Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
Hyde Park, NY 鈥 The revival of preserving skills shows that culinary thinking can straddle
the line between nostalgia and innovation, where history and habit meet curiosity
and need. Journalist and author Kevin West shares his unexpected perspective on
the subject during his lecture, "Well Preserved: History, Memory, Science, and the
Future of Food Preservation," in the at The Culinary Institute of America
(CIA) on Wednesday, June 11. The public is invited to attend the 2 p.m. talk,
part of the college's Dooley Lecture Series.
You may know that kimchi and sauerkraut are as old as civilization
itself, the Romans invented marmalade, and the British brought chutney home from
India. Mr. West will take that history and show how chefs today can use traditional
preserving techniques鈥攃anning, jamming, pickling, fermenting, and drying鈥攖o express
fresh ideas about season, place, and self.
Kevin West is the author of Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preserving (Alfred A. Knopf, 2013). He writes about food, culture, and travel and produces
a retail collection of jams and marmalades. Raised in Tennessee and now living in
Los Angeles, Kevin is certified as a . A profile
of him in won the 2014 James Beard
Foundation MFK Fisher Distinguished Writing Award.
The Danny Kaye Theatre is located in the 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 Captions and Hi-Res Image
Kevin West will be speaking at The Culinary Institute of America
on June 11, 2014. (Photo credit: Michael Lionstar)
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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