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Rules for Eating: Culinary Philosophies from J. J. Rousseau to Michael Pollan
NYU Food Studies
New York, NY
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"Rules for Eating: Culinary Philosophies from J. J. Rousseau to Michael Pollan"
Rachel Laudan

Monday, April 13, 2015

As America's de facto food philosopher, Michael Pollan has laid down a set of rules for eating wisely with the aim of helping consumers navigate food choices in our globalized, postmodern world. His are simply the latest in the literature of food credos that go back as far as there are human records. The history of food can be seen as the competition between interest groups seeking to promote their particular moral, political, economic, or environmental beliefs via rules for eating. Rachel Laudan will examine the conflicting and competing rules for cooking and eating propounded by romantic, republican, and other modern culinary philosophers with the goal of helping us to understand issues at stake in contemporary food politics.

A reception will precede the lecture with foods reflecting different culinary philosophies, among them: wild and foraged foods (mushrooms baked in tarts), simple, "honest" foods (roasted beef canapés), and nonviolent foods (raw vegetable crudités).

Rachel Laudan received a PhD in History and Philosophy of Science from University College London in 1974 and for 20 years taught at universities in the United States and Australia. In 1996, she left academia, moved to Mexico, and changed her research to the history and politics of food. Her book The Food of Paradise: Exploring Hawaii's Culinary Heritage won the International Association of Culinary Professionals' Jane Grigson/Julia Child Award for Distinguished Food Scholarship, and she is the recipient of the Sophie Coe Prize in Food History for her investigations into the origins of French haute cuisine. Her latest book, Cuisine and Empire, is the story of the rise and fall of the world's great cuisines.

NYU Department of Nutrition, Food Studies, and Public Health
411 Lafayette St, 5th floor
(between West 4th and Astor Place)

Time: 6:30 p.m. Check-in and Reception | 7:00 p.m. Lecture

Fee: $25 CHNY members |$22 CHNY Senior members | $40 Non-members and Guests|$10 Full-time students with ID.

Save the date: Thursday, May 21, 2015 - Ursula Heinzelmann, "The History of Cheese in Germany"

Please buy your tickets here, by Friday, April 10 - click Begin Order button via mobile or Add to Cart via webpage. Note: Check your CHNY membership status - or join now before you select the discounted CHNY Member Price

For further information about CHNY, see http://culinaryhistoriansny.org/
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NYU Food Studies (View)
411 Lafayette Street, 5th fl.
New York, NY 10003
United States



Kid Friendly: No
Dog Friendly: No
Non-Smoking: Yes!
Wheelchair Accessible: Yes!


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