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The Enduring Impact and Influence of James Beard on American Food
New York University’s Fales Library, the home of one of the nation’s largest and most prestigious archives in food studies, hosted a panel discussion entitled “The Enduring Impact and Influence of James Beard on American Food” on May 1st, 2008.

Panelists include:

  • Mitchell Davis author and vice president and director of communications, The James Beard Foundation
  • Jim Dodge author and chef, Bon Appétit Management
  • Ruth Reichlauthor and editor-in-chief, Gourmet magazine
  • Laura Shapiro author of Julia Child and Something from the Oven: Reinventing Dinner in 1950s America
May 1, 2008

The discussion was moderated by Clark Wolf, founder of Clark Wolf Company, the food, restaurant, and hospitality consulting firm, which co-sponsored the event, along with the NYU Steinhardt School’s Department of Nutrition, Food Studies, and Public Health.


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