new school


Eight Great Moments from our Telling Immigrant Food Stories Workshop

Via Rachael Bongiorno


Highlights from a recent workshop, Telling Immigrant Food Stories:

Zahir Janmohamed remembers sitting around the campfire with his family at Yosemite National Park when his mom would whip out the small sandwich-press she treasured from her home country of Tanzania. With its orange handle and long metal prongs she would hold it over the open fire to toast their sandwiches. Although they might be using typical American Wonder Bread she would fill the sandwiches with ground beef, onion, cinnamon and other spices. For Zahir, his mother always used food as a way for his family to feel more at home in America and to create a bridge with Tanzania -the country they left behind, and with India – the country of their heritage.

Zahir told his story during our recent workshop: Telling Immigrant Food Stories. Held over three days at The New School in New York City, the workshop brought together eighteen journalists and culinary professionals from across the country. Participants were asked to bring an object – such as Zahir’s sandwich press – that represents their food history and culture.

Read on at Feet in 2 Worlds.

Two Tasty New School Food Apps


The Future Food Hack, creator Jimmy Tang told Fusion in an email, “aims to create a dialog on the question: how do we envision feeding ourselves in the future?”

Tang’s project may well prompt a discussion about food, but more likely it will spark imaginings of life in a dystopian, survivalist future. His project website presents five DIY kits that give you everything you need to, essentially, hack your food.


Designer Joo-Hee Yun told Fusion in an email that Eat For is a solution to a recurring problem she faced while working in an office: “Among the several daily stressful tasks I had to deal with, selecting what I wanted for lunch was the most difficult.”

Eat For is like Yelp for the health conscious–you can search for foods that are good for your heart, your skin, your nails, etc., specify if you’re looking for breakfast, lunch or dinner and if you want a recipe or restaurant recommendation.

Read the rest on Fusion.

Gallery: Food Design North America at The New School

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.

—Fabio Paresecoli

Photos by Lucia Reissig


Global Gateways and Local Connections: Cities, Agriculture, and the Future of Food Systems

Wednesday, June 20th – Sunday, June 24th 2012
New York City

As increasingly greater portions of the global population shifts towards urban environments, and cities position themselves as crucial hubs not only for food consumption, but also for its production and distribution, it becomes urgent for agriculture to reposition and reaffirm its strategic role in ensuring food security, access to governance, and acceptable livelihoods for all the actors involved. The theme of the conference highlights the need for more equitable and sustainable distribution of power and resources among various stakeholders, including those without a strong voice on the world’s stage, such as the urban and rural poor, farmers, and migrants. In line with the call for sustainable development and green economies at the core of the Rio +20 United Nations gathering, the conference offers an opportunity for scholars, students, activists, farmers, practitioners, and concerned citizens to come together and explore innovative solutions and alternative models for creative, culturally viable, and environmentally sound integration of urban and rural food systems.

New York University and The New School have been at the forefront of the research, methodologies, and pedagogies that have shaped Food Studies, and have explored creative venues of public engagement to establish vital connections and a constructive dialogue between academia, the local communities, and the larger debates at the national and global levels. We welcome not only scholarly sessions, but also encourage activists, government staff, farmers, and practitioners in food and agricultural systems to participate. Organizations, businesses, agencies, and publishers may also participate as exhibitors.

Join us for the Joint 2012 Annual Meetings & Conference of the Agriculture, Food, and Human Values Society (AFHVS), Association for the Study of Food and Society (ASFS), & Society for Anthropology of Food and Nutrition (SAFN).

Jewish Cuisines: The Local and the Global | The New School for Public Engagement

The New School for Public Engagement is a division of The New School, a university in New York City offering distinguished degree, certificate, and continuing education programs in art and design, liberal arts, management and policy, and the performing arts. THE NEW SCHOOL FOR PUBLIC ENGAGEMENT | http://www.newschool.edu/public-engagement

Jewish cuisine, based on biblical traditions and customs developed over centuries of history, has found new homes in different parts of the globe. The creativity and distinctiveness of this truly global cuisine is a testament to the resilience of religious and secular Jewish culture. This panel explores the richness of Jewish culinary practices, as speakers share food memories and recipes ranging from eastern European to Jewish-Italian, from the New York deli to contemporary Israeli.

Food Studies | http://www.newschool.edu/ce/foodstudies

Panelists include: June Feiss Hersh, author of Recipes Remembered: A Celebration of Survival; Michele Scicolone, expert on Italian cuisine and author of 18 cookbooks, including her most recent releases, The Italian Slow Cooker and The French Slow Cooker; Ted Merwin, professor of religion and Judaic studies, Dickinson College; and Naama Shefi, Israeli cuisine specialist and food writer. Val Vinokur, director of Jewish Studies at Eugene Lang College The New School for Liberal Arts, moderates.

Jewish Cultural Studies | http://www.newschool.edu/continuing-education/jewish-cultural-studies

Co-sponsored by the Food Studies and Jewish Cultural Studies programs of The New School for Public Engagement and the Consulate General of Israel in New York.

Location: Theresa Lang Community and Student Center, Arnhold Hall
04/24/2012 6:00 p.m.