Bringing Nature into the Kitchen is the Topic of Upcoming Lecture at The Culinary Institute of America
Hyde Park, NY – Forager, hunter, and angler Hank Shaw, a one-time restaurant line
cook, will be sharing his perspectives about integrating the wild world into today’s
kitchen. The James Beard Foundation Award-winning journalist will be speaking
at The Culinary Institute of America (CIA) on Wednesday, July 16 at 2 p.m. His lecture, “Stepping onto Nature’s Stage:
Foraging, Fishing, and Hunting in the Modern World,” will be held in the Danny
Kaye Theatre. The public is invited to attend the talk, part of the college’s Dooley Lecture Series.
Shaw will discuss not only how to integrate nature into
modern life, but why you would want to at a time when human society is as
divorced from nature as it has ever been.
Hank Shaw runs the website Hunter Angler Gardener Cook.
He is the author of Hunt, Gather, Cook:
Finding the Forgotten Feast (Rodale, 2011) and Duck, Duck, Goose (Ten Speed Press, 2013), and has written for
magazines ranging from Field & Stream to Food & Wine.
The Danny Kaye Theatre is located in the Conrad N. Hilton Library 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, experts on
international relations, and
other such luminaries to The Culinary
Institute of America. It is named for Carroll F. Dooley, the first
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
Hank Shaw will be speaking about wilderness and the kitchen
at The Culinary Institute of America in Hyde Park on Wednesday, July 16. (Photo credit: Photo courtesy Hank Shaw)
View hi-res image >
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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