit; author of Aquavit and The New Scandinavian Cuisine
  • Jessica Harris Food historian; author of The Welcome Table: African-American Heritage Cooking and Iron Pots and Wooden Spoons: Africa’s Gifts to New World Cooking
  • Scott Peacock Chef to two Georgia governors; executive chef, Watershed; co-author of The Gift of Southern Cooking
  • Krishnendu Ray Sociologist and NYU Food Studies Professor

The discussion is moderated by Clark Wolf, director of the NYU Critical Topics Series and founder of Clark Wolf Company, the food, restaurant, and hospitality consulting firm.

The 2007 Critical Topics Series is made possible, in part, by Peter Mondavi, Jr., proprietor of Charles Krug Winery in Napa Valley.

March 8, 2007
This event is co-sponsored by the NYU Steinhardt School’s Department of Nutrition, Food Studies, and Public Health.

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