New School Food Studies program event recordings
Abstract
The New School's Food Studies program was established in 2008. This collection consists of audiovisual recordings of programming from its earliest years.
Dates
- 2008-2012
Creator
- New School (New York, N.Y.) (Host institution, Organization)
- Smith, Andrew F., 1946- (Moderator, Person)
Extent
11 Items (3 audiocassettes, 4 MiniDVs, 4 compact discs)
Language of Materials
English
Scope and Contents
The collection consists of analog and digital sound and video recordings of Food Studies sponsored events held at The New School. The collection is not comprehensive and represents only a small sample of the extensive programming sponsored by Food Studies.
Many of the events are co-sponsored by internal and external partners. Several programs are moderated by Food Studies faculty member, Andrew F. Smith, who taught classes on culinary history at The New School prior to the establishment of the Food Studies program.
Unlike the public programming events documented by the earlier Culinary Arts program recordings collection, the Food Studies program events focus less on the restaurant experience and more on writing about food and food journalism.
Although the Food Studies program continues to host public programming, the absence of recordings beyond 2012 is likely indicative of a change in audio recording technologies and formats, as consumers shifted from storing sound and video on removal media, such as tapes and discs, to cloud-based storage or the Internet.
Conditions Governing Access
Collection is open for research use. No access copies of the MiniDV recordings in the collection are currently available. Access to audio cassettes and compact discs may be available in The New School Archives reading room, depending upon the condition of the media once they are evaluated by Archives staff. Researchers desiring remote access and willing to pay a digitization fee may do so upon consultation with The New School Archives. Please contact archivist@newschool.edu for appointment to listen to audio cassettes and compact discs in the reading room or for more information about ordering digital files.
Conditions Governing Use
Copyright is held by each work's respective speakers. The responsibility to secure copyright permission rests with the user.
Historical Note
The New School’s Food Studies program is a BA, BS, AAS, and undergraduate minor program housed within the Adult Bachelors Program of the Schools of Public Engagement, as of 2024.
Food Studies was first introduced in the Spring semester of 2008, replacing the older Culinary Arts program which had existed since 1978, as part of the university’s wider reorientation toward degree-granting programs and away from short continuing education courses. The Culinary Arts program had encompassed a wide array of courses, including cooking and baking courses targeting professional chefs, those targeted at amateurs, courses on restaurant management and the hospitality industry, walking food tours, and courses on wine tasting. By contrast, Food Studies stresses a focus on food as a subject for interdisciplinary social science and is oriented towards degree-seeking students. While it was initially planned that Food Studies would absorb many of the more professionally-oriented courses in Culinary Arts, ultimately only a small number of courses on restaurant management were ever offered again.
Fabio Parasecoli was named the first coordinator of the Food Studies program in 2008. Since 2021, food geographer Kristin Reynolds has served as chair of the program.
Sources
Audio interview with Linda Dunne, 2013 February 27. Independent Study Oral History Project on New School History, NS.07.01.02.The New School Archives and Special Collections. https://digital.archives.newschool.edu/index.php/Detail/objects/NS070102_Dunne_20130227
New School Bulletin 2008 Spring Vol. 65 No. 3, 2007 December. New School Course Catalog Collection, Box: 18, Folder: 8. The New School Archives and Special Collections.
https://digital.archives.newschool.edu/index.php/Detail/objects/NS050101_ns2008sp
“Fabio Parasecoli”, newschool.edu, archived 2014 June 18, at The Wayback Machine, /web.archive.org/web/20140618114614/http://www.newschool.edu/public-engagement/faculty-list/?id=87757>
Arrangement
Arranged chronologically.
Immediate Source of Acquisition
Pam Tillis, director of public programs for The New School for Public Engagement, transferred the recordings to The New School Archives in two groupings, the first, large accession upon the Archives's establishment in 2012 and a smaller accession in 2014. Dansha Cai, Vice Dean of Strategy and Administration, Office of the Executive Dean, Schools of Public Engagement transferred one of the 2010 recordings in 2025.
Processing Information
New School Archives staff based all description in this finding aid on container inscriptions, course catalog descriptions, and marketing materials. Staff did not listen to the tapes or discs to verify content.
- Audiocassettes (Type of Material) Subject Source: Art & Architecture Thesaurus
- Compact discs (Type of Material) Subject Source: Art & Architecture Thesaurus
- Cooking -- United States (Subject) (Places) Subject Source: Library of Congress Subject Headings
- Food writers (Subject) Subject Source: Library of Congress Subject Headings
- Food writing (Subject) Subject Source: Library of Congress Subject Headings
- Mini-DV (Type of Material) Subject Source: Art & Architecture Thesaurus
- Restaurants -- United States (Subject) (Places) Subject Source: Library of Congress Subject Headings
- Sound recordings (Type of Material) Subject Source: Art & Architecture Thesaurus
- Title
- Guide to the Food Studies program event recordings
- Status
- In Process
- Author
- Jack Wells, Jason Adamo, and Jenny Swadosh
- Description rules
- Describing Archives: A Content Standard
- Language of description
- English
- Script of description
- Latin