On Saturday, May 6, I am moderating a panel on food + porn at the Food Book Fair, with panelists Gael Greene, Josh Ozersky, Danyelle Freeman, and Alyssa Shelasky. The organizers’ official description: “As food imagery has become more and more prevalent in academia, the arts, and mass media, the rise of the term “Food Porn” has gained increasing popularity. Yet, food porn, much like traditional forms of pornography, has a wavering definition. What is food porn exactly? What is the relationship to food and sex? Is there one and what does it matter? Hear the answers from a gathering of experienced food writers, critics, and TV personalities in FOOD + PORN.”
Are you attending the 2012 IACP conference in New York, March 29-April 2? I will be moderating a panel on what we need to know about modernist cuisine with panelists Maxime Bilet, co-author of Modernist Cuisine: The Art and Science of Food; White House pastry chef Bill Yosses; Aki Kamozawa and Alex Talbot of Ideas in Food; and Cesar Vega, research manager at Mars Botanicals and co-editor of The Kitchen as Laboratory); hosting an “experts are in” session on scholarly food programs with Mitchell Davis, vice president of the James Beard Foundation; and conducting a workshop on macarons with my co-author, Kathryn Gordon.
Les Petits Macarons is in its fourth printing!
On February 28, I am moderating a panel on How I Became A Chef for Culintro. Panelists are Harold Dieterle of Perilla, Gavin Kaysen of Cafe Boulud, and Rory Schepisi of Boot Hill Saloon.
Les Petits Macarons was featured in the Wall Street Journal on October 21.
Kathryn Gordon and I talked about Les Petits Macarons on Linda Pelaccio’s A Taste of the Past radio show on Heritage Radio Network.
I am on the program committee for the 2012 conference of the International Association of Culinary Professionals, which will take place in New York March 30-April 2. Send in your ideas!
What role do science and industry play in changing our food system? Three food scientists and I tackle the topic in “In Defense of Food Science” in the summer 2011 issue of Gastronomica.
Les Petits Macarons: Colorful French Confections to Make at Home with pastry chef Kathryn Gordon will be published by Running Press in October 2011. It is available for pre-order on Amazon.
I am the special issues editor for Fine Cooking Breakfast.
Culinary Careers, the book I wrote with ICE’s Rick Smilow, is out!
Is there such a thing as food porn? Read what academics and chefs have to say about the topic in the 10th anniversary issue of Gastronomica, in a forum I moderated.
