Events

Flash in the Pan : From Novelty to True Innovation

Created by Carly DeFilippo (See other events)
  • Nov 5, 2010 from 11:00am to 1:00pm
  • Location: East Gallery, Buell Hall - Columbia University Morningside Campus
  • Latest Activity: Aug 21, 2019
Bénédict BeaugéConversation in EnglishEvent Location : East Gallery, Buell HallToday, cuisine is on the TV, in newspapers, magazines, books, on the Internet, everywhere - with new culinary innovations and trends at the forefront of this media frenzy. In a certain way, food has become part of the fashion world, but this was not always the case. Restaurants and food critics were - and still are - the primary instigators of this transformation.The question of "newness" in the cuisine world - and how it has changed our relationship with food - is the subject of Bénédict Beaugé's current research, to be featured in an upcoming book and in 2010-2011 seminars at the École des Beaux Arts in Tours and the Université du Mirail in Toulouse.Bénédict Beaugé is one of the most prominent contemporary French food writers, having worked with chefs ranging from Ducasse to Gagnaire to Troisgros. He has taught at a number of noteworthy institutions, including the Institut des Hautes Etudes du Goût, de la Gastronomie et des Arts de la Table in Reims, France and the Slow Food University for Gastronomic Sciences in Colorno, Italy. Beaugé's research and publications range from culinary historiography to analysis of the contemporary gastronomic field; his most recent work, Les cuisines de la critique gastronomique (with Sébastien Demorand) is a critique of contemporary French food journalism.This event is co-sponsored by the French American Alliance and the Columbia Culinary Society.
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