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Fat Studies: Bodies, Culture, Health

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

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Edible Media Annual Publishers Meeting: Keynote by Dan Barber

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

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Al Dente: A History of Food in Italy Book Launch | The New School

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.

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