“Foods From the Waters of the World” at NYU May 17

The first of a series of three discussions designed to address some of the major influences on today’s and tomorrow’s table—”Foods from the Waters of the World: Traditions, Dynamics & Responsible Fishing”—will take place at New York University’s Fales Collection (located on the third floor of the NYU Bobst Library, 70 Washington Square South) on Tuesday, May 17, at 4 p.m. The series, entitled “Critical Topics,” is presented in honor of the 20th anniversary of the New York Chapter of The American Institute of Wine & Food (AIWF).

Admission is free to NYU students, faculty, and alumni; $20, AIWF, members; $25, general public. Admission includes a tasting reception following the discussion. Photo ID must be presented at the door. For further information call 718.229.6565.

The series will be moderated by Clark Wolf, AWIF NY Chapter founding chair and president of Clark Wolf Company, the food, restaurant, and hospitality consulting firm.

The first event on May 17 features the following speakers:

• Trevor Corson, author of The Secret Life of Lobsters; journalist
• Mercedes Lee, co-founder & vice-president, Blue Oceans Institute
• Rick Moonen, chef, rm restaurant; responsible food activist
• Marion Nestle, Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU; author of Food Politics and Safe Food.
• Paul Parker, fisherman; director of Cape Cod Commercial Hook Fisherman’s Association.

On June 15, the second event in the series, “The Cultural Impact and Implications of Las Vegas on the American Table,” will take place, followed by on October 20 the final event, “The History, Ethics, and Impact of Luxury Dining.”