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Food Studies: Fales' “Critical Topics in Food Studies”

This guide covers resources for the study of the history and social ramifications of food. See the Nutrition guide for other topics.

Critical Topics on Food Studies

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"How Food and Food Writing Have Changed in America." Panelists include: Michael Batterberry, founder of Food & Wine and Food Arts; magazines; Ann Bramson cookbook editor; Jonathan Gold, Pulitzer-Prize winning food writer; David Kamp, editor and author of The United States of Arugula: How We Became a Gourmet Nation ; Liz Neumark, caterer and farmer.

 "The Enduring Impact and Influence of James Beard on American Food." Panelists include: Mitchell Davis author and vice president and director of communications, The James Beard Foundation; Jim Dodge author and chef, Bon Appétit Management; Ruth Reichlauthor and editor-in-chief, Gourmet magazine'; Laura Shapiro author of Julia Child and Something from the Oven: Reinventing Dinner in 1950s America.

"The Power of the Pen: The Role of Editors in Writings on Food." The speakers include: Clark Wolf Food and Restaurant Consultant; Judith Jones Vice President and Senior Editor, Alfred Knopf Publishing; Francis Lam Writer, Gourmet Magazine & The Financial Times; Fabio Parasecoli Writer, Gambero Rosso; Pete Wells Dining Editor, New York Times.

"Cooks Who Grow Their Own: A More Direct Route from Earth to Table.” The panelists include: Dan Barber chef, writer, creative director of Stone Barns Center for Food and Agriculture; Joe Bastianich restaurateur and winemaker; Marian Burros author and senior reporter for The New York Times; Gus Schumacher former undersecretary for Farm and Foreign Agriculture Services at the USDA; Andreas Viestad journalist, food writer, and author.

"Sustainable Agriculture vs. Industrial Food: A Conversation with Dan Imhoff & Dan Barber." The speakers include: Dan Imhoff, author and activist; and Dan Barber, chef/proprietor of Blue Hill at Stone Barns and the creative director of Stone Barns Center for Food and Agriculture.