UPCOMING APPEARANCES

June 26, 2012
Spirits of America

Three authors of recently published books explain how rum, vodka, and gin have changed history and discuss the importance of these beverages today. Speakers are Patricia Herlihy, Professor Emerita of History at Brown University and author of Vodka: A Global History; Richard Foss, instructor in culinary history at Osher Institute/UCLA Extension and author of Rum: A Global History; and Lesley Jacobs Solmonson, a food and drink writer and journalist and author of Gin: A Global History. Moderated by Andrew F. Smith, faculty member of the New School Food Studies program.

Wollman Hall
(enter at 66 West 12th Street)
6:00pm-7:00pm
Cost: Admission free; no tickets or reservations required

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August 8, 2012
Turning Points in American Cuisine
New York Public Library
9:30am-10:30am

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August 18, 2012
American Tuna
Pacific Palisades Public Library
861 Alma Real Drive
Pacific Palisades, California

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September 29, 2012
Starving the South
The Farmers’ Museum
New York State Historical Association
Cooperstown, NY

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August 21, 2012
American Tuna
San Diego History Center
1649 El Prado, Suite #3
San Diego, California
6:00-7:30pm

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September 29, 2012
Starving the South
The Farmers’ Museum
New York State Historical Association
Cooperstown, NY

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October 15, 2012
American Tuna
Culinary Historians of Boston
Schlesinger Library at Radcliffe Institute
Cambridge, Massachusetts
6:00-7:00pm

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November 7, 2012
Henri Soulé, Culinary Luminary

Henri Soulé arrived in America in 1939 as the maitre d’ for the restaurant at the French pavilion at New York World’s Fair. When the fair closed in 1940, France was occupied by Germany and Soulé and other staff elected to remain in the United States. The following year he launched Le Pavilion restaurant, which became the model for every other high-end restaurant throughout America. Through his restaurants and the staff who manned them, there was perhaps no one more influential on American haute cuisine restaurants. Speakers include William Grimes and Mitchell Davis. Moderated by Andrew F. Smith

New School New York

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November 17, 2012
American Tuna, Drinking History and Food Writing
Culinary Historians of Chicago
Place and time to be determined.

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December 8, 2012
Drinking History
Culinary Historians of Southern California
Los Angeles Public Library
 
 

Upcoming Classes at the New School

Drinking History:
Fifteen Beverages that Shaped America

June 4, 2012-July 25, 2012,
Mondays-Wednesdays, 6-7:50 pm

Noncredit cost: $657

What is American drink? Is it warmed-over traditional British beverages, such as tea, ale, hard cider, syllabubs, toddies? Or versions of ethnic beverages brought by successive waves of immigrants—lager and pilsner, sangria, tequila, bubble tea? Or is it the fiercely marketed creations of America’s beverage industry—Kentucky Bourbon, Kool-Aid, Snapple, Coors, Coca-Cola?

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Professional Food Writing Syllabus

June 5, 2012-July 24, 2012,
Tuesdays-Thursdays, 6-7:50 pm

Noncredit cost: $657

The special challenges of professional food writing are explored as students learn how to write and submit inquiry letters, newspaper articles, magazine stories, restaurant reviews, recipes, and op-ed pieces, as well as book and cookbook proposals. We cover research, interviewing, and networking techniques that can help you succeed in the field. Guest speakers include newspaper and magazine editors, acquisition editors, and professional food writers. Good writing skills are a prerequisite. Three credits.

To register, go to:
New School: Continuing Education

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