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FOOD + EXPERIMENTS
Michael Cirino, Founder, A Razor, A Shiny Knife
Doug Fitch, Founder, Orphic Feasts
Yael Raviv, Director, Umami: Food and Art Festival
Emilie Baltz, Aritst and Creative Consultant
FOOD + EXPERIMENTS explores the avant garde in food art, eating, performance, cooking and gastronomy. How are people pushing the limits of what we perceive as food culture, food science and the dining experience? Come learn about the latest in food experimentation.
FOOD + MEAT + BONES
Andrew F. Smith, Historian, Author, Eating History: Thirty Turning Points in the Making American Cuisine (moderator)
Betty Fussell, Author, Raising Steaks: The Life and Times of American Beef
Bruce Weinstein, Author, Goat: Meat, Milk, Cheese and Ham: An Obsession with the Hindquarter
Mark Scarbrough, Author, Goat: Meat, Milk, Cheese and Ham: An Obsession with the Hindquarter
America consumes more meat than any country in the world. We have books, TV Shows, shops, shirts and ad campaigns devoted to meat. Butchers are newfound celebrities and the quest for the Holy Grail has been replaced by the search for America’s best hamburger. Why are we so obsessed with bacon and burgers? What cultural and historical legacies have led us to be a meat-crazed nation? Why are butchers so sexy but hamburger flippers are left out of the spotlight? Get the meat and bones of these answers!
FOOD + STUDIES
Krishnendu Ray, Professor and Author, The Migrant's Table, Editor Curried Cultures (moderator)
Paul Freedman, Professor and Author, Food: A History of Taste
Maite Gomez-Rejon, Founder, Art Bites and Author
Lauren Shockey, Author, Four Kitchens
In recent years, we have seen a rise in food studies as both an academic focus and a popular interest but what is food studies exactly? Why is examining food important to scholarship and to our everyday lives? What can looking at food tell us about society, culture, history and politics? FOOD + STUDIES demystifies the discipline and helps us understand its value to us all.
FOOD + COOKS + BOOKS
JJ Goode, Author
In the past decade, there has been an incredible shift in the way we view and understand the chef; once a profession associated with long hours, tired feet and drudgery in the kitchen, the chef is now an artist, a writer, a celebrity. We have seen an unprecedented explosion of cookbook publishing and chefs as writers. Yet, how do chefs manage their professional writing careers with their cooking careers? What is the role of the “collaborator” or “ghost-writer?” This panel illuminates how the reader (and the eater) can better understand the process of how food concept becomes book reality and how chefs manage their newfound author-celebrity.
HAROLD MCGEE AND MAXIME BILET: ON FOOD + SCIENCE + CREATION
Harold McGee, the hand and mind behind the must read, On Food and Cooking: The Science and Lore of the Kitchen, which explains the chemistry, technique and history of food and cooking, and Maxime Bilet, chef, writer and one of the masterminds behind the mammoth Modernist Cuisine talk food, science and creation in the kitchen.
COOKING BY THE BOOK: THE SUN ALSO RISES
For information and ticket sales for The Sun Also Rises Dinner on Sunday, May 6 8:00PM - 10:30PM
Please visit: THE SUN ALSO RISES
Friday May 4 9am – 7pm
Saturday May 5 9am – 9pm
Sunday May 6 9am – 6:30pm
Subway – Food Book Fair at the Wythe Hotel is a 10 minute walk from the Bedford L Train Stop or the B-61 Bus.
Taxi/Car – 15 minutes from the Lower East Side. 30 minutes from Chelsea. There is plenty of street parking in Williamsburg.
East River Ferry – Our venue is a 5 minutes walk from the Williamsburg Ferry Terminal. The East River Ferry connects East Midtown at 34th Street in Manhattan with Long Island City in Queens, various points in Brooklyn, including Williamsburg and DUMBO, Governors Island and South Manhattan at Wall Street / Pier 11.
Reynards, in the Wythe Hotel, will provide food and beverages for purchase throughout the weekend. Williamsburg has lots of offer in the way of food and we'll be posting a list of recommended restaurants on our website.
ABOUT THE FOOD BOOK FAIR
The NYC Food Book Fair is the world’s first event aimed at bringing together food publications from around the globe. In addition to cookbooks, the Food Book Fair will feature memoirs and magazines addressing diverse topics including science, food systems, agriculture, urban design, food art and culture. Curated panel discussions, a pop-up bookstore and dozens of book signings will take place in the Events Space and Library of the Wythe Hotel.
Tickets are non refundable.
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When & Where
Food Book Fair
The NYC Food Book Fair is the world’s first event aimed at bringing together food publications from around the globe. In addition to cookbooks, the Food Book Fair will feature memoirs and magazines addressing diverse topics including science, food systems, agriculture, urban design, food art and culture. Curated panel discussions, a pop-up bookstore and dozens of book signings will take place in the Events Space and Library of the Wythe Hotel in Williamsburg, Brooklyn from May 4-6, 2012.