Although we often focus on the food and the service, restaurant dining is really the combination of food, service and environment. That's where architecture and design come in. Design sets expectations, influences moods, engenders feelings that are as much the part of the restaurant experience as where the ingredients are sourced and how the wine pairs. Good design adds to the comfort, satiety, and overall excitement of a great restaurant experience in a synergistic way.

The Food Studies program at The New School draws on a range of disciplines to explore the connections between food and the environment, politics, history, and culture. Food Studies | http://www.newschool.edu/ce/foodstudies

Dining + Design: A Conversation with Dan Barber, Laureen Barber and Architect Peter Guzy

The Food Studies Program of the New School for Public Engagement is partnering with The James Beard Foundation (JBF) to launch a series of panel discussions titled Dining + Design: Conversations with Chefs and Architects on Creating the Ideal Dining Experience. This unique series will feature conversations with top toques and architects, highlighting the critical relationship between a restaurant's culinary concepts and physical design in creating the ideal dining experience.

School of Undergraduate Studies | http://www.newschool.edu/public-engagement/undergraduate-studies

The Dining + Design series will kick off its first panel discussion with speakers:

- Chef Dan Barber & Laureen Barber of Blue Hill (NYC) and Blue Hill at Stone Barnes
- Peter Guzy, Co-Founder, Asfour Guzy Architects
- Moderated by Mitchell Davis, Executive Vice President, James Beard Foundation

THE NEW SCHOOL FOR PUBLIC ENGAGEMENT | http://www.newschool.edu/public-engagement

Location: Wollman Hall, Eugene Lang Building
04/22/2013 6:00 p.m.