Are chefs artists, technicians, or skilled laborers? Can food be a medium for expression, or is it just a meal?
Enjoy the video of the panel, organized by the Food Studies Program at The New School for Public Engagement in collaboration with SoFAB Center for Food Law, Policy & Culture and New York University, which addressed the complex relationships between food and art. The age-old questions of what qualifies as art and who qualifies as an artist are being framed in a new way and provocatively debated by panelists from various disciplines and professions, from artists to chefs and food producers. The panel was part of the national series CULINARIA Query, 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.
Speakers include Fabio Parasecoli, Professor and Coordinator of the Food Studies Program at The New School, and will feature a panel of distinguished practitioners working in the food and beverage field: visual artists and crafts brewer Lauren Carter Grimm and Joe Grimm, co-owners of Brooklyn’s Grimm Ales; Michael Laiskonis, creative director at ICE; Nino Andonis, food photographer; Yael Raviv, Umami Food & Art festival director; and moderated by Liz Williams, President and Director of Southern Food & Beverage Museum.
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