June 19, 2013
The Caffeinated World:
Coca-Cola and Coffee in History, Culture, Politics, and Your Life
Theresa Lang Community and Student Center
55 West 13th Street, 2nd floor
Coffee grows wild on the mountainsides of Ethiopia and its seeds have been roasted, brewed, and drunk by humans for at least 500 years. Making up for a history rife with controversy, slavery, and the exploitation of the developing world, coffee has become a major focus for Fair Trade. Coca-Cola, invented in 1886 as a cocaine-and-caffeine-laced nerve tonic and soda fountain beverage, is a much younger drink, but in its short history it has become as ubiquitous and controversial.
At the moment, soft drinks are widely vilified as a major culprit in the obesity epidemic. Mark Pendergrast will explore this caffeinated history in an informative, entertaining, and challenging presentation. He is the author of For God, Country and Coca-Cola: The Definitive History of the Great American Soft Drink and the Company That Makes It and Uncommon Grounds: The History of Coffee and How It Transformed Our World. Moderated by New School faculty member, Andrew F. Smith.
Sponsored by the Food Studies Program at The New School for Public Engagement.
Admission: $5; free to all students;
Reservations and inquiries can be made by emailing or calling 212.229.5488
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September 27, 2013
The Founding of the Food Network:
A 20 Year Retrospective
The New School
Twenty years ago, the Food Network began broadcasting tapes of old cookery programs. It wouldn’t start live broadcasts for another two months, and when it did, there were not many viewers. From these modest beginnings, the Food Network has grown into one of America’s most successful cable network channel and in process, it has engendered hundreds of other food and cooking shows on cable and broadcast networks, and its culinary competitions have converted food into a spectator sport. The Food Network’s continued success demonstrated that food had become a central feature in media and American life. Come join the founders of the Food Network who will discuss those fragile early months and join with us to celebrate the beginning of the network that changed the way America eats.
Speakers include Reese Schoenfeld, co-counder CNN and the first president of The Food Network; Joe Langhan, formerly of an executive at Colony Communications, currently President, Media Program Network; and Allen Salkin, author of From Scratch: Inside the Tumultuous Billion-Dollar World of the Food Network. Moderated by New School faculty member, Andrew F. Smith.
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October 23, 2013
Edna Lewis, Culinary Luminary
The New School
Edna Lewis, a great chef, a culinary teacher, and cookbook writer, was born in Freeport, Virginia, where she learned to cook. She moved to New York and used her skills working in restaurants, most notably Café Nicholson in Manhattan and Gage and Tollner in Brooklyn. Her advocacy of genuine Southern cooking inspired a generation of chefs and helped ensure the survival of traditional Southern folkways. Her cookbooks include The Edna Lewis Cookbook (1972), The Taste of Country Cooking (1976), In Pursuit of Flavor (1988) and The Gift of Southern Cooking (2003), which she co-authored with Scott Peacock.
Speakers include Judith Jones, former Senior Editor, Alfred A. Knopf, Michael Twitty, Culinary Historian of African American Foodways, and Chef Joe Randall, chair, Edna Lewis Foundation. Moderated by New School faculty member, Andrew F. Smith.
Summer Classes at the New School
Fifteen Beverages that Shaped America
June 3, 2013 – July 24, 2013
Mondays-Wednesdays, 6-7:50 pm
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? Three credits, or non-credit.
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Professional Food Writing
June 4, 2013 – July 23, 2013
Tuesdays-Thursdays, 6-7:50 pm
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. Good writing skills are a prerequisite. Three credits or non-credit.
Click “REGISTER,” then “View Courses.”