Presented by
Mitchell Davis
Author, “Kitchen Sense” and
Vice President and Director of Communications,
James Beard Foundation, New York

Food culture is changing, evolving, fusing as never before. Join as Mitchell Davis gives his culinary perspective covering the last 20 years. We’ll see how this dynamism affects cookbooks, including the one he has just written, “Kitchen Sense.” for the home cook. Mr. Davis will also give the history of the James Beard Foundation which has been at the forefront of America’s culinary revolution for more than 20 years. The Foundation was established in honor of James Beard, the late cooking teacher, journalist, and food consultant who is widely considered the father of American gastronomy.

Besides serving in an executive capacity at the Foundation, Mr. Davis is also an adjunct professor and Ph.D. candidate in New York University’s food studies program. He is the author of “The Mensch Chef” and “Cook Something”, the co-writer of “Foie Gras” and a contributor to magazines such as GQ and Food & Wine.

Food samples from “Kitchen Sense” will be served.

Program hosted at the Chicago History Museum.