CONFERENCE PREVIEW – SAVE THE DATE!
The 2014 FoodTech Conference will feature nearly 100 speakers, more than 30 panels and 5 workshops.
A partial list of presenters
Names in bold were presenters at the 2013 Roger Smith Cookbook Conference
Ken Albala • Grace Ballor • Nadia Berenstein • Rachel Black • Adrian Bregazzi • Nihal Bursa • Danille Elise Christensen • Linda Civitello • Richard Delerins • Doug Duda • Bob Frishman • Melissa Gray • Barbara Haber • Stephanie Hartman • Brenda Hornsby Heindl • Kari Hensley • Peter Hertzmann • Heather Hess • Ai Hisano • Roger Horowitz • Elizabeth Jones-Minsinger • JinKyung Kim • Bruce Kraig • Allison Lakomski • Dan Lodholz • Anne Marie Lodholz • Maria-Aparecida Lopes • Nick Malgieri • Emma McDonell • Mary Murphy • Justin Nordstrom • Zachary Nowak • Phyllis Odessey • Banu Özden • Charles Perry • Jade Proulx • Joe Regenstein • Rick Rodgers • Barbara Rotger • William Rubel • Barbara Santich • EunYoung Sebazco • Gretchen Sneegas • Nicholas Storrs • Richard Sutch • Aylin Öney Tan • Maya Weinstein • Hannah Weksler • Henry Richmond Young • Josh Galliano
A SAMPLING OF TITLES
• Run of the Mill: The Politics of Flour and Grinding Technology through History
• The Technology of Chocolate Cake
• Religion and Technology in Modern Food Production
• A Matter of Rot
• Pickled and Potted: Historical Methods of Preserving the Harvest
• Full feast in a single cauldron: Iskilip Dolması, an innovative traditional cooking method from Anatolia
• America’s First BioTech Food: The Strangely Political Story of Hybrid Corn
• Butchers, Cooks, and Carvers: From the Raw to the Spectacle
• The Romance and Reality of Artisanal Production
• The Natural Wine Movement: Tensions between nature and technology in the glass
Roger Horowitz is Director of the Center for the History of Business, Technology, and Society at the Hagley Library (www.Hagley.org/library) and executive director of the Business History Conference (www.thebhc.org). He has published widely on American food industries, including “NEGRO AND WHITE, UNITE AND FIGHT!” A Social History of Industrial Unionism in Meatpacking, 1930–1990 (1997), PUTTING MEAT ON THE AMERICAN TABLE (2006), and a collection edited with Warren Belasco, FOOD CHAINS (2009). Media interviews include appearances on public radio and the History Channel; his current favorite is discussing how to create rotten sausage on the BBC documentary, Filthy Cities. Currently he is writing a book for Columbia University Press entitled, KOSHER USA: A journey through its history.
Trained as a professional chef, Cathy Kaufman teaches classes in culinary history at The Institute of Culinary Education and has been a consultant on historical dining to Sotheby’s Institute of Art, the Merchant’s House Museum, the National Arts Club, and the Italian Cultural Foundation of America. Chairman of the Culinary Historians of New York since 2003, she launched the “Stories About Food” initiative of The Culinary Trust (the International Association of Culinary Professionals’ philanthropy) and is a trustee of the Oxford Symposium on Food and Cookery. She has written more than 50 articles, which have appeared in food and culture encyclopedia, the Oxford Symposium on Food and Cookery, Gastronomica, and other publications. She is the author of Cooking in Ancient Civilizations (Greenwood Press), recently translated into Arabic. www.historictable.com
Anne Mendelson is a freelance writer, editor, and reviewer specializing in food-related subjects. She has worked as consultant on several cookbooks, was a contributing editor to the late lamented Gourmet, and has been an occasional contributor to the New York Times Dining Section and the Los Angeles Times Food Section. Her biography of Irma Rombauer and Marion Rombauer Becker, Stand Facing the Stove (Henry Holt 1996), won widespread critical praise for its insights into the history of modern American cooking. In 2000 – 2001 she held a fellowship at the Dorothy and Lewis Cullman Center for Scholars and Writers at the New York Public Library, working on a study of food history in New York City. (Part of this research, a survey of pre-European foodways among the Lenape Indians, won the 2007 Sophie Coe Prize in Food History at the Oxford Symposium on Food and Cookery.) Her most recent book is Milk, a cultural-historical survey of milk and fresh dairy products (Knopf 2008). She is now working, with a grant from the Guggenheim Foundation, on a study of how the global Chinese diaspora is influencing Chinese food in America.
Andrew F. Smith
Andrew F. Smith teaches food history, food controversies and professional food writing at the New School in New York City. He is the author or editor of twenty-three books, including his latest works, American Tuna: The Rise and Fall of an Improbable Food (University of California Press) and Drinking History: 15 Turning Points in the Making of American Beverages (Columbia University Press). He serves as the editor in chief of the Oxford Encyclopedia on Food and Drink in America and is the Series Editor for the Edible Series published by Reaktion Books. He has written more than three hundred articles in academic journals, popular magazines and newspapers, and has served as historical consultant to several television series. For more about him, visit his website: www.andrewfsmith.com