What’s Cooking: Talks and Events Around Food and Drink

By Alison Durkee

Discover food and drink from around the world – and try your hand at some cooking yourself – at these upcoming New York talks and events.

The 92nd Street Y will provide a taste of Italy on August 14, as their Undiscovered Italy: Umbria event provides a look at the Italian city along with a tasting of their local truffles and wine. To learn more about global cuisine’s presence in the U.S., Caveat will host a session on the Secret History of Sushi August 27, which includes information on the science of sushi and the popular Japanese dish’s history in the U.S. The Museum of Food and Drink will also host upcoming sessions on Asian cuisine’s local presence, as Chef Dale Talde discusses Filipino American cooking through the lens of immigration, assimilation, and labor on August 2. The museum’s Knights of the Raj event on August 3-4 will explore Bangladeshi cuisine in New York City through an immersive arts experience and three-course tasting menu (August 3-4).

To discover more about one of New York’s most ubiquitous cuisines, the Museum of Food and Drink will go “beyond bagels” to explore Jewish eating in the U.S. today. The August 9 panel discussion will examine the relationship between Jewish food and Jewish eating and the vast spectrum of Jewish dietary guidelines, and will be followed by a reception with small bites and a book signing. New York’s melting pot of cultures and cuisines has, of course, resulted in unique fusions of global cuisines. The Museum of the City of New York will explore how local chefs are combining cultural flavors with their Unexpected Pairings series, which includes upcoming sessions on Sake & Tacos (August 21) and Cider & Kimchi (September 12).

Orra White Hitchcock (1796–1863); pages from Fungi selecti picti.; vicinity of Conway, Massachusetts; 1821; watercolor, pencil, pen and ink, and ink wash on paper in sewn album; 6 1/2 x 8 1/16 in.; Faculty Biographical Files Collection, Smith College Special Collections, gift of Emily Hitchcock Terry.

On August 16, the Museum of Food and Drink will take a look at how to eat even more locally, as the museum presents an event on Hyperlocal Foraging. Jaime Young of Sunday in Brooklyn and Will Horowitz of Ducks Eatery will share how to source food in New York City simply in your own surroundings, from the city’s parks and sidewalks to your own backyard. To try your hand at some foraging – though you won’t be able to pick and eat your findings – join the American Folk Art Museum for The Fungus Among Us (August 25), a mushroom identification walk through Central Park.

In addition to learning about the food world, there are also plenty of chances to try your hand at cooking yourself. Bring the family to the Museum of Food and Drink on August 7 for MOFAD’s Creative Cookie Workshop, where kids and their parents can learn the essentials of cookie decorating. Brooklyn Brainery will also appeal to those with a sweet tooth with their stone fruit galette pie-making workshop on August 26, while those looking for something a bit spicier can learn how to make homemade hot sauce on September 13. To get a crash course on cooking basics, the Brainery will also offer a session on open fire cooking September 29, which will include information on baking, roasting, frying, and boiling over an open hearth. Cooks wanting to go beyond basic American foods, meanwhile, can try their hand at Sichuan cuisine at a workshop on August 15.

All of this food is likely to make you thirsty – and luckily there are plenty of events celebrating good drinks. Head to the Brooklyn Brainery for upcoming sessions on the histories of scotch whiskey (August 27) and gin (September 10), which will both include tastings of the popular spirits. On August 30, the Museum of Food and Drink will look at the more experimental side of barrel aging and fermentation, as the team behind the Brooklyn Brewery shares such creations as sour beers and barrel-aged sauces.

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