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 “Women Who Cook for a Living in New York and Why there Aren’t More of Them” on Thursday, June 15, at 4 p.m. The event, the second in NYU’s Critical Topics in Food Series, takes place at NYU’s Kimmel Center for University Life, Rosenthal Pavilion (10th floor), 60 Washington Square South (at LaGuardia Place). It is free for those with an NYU ID; for the public, a $10 donation is suggested. Reservations are required; call 212.992.9018. This event is co-sponsored by The Steinhardt School of Education’s Department of Nutrition, Food Studies, and Public Health.
The panelists include:
- Mary Cleaver Cleaver Company and the Green Table at the Chelsea Market
- Rozanne Gold Award-winning chef and author
- Judith Jones Senior editor and VP of Alfred A. Knopf
- Krishnendu Ray Professor, NYU Dept. of Nutrition, Food Studies, and Public Health
- Susan Westmoreland Author and food editor for Good Housekeeping
- Jody Williams Chef of Gusto Ristorante e Bar Americano
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 next event in the Critical Topics Series, entitled “From There to Here: The Chains and Systems of Food,” will take place on October 19.