The Culinary Institute of America

"Why No One Can Cook Like Grandma" is Topic of Upcoming Lecture at The Culinary Institute of America

Dr. Glenn Kuehn '06
 

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Jeff Levine
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Hyde Park, NY – The abstract field of philosophy and the tangible pursuit of cooking may not be as different as you might think. Dr. Glenn Kuehn will be giving a lecture titled, "Philosophy in the Kitchen: Why No One Can Cook Like Grandma," at The Culinary Institute of America (CIA) on Monday, March 17. The public is invited to attend the talk at 2 p.m. in the Ecolab Theatre, part of the college's Dooley Lecture Series.

Within the confines of a kitchen—with all of its tools, demands, and expectations—Dr. Kuehn believes the act of cooking allows us to think about, and possibly answer, the most important questions about life.

Dr. Kuehn had already earned a PhD from Southern Illinois University when he enrolled at the CIA almost 10 years ago. The 2006 graduate is a former assistant professor of philosophy at the University of Wisconsin and the co-founder of Convivium: The Philosophy and Food Roundtable. He has written about issues ranging from food fetishes to the aesthetic dilemma of eating animals.

The Ecolab Theatre is located in the Admissions Center on the CIA campus, on Route 9 in Hyde Park. Seating is available on a first-come, first-served basis.

The Dooley Lecture Series brings food industry leaders, as well as experts on international relations and other interesting luminaries, to The Culinary Institute of America. It is named for Carroll F. Dooley, the first director of the college's food preparation division in 1946. His daughter, Patricia Dooley Fortenbaugh, has been funding the series since its inception in 2002.


Photo Caption and Hi-Res Image

Dr. Glenn Kuehn '06 is the Dooley Lecture Series speaker at The Culinary Institute of America's Hyde Park, NY campus on March 17, 2014. (Photo provided)
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Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate and bachelor's degrees with majors in culinary arts, baking and pastry arts, and culinary science, as well as certificate programs in culinary arts and wine and beverage studies. As the world's premier culinary college, the CIA provides thought leadership in the areas of health & wellness, sustainability, and world cuisines & cultures through research and conferences. The CIA has a network of 46,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Johnny Iuzzini, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for professionals and enthusiasts, as well as consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

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