Full course description
Starts May 18, 2015
This free five-week course is dedicated to the life and work of U.S. food writing giants Judith Jones, Craig Claiborne, MFK Fisher, Clementine Paddleford, and Michael Batterberry and their work, from restaurant criticism to cookbooks and magazines.
The course is based on videos, readings of primary and secondary sources, forum discussions, and quizzes to test your knowledge.
Course Learning Objectives
By completing the four units of this course, you will:
- Achieve a better understanding of the culinary arts as a field of cultural and social production.
- Explore recent developments in the way Americans write, think, and discuss food and cuisine, examining various contributing cultural and social factors.
- Identify and evaluate the influence of innovators in the field.
- Acquire critical tools for the analysis of food writing and publishing in the U.S.
Andrew F. Smith
Andrew F. Smith has taught food studies courses at the New School since 1996. He is the author or editor of twenty-six books, including New York City: A Food Biography (2013). He is the editor-in-chief of Savoring Gotham, an encyclopedia-like trade publication about the food and beverages of New York City, scheduled for publication by Oxford University Press in 2016.
Born in Rome, Fabio Parasecoli is Associate Professor and Director of Food Studies initiative at The New School. He is the U.S. former correspondent for Italian food and wine magazine Gambero Rosso, and writes a blog on the Huffington Post. He is co-editor of the six-volume Cultural History of Food (2012) and author of Al Dente: A History of Food in Italy (2014).
Food Studies at The New School
Food Studies at The New School draws on a range of disciplines to explore the connections between food and the environment, politics, history, and culture. The program offers continuing education courses (including online) as well as BA/BS and AAS degrees in Food Studies. We also offer short courses and one-day workshops for working and aspiring food professionals. Throughout the year, we host lectures, panel discussions, and readings open to the public. Our faculty of culinary historians, policy activists, entrepreneurs, and scientists provides students with the theoretical and practical tools they need to engage in the developing global conversation about food production, distribution, and quality and influence positive change in their own food environments.