Arts & Culture

By Sarah LaDuke

Amherst, MA; Canajoharie, NY; Glens Falls, NY – Sarah visits The Eric Carle Museum of Picture Book Art, The Arkell Museum, and The Hyde Collection to speak with curators about food as represented in art.

By Irena Chalmers

Hyde Park, NY – Irena Chalmers is a member of the faculty of The Culinary Institute of America and author of the award winning book Food Jobs, a guide to great jobs for food lovers.

By Joe Donahue

Hyde Park, NY – Food in art historian and CIA professor, Bruce Ostwald, discusses the significance of food in the history of fine art, exploring the visual and symbolic qualities that have made food a primary subject for still life paintings and other artworks.

By Joe Donahue

Hartford, CT – Andrew Beahrs, author of Twain's Feast: Searching for America's Lost Foods in the Footsteps of Samuel Clemens, speaks about his search for America's lost wild foods-from New Orleans croakers to Illinois Prairie hen-with Mark Twain as his guide.

Mixed Ingredients is made possible by the New York Council for the Humanities.

By Joe Donahue

Lenox, MA – James Beard Award-winning food writer Ruth Reichl discusses historic and contemporary writing about food in periodicals, newspapers, and books, as well as her personal role in the increasingly Mixed Ingredients is made possible by the New York Council for the Humanities.popular food memoir genre of literature.

Mixed Ingredients is made possible by the New York Council for the Humanities.

By Joe Donahue

Albany, NY – Vivian Halloran, associate professor of comparative literature at Indiana University in Bloomington, provides examples of the various roles that food has played in literature, including how food and dining have been used as plot devices and metaphors in works by well-known authors.

Mixed Ingredients is made possible by the New York Council for the Humanities.