Tagged: Humanities Grant Segments

By Joe Donahue

Albany, NY – Vivian Halloran, associate professor of comparative literature at Indiana University in Bloomington, provides examples of the various roles that food has played in literature, including how food and dining have been used as plot devices and metaphors in works by well-known authors.

Mixed Ingredients is made possible by the New York Council for the Humanities.

By Wally Nichols and Katie Horn

Albany, NY – Wally Nichols visits Goldilocks years after her famous adventure. Katie Horn provides the voice of Goldilocks.

Mixed Ingredients is made possible by the New York Council for the Humanities.

By Katie Britton

Albany, NY – Katie Britton talks with Linda Bauer about the foods featured in their book, Recipes from Historic America, including a range of dishes from our nation's past that are currently served in historic restaurants across the U.S., such as the century old Mount Washington Hotel in Bretton Woods, NH.

By Steven Kolpan

Albany, NY – Steven Kolpan, professor and chair of wine studies at the CIA, and James Beard Award winner, will discuss the relationship between food, wine, and history. Kolpan is the wine columnist for The Valley Table and Salon.com, and the author of several books on wine, including WineWise.

Mixed Ingredients is made possible through the support of the New York Council for the Humanities.

By Joe Donahue

New York, New York – James Beard Award-winning author of the bestselling books Cod and Salt, Mark Kurlansky, will expand upon the examination of America's culinary past, focusing specifically on access to food before the national highway system, chain restaurants, and refrigeration and freezers, when meals were fresh, seasonal, local and traditional.

Mixed Ingredients is made possible through the support of the New York Council for the Humanities.