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2010 Dooley Lecture Series

 

Krishnendu Ray Tuesday, January 26, 2010
Krishnendu Ray
Taste, Toil and Ethnicity: Dreaming of Pakistani Grill
Ecolab Theatre, 3:30–5 p.m.
Krishnendu Ray, Assistant Professor of Nutrition and Food Studies at NYU, holds a PhD in Sociology. His expertise is the social, historical and cultural context of food, and is author of The Migrant's Table: Meals and Memories in Bengali-American Households, as well as several chapters and articles such as "Nation and Cuisine: The Evidence from American Newspapers ca. 1830-2003," "Domesticating Cuisine: Food and Aesthetics on American Television," "Ethnic Succession and the New American Restaurant Cuisine," in David Beriss and David Sutton, eds., The Restaurants Book: Ethnographies of Where we Eat and "Why do Ethnic Restaurants Have Terrible Service?" and also serves on the editorial board of the journal Food, Culture and Society. Prior to teaching at NYU, Dr. Ray faculty member and an Associate Dean for Curriculum Development at The Culinary Institute of America (CIA)
Dr. Alayar Kangarlu Tuesday, March 30, 2010
Dr. Alayar Kangarlu
Imaging the Brain and "Seeing" the Effect of Food
Ecolab Theatre, 3:30–5 p.m.
The scientific community is beginning to understand what happens in a brain when a person thinks about food. By using FMRI, the latest brain imaging technique, it is possible to see the brain's response to different foods, and better comprehend the role of brain on our eating habits. In this compelling talk, Dr. Kangarlu, head of MRI Physics Research at NYSPI/Columbia University Department of Psychiatry, will not only explore our food choices, but also how the food/brain connection impacts eating disorders such as anorexia and obesity. From these topics to realizing the role of rewarding mechanisms in the brain we can redefine our relationship with food, eating habits and disorders.
David Rakoff Thursday, May 27, 2010
David Rakoff
A Reading by the Author
Ecolab Theatre, 2–3 p.m. (Book signing to follow)
Humorist, writer, and actor David Rakoff is the author of New York Times bestsellers Fraud and Don't Get Too Comfortable. His latest book, Half Empty, will be published this September. Mr. Rakoff is a regular contributor to Public Radio International's This American Life, and his writing has appeared in The New York Times, Newsweek, Wired, GQ, Gourmet, Vogue, and many other prominent publications. A two-time recipient of the Lambda Book Award for Humor, he also wrote the screenplay adaptation for—and acted in—the film The New Tenants, which won the 2010 Oscar for Best Live Action Short.
Susan Yager Tuesday, October 19, 2010
Susan Yager
The Hundred Year Diet
Ecolab Theatre, 2–3 p.m., 3–3:30 p.m. Q & A
The Hundred Year Diet, America's Voracious Appetite for Losing Weight is the story of America's obsession with food, dieting, deprivation, and weight loss. From the groundbreaking discovery of the calorie to the advent of supersizing and high-fructose corn syrup to the newfound popularity of the organic movement, Susan Yager traces our relationship with food and the ways in which it has impacted – and been impacted by – culture, science, politics, and religion over the last 100 years.

Susan Yager is an adjunct instructor in the Department of Nutrition, Food Studies, and Public Health at New York University. She has been interviewed on Good Morning America, National Public Radio, and by Barbara Walters and Dr. Mehmet Oz, blogs on topical issues about food and diet for The Huffington Post, and has written for a variety of publications on the topics of food and sexual health.
Adam D. Tihany
Photo credit:
Bill Hughes
 Thursday, October 28, 2010
Adam D. Tihany
Danny Kaye Theatre, 2 p.m.
Adam D. Tihany is widely regarded as the preeminent hospitality designer in the world today. His sophisticated, often groundbreaking, designs are the result, in part, of his unique global perspective. After studying in Milan and apprenticing in design firms throughout Europe, he moved to New York City in 1976 to become design director of the firm Unigram. Two years later, Tihany established his own multidisciplinary studio that encompassed all aspects of design, creating a bespoke experience – from commercial and residential interiors to furniture, products, exhibitions, and graphics.

A recognized authority in design, Tihany's numerous honors and awards include an Honorary Doctorate in Fine Arts from the New York School of Interior Design (2003), Bon Appetit magazine's Designer of the Year (2001) was Nation's Restaurant News' Innovator of the Year (1999). He was inducted into the Interior Design Hall of Fame in 1991; was named Who's Who in Food and Beverage in the United States by The James Beard Foundation in 1997, and was the subject CNN's Pinnacle program in 1997. He is co-author of a cookbook, Venetian Taste (1994), and his monograph, Tihany Design, was published by Monacelli Press in 1999. His second book, Tihany Style, was published by Mondadori Electa in July 2004. He is active in the design world and participates frequently in lectures, panel discussions, and judging competitions.
James McCann Thursday, November 11, 2010
James McCann
"Taytu's Feast: Cuisine and Building a Nation in Ethiopia, 1887"
Danny Kaye Theatre, 4–5:30 p.m.
James McCann, Professor of History at Boston University, is author of Maize and Grace: Africa's Encounter with a New World Crop (2005); Green Land, Brown Land, Black Land: An Environmental History of Africa (1999); People of the Plow: An Agricultural History of Ethiopia (1995); From Poverty to Famine in Northeast Ethiopia: A Rural History (1987). His book Maize and Grace won the 2006 George Perkins Marsh Prize as the best book in environmental history for 2005 from the American Society for Environmental History. His current book project is Stirring the Pot: The Tastes and Textures of African Cookery. He has held residential fellowships at the DuBois Institute (Harvard University, 2005–2006), the Program of Agrarian Studies (Yale University, 1998-1999), and the National Humanities Center (1991–1992). His research has been supported by the Ford Foundation, Rockefeller Foundation, the Social Science Research Council, Fulbright-Hays, and the National Endowment for the Humanities. He currently leads a joint research team investigating the link between malaria and maize cultivation in Africa supported by the Rockefeller Foundation and including the Harvard School of Public Health, the World Health Organization, and the Ethiopian Ministry of Health. He has served as consultant to Oxfam America, Oxfam (U.K.), the Norwegian Centre for Human Rights, the Carter Center, Norwegian Save the Children, the United Nations Environmental Program, American Jewish World Service, the International Livestock Research Institute, and the International Centre for the Improvement of Maize and Wheat. He has testified before the United States Congress as well as to the U.K House of Parliament.
Paul Greenberg Wednesday, December 8, 2010
Paul Greenberg
Four Fish: The Future of the Last Wild Food
Danny Kaye Theatre, 2:30–4 p.m.
In Four Fish, award-winning writer and lifelong fisherman Paul Greenberg takes us on a culinary journey, exploring the history of the fish that dominate our menus – salmon, sea bass, cod, and tuna – and investigating where each stands at this critical moment in time.

Our relationship with the ocean is undergoing a profound transformation. Just three decades ago nearly everything we ate from the sea was wild. Today rampant overfishing and an unprecedented biotech revolution have brought us to a point where wild and farmed fish occupy equal parts of a complex and confusing marketplace.

Paul Greenberg is a writer living in Manhattan. His new book, Four Fish: The Future of the Last Wild Food was recently on The New York Times bestseller list. His essays, articles, and humor have appeared in The New York Times Magazine, The New York Times Op Ed page, GQ, National Geographic, Vogue, and The Boston Globe Sunday Ideas section. His 2005 New York Times Magazine article on Chilean sea bass received the International Association of Culinary Professionals' Bert Greene Award for excellence in food writing.
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