Podcasts Roger Smith Hotel Cookbook Conference

Roger Smith Hotel Cookbook Conference – Andrew F. Smith and Katy Keiffer Speak with Cathy Kaufman and Anne Mendelson

Episode: 8

The Roger Smith Cookbook Conference
February 7-9, 2013
Tickets available at cookbookconf.com
Tune in to free webcast February 8-9, 2013

Trained as a professional chef, Cathy Kaufman teaches classes in culinary history at The Institute of Culinary Education and has been a consultant on historical dining to Sotheby’s Institute of Art, the Merchant’s House Museum, the National Arts Club, and the Italian Cultural Foundation of America. Chairman of the Culinary Historians of New York since 2003, she launched the “Stories About Food” initiative of The Culinary Trust (the International Association of Culinary Professionals’ philanthropy) and is a trustee of the Oxford Symposium on Food and Cookery. She has written more than 50 articles, which have appeared in food and culture encyclopedia, the Oxford Symposium on Food and Cookery, Gastronomica, and other publications. She is the author of Cooking in Ancient Civilizations (Greenwood Press), recently translated into Arabic. www.historictable.com

Andrew F. Smith teaches food history, food controversies and professional food writing at the New School in New York City. He is the author or editor of twenty-three books, including his latest works, American Tuna: The Rise and Fall of an Improbable Food (University of California Press) and Drinking History: 15 Turning Points in the Making of American Beverages (Columbia University Press). He serves as the editor in chief of the Oxford Encyclopedia on Food and Drink in America and is the Series Editor for the Edible Series published by Reaktion Books. He has written more than three hundred articles in academic journals, popular magazines and newspapers, and has served as historical consultant to several television series. For more about him, visit his website: www.andrewfsmith.com

Katy Keiffer is a food professional with decades of experience in many aspects of the business. She worked as a cook, a caterer and a butcher for twenty years, subsequently morphing into a food publicist for nearly ten years, creating publicity tours for best selling culinary talent such as Anthony Bourdain, Robin Miller, Rachael Ray, and the Food Network Kitchens staff. She is a regular contributor to Food Arts Magazine, mostly writing about the meat industry, and the producer and host of Straight No Chaser, a weekly show covering food and politics on The Heritage Radio Network. www.heritageradionetwork.com/programs/77-Straight-No-Chaser

Latest Episodes

Addie Broyles


Nicole Taylor speaks with Addie Broyles, food writer and editor inAustin, TX, about trend spotting in the food space and her favorite new cookbooks.

Jonathan Deutsch


Linda Pelaccio speaks with Jonathan Deutsch, Professor and Program Director of the Department of Hospitality, Culinary Arts and Food Science at Drexel University, about culinary textbooks.

Bonnie Slotnick


Linda Pelaccio speaks with Bonnie Slotnick, owner of a cookbook shop, about out of print cookbooks.

Najmieh Batmanglij


Linda Pelaccio speaks with Najmieh Batmanglij, the guru of Persian cooking, about tales and traditions of Persian cuisine.

Linda Civitello


Linda Pelaccio speaks with Linda Civitello, a culinary historian and author of the recently popular Cuisine and Culture: A History of Food & People, about Middle Eastern food, poppy cultivation and unique local ingredients.

Aylin Tan


Linda Pelaccio speaks with Aylin Tan, a leading food writer in Turkey, about Turkish cooking and her historical research.

America’s Test Kitchen


Leah Eden speaks with Lori Galvin, Executive Book Editor, and Christine Liu, Managing Web Editor, at the Roger Smith Cookbook Conference. Tune in for a conversation about what really happens inside America's Test Kitchen.

Bruce Kraig


Sari Kamin speaks with historian and hot dog expert Bruce Kraig about his latest book, Man Bites Dog at the Roger Smith Cookbook Conference. Tune in for a conversation about the importance of the hot dog in American culture.