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Savoring Gotham: Celebrating the Making of the Definitive Companion to New York City's Food
NYU Food Studies
New York, NY
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CULINARY HISTORIANS OF NEW YORK AND NEW YORK UNIVERSITY'S STEINHARDT SCHOOL, DEPARTMENT OF NUTRITION, FOOD STUDIES, AND PUBLIC HEALTH, PRESENT

"Savoring Gotham: Celebrating the Making of
the Definitive Companion to New York City's Food"
with (in alphabetical order)

Jennifer Schiff Berg, Hasia Diner, Marion Nestle, Krishnendu Ray, Meryl Rosofsky, and Daniel Bowman Simon, introduced by Cathy Kaufman

Monday, November 16, 2015

New York City boasts the world's most diverse, fascinating, and ground-breaking food scene. Whether dining in iconic or trend-setting restaurants, noshing on vibrant street food prepared by new immigrants, or filling one's basket at markets catering to ethnic heritage or gourmet aspirations, New York City's opportunities for cosmopolitan eating are unparalleled.  New York also has pioneered solutions to complex issues, from launching farmers' markets and tilling urban gardens be they in vacant lots or on pristine rooftopsto politically-charged battles over licensing laws, school food and soda sizes.

Savoring Gotham: A Food Lover's Companion to New York City (Andrew F. Smith, Editor-in-Chief) organizes this dynamic kaleidoscope into an engrossing encyclopedia of New York City's food culture, with 570 entries ranging from "A&P" to "zeppole." Many NYU faculty and graduate students lent their expertise: among them Jenny Berg, Hasia Diner, Marion Nestle, Krish Ray, Meryl Rosofsky, and Daniel Simon, each of whom will discuss their contributions, including the challenges faced when creating a work designed to appeal to both the general public and food studies scholars. Cathy Kaufman, Senior Editor of Savoring Gotham, will introduce the evening.

A reception featuring iconic and ethnic New York foods will precede the talk, and copies of Savoring Gotham will be available for purchase.

Location: NYU Food Studies, 411 Lafayette Street, Fifth floor, New York, NY,10003

Time: 6:30 pm check-in and reception | 7:00 pm program

Tickets: $25 CHNY Members | $22 CHNY Senior Members | $40 Non-Members and Guests | $10 Full-time students with ID | No charge to NYU faculty and students with ID.

Please buy your tickets here, by Friday, Nov 13 - 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/

Save the date:
Tuesday, December 1, 2015: Adam Ford on Vermouth
Registration Options
There are no active dates for this event.
Online ticket sales have ended. Please contact us at <A HREF="http://culinaryhistoriansny.org/contact.html">http://culinaryhistoriansny.org/contact.html</A> to see if there are still seats available. And for next time, join CHNY to get advance notice of events, before the seats fill up: <A HREF="http://culinaryhistoriansny.org/join.html">http://culinaryhistoriansny.org/join.html</A>

Location

NYU Food Studies (View)
411 Lafayette Street, 5th fl.
New York, NY 10003
United States

Categories

Education > Workshops

Minimum Age: 21
Kid Friendly: No
Dog Friendly: No
Non-Smoking: Yes!
Wheelchair Accessible: Yes!

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