Culinary News from The Culinary Institute of America

Cook-Artist Presents “Discomfort Dinner” at the CIA

Hyde Park, NY – Artist, writer, and cook Tunde Wey—known for using Nigerian food and dining spaces to critically examine and expose systems of power—is the first guest speaker in the new Liberal Arts & Food Studies Lecture Series at The Culinary Institute of America. Wey’s presentation, “Discomfort Dinner,” will be held on Monday, September 23, from 4–6 p.m. in the Marriott Pavilion on the CIA campus in Hyde Park, NY.

“It is no longer enough to speak about what’s on the plate all the while ignoring the socio-political moments leading up to the first bite,” says Wey, whose lecture is sure to be thought-provoking.

The presentation, which will include a short talk and fireside chat, is open to the public and admission is free. Seating is available on a first-come, first-served basis.

Wey was born and raised in Lagos, Nigeria and now lives in New Orleans. He says he recently earned U.S. permanent resident status “after almost a decade of undocumented living.”

The Liberal Arts & Food Studies Lecture Series brings to the CIA the most pioneering food studies and food systems practitioner-scholars leading change in the food world. The series showcases leaders who share informed and socially responsible solutions and visions for shaping humane food systems and food cultures. Each event aims to inspire and empower the college’s students and the community to actions that promote change.


Photo Caption and Hi-Res Image:

Artist, writer, and cook Tunde Wey speaks at The Culinary Institute of America in Hyde Park, NY on September 23, launching the college’s Liberal Arts & Food Studies Lecture Series. (Photo courtesy: Tunde Wey)
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Media Contact:

Jeff Levine
Communications Writer
845-451-1372
Jeff.Levine@culinary.edu


About The Culinary Institute of America:

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

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