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    Circus of the Senses

    A Symposium on Food & the Humanities

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    The CIA is hosting a one-day conference entitled “Circus of the Senses: A Symposium on Food & the Humanities.” The morning will consist of two sessions of roundtable discussions, followed by lunch. Panel presentations on the academic study of the senses will take place in the afternoon, and the day will culminate in a surrealistic sensory feast inspired by Salvador Dali’s cookbook.

    Monday, March 19, 2018
    Chuck Williams Conference Center
    Marriott Pavilion
    The Culinary Institute of America

    Overview

    Roundtable Discussions: Exploring Food & the Humanities
    Led by CIA and other humanities faculty, the two morning roundtable sessions will focus on exploring the relationship between food and the humanities—how does food inform and inspire the teaching of the humanities, what role should experiential learning play in teaching food and the humanities, how pedagogy evolves when teaching the humanities to culinary majors and/or “traditional” students, and other related topics. Learn more about the roundtable discussion topics >

    Symposium on Food and the Senses
    Multiple presentations during the afternoon will focus on the academic study of the senses.

    Circus of the Surreal: Cocktails and Dinner
    A multisensory, multi-course dining experience inspired by Salvador Dalí’s 1973 cookbook, Les Dîners de Gala. Salvador Dalí and his wife and muse, Gala, regularly threw lavish dinner parties. Join us for a scrumptious, playful, surrealistic meal that will fill your senses and satisfy your hunger.

    ASFS Logo*This event is supported in part by the Association for the Study of Food and Society and the CIA’s School of Liberal Arts & Food Studies.

    Full Schedule of Events

    Check back often as we continue to add exciting items to our schedule.

    10–10:30 a.m.

    Coffee, Breakfast Pastries, Fruit and Yogurt

    Welcome
    Dr. Denise Bauer, Dean of Liberal Arts & Food Studies

    10:30–11:30 a.m.

    Roundtable Session I


    11:30 a.m.–12:30 p.m.

    Roundtable Session II


    12:30–2 p.m.

    Lunch at The Egg

    The CIA’s beautiful dining facility overlooking the Hudson River

    2–3 p.m.

    Session 1

    Dr. Beth Forrest, CIA Professor of Liberal Arts & Food Studies, Moderator

    Sensing Landscape
    Dr. Deidre Murphy, CIA Professor of Liberal Arts & Food Studies

    An Ethical and Multisensory Notion of Taste: A Case Study of Japanese Cuisine
    Dr. Greg de St. Maurice, Postdoctoral Fellow, University of Toronto, Canada

    Re-experiencing Rome: The Next Apicius
    Dr. Andrew Donnelly, Faculty, history department, Loyola University, Chicago

    3–4 p.m.

    Break

    Stroll the campus and enjoy informal conversation.

    4–5 p.m.

    Session II

    Dr. Willa Zhen, CIA Professor of Liberal Arts & Food Studies, Moderator

    Implications of Patterns in Entertainment on Tasting Menu Design
    Chef Jonathan Zearfoss, CIA Professor of Culinary Science

    Collaborate Creativities: Art Museum Restaurants as (New) Dining Genre
    Dr. Irina Mihalache, Assistant Professor University of Toronto

    Food and Avant-Garde: Eating Art, Interpreting Food
    Dr. Yael Raviv, adjunct professor at NYU’s Nutrition and Food Studies Department and founder of the Umami Food and Arts Festival

    5 p.m.

    Closing Remarks

    Ted Russin, CIA Acting Dean, School of Culinary Science and Nutrition

    5:14–8:14 p.m.

    Circus of the Surreal Dinner and Cocktails (additional charge)

    59 Minutes of Cocktails
    John Fischer, CIA Professor of Hospitality and Business Management

    Circus of the Surreal Dinner
    A multisensory, three-course dining experience inspired by Salvador Dali’s 1973 cookbook, Les Dîners de Gala. Salvador Dalí and his wife and muse, Gala, regularly threw lavish dinner parties. Join us for a scrumptious, playful, surrealistic meal that will fill your senses and satisfy your hunger.
    Chef Jason Potonovich, CIA Assistant Professor of Culinary Arts
    Chef Melissa Walnock, CIA Lecturing Instructor in Baking and Pastry