6:00 p.m.

James Beard, called “the quintessential American cook” by Julia Child, laid the groundwork for the gastronomical revolution that surged in the second half of the 20th century. Beard trained as an actor but found his life’s work in food: he was the author of 27 cookbooks, founded his own cooking school, and made history in 1946 by hosting the first cooking show on television. Anointed the “dean of American cookery” by the New York Times, Beard is now associated with the best in American restaurants and cooking. His most important legacy is his celebration of American food and food traditions.
 
The third in our Culinary Luminaries series considers the life and work of this culinary hero, following our celebrations of Julia Child last summer and M.F.K. Fisher last fall. Speakers: Mitchell Davis, vice president of the James Beard Foundation; writers Betty Fussell, Barbara Kafka, and Judith Jones; and Dana Polan, professor of Cinema Studies at New York University.
 
The moderator is Andrew F. Smith, editor of the Oxford Companion to American Food and Drink and member of the New School faculty.
 
Sponsored by the Food Studies program.

Wollman Hall, Eugene Lang Building, 65 West 11th Street, 5th floor (enter at 66 West 12th Street)

Admission:
$5; free to all students and New School faculty, staff, and alumni with ID

In person purchases can be made at The New School Box Office at 66 West 12th Street, main floor, Monday-Thursday 4:00 to 7:00 p.m., and Friday 3:00 to 6:00 p.m. The box office opens the first day of classes and closes after the last paid event of each semester. Reservations and inquiries can be made by emailing boxoffice@newschool.edu or calling 212.229.5488

For events scheduled during the summer term, the box office will open one hour before each event. During this period only, reservations can be made using the above contact information.