On Saturday, August 10, art and food scholars, historians, and chefs will debate the question, brought up by a recent New York Times article: “Is Food Art?” The panel will be moderated by Philip M. Dobard, Vice President of the Southern Food & Beverage Museum, which publishes the journal Culinaria in partnership with Tulane Law School.
The event seeks to examine issues around food policy, politics, art, culture, and society. “Is Food Art?” will take place at the downtown branch of the Los Angeles Public Library, in the Mark Taper Auditorium. The Saturday morning discussion, which starts at 10:30 a.m., is free and open to the public.
Los Angeles’ chefs John Rivera Sedlar (Rivera) and Brandon Boudet (Dominick’s, Little Dom’s) will take part in the panel along with:
- Moderator Philip M. Dobard, Vice President of the SoFAB Institute and producer whose work has been sponsored by the National Endowment for the Arts and the Pew Charitable Trusts.
- Betty Fussell, scholar, acclaimed food writer, and James Beard Foundation award-winning journalist.
- Andy Smith, Professor of Food Studies at the New School for Public Engagement and Editor of The Edible Series, a collection of single-subject food history volumes published by Reaktion Books.
- Richard Foss, food historian, restaurant critic, and author of Rum: A Global History and the forthcoming Food on the Move: Dining in the Air.
- Mat Gleason, publisher of Coagula Art Journal and owner of Coagula Curatorial, a Chinatown (L.A.) art gallery.
- Emily Zaiden, Director of the Craft in America Study Center, Owner of The Popshop, and author of Top Pops: 55 All-Natural Frozen Treats to Make at Home.