Presented by The New School's Food Studies Program (http://newschool.edu/public-engagement/ba-bs-food-studies/) at the Bachelor's Program for Adult and Transfer Students (http://newschool.edu/public-engagement/bachelors-program/) in the School of Undergraduate Studies.

Starting as a modest self-published recipe-collection during the Great Depression, Joy of Cooking rose to become not just a celebrated American cookbook, but arguably the American cookbook. Home cooks throughout the United States came to feel an affectionate bond with the women behind the book, Irma Rombauer and her daughter, Marion Rombauer Becker. Successive editions over more than eighty-five years tell a story of continuities and changes in American kitchens — who’s done the cooking, what’s come into or gone out of fashion, what people want from the acts of cooking and eating. Join a panel of culinary historians and cookbook authors as they share insights about this iconic culinary document and its begetters, within the larger context of American cuisine.

Moderator:
- Nach Waxman, Kitchen Arts & Letters, Inc.

Panelists:
- Rebecca Federman, New York Public Library

- Anne Mendelson, Culinary Historians of New York

- Laura Shapiro, Writer

- Amy Trubek, University of Vermont Department of Nutrition and Food Sciences

Location:
Starr Foundation Hall, Room UL102, University Center
63 Fifth Avenue, New York, NY 10003
Wednesday, March 28, 2018 at 6:00 pm to 8:00 pm