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. Our faculty of culinary historians, policy activists, entrepreneurs, and scientists provide students with the theoretical and practical tools they need to engage in the developing conversation about food production, distribution, quality, and taste and to effect positive change in their own food environments.
We offer full-term undergraduate and continuing education courses on culinary history, food policy, the food business, food and health, and food and culture. We also offer one-day workshops for working and aspiring food professionals and a variety of lectures, panel discussions, and readings. Food studies courses can be taken taken to fulfill the liberal arts bachelor's degree requirements of the School of Undergraduate Studies, an undergraduate program for working people and other nontraditional students.
Fabio Parasecoli, Coordinator
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Breaking the Mold: Women in Restaurant Kitchens
Wednesday, June 6, 6:00 p.m.
Theresa Lang Community and Student Center, Arnhold Hall, 55 West 13th Street, 2nd floor
Admission $5; free to students and New School faculty, staff, and alumni with ID
For decades, professional kitchens and restaurants were almost exclusively the domain of male chefs. In recent years, women have come to the forefront as food writers, entrepreneurs and professional chefs. The New School marks 100 years from the birth of Julia Child, a woman who played a leading role in the development of American cuisine, by celebrating female chefs and their work. The event explores gender and professional cooking, asking crucial questions about the role of women in professional kitchens, their work opportunities, and obstacles they might face in their careers. Has the situation changed, or do men still set the rules? Speakers include Heather Carlucci, chef at Print restaurant; Mona Talbott, founding director and executive chef of the Rome Sustainable Food Project at the American Academy in Rome; Cheryl Smith, chef at Cheryl's Global Soul and host of the Food Network's show Melting Pot; and Sue Torres, Gourmet Latino tastemaster and chef at Sueños restaurant. Moderated by journalist Charlotte Druckman. Sponsored by The New School for Public Engagement's Food Studies Program in collaboration with Gourmet Latino.
Spirits of America
Tuesday, June 26, 6:00 p.m.
Wollman Hall, 65 West 11th Street, 5th floor (enter at 66 West 12th Street)
Admission free; no tickets or reservations required
Three authors of recently published books explain how rum, vodka, and gin changed our nation's history and discuss the role of alcoholic beverages in our society today. Speakers are Patricia Herlihy, professor emerita of history at Brown University and author of Vodka: A Global History; Richard Foss, instructor in culinary history at Osher Institute/UCLA Extension and author of Rum: A Global History; and Lesley Jacobs Solmonson, a food and drink writer and journalist and author of Gin: A Global History. Moderated by Andrew F. Smith, faculty member of the New School Food Studies program.
