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The History, Ethics and Impact of Luxury Dining

“The History, Ethics, and Impact of Luxury Dining” will be discussed in a special event to be held at New York University’s Bobst Library, Fales Collection. It is the final event in a series honoring the 20th anniversary of the New York Chapter of The American Institute of Wine & Food (AIWF).

This event is moderated by Clark Wolf, AIWF NY chapter’s founding chair and president and founder of Clark Wolf Company, the food, restaurant, and hospitality consulting firm.

Speakers featured are:

  • Mario Batali, executive chef
  • Betty Fussell, author and food historian
  • Krishinendu Ray, professor of food studies, NYU
  • Leonard Lopate, talk show host, National Public Radio
October 20, 2005
This event is co-sponsored by The Steinhardt School of Education’s Department of Nutrition, Food Studies, and Public Health.

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