Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
Hyde Park, NY – The abstract field of philosophy and
the tangible pursuit of
cooking may not be as different as you might think. Dr. Glenn Kuehn
will be
giving a lecture titled, "Philosophy in the Kitchen: Why No One Can
Cook Like Grandma," at The Culinary Institute of America (CIA) on
Monday, March 17. The public is invited to attend the talk at 2 p.m.
in the
Ecolab Theatre, part of the college's .
Within the
confines of a kitchen—with all of its tools, demands, and expectations—Dr.
Kuehn believes the act of cooking allows us to think about, and possibly
answer, the most important questions about life.
Dr. Kuehn had already earned a PhD from Southern Illinois
University when he enrolled at the CIA almost 10 years ago. The 2006 graduate is
a former assistant professor of philosophy at the University of Wisconsin and
the co-founder of Convivium: The Philosophy and Food
Roundtable. He has written about issues ranging from food fetishes to the
aesthetic dilemma of eating animals.
The Ecolab Theatre is located in the Admissions Center on
the CIA campus, on Route 9 in Hyde Park. Seating is available on a first-come, first-served basis.
The Dooley Lecture Series brings food industry leaders, as well as experts on international
relations and other interesting luminaries, to The Culinary Institute of America. It is named for Carroll F.
Dooley, the first director of the college's food preparation division in 1946.
His daughter, Patricia Dooley Fortenbaugh, has been
funding the series since its inception in 2002.
Photo Caption and Hi-Res Image
Dr. Glenn Kuehn '06 is the Dooley Lecture Series speaker at
The Culinary Institute of America's Hyde Park, NY campus on March 17, 2014. (Photo provided)
Founded in 1946, The Culinary Institute of America is an independent,
not-for-profit college offering associate and bachelor's degrees with majors in
culinary arts, baking and pastry arts, and culinary science, as well as
certificate programs in culinary arts and wine and beverage studies. As the
world's premier culinary college, the CIA provides thought leadership in the
areas of health & wellness, sustainability, and world cuisines &
cultures through research and conferences. The CIA has a network of 46,000
alumni that includes industry leaders such as Grant Achatz,
Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for
professionals and enthusiasts, as well as consulting services in support of
innovation for the foodservice and hospitality industry. The college has
campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.
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