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Gotham on a Plate: Food and NYC – Provisioning City Plates: The Rural Urban Nexus

  Provisioning City Plates: The Rural Urban Nexus In the last year the “Rural Urban Nexus” has become part of UN discourse on sustainable urbanization. The reasons for the interest in the dynamic relationship between urban and rural landscapes are diverse and about much more than the flows of goods, services, people and capital needed […]

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Gotham on a Plate: Food and NYC – Business on a Plate: What New Yorkers Are Eating

Business on a Plate:  What New Yorkers Are Eating…Today, Tomorrow, Together. Join the city’s most prominent culinary trend-setters as they delve into – and debate – the future of dining in New York.  Once a city of restaurant extremes from ethnic food enclaves to luxurious haute cuisine, today’s New York food map extends into the […]

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Gotham on a Plate: Food and NYC – The Crisis of the Empty Plate: Hunger, Resilience, Recovery

The Crisis of the Empty Plate: Hunger, Resilience, Recovery  The New York City’s food system is not as robust as one would like to think, as Hurricane Sandy had clearly shown. The city procurement and distribution networks need to be ready for any crisis that may take place, while at the same time guaranteeing food […]

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Gotham on a Plate: Food and NYC – Peopling Gotham’s Plate: Food and Immigrant Communities

  Peopling Gotham’s Plate: Food and Immigrant Communities Ever since the Dutch set foot in Manhattan, Gotham’s plate has reflected culinary influences from the homelands of immigrants. The bounty of New York has also changed the food habits of the different groups. Relatively cheap and plentiful meat has greeted all newcomers and changed food patterns […]

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The History and Ritual of Brunch with Farha Ternikar

When Americans think of brunch, they typically think of Sunday mornings swelling into early afternoons; mimosas and Bloody Marys; eggs Benedict and coffee cake; bacon and bagels; family and friends. While brunch has become a modern meal of leisure, its history is far from restful; this meal’s past is both lively and fraught with tension. […]

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CULINARIA Query: Can We Re-Set the Family Table?

    The SoFAB Institute and the Food Studies Program at The New School host the next Culinaria Query of 2014 in New York City. It is an increasingly established opinion that as a society we have moved from the cultural practice of gathering around the table for a family meal to munching on the go, in […]

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Sustainability in the Wine Industry: Italy and U.S.

Fabio Parasecoli, associate professor and co-chair of the Food Studies Program at The New School,Michele Manelli, president and winemaker of Salcheto Winery, and professor Lorenzo Zanni from the University of Siena presents the Italian Report on Wine Sustainability. This work was produced by the Italian Forum for Wine Sustainability, a group supported by Unione Italiana Vini and Gambero […]

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

The Food Studies Program (http://www.newschool.edu/public-engag…) at the New School (http://www.newschool.edu) 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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Mark Bittman | Edible Institute at The New School

The Food Studies Program (http://www.newschool.edu/public-engag…) at the New School (http://www.newschool.edu) in association with Edible (http://www.ediblemanhattan.com/) present Mark Bittman’s Keynote address for the Edible Institute.  

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