CULINARY HISTORIANS OF NEW YORK PRESENTS |
Candy: Evil or Just Misunderstood? with Samira Kawash
Monday, February 3, 2014
Is candy a food at all? Today most people would say no, despite the enormous quantities Americans consume (some 25 pounds per person each year). Most of the candy we eat today is mass produced, the product of machine technology and food engineering. Many contemporary food reformers argue that we should view such sugar- laden, highly processed, artificial substances as seductive poisons, and certainly not real food.
Candy, particularly the manufactured kind, is peculiarly absent from standard food and culinary histories. Surprising, then, to discover that for much of the twentieth century, candy was embraced as a wholesome food. In vintage advertising and government publications, in women's magazines and cookbooks, the virtues of candy were extolled. While reformers warned of dangerous consequences to candy indulgence, boosters pointed to candy's signal importance in providing strength, energy, and stamina to explorers, athletes, and soldiers. This talk will take a nostalgic trip through the twentieth century to recover the place of candy in the American food experience.
The reception will feature a candy-corn taste-off as well as other candies and some savory treats.
Samira Kawash is the author of Candy: A Century of Panic and Pleasure (Faber and Faber, 2013). She has a PhD in literary studies from Duke University, and is professor emerita at Rutgers University. In addition to her website candyprofessor.com, she has written about candy for Saveur Magazine, gastronomica.com, and TheAtlantic.com and has been interviewed and profiled in many publications including The New York Times.
NYU Department of Food Studies and Nutrition
411 Lafayette St, 5th floor (between West 4th and Astor Place)
Time: 6:30 pm Check-in and Reception 7:00 pm Lecture
Fee: $25 CHNY Members | $22 CHNY Senior Members | $10 Students* | $40 Non-Members and Guests
*Please note new student rate for full-time students with ID
Ticket price includes tasting and tastings of topic-related recipes.
Please buy your tickets here, by February 1 - click Begin Order button at top right of page. Note: Check your CHNY membership status - or join now before you select the discounted CHNY Member Price
Save the dates: March 10: Nick Malgieri, "History of Sicilian Sweets"
April 3: Ivan Day, "Pastry as a Sculptural Medium in Late Medieval and Early Modern Europe"
For further information about CHNY, see http://culinaryhistoriansny.org/events.html
NYU Food Studies (View)
411 Lafayette Street, 5th fl.
New York, NY 10003
|Minimum Age: 21|
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: No|