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Fat Studies: A Panel Discussion

The CDC has identified obesity as a serious public health problem for both children and adults in the U.S. The causes of obesity are myriad and complex. And the more we learn about the science of how our bodies burn fuel, convert excess fuel to fat, and what that fat can contribute to health problems, […]

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Fat Studies: Bodies, Culture, Health

by Fabio Parasecoli from Huffington Post Why, as a society, do we care so much about the way we look? Why are we often uncomfortable with our reflection in the mirror? Too frequently, what we see does not match what the world around us promotes as acceptable or preferable. It is not only a question […]

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Marcella Hazan, Culinary Luminary | The New School for Public Engagement

The Food Studies Program (…) at the New School ( Present a panel discussing Marcella Hazan, noted Italian chef and author. Moderated by Andrew F. Smith, other panelists include Susan Friedland, Michele Scicolone, Cesare Casella, and Victor Hazan.  

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The Bangalore Foodie Club: Eating Adventures in a Cosmopolitan City

by Fabio Parasecoli from Huffington Post Living in New York and working in food — previously as a journalist and currently as a professor — I often find myself talking about restaurants, products, and trends. A growing number of people identify themselves as “foodies,” passionate about all things culinary, ready to improve their expertise, and […]

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Mark Bittman | Edible Institute at The New School

The Food Studies Program (…) at the New School ( in association with Edible ( present Mark Bittman’s Keynote address for the Edible Institute.  

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Edible Institute: Fracking and the Environment | The New School

At this panel presented by the Food Studies Program (…) at the New School ( in association with Edible (, present a panel with Wenonah Hauter, Peter Hoffman, Ken Jaffe, and Will Blunt entitled, “Fracking, What Can New York Learn From and Teach the Rest of the Nation.”  

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Dining + Design: Bentel & Bentel Architecture, Katie Grieco and Marco Canora

Sponsored by the James Beard Foundation and the Food Studies Program (…) at The New School (, this is the second panel of the 2014 Dining + Design series.    

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Italian Cuisine and Its Intricacies

by Fabio Parasecoli from Huffington Post Italy maintains a dazzling variety of products, now an important component of local identities. As a child, I distinctly remember that I was not aware of many fantastic products that I now love. Only later, was I exposed to the squash tortelli from Mantova, the smoked pork speck from […]

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