Edible Conversations - NYC

I'm delighted to announce the launch of the Edible Conversations series at the Roger Smith Hotel. The series features authors of recently published books on foods and drinks. Each program will include brief, lively presentations by authors, open dialogues with attendees, and samples of foods and beverages based on recipes from the books. Authors will discuss the content of their books as well as the process by which they wrote their works. Expect surprises. Attendees will receive a complimentary copy of the author's book and food based on the book.

The first Edible Conversation is with Colleen Sen, author of Curry: A Global History. It is scheduled for January 31, 2011 from 6-9 pm. For more information, see below.

Hope to see you there,

Andrew F. Smith
www.andrewfsmith.com

Title: Curry: The Spicy Story of the World's Most Popular Dish

Speaker: Colleen Sen

Location: Roger Smith Hotel, 501 Lexington at 47th St., New York

Description: Although curry had its origins on the Indian Subcontinent (where, ironically, the word was not widely used until recently), it has become global food par excellence. Its many incarnations include the elegant, curries of Thailand; the exuberant curry/rotis of the Caribbean; kari/raisu, Japan's favorite comfort food; South African bunny chow; Indonesian gulais and rendang; British pub food and balti cuisine; Norwegian curried herring on toast; German currywurst; even Punjabi-Mexican-California pizza. Colleen Taylor Sen will discuss the origins of this popular dish (while debunking some myths about Indian food), explain how and why it spread so far and wide, and speculate on the reasons for its continuing popularity.

Speaker’s bio: Chicago-based food historian Colleen Taylor Sen writes about the cuisine of the Indian Subcontinent. She is the author of the books Food Culture in India (2004); Curry: A Global History (2009); and Pakoras, Paneer, Pappadums: A Guide to Indian Restaurant Menus (2010). Her articles on travel, food and restaurants have appeared in Travel and Leisure, Food Arts, Chicago Sun Times, Chicago Tribune, Toronto Globe and Mail, and the proceedings of the Oxford Food Symposia. She is currently writing a history of Indian food.

Cost: $45, which includes curry dishes and a copy of Curry: A Global History

To register, go to: http://www.eventbrite.com/event/1101965007




Future Edible Conversations include:

February 4, 2011; A Conversation with Amanda Hesser; Speaker: Amanda Hesser

February 28, 2011; One Big Table: A Portrait of American Cooking; Speaker: Molly O’Neill

March 5, 2011; Whiskey: What It Is and How It Came to Be; Speaker: Kevin R. Kosar

April 4, 2011; How the Lowly Spud Changed the World; Speaker: Andrew F. Smith

May 1, 2011; Spices: A Change Agent in World History; Speaker: Fred Czarra

May 16, 2011; Our Love Affair With Lobster: First You Scorned Me Now You Love Me? Speaker: Elisabeth Townsend

June 6, 2011; From Tallahassee to Tokyo: The Scoop on Ice Cream's Global Allure; Speaker: Laura Weiss

Title: A Conversation with Amanda Hesser

Speaker: Amanda Hesser

Location: Roger Smith Hotel, 501 Lexington at 47th St., New York

Description: For the past 160 years, the New York Times has chronicled the city's-- and nation's-- food scene. This presentation will be a conversation with the author of The Essential New York Times Cookbook, Amanda Hesser, who spent 6 years researching and writing the best seller. Up for discussion will be the wild and surprising tales of restaurants, prominent food personages, such as Craig Claiborne, and recipes from 1877's tomato soup and 1907's roast quail with sage dressing to Eisenhower's steak in the fire and 1968's sour cream coffee cake.

Speaker’s bio: Amanda Hesser is the co-founder of food52.com. Hesser, a longtime food columnist and editor for the New York Times, has also published a number of books. Her most recent book, The Essential New York Times Cookbook, is a bestseller. For more about Amanda Hesser, visit www.food52.com

Cost: $45, which includes curry dishes and a copy of The Essential New York Times Cookbook

To register, go to: http://amandahesser.eventbrite.com