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On behalf of The New School, the International Food Design Society, and Food Design North America, we are thrilled to announce the Second International Conference on Food Design, which will take place on November 5-7, 2015, at The New School in New York City.

 

In line with the successful First International Conference on Designing Food and Designing For Food (London 2012), this second conference wants to create another opportunity for the presentation and discussion of fundamental aspects of Food Design. We consider Food Design 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 share reflections, projects, and experiences to assess the development of this new burgeoning field.

 

On November 5th, a symposium on Food Design Education will precede the conference proper. Issues regarding pedagogy and teaching methodologies in food design will be at the forefront.

 

In celebration of Earth Day 2015, The New School’s Tishman Environment and Design Center (TEDC | http://www.newschool.edu/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.

 

 

 

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 (http://www.newschool.edu/public-engag…) 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.

 

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

 

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

 

A Critic’s Journey: Around the World from Greenwich Village

A conversation with Mimi Sheraton

Mimi Sheraton is a journalist, restaurant critic, consultant, lecturer, and cookbook writer who has lived in Greenwich Village for 70 years. She was the restaurant critic for the New York Times from 1976 until 1984 and has written 17 book on food and recipes, including her latest, 1,000 Foods to Eat Before You Die. She is also a contributor to the book Greenwich Village Stories.

 

In conversation with Karen Loew of the Greenwich Village Society for Historic Preservation, Sheraton will talk about what’s changed over her years in the food world: food trends, the role of the critic, the role of restaurant dining in the life of New York, and much more. If Gotham is on a plate, Mimi Sheraton will definitely have a choice opinion to render about it.

 

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 to feed cities. Parallel to the “rise” of the Rural Urban Nexus there has also been a new global development around “City Region Food Systems” or CRFS that has engaged cities around the world with UN agencies, national and local governments, nongovernmental and civil society organizations and philanthropy. The panel assesses these processes and discusses their future developments.

Moderator: Thomas Forster

Featured Panelists: 

Karen Karp

Steve Rosenberg

Maurizio Mariani

Beth Forster

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 boroughs, onto rooftops, into trucks, and underground.  Mom-and-pop taquerias share equal billing with four-star eateries on the city’s food blogs and both are equally crowded, often with the same clientele.  Food has become our language, our art form, and our ethos, connecting New Yorkers in a powerful new synthesis of pleasure and community.

Moderator: Rozanne Gold

Featured Panelists:

Michael Whiteman

Jacqueline Raposo

David Rosengarten

Adam Platt

Drew Nieporent

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 security for all its citizens at all times. This panel discusses how ending hunger, resiliency and the capacity for timely recovery are crucial topics under circumstances shaped by climate change.

Moderator: Nevin Cohen

 

Featured Panelists: 

Kate MacKenzie

Rozanne Gold

Michael Ottley

 

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 for many new arrivals. The regional cuisines of some groups are now seen as essential New York food—witness the bagel and pizza. Some of the most recent arrivals’ food carries an air of the exotic Other, with heady, as-yet unfamiliar aromas wafting from street carts in the outer boroughs.

Moderator:

Cathy Kaufman

Featured Panelists:

Hasia Diner

Simone Cinotto

Anne Mendelson

Farha Ternikar