Sponsored by the Food Studies Program and the Jazz and Contemporary Music Program in the College of Performing Arts at The New School, chef and restaurateur Pierre Thiam, author of the successful cookbook Senegal: Modern Senegalese Recipes from the Source to the Bowl, will discuss the unique food culture of his native Senegal - as well as the influence of African practices and dishes on the development of American foodways - with Fabio Parasecoli, director of Food Studies Initiatives at The New School.
As cosmopolitan gourmets continue looking for the next new trend, many culinary traditions around the world are just now drawing the attention they deserve. West African cuisines are finally acquiring visibility, thanks to their interesting ingredients, their complexity, and their long history. The conversation will also explore the diffusion of West African cuisines abroad and the problems they face, from product availability to business challenges and customers perception.
Location: Starr Foundation Hall, University Center
Thursday, March 31, 2016 at 6:00 pm to 7:30 pm
Fabio Parasecoli's research focuses on the intersections of food, media and politics. His current work examines food and masculinity in movies and the sociopolitical aspects of food, international trade and intellectual property. Deeply involved in the international food studies movement, he is program advisor at Gustolab, a center for food and culture in Rome; he helped establish the Study Abroad program in Rome for the University of Illinois Champaign-Urbana; and he is on the advisory board for the MA program in Food Systems at Universitat Oberta de Catalunya in Barcelona. Professor Parasecoli also teaches courses on food and media at the University of Gastronomic Sciences in Pollenzo, Italy. Born in Rome, Professor Parasecoli is a former correspondent who covered politics and East Asian cultures while working frequently in Asia and the Middle East. He did two years of post-graduate research in China on contemporary Chinese history. Having grown up in a culture where food is a complex, contentious and dynamic issue, he gradually shifted his professional focus to food writing. He worked for many years as the U.S.correspondent for Gambero Rosso, Italy's authoritative food and wine magazine.
Chef, restaurateur, and cookbook author, Pierre Thiam was raised in Dakar, Senegal. Currently he owns Pierre Thiam Catering, which introduces a diverse, and serves as consulting chef for a number of restaurants in the City and beyond.