New York University’s Fales Library, the home of one of the nation’s largest and most prestigious collections in food studies, will host a panel discussion entitled “Looking Back to Go Forward: Ancient Ways in Modern Food” on Thursday, March 13, 2014 from 4:00-6:00 p.m. at the Fales Library, third floor, Elmer Holmes Bobst Library, 70 Washington Square South, (at LaGuardia Place). [Subways A,C,E, B,D,M to West 4th Street; 6 line to Astor Place; R train to 8th Street.].
The discussion will range from ancient Persian foods and foodways, and street shack foods in market halls, to a classic 50’s seal of approval and 10,000 year old baking methods, celebrating all that was ancient which is now new again.
“Moments after ‘Modernist Cuisine’ went mainstream, in publishing and TV at any rate, we seem to be looking back – way back – for what we truly want to eat and drink right now,” said Clark Wolf, founder and President of Clark Wolf Company. “Some of it may be the result of the natural cycle of culture; some from a growing sense of what could be a critical instinct for survival. Please join us to sift and dig with a healthy collection of very smart people.”
The panelists include:
- Zachary Golper, Master Baker, Bien Cuit Bakery
- Claire Hartten, Food Systems Planner, Green Rabbits
- Anne McBride, Food Studies Educator
- Louisa Shafia, Author, The New Persian Kitchen
- Susan Westmoreland, Food Director, Good Housekeeping
Host: Clark Wolf, food and restaurant consultant. Wolf has more than thirty years of experience in the food industry and is founder and President of Clark Wolf Company, a New York-based food and restaurant consulting firm.
MEDIA ONLY: Reporters interested in covering or attending the event must contact Christopher James at 212-998-6876 or email firstname.lastname@example.org.
Suggested donation: $10; RSVP to: email@example.com with your name and title/date of the event. For more information the public may call Elizabeth Wiest, 212 992 9744 or email firstname.lastname@example.org. Reception to follow.
“Looking Back to Go Forward: Ancient Ways in Modern Food,” part of Fales Library’s “Critical Topics in Food Series,” is sponsored by New York University Fales Library; Steinhardt School of Culture, Education and Human Development, Department of Nutrition, Food Studies, and Public Health; and Clark Wolf.
About Fales Library and Special Collections:
The Fales Library, comprising nearly 355,000 volumes and over 10,000 linear feet of archive and manuscript materials, houses the Fales Collection of rare books and manuscripts in English and American literature, the Downtown Collection, the Marion Nestle Food Studies Collection and the general special collections of the NYU Libraries. The Fales Collection was given to NYU in 1957 by DeCoursey Fales in memory of his father, Haliburton Fales. It is especially strong in English literature from the middle of the 18th century to the present, documenting developments in the novel. The Downtown Collection documents the downtown New York art, performance, and literary scenes from 1975 to the present and is extremely rich in archival holdings, including extensive film and video. The Marion Nestle Collection is a vast collection of books and manuscripts documenting food and foodways with particular emphasis on New York City. Other strengths of the collection include the Berol Collection of Lewis Carroll Materials, the Robert Frost Library, the Kaplan and Rosenthal Collections of Judaica and Hebraica and the manuscript collections of Elizabeth Robins and Erich Maria Remarque. The Fales Library preserves manuscripts and original editions of books that are rare or important not only because of their texts, but also because of their value as artifacts.