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 | [ Ссылка ]

This panel considers the life and work of Pellegrino Artusi on the 100th anniversary of his death. His 1891 cookbook, The Science of Cooking and the Art of Eating Well, was a turning point in the history of Italian food, establishing a national culinary canon and creating a common culinary language for the newly unified country. His impact on Italian cooking is unmatched to this day. Panelists: Michele Scicolone, cookbook author; Roberto Ludovico, professor of Italian literature, University of Massachusetts at Amherst; Mitchell Davis, vice president of the James Beard Foundation; and chef Cesare Casella, dean of the Italian Culinary Academy.

Moderated by Fabio Parasecoli, coordinator, New School Food Studies Program

THE NEW SCHOOL | [ Ссылка ]

Co-presented by the Food Studies program and the James Beard Foundation.

Location: Theresa Lang Community and Student Center, Arnhold Hall.
03/31/2011 6:00 p.m.

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