Humanities Grant Segments

Hyde Park, NY – Food history and culture expert Beth Forrest will provide a historical overview of American foodways and culinary practices, including food preparation and dining rituals.

Albany, NY – Author Michael Stern discusses his unique examination of popular American culture through the lens of what, how, and where people eat.

Albany, NY – Chef, author, and the proprietor of Chez Panisse, Alice Waters, discusses the fast food phenomenon and how modern lifestyles have shifted many Americans away from customary "slow food," resulting in fewer home-cooked meals using fresh and seasonal ingredients.

Albany, NY – Celebrated journalist and author Michael Pollan discusses the evolution of the Western diet and the current impact of America's reliance on industrialized food sources.

New York, New York – Joe and Sarah speak with Wylie Dufresne about the import of visual appeal in food preparation.
See pictures from our visit to wd~50.

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.

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.

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.

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.

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.