Last weekend we joined Andrew Carmellini, former executive chef at Cafe Boulud and A Voce; Mitchell Davis, VP of the James Beard Foundation; Jamie Tiampo, a food photographer and NYU graduate; Gwen Hyman, Andrew's wife and director of the Center for Writing and Lanuage Arts at Cooper Union; and Fabio Parasecoli, NYU professor and U.S. editor for Gambero Rosso, for an afternoon session on how various media impact our experience with food and cooking.
Jennifer filmed Andrew preparing a simple dish of sauteed spinach, fried chickpeas and ricotta salata, while Jaime snapped a couple of hundred photos and the group looked on. The discussion that following was moderated by Fabio and covered a lot of ground, including how recipes are chosen and written for cookbooks (as this one was for Urban Italian, Andrew and Gwen's forthcoming cookbook), how a photographer (in this case Jaime) selects and edits photos, how a video producer (our very own Jennifer) shoots and edits a segment and how the raw unedited video replay we saw compared to a segment with Martha Stewart that Andrew did earlier this year. The big takeaway? Different media play a huge role in how we understand and experience food and cooking.
For an incredibly detailed overview of the event check out the balance blog who was live blogging from start to finish.
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