Since 1919, The New School has been home to scholars, creators, and activists who challenge convention and boldly make their mark on the world. To celebrate this groundbreaking legacy, we are opening our doors to the public for a weeklong festival of innovative performances, talks, workshops, screenings, exhibitions, and more.
On October 1–6, 2019, join us as we reflect on a century of world-changing ideas and together imagine a new kind of future.
Limited Capacityfull Adding this to your schedule will put you on the waitlist.
Molly O’Neill (1952–2019) was a major innovator in America’s food writing world for more than three decades. In her cookbooks, such as The New York Cookbook (1992); A Well-Seasoned Appetite (1995); The Pleasure of Your Company (1997); and her magnum opus, One Big Table (2010) and in her PBS series Great Food, she championed immigrant home cooking long before it became fashionable to do so. She received numerous honors, including the Julia Child/IACP Award for her cookbooks; three James Beard citations for books, journalism, and television; and the James Beard Lifetime Achievement Award. In 2012, she established cooknscribble and the LongHouse Food Scholars Program, which offered classes in food writing, from journalism to poetry to memoir. She co-founded the festival LongHouse Food Revival, which promoted innovation in food writing, and hosted workshops and retreats and offered mentorship for food writers.
Panelists include Katherine Alford, cookbook author and former Food Network executive; Elissa Altman, writer, teacher, and memoirist ; Kathy Gunst, writer, chef, and radio personality; Amy Halloran, writer and agent; Carolyn Forché, poet and professor at Georgetown University; and Betsy Andrews, food writer and LongHouse instructor. Moderated by Andrew F. Smith, associate teaching professor in the Food Studies program at The New School.
Culinary Luminaries is a series offered through the Food Studies program at The New School that is devoted to the life and work of distinguished culinary professionals of the recent past and the present who have changed the way we eat and drink. Distinguished panelists examine the lives and legacies of food culture luminaries such as James Beard, Julia Child, Craig Claiborne, M.F.K. Fisher, and Robert Mondavi and explore their impact on American cuisine and the culinary arts at the global level.
