Sponsored by the New School Food Studies Program ([ Ссылка ]) in association with the James Beard Foundation ([ Ссылка ]).

Paul Bocuse (1926-2018), the globetrotting French chef and restaurateur, was one of the first celebrity chefs. Born into a family of cooks that dated back to 1765, he converted his family’s restaurant into one of the world’s most venerated restaurants, L’Auberge du Pont de Collonges. He helped popularize Nouvelle Cuisine in the 1970s. He was not without critics: he was a relentless self-promoter (often referring to himself in the third person), and he routinely diminished a woman’s role in the kitchen. He appeared internationally on many TV cooking shows and wrote many best-selling cookbooks, including La Cuisine du marché (1976), La Journée du cuisinier (1980), and Toute la cuisine de Paul Bocuse (2011).

Panelists:

- Mitchell Davis, Executive Vice President, The James Beard Foundation

- Anne E. McBride, Program Director, Worlds of Flavor at The Culinary Institute of America and co-author of Les Petits Sweets (2016)

- Paul Freedman, the Chester D. Tripp Professor of History at Yale University

- Ray Sokolov, author of Steal the Menu: A Memoir of Forty Years in Food (2013)

Moderated by Andrew F. Smith, Professor of Food Studies at The New School

The New School | [ Ссылка ]

Location:
Theresa Lang Community and Student Center, Arnhold Hall
55 West 13th Street, Room I-202, New York, NY 10011
Thursday, June 7, 2018 at 6:00 pm to 8:00 pm

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