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The Roger Smith Cookbook Conference the Roger Smith Hotel, 501 Lexington Ave, NY, NY February 9 - 11, 2012

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The Roger Smith Cookbook Conference the Roger Smith Hotel, 501 Lexington Ave, NY, NY February 9 - 11, 2012 The Roger Smith Cookbook Conference The Roger Smith Hotel, 501 Lexington Ave, NY, NY February 9 - 11, 2012 ● ● ● www. cookbookconf.com ● ● www. cookbookconf.com ● ● ● A partial list of panelists: Jennifer Abadi Stacey Glick Krishnendu Ray Ken Albala Darra Goldstein Ruth Reichl (invited) Gary Allen Dorie Greenspan (invited) Ann Romines Amy Bentley (invited) Barbara Haber Peter Rose Cynthia Bertelsen Annie Hauck-Lawson Michael Ruhlman (invited) Monica Bhide (invited) Kathryn Jacob Celia Sack (invited) Anne Bower Cathy Kaufman Laura Schenone (invited) Sharon Bowers Alison Kelly Andy Schloss (invited) John F. Carafoli Bruce Kraig Steve Schmidt Christina Ceisel Michael Krondl Michele Scicolone Andy Coe Don Lindgren (invited) Francine Segan Jennifer Crewe Elaine Maisner Laura Shapiro Mitchell Davis Gil Marks Andrew F. Smith Cara De Silva Kate Marshall Chris Steigner (invited) Janis Donnaud Rux Martin Marvin Taylor Charlotte Druckman Kathleen McElroy Jennifer Unter Geof Drummond Anne Mendelson Nach Waxman Elisabeth Dyssegaard Pamela Monaco Judy Weinraub Megan Elias Linda Morgan Jenna Weissman-Joselit Alison Fargis Joan Nathan Barbara Wheaton Rebecca Federman Deanna Pucciarelli Grace Young John Finn Susheela Raghavan Jane Ziegelman A partial list of panels: ● Consuming the Brand: Corporate Cookbooks ● Recipes for Living: Cookbooks as Propaganda ● Jewish Cookbooks Past, Present, and Future ● Culinary Apps ● ● Cookbooks in Libraries: Gateways to Food Studies ● Who Needs an Old-Fashioned Literary Agent? ● Community Cookbooks ● Cookbooks from Mars/Venus ● Tick● -Tock: Cooking Against the Clock ● Historical Cookbooks ● Are● Cookbooks Scholarship? University Press Food Lists ● African-American Cookbooks ● ● What is a Recipe? The● Appeal of the Personality-Driven Cookbook ● 20th● Century American Cookbooks ● Food Styling, Photography, and Cookbook Design ● ● A New York Food State of Mind Cookbooks ● Cookbooks and the American Immigrant Experience ● The Cookbook Editor's Role ● February 9 Pre-conference Workshops, $75 ●●● February 10 & 11 Conference, $299 ● ● ● ● ● ● www. cookbookconf.com ● ● www. cookbookconf.com Cookbook Conference Program Location: Roger Smith Hotel, 501 Lexington at 47th St., New York Registration: $299 for the conference $75 for Pre-Conference Workshops Conference Website: www.cookbookconf.com Thursday, February 9, 2011 Pre-Conference Workshops 1-5 PM 1. Introduction to Cookbook Publishing This workshop provides an introduction to cookbook publishing. Topics include writing a cookbook proposal; approaches to literary agents and publishing houses; contractual considerations; copyright law; recipe development; the use of photography or artwork; cookbook promotion; advances and royalties; self-publishing; and Ebooks. It will include prominent speakers, such as prominent cookbook authors, agents, editors, and publishers. Note: This workshop requires advanced registration. It is organized by Andrew F. Smith. 2. Reading Cookbooks: A Structured Approach and Structured Dialogue with Barbara Ketcham Wheaton There are five personalities in every cookbook: the author, the publisher, the reader, the cook, and the eater. With these different personalities in mind, this session will encourage critical thinking about the cookbook as text and will present an opportunity to investigate the different layers of meaning that can be gleaned from cookbooks, leaving the participants with additional tools for analyzing these documents in any historical or cultural context. Note: This workshop requires registration in advance: participants will be sent materials in advance to read and prepare for group discussion, including links to digital libraries and photocopied excerpts from historical cookbooks, when necessary. 3. A Cookbook for the Year 2020: An Experimental Case Study At its heart a cookbook is a curated collection of topically linked recipes, usually by an author (or a brand in lieu of an author). This workshop asks the big question of whether such collections will remain appealing to readers at the end of the current decade. It does so by way of working step-by-step through smaller decision nodes faced by a hypothetical author as the year 2020 approaches. Our author has a stellar reputation in her culinary area and what is indisputably a fine collection of recipes on that subject. She needs to decide whether this collection will reach the public via printed books, e-books, a topical website, a blog, an e-mail newsletter, apps, print or online magazines or newspapers, video (televised or otherwise), licensing material to food purveyors, a combination of these means, or some other means. In this workshop, agents, authors, editors, and publishers will discuss and debate how our author can best serve her readers, earn income for herself, and, not least, contribute to sustainable ongoing businesses that deliver. Organized by Adam Salomone; Lorena Jones (to be invited); Amanda Hesser (to be invited) 5-7 PM Opening Reception Friday and Saturday Schedule, February 10-11, 2011 TENTATIVE DAILY SCHEDULE: 8-9 AM Registration 9-10:30 3 Panels 10:30-11:00 Coffee Break 11-12:30 3 Panels 12:30-1:30 PM lunch 1:30-3:15 PM 3 Panels 3:15-3:45 Coffee Break 3:45-5:30 3 Panels 5:30- 8 PM Reception Panels Track I: Cookbooks Past and Present: Looking Beneath the Sauce-Spattered Page Track Description: Cookbooks are much more than collections of instructions to get dinner on the table. From our earliest culinary records through the present (and beyond, we predict), cookbooks document culture, technology, identity, and even aspirations. What makes cookbooks a unique resource for historians, anthropologists, sociologists and others is that most cookbooks do this unconsciously; that is, in the guise of filling a practical need for practical instruction, cookbooks teach the careful reader about the values, needs, and desires of the cookbook audience. 1. Title: Consuming the Brand: Corporate Cookbooks [wants 1:15 minute time slot] Description: Advertising the virtues of food products took place mainly in newspapers until cooking related pamphlets, which later evolved into cookbooks, emerged in the late 1800s. American corporations began issuing small, product driven cookbooks targeted at literate middle class women with the intent of ingredient early adoption and brand loyalty. Early on the materials were distributed free of charge when purchased with corporate goods, or sometimes sold for a modest price. As the nation began to purchase rather than produce goods at the household level corporate cookbooks played an important role in creating consumer demand for new products. It is during this period that food-related, corporate America rather than family tradition began to shape a sphere of the American palate. Then as now, corporate cookbooks occupy a niche in the cooking instruction domain while commodifying the American diet. Chair: Deanna Pucciarelli, Assistant Professor, Ball State University, Muncie, Indiana Panelists: Christina Ceisel, Linda Morgan, Independent Scholar and Culinary Historian, Sausilito, California Pamela Monaco Andrew F. Smith, New School, New York 2. Title: Recipes for Living: Cookbooks as Propaganda Description: Michael Pollan has famously stated that “Eating is a political act.” This panel looks at the ways in which cookbooks in the US and abroad reflect social and political ideologies. We'll consider numerous forms of cookbooks as propaganda, including historical and contemporary recipe collections that advocate prescriptive diets as a means of living virtuously; wartime texts that extol preserving as a patriotic act; southern cookbooks that promote White Supremacist ideology; and the phenomenon of contemporary cookbooks that propagandize professions by turning celebrities into chefs. Chair: Darra Goldstein, Editor in Chief, Gastronomica Panelists: Megan Elias, City University of New York John Finn, Wesleyan University, Connecticut Krishnendu Ray, New York University 3. Title: Eat and Be Satisfied: Jewish Cookbooks Past, Present, and Future. [Must be scheduled early on Friday] Description: Chair: Cara De Silva, author, independent scholar, New York Panelists: Mitchell Davis, author, Vice President, The James Beard Foundation Gil Marks, Rabbi and author, New York Joan Nathan, author, Washington, DC Jenna Weissman-Joselit, author, professor, George Washington University , Washington, DC 4. Title: Culinary Apps Description: Chair: Geof Drummond Panelists: Andy Schloss (invited) Michael Ruhlman (invited) Dorie Greenspan (invited) 5. Title: Cookbooks in Libraries: Gateways to Food Studies Description: Libraries are treasure troves of traditional, digital and human resources not always known to people. Cookbook authors and other food writers interested in locating historic and cultural contexts for their work will hear about library resources and their many uses. Chair: Barbara Haber, research librarian and food historian Panelists: Rebecca Federman, electronic resources coordinator and librarian for culinary collections at New York Public Library Kathryn Jacob, Curator of Manuscripts at the Schlesinger Library, Cambridge, Massachusetts Krishnendu Ray, New York University 6. Title: Agents [NEED TITLE] Description: Chair: Sharon Bowers Panelists: Stacey Glick 7. Title: Community Cookbooks: Historical, Literary, Digital The way community cookbooks are created and accessed or used changes from century to century, yet this cookbook form, from its inception during the Civil War to the present, continues to both reflect and shape the communities
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