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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.

Professor Farha Ternikar presents a modern history of brunch not only as a meal, but also as a cultural experience. She explores the gendered and class-based conflicts around this meal, and provides readers with an enlightening glimpse into the dining rooms, verandas, and kitchens where brunches were prepared, served, and enjoyed. Relying on diverse sources, from historic cookbooks to Twitter and television, her recent book Brunch: A History is a global and social history of the meal including brunch in the United States, Western Europe, South Asia and the Middle-East.

Farha Ternikar is an associate professor of Sociology at Le Moyne College where she teaches Food and Culture, Gender and Society and the Sociology of Food. She has authored several articles on ethnicity and immigrant identity in such publications as the Journal of Ethnic Studies, International Journal of Contemporary Sociology, and Sociology Compass, and most recently her research was included in the 2012-2013 exhibitionLunch Hour at the New York Public Library.

Sponsored by Culinary Historians of New York and the Food Studies Program at the New School for Public Engagement.

 

 

Baby_Food_WEB-v3

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.

Sponsored by the Food Studies Program at The New School.

This event is free.

Feb. 26th Flyer 2.10.15 History_of_Brunch-WEB-v5

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.

Professor Farha Ternikar presents a modern history of brunch not only as a meal, but also as a cultural experience. She explores the gendered and class-based conflicts around this meal, and provides readers with an enlightening glimpse into the dining rooms, verandas, and kitchens where brunches were prepared, served, and enjoyed. Relying on diverse sources, from historic cookbooks to Twitter and television, her recent book Brunch: A History is a global and social history of the meal including brunch in the United States, Western Europe, South Asia and the Middle-East.

Farha Ternikar is an associate professor of Sociology at Le Moyne College where she teaches Food and Culture, Gender and Society and the Sociology of Food. She has authored several articles on ethnicity and immigrant identity in such publications as the Journal of Ethnic Studies, International Journal of Contemporary Sociology, and Sociology Compass, and most recently her research was included in the 2012-2013 exhibitionLunch Hour at the New York Public Library.

Sponsored by Culinary Historians of New York and the Food Studies Program at the New School for Public Engagement.

The brunch reception starts at 6:30 p.m. followed by the lecture at 7:00 p.m.

Admission: $40 general public; $25 CHNY members; $22 CHNY senior members; $10 students; free to New School students, faculty, staff and alumni with ID and registration code.  The New School community can email foodstudies@newschool.edu to receive the code. All tickets available at www.brownpapertickets.com

 

 

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 the car, on the hoof, even at the gym, and grazing all day instead of, well, eating. This cultural shift has been identified as damaging for both family dynamics and our waistlines. Does this opinion reflect actual historical and social developments?

Given the realities of modern life, we cannot return to the idealized, and largely imagined, family life depicted in the situation comedies of 1950s television. However, are family meals still important to society in general and the healthy functioning of individual families? Can food and its preparation, service, and consumption still be considered as a viable way not only of passing on family values and traditions but of communicating civilization as well?

This talk was moderated by Elizabeth M. Williams, JD, President of the SoFAB Institute with Ava Chin, Associate Professor of Creative Writing and Journalism at City University of New York; Krishnendu Ray, an Associate Professor and Chair of the Department of Nutrition, Food Studies and Public Health at NYU and author of The Migrant’s Table: Meals and Memories in Bengali-America Households; Meryl Rosofsky, MD, writer and Adjunct Professor in the Department of Nutrition, Food Studies and Public Health at New York University; and Fabio Parasecoli, Associate Professor and co-chair, New School Food Studies Program.

The series is produced under the aegis of Culinaria, a scholarly monograph series published by the Culinaria Policy Center, a division of the SoFAB Institute in partnership with the Tulane University Law School. Culinariae-publishes peer-reviewed articles on law, policy, and cultural issues involving food and drink in a timely manner, absent the delays common to traditional academic journals.

Many thanks to Domino Foods, Inc., the National Title Sponsor of 2014 Culinaria Query & Lecture Series, for supporting this exciting series.

 

 Family-Table_v8_WEB

Join SoFAB Institute and the Food Studies Program at The New School for 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 the car, on the hoof, even at the gym, and grazing all day instead of, well, eating. This cultural shift has been identified as damaging for both family dynamics and our waistlines. Does this opinion reflect actual historical and social developments?

Given the realities of modern life, we cannot return to the idealized, and largely imagined, family life depicted in the situation comedies of 1950s television. However, are family meals still important to society in general and the healthy functioning of individual families? Can food and its preparation, service, and consumption still be considered as a viable way not only of passing on family values and traditions but of communicating civilization as well?

This talk will be moderated by Elizabeth M. Williams, JD, President of the SoFAB Institute with Ava Chin, a Queens native and author of Eating Wildly: Foraging for Life, Love and the Perfect MealKrishnendu Ray, an Associate Professor and Chair of the Department of Nutrition, Food Studies and Public Health at NYU and author of The Migrant’s Table: Meals and Memories in Bengali-America Households; and Meryl Rosofsky, a writer and teacher about food, with special expertise in the culture and food systems of New Orleans, the East End of Long Island, and Tuscany. Hosted by Fabio Parasecoli, Associate Professor and co-chair, New School Food Studies Program.

The series is produced under the aegis of Culinaria, a scholarly monograph series published by the SoFAB Center for Food Law, Policy & Culture, in partnership with the Tulane University Law School. Culinaria e-publishes peer-reviewed articles on law, policy, and cultural issues involving food and drink in a timely manner, absent the delays common to traditional academic journals.

Many thanks to Domino Foods, Inc., the National Title Sponsor of 2014 Culinaria Query & Lecture Series for supporting this exciting series.

Monday, June 16, 2014 at 6:00 pm to 8:00 pm 

Wollman Hall, Eugene Lang College65 West 11th Street Room B500, New York, NY 10003

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, the more we challenge old ideas. Calories in = energy used is no longer a simple formula.

The more we learn about the connection between obesity and health, the more we understand that it is not food alone that contributes to the problem. The concept of an “obesity epidemics,” prevalent in public debates, is quite complex not only from a public health point of view, but also in terms of cultural and social issues. How did this discourse develop and how does it influence policy decisions at the local and national level? What is the impact of popular and visual culture? What are the implications from a psychological point of view? What initiatives can be effective in helping individuals to establish a healthy and constructive relation to food and their body image?

Moderated by Fabio Parasecoli, Coordinator of Food Studies, will explore new approaches to these issues.

Panelists include:

 – Lisa Rubin, associate professor of Psychology at the New School for Social Research

 – Leah Sweet assistant professor of Art History at Parsons The New School for Design

 – Natalia Mehlman Petrzela, assistant professor of History and Co-founder, Healthclass2.0

 – Christine C. Caruso, assistant professor at Touro College of Pharmacy.

Sponsored by the Food Studies Program at the New School for Public Engagement in collaboration with in collaboration with Southern Food and Beverage Museum as a part of the Culinaria Query and Lecture Series.

Cost:  Free

Monday, June 16, 2014 at 6:00 pm to 8:00 pm

Wollman Hall, Eugene Lang College65 West 11th Street Room B500, New York, NY 10003

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, the more we challenge old ideas. Calories in = energy used is no longer a simple formula.

The more we learn about the connection between obesity and health, the more we understand that it is not food alone that contributes to the problem. The concept of an “obesity epidemics,” prevalent in public debates, is quite complex not only from a public health point of view, but also in terms of cultural and social issues. How did this discourse develop and how does it influence policy decisions at the local and national level? What is the impact of popular and visual culture? What are the implications from a psychological point of view? What initiatives can be effective in helping individuals to establish a healthy and constructive relation to food and their body image?

Moderated by Fabio Parasecoli, Coordinator of Food Studies, will explore new approaches to these issues.

Panelists include:

 – Lisa Rubin, associate professor of Psychology at the New School for Social Research

 – Leah Sweet assistant professor of Art History at Parsons The New School for Design

 – Natalia Mehlman-Petrzela, assistant professor of History and Co-founder, Healthclass2.0

 – Christine Caruso, assistant professor at Touro College of Pharmacy.

Sponsored by the Food Studies Program at the New School for Public Engagement in collaboration with in collaboration with Southern Food and Beverage Museum as a part of the Culinaria Query and Lecture Series.

Cost: Free

Published on May 13, 2014

At his Keynote presented by 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/) Dan Barber, co-owner and executive chef of Blue Hill, discusses changes in how people source ingredients and cook food, as well as how people think about food in a larger context.

This annual think tank, part of the meeting of Edible magazine publishers from around the nation, will feature talks and panels by farmers, chefs, drink makers, journalists, investors and food and drink enthusiasts (like you).

Topics will include: building sustainable food businesses in cities; scaling up good food in foodservice; whither foodtech and how can it change the food system; why should Americans eat more regional seafood; does independent food journalism matter; what can we learn from other regions and nations about fracking; and is the good food movement drinking enough.

Attendees enjoy two days of discussions at The New School in Manhattan, as well as invitations to selected events during the weekend, from walking tours of Brooklyn’s rooftop gardens to bus trips to Hudson Valley wine country to a live FoodTech meetup.

Featuring: Dan Barber (keynote), Mark Bittman (keynote), Anna Lappe (keynote), Tom Philpott, Gary Paul Nabhan, Danielle Gould, Jane Black, Danielle Nierenberg, Brian Halweil, Fabio Parasecoli, Andrew F. Smith, Nevin Cohen, and many more from the nation’s local food and drink community.

The Food Studies program at The New School draws on a range of disciplines to explore the connections between food and the environment, politics, history, and culture. |http://www.newschool.edu/public-engag… &https://inquisitiveeater.com/

Location: The Auditorium at 66 West 12th Street, Alvin Johnson/J.M. Kaplan Hall
Thursday, May 8, 2014 at 8:45

Click on the link below to view the video

http://www.youtube.com/watch?v=34rhLEGs5QY

Published on Apr 29, 2014

At this book release celebration sponsored by the Food Studies program (http://www.newschool.edu/public-engag…) at The New School (http://www.newschool.edu), Professor Fabio Parasecoli explores the history of Italian food culture in his new book, Al Dente: A History of Food in Italy.

With classic Italian dishes topping everyone’s lists of favorite foods, it is unsurprising that Italian food has had a long and rich cultural history. Despite food scarcity, wars, invasions, and difficult agricultural conditions, Italy persevered and created a food culture based on grains, legumes, and vegetables.

Lisa Sasson, Clinical Assistant Professor and Registered Dietitian and Sara Jenkins, chef/owner of Porchetta and Porsena will discuss this new book with the author.

Location: Klein Conference Room, Alvin Johnson/J.M. Kaplan Hall
Monday, April 28, 2014 at 6:00 pm to 8:00 pm

To view the video please visit The New School.