On June 9, 2014, a group of designers, media professionals, academics, chefs and museum curators met at The New School to discuss what has now become Food Design North America, a group that connects people interested in the theory and practice of Food Design. With the help of the Dining Services of The New School, a living table was created with grass and edible herbs. Each guest was asked to choose from the ingredients prepared by chefs and designers in various geometrical forms, textures, and colors, and to compose their own meal on a wood board. These are the results, each expressing a guest’s unique approach and point of view.
Edna Lewis, (1916-2006), a great chef, teacher, and cookbook writer, was born in Freeport, Virginia, where she learned to cook. She moved to New York and used her skills in restaurants, most notably Café Nicholson in Manhattan and Gage and Tollner in Brooklyn. Her advocacy of genuine Southern cooking inspired a generation of chefs and helped ensure the survival of traditional Southern folkways.
Her cookbooks include The Edna Lewis Cookbook (1972), The Taste of Country Cooking (1976), In Pursuit of Flavor (1988) and The Gift of Southern Cooking (2003), which she co-authored with Scott Peacock.
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Speakers include Judith Jones, former Senior Editor at Knopf; Michael Twitty, culinary historian of African American Foodways; Chef Joe Randall, chairman of the Board, Edna Lewis Foundation; and Tonya Hopkins, an American food storyteller, historian and audiophile. Moderated by Andrew F. Smith, faculty member of the Food Studies Program.
On September 27, 1993, the Food Network began broadcasting old cookery tapes. It wouldn’t start live broadcasts for another two months, and when it did, there were many viewers. From these modest beginnings, the Food Network has grown into one of America’s most successful cable network channel and in process, it has engendered hundreds of other food and cooking shows on cable and broadcast networks, and its culinary competitions have converted food into a spectator sport. The Food Network’s continued success demonstrated that food had become a central feature in media and American life.
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Come join the founders of the Food Network who will discuss those fragile early months and join with us in celebrating the beginning of the network that changed the way America eats.
Speakers include Reese Schoenfeld, co-founder of CNN and the first president of The Food Network; Joe Langhan, formerly an executive at Colony Communications and currently president, Media Program Network;Pat O’Gorman, lead producer, TVFN; and Allen Salkin, author of From Scratch: Inside the Food Network. Moderated by Andrew F. Smith, faculty member of the Food Studies Program.
CULINARY LUMINARIES: Joseph Baum, Restaurant Impresario
THE NEW SCHOOL | http://www.newschool.edu
Mention the name of Joe Baum (1920-1998), and the restaurants that come to mind—Windows On The World, the Four Seasons, la Fonda Del Sol—tell you he was a man of big dreams. It took a huge personality and force of will to execute some of the most extravagant restaurant projects ever seen. Joe Baum had a tenacious attention to detail and a flair for the spectacular, with the ability to pull people together to solve seemingly insurmountable obstacles. A true visionary in the spirit of those previously honored as Culinary Luminaries: James Beard, Julia Child, M.F.K. Fisher, and Craig Claiborne. Meet the people that knew and worked with Joseph Baum and learn how he changed the industry.
THE NEW SCHOOL FOR GENERAL STUDIES |http://www.newschool.edu/generalstudies
Participants include: Milton Glaser, Graphic and Interior Designer on many projects for Joseph Baum.
– Hugh Hardy, Principal and Founder of H3 Hardy Collaboration Architecture, LLC.
– Michael Whiteman, President of Joseph Baum and Michael Whiteman Company.
– Kevin Zraly, founder of Windows on the World Wine School and author of Kevin Zralys American Wine Guide.
Moderated by William Grimes, author of Appetite City, former New York Times restaurant critic
