The Culinary Institute of America

A Unique Look at Food Preservation Highlights Upcoming Lecture at The Culinary Institute of America

Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

Hyde Park, NY – The revival of preserving skills shows that culinary thinking can straddle the line between nostalgia and innovation, where history and habit meet curiosity and need. Journalist and author Kevin West shares his unexpected perspective on the subject during his lecture, "Well Preserved: History, Memory, Science, and the Future of Food Preservation," in the Danny Kaye Theatre at The Culinary Institute of America (CIA) on Wednesday, June 11. The public is invited to attend the 2 p.m. talk, part of the college's Dooley Lecture Series.

You may know that kimchi and sauerkraut are as old as civilization itself, the Romans invented marmalade, and the British brought chutney home from India. Mr. West will take that history and show how chefs today can use traditional preserving techniques—canning, jamming, pickling, fermenting, and drying—to express fresh ideas about season, place, and self.

Kevin West is the author of Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preserving (Alfred A. Knopf, 2013). He writes about food, culture, and travel and produces a retail collection of jams and marmalades. Raised in Tennessee and now living in Los Angeles, Kevin is certified as a Master Food Preserver. A profile of him in Lucky Peach won the 2014 James Beard Foundation MFK Fisher Distinguished Writing Award.

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, 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 Captions and Hi-Res Image

Kevin West will be speaking at The Culinary Institute of America on June 11, 2014. (Photo credit: Michael Lionstar)
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.

# # #

Media Relations

1946 Campus Drive
Hyde Park, NY, 12538

845-905-4288
845-452-9430