ShareThis 2014 CIA Dooley Lecture Series The mission of the Dooley Lecture Series is to bring speakers of repute in all disciplines to the CIA and surrounding communities. The series is funded through the generous support of Patricia Dooley Fortenbaugh. Ms. Fortenbaugh is the daughter of Carroll Dooley, the first Director of the Division of Food Preparation for the Culinary Institute of America. The series is free and open to the public. Seating is limited and is based on a first come, first served basis. There is no registration process. Lectures and readings are one hour long, followed by 30 minutes of Q&A. The Dooley Lecture Series Presents: Dr. Glenn Kuehn, '06 Philosophy in the Kitchen: Why No One Can Cook Like Grandma Monday, March 17, 2014 2 p.m. The CIA's Ecolab Theatre While philosophy is an abstract field which attempts to answer the big questions about meaning in our lives, cooking is a tangible pursuit with concrete goals. Although these might seem like quite different practices, Kuehn considers how these two acts are, in fact, similar. By considering the physical space of the kitchen—with all of its tools, demands, and expectations—the act of cooking allows us to think about, and possibly answer, the most important questions about life, including the role of love in cooking and in life. Glenn Kuehn (AOS, CIA; PhD, Southern Illinois University at Carbondale 2001) is Assistant Professor of Philosophy at University of Wisconsin. He is co-founder of Convivium: The Philosophy and Food Round-table, and has published on issues ranging from food fetishes to the aesthetic dilemma of eating animals. Past Events: Michael W. Twitty Dining from a Haunted Plate: Becoming an 18th and 19th Century Black Chef Thursday, January 9, 2014 2 p.m. Danny Kaye Theatre Join culinary historian and historic interpreter Michael W. Twitty for a journey of food through the lens of a colonial and antebellum era African American cook. Mr. Twitty takes the audience through the ways that traditional West and Central African food traditions met and melded with each other, those of indigenous peoples and Western Europe, and then morphed over time. Early African American cuisine was filled with unique cooking techniques, cultural transformations, and flavor principles that have become an important part of American foodways. Michael W. Twitty is a culinary historian and independent scholar focusing on historic African American food and folk culture and culinary traditions of historic Africa and her Diaspora. He recently spoke at the MAD3 Symposium in Copenhagen on the subject of "Culinary Injustice." He has made several major appearances on television, including Bizarre Foods America with Andrew Zimmern and the PBS documentary Many Rivers to Cross with Dr. Henry Louis Gates. His blog Afroculinaria.com has garnered praise, which earned him the honor of "One of Five Food Writers to Watch in 2012" by the Chicago Tribune and "20 Greatest (American) Food Bloggers of All Time" by First We Feast. Philip Ackerman-LeistRebuilding the Foodshed: What’s Cooking Across America? Wednesday, December 11, 2013 12:15 p.m. Danny Kaye Theatre Join Philip for a lively presentation of local and regional communities who are taking their food into their own hands and creating community-based food systems that embody socially responsible entrepreneurship, technological innovation, food justice, and environmental stewardship. These profiles will beg the question: are there universal recipes for success, or should the ingredients for change be locally sourced? Philip Ackeman-Leist is author of Rebuilding the Foodshed: How to Create Local, Sustainable and Secure Food Systems (2013) and Up Tunket Road: the Education of a Modern Homesteader (2010) among many others. He is director of the GMC Masters in Sustainable Food Systems and was formerly director of environmental initiatives at Green Mountain College. Dr. Jonathan Deutsch, '97 "Food Studies in the Kitchen Classroom: Connecting Head to Hand to Dollar" Friday, October 25, 2013 2 p.m. Renaissance Lounge Dr. Deutsch will discuss the connections between culinary practice and food studies and how combining these two disciplines give chefs a competitive edge in today’s market. Consider concepts like “What is a dish made with love?” Do the messages from canned spaghetti and meatballs give the same messages of love as hand-rolled pasta and homemade polpette? Cooking is a multi-sensory and multi-disciplinary practice, and studying the many components of food in the classroom helps to bring success into the kitchen. Jonathan Deutsch, PhD is professor and program director of hospitality management, culinary arts and food science at Drexel University. He is a 1997 graduate of the Culinary Institute of America (AOS, Culinary Arts) and went on to Drexel (BS, Hospitality Management), followed by New York University (Ph.D., Food Studies). He collaborated on six books including Gastropolis: Food and New York City, Culinary Improvisation, and Food Studies, and his work has appeared in the journals Gastronomica, Food and Foodways, Slow, and Food, Culture and Society. He is also known as Restaurant Business magazine's "Advice Guy." Deutsch has worked as a chef in a variety of settings including restaurants, catering, a luxury inn, and product development. Raymond Sokolov "The Accidental Gastronome" Tuesday, September 24, 2013 2 p.m. Danny Kaye Theatre Raymond Sokolov is a former Wall Street Journal restaurant critic and former food editor of The New York Times. His latest book, Steal the Menu: A Memoir of Forty Years in Food is an insider’s account of the last forty years of American food. The New York Times Book Review says that Raymond Sokolov “has had ‘a front seat’ at the worldwide revolution in cooking and eating.” Sokolov’s other notable publications include The Saucier’s Apprentice (1976), an innovative look at the hierarchy of French Sauces; Why We Eat What We Eat: How the Encounter between the New World and Old Changed the Way Everyone on the Planet Eats (1991); and Wayward Reporter, a biography of A.J. Liebling (1980). Sandor Katz Speaking on "Coevolution, Culture, and Community" Thursday, August 15, 2013 2 p.m., book signing to follow Danny Kaye Theatre Sandor Ellix Katz is a fermentation revivalist. He is described by Michael Pollan as "the Johnny Appleseed of fermentations" and "possibly the most famous ferment in America." The New York Times calls him "one of the unlikely rock stars of the American food scene." His book, Wild Fermentation (2003), which Newsweek called "the fermenting bible," helped to catalyze a broad revival of the fermentation arts. His latest book, The Art of Fermentation (2012), won the 2013 James Beard Foundation Book Award for Reference and Scholarship.