Tuesday, April 12th, 2016
Culinary Historians of New York and The New School Food Studies Program present
Street Food in New York City Past and Present with Anneke Geyzen, Dave Cook, and Fabio Parasecoli
Street food has historically played a crucial role in the way New Yorkers produce, buy, and consume food. From carts bringing produce from nearby farms to immigrant vendors providing traditional foods to their community, and later to the city at large, food has always been present on the streets. This panel explores the past and the present of street food, looking at culinary elements, culture, and the evolution of policy regulating the way New Yorkers were allowed to sell and access food in public spaces.
Speakers include Anneke Geyzen, Hoover Foundation Postdoctoral Fellow and visiting scholar at The New School; Dave Cook, photojournalist; and Fabio Parasecoli, Associate Professor and Director of Food Studies Initiatives at The New School.
A reception with street food favorites including soft and salty pretzels, fragrant caramelized nuts, roasted potatoes, and artfully sliced mango will precede the panel.
The New School
Starr Foundation Hall, University Center
63 Fifth Avenue (between 13th and 14th Streets)
New York, NY 10003
6:30 pm Check-in and reception | 7:00 pm Lecture
$25 CHNY Members
$22 CHNY Senior Members
$40 Non-Members and Guests
$10 Full-time students with ID
No charge for New School students, faculty, staff, and alumni with ID: RSVP to firstname.lastname@example.org
To buy tickets securely online: http://www.brownpapertickets.com/producer/7199
For reservations to be paid at the door, for members only, email RSVP at http://www.culinaryhistoriansny.org/contact.html
For further information about CHNY, see http://www.culinaryhistoriansny.org
PLEASE RESERVE BY APRIL 10
Save the date:
Monday, May 9: Barbara Ketcham Wheaton on “The Cook’s Oracle: A Database of Historical Cookbooks”