Book Talk | Practicing Food Studies: NYU’s perspective on the field

On the occasion of its 25th anniversary, the NYU food studies program—faculty, graduates, and current students reflected on their experiences that led to the multi-authored book, Practicing Food Studies (NYU Press, 2024).

Practicing Food Studies explores not only the making of a flourishing food-centered academic program of study, but reflects on how fields are created and respond to the landscape of ideas, social movements, and public conversations.

Editors Amy Bentley, Fabio Parasecoli, and Krishnendu Ray, along with Marion Nestle and other contributors will provide brief perspectives on the topic, engaging the audience in a lively and meaningful discussion.

Please help us celebrate! Cosponsored by the Institute for Public Knowledge and NYU Libraries Special Collections.

Amy Bentley is Professor of Food Studies in the Department of Nutrition and Food Studies, New York University and author of the award-winning Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet.

Fabio Parasecoli is Professor of Food Studies in the Department of Nutrition and Food Studies, New York University and author of most recently Gastronativism: Food, Identity, Politics.

Krishnendu Ray is Professor of Food Studies in the Department of Nutrition and Food Studies, New York University and author of The Ethnic Restaurateur.

Marion Nestle is NYU’s Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, retired in 2017 from the department she chaired from 1988 to 2003. Her research examines determinants of food choices, particularly the role of food industry marketing imperatives. She is the author of 15 books, mostly about the politics of food, although her most recent book is a memoir: Slow Cooked: An Unexpected Life in Food Politics. Her forthcoming book is a revised edition of What to Eat, scheduled for March 2025. She blogs almost daily at FoodPolitics.com.