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 “Building a Food Professional Pedigree: New Roads to Knowledge and Success” on Thursday, June 14, at 4 p.m. The event, part of the 2007 Critical Topics in Food Series, will take place at the Fales Collection (3rd floor of the NYU Bobst Library), 70 Washington Square South. It is free for those with an NYU I.D.; for the public, a $10 donation is suggested. Reservations are required: call 212.998.9018. This event is co-sponsored with NYU’s Steinhardt School’s Department of Nutrition, Food Studies & Public Health.

The panelists include:

  • Florence Fabricant food columnist for the New York Times
  • Michael Lomonaco chef/restaurateur, Windows on the World
  • Eberhard Muller chef/farmer
  • Marion Nestle Paulette Goddard Professor of Nutrition, Food Studies, & Public Health at NYU

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. The next event in the series will take place on October 11, 2007, entitled “Cooks Who Grow Their Own: A More Direct Route from Earth to Table.”

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