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Rhythm on the Plate
Rhythm on the Plate The 30th Annual Conference of the International Association of Culinary Professionals New Orleans April 15 - 19, 2008 PROGRAM intErnational assoCiation oF culinary proFEssionals 2 Rhythm on the Plate Table of Contents The 30th Annual Conference of The International Association Welcome from Mayor C. Ray Nagin 4 of Culinary Professionals will explore the strands of celebration and responsibility in our food world. We will celebrate the Greetings from IACP President 5 culture of food, its rhythms and its pleasures, and examine the IACP Board of Directors 6 responsibilities food professionals have to future generations for Conference Host Committee 7 holding and sustaining this vital and precious commodity. IACP Giveback 8 The rhythm of our food derives from the surrounding landscape, Conference Information 10 the cultures and the traditions that give food its beauty, tastes and The Culinary Trust Activities 12 aromas. We all have a desire to be involved, to enjoy each other’s company at table, to unify all people, and a wish to express Conference Sponsors 13 concern for others throughout the world, both consumers and 2008 Scholar-in-Residence 14 that which is consumed, past, present and future. Rhythm Optional Culinary Tours - Tuesday 15 requires an appreciation of pleasure, of the harmony of food, its Conference Agenda - Wednesday 16 inner meaning. A great food experience is the result of an art that conceals art, a wonderful synchronicity of the material and non- Conference Agenda - Thursday 25 material worlds. Practitioners of these life-enhancing skills are Conference Agenda - Friday 29 versed in delivering pleasure through the senses. -
Cookbooks Etc
Cookbooks Etc. Lee Adkins July 19, 2019 References [1] [2] Greece and It's Fabulous Foods Region by Region. Susaeta, Hellas S.A., Athens, GR. [3] Hugh Acheson. A New Turn in the South: Southern Flavors Reinven- ted for Your Kitchen. Clarkson Potter, New York, 2011. [4] Bruce Aidells and Denis Kelly. Hot Links and Country Flavors: Sausa- ges in American Regional Cooking. Knopf, 1990. [5] Vefa Alexiadou. Greece: The Cookbook. Phaidon, NY, 2016. [6] Jean Anderson and Elaine Hanna. The Doubleday Cookbook: Complete Contemporary Cooking. Doubleday & Company, Garden City, New York, 1975. [7] Pam Anderson. CookSmart: Perfect Recipes for Every Day. Houghton Mifflin, Boston, 2002. [8] Pepita Aris. Tapas & Traditional Spanish Cooking: The Authen- tic Taste Of Spain: 150 Sun-Drenched Classic And Regional Recipes Shown In 250 Stunning Photographs. Lorenz Books, 2008. [9] Cascia Parent Faculty Association. Gourmet Our Way. Cascia Parent Faculty Association, Tulsa, OK, 1995. 1 [10] Wesley Avila and Richard Parks III. Guerrilla Tacos: Recipes from the Streets of L.A. Ten Speed Press, California, 2017. Kindle. [11] Lee Bailey. Lee Bailey's New Orleans: Good Food and Glorious Hou- ses. Clarkson Potter, New York, 1993. [12] Lee Bailey. Lee Bailey's Cooking for Friends. Gramercy, 1998. [13] Lee Bailey. The Way I Cook. Gramercy, 2000. [14] Sabrina Baksh and Derrick Riches. Kebabs: 75 Recipes for Grilling. Harvard Common Press, Cambridge, 2017. [15] Douglas Baldwim. Sous Vide for the Home Cook Cookbook. Sous Vide, 2010. [16] Janet Ballantyne. Joy of Gardening Cookbook. Garden Way, Troy, New York, 1984. [17] David Barich and Thomas Ingalls. The Asian Grill. -
Olklife Festival
Smithsonian olklife Festival \ Food Culture USA -. * ... Forest Service, t-; Culture, and Community Nuestra Música: Music in Latino Culture Oman: Desert, Oasis, and Sea VfeL3?3 ..-«** :"* 39th ANNUAL SMITHSONIAN FOLKLIFE FESTIVAL Food Culture USA Forest Service, Culture, and Community Nuestra Música: Music in Latino Culture Oman: Desert, Oasis, and Sea JUNE 2 3 -July 4, 2005 WASHINGTON, D.C. The annual Smithsonian Folklite Festival brings together exemplary practitioners ot diverse traditions, both old and new, trom communities across the United States and around the world. The goal of the Festival is to strengthen and preserve these tradi- tions by presenting them on the National Mall, so that the tradition-bearers and the public can connect with and learn trom one another, and understand cultural differences in a respectful way. Smithsonian Institution Center tor Folklite and Cultural Heritage 750 9th Street NW Suite 4100 Washington, DC 20560-0053 www.folklite.si.edu © 2005 by the Smithsonian Institution ISSN [056-6805 Editor: Carla Borden Associate Editors: Frank Proschan, Peter Seitel An Director: Denise Arnot Production Manager: [oan Erdesky Graphic Designer: ECrystyn MacGregor Confair Design Intern. Ann Blewazka Printing Stephenson Printing Inc., Alexandria, Virginia SMITHSONIAN FOLKLIFE FESTIVAL The Festival is supported by federally appropriated funds; Smithsonian trust funds; contributions from governments, businesses, foundations, and individuals; in-kind assistance; and food, recording, and craft sales. The Festival is co-sponsored by the National Park Service. General support for this year's programs comes from the Music Performance Fund, with in-kind support provided by Motorola, NEXTEL, WAMU 88. s FM.WashingtonPost.com, Pegasus Radio Corp., and Icom America. -
Father Walter Lawrence of St. Mary's Church Passes Away Holiday
December 7, 2007 The Monocacy Monocle Page A Biweekly Newspaper December 7, 2007 Volume IV, Number 16. Father Walter Lawrence of St. Mary’s Church Passes Away By Rande Davis and Dominique Church in Rockville, went to Catho- lic schools, and chose to go to the Mr. Daryl Clark is firing up the PHS Agnew seminary right after graduating from music program. See Center Stage on Gonzaga High School. He began by Page 11. Father Walter Lawrence of St. Mary’s Roman Catholic Church in attending seminary in Baltimore to Barnesville passed away on Novem- be sure the priesthood was the cor- ber 28, just a few weeks after being rect path. Following this, he was sent first diagnosed with leukemia. to Albany by the archdiocese, then Father Lawrence, who was raised returned to Baltimore to finish his in Rockville, was born in Washington, studies. He held a Bachelor’s in phi- D.C. on August 30, 1947. He voiced losophy and a Master’s of Divinity. great pleasure in being a native son of He also had a strong personal this region and served it exclusively passion and abiding interest in ar- for nearly thirty-five years. The only chitecture and had he not pursed the time he was really away from home priesthood, he may have selected that for any length of time was when profession. As a self-taught scholar of architecture, he was often quite im- PHS Varsity cheerleaders won their he spent three years at seminary in pressive with his knowledge of archi- 2007 divisional competition. -
Bringing out the Dead the out Bringing
BRINGING OUT THE DEAD THIS 1880S ANATOMY LECTURE AT BELLEVUE HOSPITAL WOULD HAVE BEEN IMPOSSIBLE BEFORE THE “BONE BILL” CLASS OF 1854 LEGALIZED AUTOPSIES IN THE STATE OF NEW YORK. “[T]HERE IS BUT ONE MEANS BY WHICH KNOWLEDGE CAN BE PERFECTLY OBTAINED—IT IS BY THE DISSECTION OF THE DEAD,” ARGUED JOHN W. DRAPER, PRESIDENT OF THE UNIVERSITY MEDICAL COLLEGE FACULTY, IN AN 1853 SPEECH. DRAPER AND OTHER NYU PROFESSORS WERE AMONG THE REFORMERS INSTRUMENTAL IN LIFTING THE BAN. NOTES 1930s SHIRLEY KAUFMAN WOLFORD / WSC ’35 / is proud to be “going on strong” after publishing her 20th book, The Voice of the Turtledove (Wings ePress). ROBERT SCHULMAN / ARTS ’36 / has been a reporter and feature writer in St. Louis, a staff correspondent in Chicago for Time, Life, and Sports Illustrated magazines, and director of a prize-winning TV documentary. 1940s RALPH BRANCA / STEINHARDT ’44, ’48 /, the former Brooklyn Dodgers pitcher, was fea- tured in Joshua Prager’s book The Echoing Green: The Untold Story of Bob- by Thomson, Ralph Bran- ca and the Shot Heard Round the World (Pan- theon), which relates how New York Giants batter Thomson stole the signs for Branca’s fastball, con- sequently winning the 1951 National League pennant. HARRIET KUPFERBERG / STEINHARDT ’45 / recently made a gift to name the Harriet and Kenneth Kupferberg Holo- caust Resource Center and Archives at Queensbor- ough Community College. MYRON GABLE / STERN ’47, STEINHARDT ’70 / delivered the plenary ad- (CONTINUED ON PAGE 63) NYU / FALL 2007 / 61 alumni profile JAKE BURTON CARPENTER / WSUC ’77 KING OF THE MOUNTAIN by Christian DeBenedetti f any doubts lin- the finish line to relish it which controls an esti- fore transferring to study ry, Vermont, after gradua- gered that snow- all was Jake Burton Car- mated 40 to 50 percent economics at NYU. -
T H E J a M E S B E a R D F O U N D a T I O N for IMMEDIATE
http://www.jamesbeard.org/about/press/newsdetails.php?news_id=106 T h e J a m e s B e a r d F o u n d a t i o n FOR IMMEDIATE RELEASE Press Contacts: Heather Caufield 212.255.8455 ext. 234 [email protected] THE JAMES BEARD BOOK AWARDS COMMITTEE NAMES 20 ESSENTIAL BOOKS TO BUILD YOUR CULINARY LIBRARY New York (11/12/07) - To acknowledge the 20th anniversary of the James Beard Foundation and the publication of a new edition of James Beard’s classic cookbook Beard on Food, the James Beard Foundation Book Awards Committee has compiled a list of 20 essential cookbooks. The collection, which was limited to books currently in print, can serve as the core of any cook's library, whether the person is new to the kitchen or an experienced cook. Of the hundreds of excellent culinary books published every year, only a few speak to the cook in a certain way. While some books say "delicious," some say "beautiful" or "inspirational," it is the rare book that says "you can depend on me." The James Beard Foundation Book Awards Committee’s selections provide a wealth of practical information including ingredient selection, equipment use, proper cooking techniques, recipe ideas, menu planning and wine pairing. They also provide inspiration, advice, and a shared sense of joy in the craft of cooking. All of the books were written by established authorities in their fields whose work continues to be valid and useful year after year “We tried to make the list both broad and deep by including various types of cooking, major international cuisines, and reference,” says Kathleen Purvis, Chair of the James Beard Foundation Book Awards Committee.