Lecture at The Culinary Institute of America Connects Food, Emotion,
and the Senses
Hyde Park, NY – The connection between food studies and culinary practice will
be discussed at a lecture by Dr. Jonathan Deutsch at The Culinary Institute of
America (CIA) on Friday, October 25 at 2 p.m. The public is invited to attend
the talk, part of the college's Dooley Lecture Series, which will be held in
the Renaissance Lounge in Hudson Hall on the CIA's Hyde Park campus.
Dr. Deutsch's presentation, "Food Studies in the Kitchen
Classroom: Connecting Head to Hand to Dollar," will consider
concepts such as
"What is a dish made with love?" and whether making canned spaghetti
meatballs delivers the same message as hand-rolled pasta and
homemade polpette. Studying the many components of food and their
effect on the senses and emotions can help bring success to both the
and personal kitchen.
A 1997 CIA graduate who earned his PhD in food studies from New
York University, Dr. Deutsch is director of the new Center for Hospitality and
Sport Management at Drexel University in Philadelphia. He previously headed the
university's hospitality management, culinary, and food science programs. He
has collaborated on six books, including Gastropolis: Food and New York City (Columbia University Press, 2010) and Culinary Improvisation (Pearson, 2009).
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 & Hi-Res Image
Dr. Jonathan Deutsch '97 is speaking at The Culinary
Institute of America's Hyde Park, NY campus on October 25, 2013. (Photo courtesy Jonathan Deutsch)
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 45,000
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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