On Oct. 23, 2013, The Food Studies program at The New School for Public Engagement continued its Culinary Luminaries series with a focus on legendary chef, teacher, and cookbook writer Edna Lewis. Originally from Freetown, Virginia, Lewis rose to fame while gracing the kitchens of NYC, most notably Café Nicholson in Manhattan and Gage and Tollner in Brooklyn. Her advocacy of genuine Southern cooking inspired a generation of chefs and helped ensure the survival of traditional Southern folkways.
Her cookbooks include The Edna Lewis Cookbook (1972), The Taste of Country Cooking (1976), In Pursuit of Flavor (1988) and The Gift of Southern Cooking (2003), which she co-authored with Scott Peacock.
Speakers included:
– Judith Jones, former Senior Editor at Knopf
– Michael Twitty, culinary historian of African American Foodways
– Chef Joe Randall, chairman of the Board, Edna Lewis Foundation
– Tracyann Williams, Lecturer of Literature and Director of Academic Advising, The New School for Public Engagement
– Tonya Hopkins, an American food storyteller, historian and audiophile.
Moderated by Andrew F. Smith, faculty member of the Food Studies Program.
Please click here to view the discussion in its entirety.
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