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Celebrating L'Artusi

Celebrating L'Artusi

Michele Scicolone (March 28, 2011)
Pellegrino Artusi, Author of Scienza in Cucina e L'Arte di Mangiar Bene

A panel discussion on the life and work of Pellegrino Artusi on the 100th anniversary of his death.


 In 1891, Pellegrino Artusi published his cookbook, The Science of Cooking and the Art of Eating Well.  The book had a profound impact on Italian culinary history and it has remained in print since its publication.  Today, after 111 editions, l'Artusi is still the most-read cookbook in Italian home kitchens.

On Thursday, March 31, 2011 at 6PM, The New School Food Studies Program and the James Beard Foundation will host a panel discussion about the life and work or Artusi.  The panelists include myself, Michele Scicolone along with Roberto Ludovico, professor of Italian literature, University of Massachusetts at Amherst, Mitchell Davis, vice president of the James Beard Foundation; and chef Cesare Casella, dean of the Italian Culinary Academy.  The panel will be moderated by Fabio Parasecoli, coordinator of the New School Food Studies Program.  The event is open to the public and we hope you can join us.  

The event will be held at:  
The New School, Theresa Lang Community and Student Center, Arnhold Hall, 55 West 13th Street, 2nd floor, NYC
Admission: $5; free to all students and New School faculty, staff, and alumni with ID
Tickets: 212.229.5488 or [email protected]
Culinary Luminaries: Pellegrino Artusi
Thursday, March 31, 2011, 6:00 p.m.

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