From François Massialot, The Court and Country Cook (1702 English translation of Le cuisinier roial et bourgeois)

Teaching and Curricula Development

 

NYU/Steinhardt, Department of Nutrition and Food Studies, New York, New York, Spring 2016.

  • Adjunct professor, “Food and the Arts,” open to undergraduate and graduate students in food studies

The New School for Public Engagement, Department of Food Studies, New York, New York, 2013 – present.

  • Adjunct professor, “New York City Eats: Food, People, Places.”

The Institute of Culinary Education, New York, New York, 1995 – present.

  • Chef-instructor specializing in culinary history
  • Created culinary history curricula for ICE’s application for transition to degree-granting institution (application pending); created culinary history curricula for ICE’s Food Media division (2007)(Continuing Education) and its vocational training program, as well as hands-on historical cooking classes for its avocational division; co-created “Gastronomy” seminar (Continuing Education).

Museum for African Art, Long Island City, New York, 2005.

  • Created curriculum on nineteenth-century French Gastronomy

Presentations

  • Food Performance, The Fauxshi Project, No Free Lunch: Food and Climate Change, April 17-18, 2015, New York University’s Steinhardt  School, Department of Food Studies and Tisch School of the Arts, Interactive Telecommunications Program
  • Lectures at venues including Oxford Symposium on Food and Cookery; Dublin Gastronomy Symposium; Washington & Lee University Alumni College; The Museum of the City of New York; The National Arts Club;  The Victorian Society of America; Rudd Center for Public Policy and Obesity at Yale University; International Association of Culinary Professionals Conference; The 92d Street Y.
  • Panelist/moderator
    • Fales Manuscript Cookery Book Conference, May 2016
    • Gotham on a Plate, The New School for Public Engagement, April 2015
    • Roger Smith Cookbook Conferences, 2015, 2013, 2012, 2010

Recent Media Appearances:

Feature Story News (Nov. 2016), Fox5 News (March 2016),  New York Times Close Up (January 2016), Mysteries at the Museum (forthcoming 2017)

Current Projects

2016: Co-Organizer, Oral Historiography Project designed to capture the stories of the first generation of American culinary historians

Publications

Books: 

The Dining Room: A History (Reaktion Press, under contract)

2015   Associate Editor, Savoring Gotham: A Food Lover’s Companion to New York City Food, Oxford University Press, (Andrew F. Smith, Editor-in- Chief)

2012 (Ed.) The Cookbook Lovers’ Cookbook: A Quirky Compendium of Recipes from the 2012 Roger Smith Cookbook Conference (Favorite Recipes Press)

2006  Cooking in Ancient Civilizations (Greenwood Press)

2004   Senior Editor, Oxford Encyclopedia of Food and Drink in America, Oxford University Press (Andrew F. Smith, Editor-in-Chief)

Articles:

2016   “Cooks, Knife-Wielders, and Their Audiences,” P-E-R-F-O-R-M-A-N-C-E (Allen Weiss, Guest Editor),

2016   “Etiquette, Power, and Modernist Cuisine,” Dublin Gastronomy Symposium, http://arrow.dit.ie/dgs/2016/June1/15/

2013   “The Vanishing Dining Room.” Vintage Magazine, Issue 4, 91-99.

2011   “Traveling Tools: The Swiss Army Knife and its Clever Antecedents.” Vintage Magazine (Issue 3, 61-7).

2010  “Claw at the Table: The Gastronomic Criticism of Grimod de la Reynière.” Vintage Magazine (Issue 2, 88-94)

2010  “Six Miles of Roast Pig,” Historic House Trust Newsletter (Vol. 5, no 2)

2009  “Trimalchio’s Mysterious Vintage.” Vintage Magazine (Issue 1, 64-71)

2006 “A Decidedly Unstylish Dinner,” Repast (Culinary Historians of Ann Arbor Quarterly)

2004 “The Ideal Christmas Dinner,” Gastronomica 4:4, 17-24

Contributions to Oxford Companion to Cheese (2016); Oxford Companion to Sugar and Sweets (2015); Entertaining Encyclopedia (Greenwood 2008); This Business of Food (Greenwood 2007); Culinary Biographies (YES Press 2006)

Annual Proceedings of the Oxford Symposium on Food and Cookery:

2009   Recipes and Dishes: What Should be Copyrightable?

2008   Salvation in Sweetness? The Sugar Beet in America

2007   The Foie Gras Fracas: Sumptuary Law or Animal Welfare?

2006   The Egg Tree in America

2005   Feeding Pharaoh: Recreating Ancient Foods

2004   The Taming of the ‘Shroom

2003   Nurturing a Holiday: Christmas Dinner in Early America

2002   Even a Greedy Look is Disagreeable

2001   Structuring the Meal: The Revolution of Service à la Russe

2000   Remembrance of Meals Past: Cooking by Apicius’ Book

1999   What’s in a Name?  Some Thoughts on Béchamel Sauce

Reviews:

2013  “Mrs. Goodfellow: The Story of America’s First Cooking School by Becky Diamond”. The Pennsylvania Magazine of History and Biography, 137:3, pp. 333-34.

2012 “Setting the Table for Julia Child, by David Strauss.” Hospitality & Society, 2:1, pp. 119-121.

Board and Volunteer Service

2003 – present: Chairman, Culinary Historians of New York, Inc.

  • instituted the Culinary Historians of New York Scholar’s Grant in 2005, an annual   stipend to support research in culinary history
  • instituted the Amelia Award, recognizing lifetime achievement in culinary history

2006 – 2012:  Trustee, The Culinary Trust, the philanthropic foundation of the IACP

  • launched Stories About Food, a cross-generational oral history project

2008 – present: Officer, American Friends of the Oxford Symposium on Food and      Cookery

2010 –  2016: Trustee, Oxford Symposium on Food and Cookery

Conference Organization

2016    Manuscript Cookbooks Conference, Fales Library, New York, New York, Co-Organizer

2016 – present: Programmer,  Oxford Symposium on Food and Cookery, St Catherine’s College, Oxford, UK

2015 Gotham on a Plate, New School for Social Engagement, New York, New York, Co-Organizer

2012-14 Roger Smith Cookbook Conferences, New York, New York, Co-Organizer

Education

2013 – present: Master’s candidate, New York University, Steinhardt School’s Department of Nutrition, Food Studies, and Public Health, degree expected 2017

1980 J. D., New York University School of Law

  • Orison Marsden and Albert N. Podell Awards for oral advocacy; New York City Bar Association Award for oral advocacy, 1979 Regional Moot Court Competition

1977 Cornell University, Bachelor of Arts, with honors in history

  • Messenger-Chalmers Award, Outstanding Undergraduate History Thesis

Other Work Experience

1996 – 2013: Private Chef, Steinhardt Partners, New York, New York

1995 – 1996: Executive Chef, Moodfood Catering, New York, New York

1992 – 1994: Chef du Cuisine, Industria SuperStudio, New York, New York

1983 – 1991: Associate Attorney, Haythe & Curley, New York, New York

1980 – 1982: Associate Attorney, Hawkins, Delafield & Wood, New York, New York