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 “What Exactly is Cooking? Almost Everything, When You Think About It” on Thursday, June 4, 2015, from 4:00-6:00 p.m. at the Fales Library, third floor, Elmer Holmes Bobst Library, 70 Washington Square South, (at LaGuardia Place).
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 “What Exactly is Cooking? Almost Everything, When You Think About It” on Thursday, June 4, 2015, 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.].
“Some of the world’s oldest cooking and food preparation methods seem to be back in vogue (fermentation, foraging, canning, pickling) right alongside what some call Modernist Cuisine,” said Clark Wolf, founder and president of Clark Wolf Company and the panel’s host-moderator. “Through it all chefs and cooks are working more closely with farmers and scholars, merchants and preservationists. All are sharing and treasuring stories and practices in ways we can’t help but end up calling part of a great pot of cookery. Please join us to meet and hear from folks with very personal perspectives and surprisingly global vision.”
The panelists include:
• Jane Black, Food Writer (editor of Stone Barns’ newsletter and former Washington Post reporter);
• Sandor Katz - Author, The Art of Fermentation
• Dan Kedan - Chef, Backyard Restaurant, Forestville, CA
• Scott Peacock - Chef and Author, The Gift of Southern Cooking
• Krishnendu Ray - Chair, Department of Nutrition, Food Studies, and Public Health at NYU
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 City and Sonoma County, California 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. All gifts support the Marion Nestle Food Studies Collection. 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.
“What Exactly Is Cooking? Almost Everything, When You Think About It,” 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 358,000 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 Marion Nestle Food Studies Collection is a vast collection of books and manuscripts documenting food and foodways with particular emphasis on New York City. The Downtown Collection, founded in 1993, 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. Other strengths of the Fales 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.
The NYU Division of Libraries holds over 4 million volumes and comprises five libraries in Manhattan and one each in Brooklyn, Abu Dhabi and Shanghai,. Its flagship, the Elmer Holmes Bobst Library on Washington Square, receives 2.6 million visits annually. Around the world the Libraries offers access to more than 1.2 million electronic journals, books, and databases. For more information about the NYU Libraries, please visit http://library.nyu.edu