ThoughtGallery.org > Studying Food in Public: A Conversation

Studying Food in Public: A Conversation

Food media and writing have never been more popular, or more critical, as audiences are asking for more information from their food and the people who make it. Whether it’s writing about the meteoric rise of chicken consumption in the United States, explaining modern immigration policy through the history Chinese American food, or advocating for a more equitable hospitality industry, food can be a powerful tool to understand the world around us.

Food Studies programs have provided one more traditional avenue to delve deeper into the exploration of food beyond gustatory taste. Yet for those not enrolled, or no longer enrolled, what does the study of food look like outside of an academic context? How do we tell the story of food through a single-subject book, magazine issue, dinner, event, advocacy group, or an exhibition?

Join MOFAD Curator Catherine Piccoli, Emelyn Rude, founder of Eaten Magazine and author of Tastes Like Chicken, and Colleen Vincent, cofounder of Black Food Folks and Director of Culinary Community Initiatives for the James Beard Foundation, for an intimate conversation about food studies outside of academia, from publishing to curation, immersive dinners, and beyond.











When: Thu., Sep. 5, 2019 at 7:00 pm
Where: Museum of Food and Drink
62 Bayard St., Williamsburg, Brooklyn
718-387-2845
Price: $15
Buy tickets/get more info now
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Food media and writing have never been more popular, or more critical, as audiences are asking for more information from their food and the people who make it. Whether it’s writing about the meteoric rise of chicken consumption in the United States, explaining modern immigration policy through the history Chinese American food, or advocating for a more equitable hospitality industry, food can be a powerful tool to understand the world around us.

Food Studies programs have provided one more traditional avenue to delve deeper into the exploration of food beyond gustatory taste. Yet for those not enrolled, or no longer enrolled, what does the study of food look like outside of an academic context? How do we tell the story of food through a single-subject book, magazine issue, dinner, event, advocacy group, or an exhibition?

Join MOFAD Curator Catherine Piccoli, Emelyn Rude, founder of Eaten Magazine and author of Tastes Like Chicken, and Colleen Vincent, cofounder of Black Food Folks and Director of Culinary Community Initiatives for the James Beard Foundation, for an intimate conversation about food studies outside of academia, from publishing to curation, immersive dinners, and beyond.

Buy tickets/get more info now