“Whether it’s to support a Not-for-Profit, to set the Southern record straight, to reveal the joys and sorrows of life in the former Soviet Union or to better understand the evolved identity of a world famous chef, Cookbooks - in a world of what some call Foodie-odicles – still matter,” said Clark Wolf, president of Clark Wolf Company. “Join authors, scholars, biographers and cooks as they explore and articulate the timeless and ongoing role of the written and published book in cookery and how they fit into a world of assorted and alternative media.”
The panelists include:
Anya von Bremzen, author Mastering the Art of Soviet Cooking: A Memoir of Food and Longing;
Anne Quatrano, Author of Summerland, Recipes for Celebrating with Southern Hospitality, Chef & Collector;
Liz Neumark, CEO Great Performances, author Sylvia’s Table: Fresh, Seasonal Recipes from Our Farm to your Family;
Alex Prud'homme, author My Life in France;
Megan Elias, Associate Professor of History, Queensborough Community College City University of New York; and
Host: Clark Wolf, food and restaurant consultant. Wolf has more than thirty years of experience in the food industry and is founder and president of Clark Wolf Company, a New York-based food and restaurant consulting firm.
RSVP to: rsvp.bobst@nyu.edu with your name and title/date of the event. For more information the public may call Elizabeth Wiest, 212 992 9744 or email liz.wiest@nyu.edu.
“Why Cookbooks Still Matter: More than Foodieodicals,” part of Fales Library’s “Critical Topics in Food Series,” is sponsored by New York University Fales Library; Steinhardt School of Culture, Education and Human Development, Department of Nutrition, Food Studies, and Public Health; NYU Jordan Center for the Advanced Study of Russia; and Clark Wolf.
