This event is SOLD OUT.

The Museum of Food and Drink (MOFAD) presents a panel discussion about technology and the contemporary food system.  Panelists will address key questions about the future of food, including:

  • Has the industrialization of our food supply been a blessing or a burden?
  • What role might design play in envisioning a future of food that is sustainable, equitable, nutritious, and “good” on all counts?
  • What role should technology play in our future food supply?
  • Are the industrial and artisanal mutually exclusive, and how might we imagine a new food ethic that incorporates the best elements of both?

Panelists:
Rachel Laudan, food historian and author of Cuisine and Empire: Cooking in World History
– John Coupland, Professor of Food Science, Penn State University; President-Elect, Institute of Food Technologists
– Stefani Bardin, Artist in Residence, Interactive Telecommunications Program, NYU, Part-time Lecturer, The New School
– Tamar Adler, New York Times Columnist and author of An Everlasting Meal
Moderator:
– Dave Arnold, Founder, The Museum of Food and Drink

This event is a collaboration between The New School Food Studies Program and the Museum for Food and Drink (MOFAD) and is part of the MOFAD Roundtable series.

Heritage Radio Network will be onsite to record this event.  We look forward to sharing it at HeritageRadioNetwork.org in the future!