Video Archive – The Inquisitive Eater New School Food Mon, 21 Aug 2017 21:00:54 +0000 en-US hourly 1 James Beard: America’s First Foodie – A Discussion Thu, 01 Jun 2017 00:00:28 +0000 Sponsored by the James Beard Foundation and the Food Studies Program at The New School, please join us for a lively discussion with the filmmaker Kathleen Squires, Mitchell Davis, Executive Vice President, James Beard Foundation, and Fabio Parasecoli, Associate Professor and Director of Food Studies Initiatives.

His name graces the highest culinary honor in the American food world today: the James Beard Awards. While chefs all around the country aspire to win this “Culinary Oscar,” many of those same chefs know very little about the man behind the medal. James Beard: America’s First Foodie chronicles a century of food through Beard’s life, combining celebrity interviews, archival footage, and whimsical animations in a rich recipe that reveals his impact, spirit, genius, and ever-growing legacy. Written and directed by Elizabeth Federici, the film is produced by Elizabeth Federici and Kathleen Squires. It is a co-production of Federici Films and American Masters Pictures.

A Culinary Celebration of America’s Founding Mothers: Martha, Abigail, and Dolley Mon, 06 Feb 2017 15:18:08 +0000 Joanna Pruess, culinary historian and chef, and Kelsey Brow, curator at the King Manor Museum, present A Culinary Celebration of America’s Found Mothers: Martha, Abigail, and Dolley, a lively dialogue about the legacy of three of America’s First Ladies: Martha Washington, Abigail Adams, and Dolley Madison, and their friends. The event, which was sponsored by the New School‘s Food Studies Program, included a tasting of some recipes.

More than a century before New York women won the right to vote in 1917 (it took three more years for the country to ratify the 19th Amendment), some steadfast and intelligent wives stood alongside their husbands as our nation was created. Even without a ballot, they were an effective force in nurturing Colonial America. Woven into their biographies are details about what they ate, how meals were served, and sources for recipes, along with culinary innovations and insightful anecdotes about daily life and this new country. They reveal much of our history and even how we still eat today.

Feasting our Eyes: Food Films and Cultural Identity in the US Thu, 01 Dec 2016 18:08:00 +0000 Big Night. Ratatouille. Julie and Julia. Besides their commercial success, what these films share is that they are all about food, prepared in the kitchen, served at the table, and offered to audiences for visual and emotional consumption. Cooking and eating have acquired unprecedented visibility in American cinema.

Laura Lindenfeld, Professor and Director of the Alan Alda Center for Communicating Science at the Stony Brook University School of Journalism, SUNY and The New School Faculty Fabio Parasecoli discuss their book Feasting Our Eyes: Food Films and Cultural Identity in the US and the emerging genre of the food film from the early 1990s to the present. In their engagement with liberal themes—ideological pluralism, ethnic and racial acceptance, gender equality, and class flexibility—at face value these food films seem to approach culture and identity through a critical and forward-looking lens.

The New School |

Beneath the surface, instead, the films undermine these progressive efforts by reasserting conventional approaches to nation, gender, race, sexuality, and social status. As part of mainstream media, food films enable dominant U.S. culture to celebrate its supposed commitment to difference while positioning women and people of color as objects of consumption. Food films help to draw lines between who does and does not belong to mainstream society.

Sponsored by The New School Food Studies Program (… ).

The Vegan Studies Project Thu, 27 Oct 2016 17:29:35 +0000 The New School Food Studies Program (…) and Faculty Alice Crary in a dialogue and Q & A session with author Laura Wright on her book The Vegan Studies Project: Food, Animals, and Gender in the Age of Terror.

The motivations that lead individuals to go vegan, and the way society at large perceives and talks about them is the theme of The Vegan Studies Project: Food, Animals, and Gender in the Age of Terror.

Steeped in critical and literary theory, the book focuses on news, advertising, and popular culture that is very much part of our daily experience. The title itself – meant “in the spirit of play” – suggests a certain proximity of Wright’s work with burgeoning fields of research such as food studies, fat studies, and animal studies. Veganism, which is now very visible in US social and cultural debates about food, health, and the environment, begs for a deeper understanding beyond any easy rebuttal.

Between Senegal and New York City: A Conversation with Chef Pierre Thiam | The New School Thu, 06 Oct 2016 19:50:25 +0000  

This video from an interview with Pierre Thiam this past Spring is a must see.

Sponsored by the Food Studies Program (… ) and the Jazz and Contemporary Music Program in the College of Performing Arts ( at The New School, chef and restaurateur Pierre Thiam, author of the successful cookbook Senegal: Modern Senegalese Recipes from the Source to the Bowl, will discuss the unique food culture of his native Senegal – as well as the influence of African practices and dishes on the development of American foodways – with Fabio Parasecoli, director of Food Studies Initiatives at The New School (

As cosmopolitan gourmets continue looking for the next new trend, many culinary traditions around the world are just now drawing the attention they deserve. West African cuisines are finally acquiring visibility, thanks to their interesting ingredients, their complexity, and their long history. The conversation will also explore the diffusion of West African cuisines abroad and the problems they face, from product availability to business challenges and customers perception.

2nd International Conference on Food Design – Keynote I The New School Sun, 17 Jan 2016 16:57:02 +0000

Nov 12, 2015, in line with the successful First International Conference on Designing Food and Designing For Food (London 2012), this second conference, presented by The Schools of Public Engagement ( at The New School (, created another opportunity for the presentation and discussion of fundamental aspects of Food Design. Food Design was explored as the process aiming to modify, improve, and optimize individual and communal relationships with and around food in the most diverse ways and instances (food products, materials, objects, practices, processes, events, environments, services, systems, etc.)Professionals, practitioners, and researchers will shared reflections, projects, and experiences to assess the development of this new burgeoning field.

Watch the moving  Keynote Address by Emilie Baltz.

Sustainable Food Systems | Earth Day Celebration – Earth Matters: Designing our Future Mon, 04 May 2015 18:33:52 +0000


In celebration of Earth Day 2015, The New School’s Tishman Environment and Design Center (TEDC | hosts Earth Matters: Designing our Future, a daylong event featuring workshops, pop up classes, and discussions on climate action and sustainability spanning the disciplines. The event highlights TEDC’s bold integration of design, policy, and social justice approaches to environmental issues.
Food for Thought: Sustainable Food Systems

Join us for four short presentations about sustainable food systems. A tasty, sustainably-source meal will be served to attendees.
– Food and Sustainable Tourism, led by Fabio Parasecoli, Associate Professor and Director of Food Studies Initiatives, Food Studies Program, The New School for Public Engagement;
– The Carbon Foodprint: How The New School is Reducing its Impact, led by Ed Verdi, New School Senior Director of Business Operations;
– The Urban Food Planning Revolution, led by Rositsa T. Ilieva, Post-Doctoral Research Fellow; and
– Sustainable Cities Club Reports Back From the Just Food? Conference, led by Anna Marandi, SCC Communications Director and Maeve McInnis, Former SCC President.


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A Discussion with Amy Bentley, Author of “Inventing Baby Food” Tue, 28 Apr 2015 14:41:17 +0000  


Join a conversation with Amy Bentley, an associate professor in the Department of Nutrition, Food Studies and Public Health in the Steinhardt School at New York University and Fabio Parasecoli, Associate Professor and Director of Food Studies Initiatives at The New School for Public Engagement (…) in New York City on her new book Inventing Baby Food: Taste, Health and the Industrialization of the American Diet.

Food consumption is a significant and complex social activity—and what a society chooses to feed its children reveals much about its tastes and ideas regarding health. In this groundbreaking historical work, Amy Bentley explores how the invention of commercial baby food shaped American notions of infancy and influenced the evolution of parental and pediatric care.

Amy Bentley is a historian with interests in the social, historical, and cultural contexts of food, she is the author of Inventing Baby Food: Taste, Health and the Industrialization of the American Diet (University of California Press, 2014), Eating for Victory: Food Rationing and the Politics of Domesticity (University of Illinois Press, 1998), and editor of A Culture History of Food in the Modern Age (Berg, 2012). She serves as editor for the journal Food, Culture and Society: An International Journal of Multidisciplinary Research.

Fabio Parasecoli’s work explores the intersections among food, media, and politics, particularly in popular culture. He studied East Asian cultures and political science in Rome, Naples and Beijing. After covering Middle and Far Eastern political issues, he worked for many years as the US correspondent for Gambero Rosso, Italy’s authoritative food and wine magazine. Recent publications include Food Culture in Italy (2004) and Bite me! Food in Popular Culture (2008). He is general editor with Peter Scholliers of the six-volume Cultural History of Food (2012). His Al Dente: A History of Food in Italy was published in 2014.

Gotham on a Plate: Food and NYC – The Power of the Public Plate: Policy and Procurement Tue, 21 Apr 2015 17:21:14 +0000


The Power of the Public Plate: Policy and Procurement

Food procurement practice and policy has come to the forefront of food policy changes in New York City. Following the passage of Local Law 50 related to encouraging procurement changes in the city, what has actually begun to change and where do challenges remain? What does the experience of regional procurement for New York school food hold for other institutional buyers? What is the policy landscape for public procurement given the current national debate over the future of publicly funded entitlement programs such as Supplemental Food Assistance Program (SNAP), child nutrition programs and Women, Infants and Children (WIC) program?

Moderator: Marion Nestle

Featured Panelists: 

Barbara Turk

Eric Goldstein

Jan Poppendieck

Thomas Forster

Gotham on a Plate: Food and NYC – Writing About Gotham’s Plate Mon, 20 Apr 2015 19:06:49 +0000  

Writing about Gotham’s Plate

From colonial times to the present, observers have been fascinated by New York City’s ever-changing culinary life. Numerous books and innumerable articles have been written about New York City, and most contain lengthy descriptions of City foods and beverages, chefs and home cooks, bodegas and greenmarkets, pushcarts and food trucks, food corporations and the latest startups. Panelists will discuss the joys – and occasional tribulations– about writing about the City and its culinary delights.

Moderator: Andrew F. Smith

Featured Panelists:

William Grimes

Molly O’Neill

Jonathan Deutsch

Gabrielle Langholtz