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The New School, NYC, Culinary Videocast Series

The New School, NYC, Culinary Videocast Series
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  • The New School, NYC, Culinary Videocast Series

    Post #1 - July 5th, 2010, 10:20 am
    Post #1 - July 5th, 2010, 10:20 am Post #1 - July 5th, 2010, 10:20 am
    New School's YouTube page
    The New School's Food Studies program offers an occasional series of panels on food history luminaries and topics.

    Clementine Paddleford: America's First Food Journalist From: thenewschoolnyc | June 28, 2010

    Clementine Paddleford was the first American journalist to take food seriously. In her legendary columns for the New York Herald Tribune and This Week Magazine, she pioneered a smart, sassy reporting style that managed to elevate food writing from the dull formulas of home economists to must-read material. Flying around the country, sometimes in a Piper Cub plane, which she herself piloted, she worked tirelessly to gather the best recipes from cooks in every region. That meant seeking out the best cheesecake in New York City, hunkering down in chili parlors in Texas, and touring salmon canneries in Alaska—and tasting everything she could find in between. It also meant that between 1948 and 1960, she traveled more than 800,000 miles in the pursuit of food—more than three times the distance from the earth to the moon. The marathon paid off: Paddleford's weekly readership topped 12 million during the 1950s and 1960s. In 1953, Time magazine named her America's "best-known food editor." At the height of her career, Paddleford made a salary of $250,000—at the time an almost unheard of sum, especially for a woman. In 1960, Paddleford published How America Eats, a collection of 12 years of columns that became a seminal work. Many have regarded Paddleford as America's first food journalist.

    This panel revisits Paddleford's contributions and discusses her legacy. Panelists include Kelly Alexander, former senior editor at Saveur and North Carolina-based author of the critically acclaimed biography Hometown Appetites: The Story of Clementine Paddleford, the Forgotten Food Writer Who Chronicled How America Ate (Gotham 2008); freelance journalist and author Betsy Wade, whose newspaper career began at the Herald Tribune, where she worked in Women's News with Clementine Paddleford; former restaurant columnist at Gourmet magazine, Colman Andrews, who was the co-founder and editor-in-chief of Saveur; and Molly O'Neill, journalist and author of three award-winning cookbooks, a memoir, Mostly True, and editor the Library of America's anthology American Food Writing. Moderated by Andrew F. Smith, faculty at The New School's Food Studies Program and author of Eating History: 30 Turning Points in the Making of American Cuisine.

    Sponsored by the Food Studies Program at The New School.

    Culinary Luminaries: Joseph Baum

    Mention the name of Joe Baum (1920-1998), and the restaurants that come to mind—Windows On The World, the Four Seasons, la Fonda Del Sol—tell you he was a man of big dreams. It took a huge personality and force of will to execute some of the most extravagant restaurant projects ever seen. Joe Baum had a tenacious attention to detail and a flair for the spectacular, with the ability to pull people together to solve seemingly insurmountable obstacles. A true visionary in the spirit of those previously honored as Culinary Luminaries: James Beard, Julia Child, M.F.K. Fisher, and Craig Claiborne. Meet the people that knew and worked with Joseph Baum and learn how he changed the industry.

    Participants include: Milton Glaser, Graphic and Interior Designer on many projects for Joseph Baum.
    Hugh Hardy, Principal and Founder of H3 Hardy Collaboration Architecture, LLC.
    Michael Whiteman, President of Joseph Baum and Michael Whiteman Company.
    Kevin Zraly, founder of Windows on the World Wine School and author of Kevin Zralys American Wine Guide.

    Moderated by William Grimes, author of Appetite City, former New York Times restaurant critic

    Sponsored by the Food Studies program.

    Location: Theresa Lang Community and Student Center, Arnhold Hall.
    03/16/2010 6:00 p.m.

    Food Writing Forum: Judith Jones

    Judith Jones reads from her book The Pleasures of Cooking for One.

    Jones is a senior editor and vice president at Alfred A. Knopf, where she has worked since 1957. She has been interested for many years in developing a list of first-rate cookbooks and has worked with Julia Child, Nancy Verde Barr, Lidia Bastianich, James Beard, Marion Cunningham, Rosie Daley, Marcella Hazan, Ken Hom, Madhur Jaffrey, Irene Kuo, Edna Lewis, Scott Peacock, Joan Nathan, Jacques Pépin, Claudia Roden, Nina Simonds, Anna Thomas, and others. The Pleasure of Cooking for One was inspired by the stories and recipes in Jones's memoir The Tenth Muse: My Life in Food. She co-authored three books with her late husband, Evan Jones: The Book of Bread; Knead It, Punch It, Bake It! (for children); and The Book of New New England Cookery. She collaborated with Angus Cameron on The L.L. Bean Game and Fish Cookbook. Recently, she has contributed food articles to Vogue, Saveur, and Gourmet.

    Moderated by Luis Jaramillo, associate chair of the Writing Program.


    Alvin Johnson/J. M. Kaplan Hall.11/10/2009 6:30 p.m.

    Craig Claiborne and the Invention of Food Journalism

    Called the nations preeminent food journalist, Mississippi-born Craig Claiborne trained in Switzerland as a chef on the GI bill after World War II. On his return to the United States, he began writing articles for Gourmet and became an editor at the magazine. His career skyrocketed when The New York Times hired him as its first food columnist in 1957. Claiborne's columns, reviews and cookbooks introduced Americans to a wide range of international and ethnic food. Other newspapers followed The New York Timess lead, and soon a cadre of authoritative newspaper food writers helped attune millions of Americans to the finer points of good food and cooking. Our panel explores Claiborne's life, work, and his seminal influence on food journalism in America. With Molly ONeill, former New York Times columnist, and author of the New York Cookbook; Betty Fussell, author of The Story of Corn and Raising Steaks; Anne Mendelson, author of Stand Facing the Stove, and Milk: the Surprising Story of Milk Through the Ages, and a contributing editor to Gourmet; David Leite, publisher/editor-in-chief, Leite's Culinaria, and author of The New Portuguese Table; John T. Edge, Director, Southern Foodways Alliance, University of Mississippi, contributing editor, Gourmet, author of Southern Belly. The panel will be moderated by Andrew F. Smith, editor of the Oxford Companion to American Food and Drink, and Food Studies professor. Sponsored by the Food Studies Program at The New School.

    Theresa Lang Community and Student Center, Arnhold Hall, 55 West 13th Street, 2nd floor.
    06/11/2009, 6:00 p.m.

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #2 - July 5th, 2010, 9:13 pm
    Post #2 - July 5th, 2010, 9:13 pm Post #2 - July 5th, 2010, 9:13 pm
    There is quite a range of topics, though I stuck with those related to food. These are their earlier videocasts before they moved to youtube for hosting: Note that some begin with a brief commercial, which is a wee price to pay.

    James Beard: The Quintessential American Epicure
    Videocast: ... an_Epicure
    Monday, February 09, 2009

    James Beard, called “the quintessential American cook” by Julia Child, laid the groundwork for the gastronomical revolution that surged in the second half of the 20th century. Beard trained as an actor but found his life’s work in food: he was the author of 27 cookbooks, founded his own cooking school, and made history in 1946 by hosting the first cooking show on television. Anointed the “dean of American cookery” by the New York Times, Beard is now associated with the best in American restaurants and cooking. His most important legacy is his celebration of American food and food traditions.

    On Thursday, February 12, the third Culinary Luminaries series considered the life and work of this culinary hero, following the programs celebrations of Julia Child last summer and M.F.K. Fisher last fall. With Andrew F. Smith, editor of the Oxford Companion to American Food and Drink and member of The New School faculty moderating, speakers included: Mitchell Davis, vice president of the James Beard Foundation; writers Betty Fussell, Barbara Kafka, and Judith Jones; and Dana Polan, professor of Cinema Studies at New York University.

    M.F.K. Fisher: Poet of the Appetites
    Monday, September 22, 2008 6:00 p.m. ... tites/130/

    In the year of the centennial of her birth, a panel of distinguished guests celebrate the life of Mary Frances Kennedy Fisher, master food writer, and discusses her relationships with other American food celebrities, including Julia Child, James Beard, and Alice Waters.

    Panelists include Amanda Hesser, editor, New York Times and author of the foreword to M. F. K. Fisher Among the Pots and Pans: Celebrating Her Kitchens; Judith Jones, author of The Tenth Muse: My Life in Food; Joan Reardon, author of M. F. K. Fisher, Julia Child, and Alice Waters: Celebrating the Pleasures of the Table; Poet of the Appetites: The Lives and Loves of M. F. K. Fisher, and M. F. K. Fisher Among the Pots and Pans: Celebrating Her Kitchens; and Kennedy Golden, Associate Dean, Mills College, and the daughter of M.F.K. Fisher. Andrew F. Smith, editor of the Oxford Companion to American Food and Drink, moderates.

    Sponsored by The New School Food Studies Program. Please visit food studies for more information

    Food Writing Forum: Gastronomica
    Videocast: ... stronomica
    Tuesday, September 02, 2008

    On Tuesday, September 9, at 6:30 p.m., the Writing Program and the Food Studies Program will host a reading and discussion of Gastronomica, the journal of food and culture. Magazine Founding Editor Darra Goldstein and contributors Sarah A. Odisheo and Arlo Crawford will be on hand to discuss the publication, which seeks to encourage thoughtful reflection on the history, literature, representation, and cultural impact of food. Founded in 2001, Gastronomica is a quarterly journal that features scholarship, poetry, humor, fiction, and photography exploring current themes of food and culture.

    The forum will be moderated by Luis Jaramillo, associate chair, The New School Writing Program. This event is part of the food writing forum, a series of panel discussions that explore food writing and literature. The event will take place in Wollman Hall, 65 West 11th Street, 5th Floor. For more information on Gastronomica, please visit their website.

    Julia Child, Culinary Revolutionary
    Videocast: ... olutionary
    Thursday, June 12, 2008 6:00 p.m.

    Julia Child didn't start cooking until she was 39, but no other chef influenced late-20th-century American cooking more than she did. Forty-five years after the debut of her groundbreaking PBS show, The French Chef, this panel will discuss the profound effects of her books, television shows, and entertaining and accessible persona on our cuisine and culture.

    Panelists include Judith Jones, Julia Child's editor at Knopf and author of The Tenth Muse; My Life in Food; Molly O'Neill, former New York Times Magazine food columnist and author of The New York Cookbook; Joan Reardon, author of M.F.K. Fisher, Julia Child and Alice Waters: Celebrating the Pleasures of the Table; and Laura Shapiro, author of the Penguin Lives book, Julia Child. Moderated by Andrew F. Smith, editor of the Oxford Companion to American Food and Drink. This event is offered in conjunction with the New School course, Julia Child: Culinary Revolutionary, that will commence on June 10.

    Kathleen Merrigan: Know Your Farmer, Know Your Food
    Videocast: ... _Your_Food

    Food Writing Forum: Eat, Memory

    Fresh Ideas on Farms and Food
    Videocast 1: ... ood_Part_1
    Videocast 2: ... ood_Part_2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,