I'm teaming up with my friend Terri Lee to moderate a panel at the New York Public Library as part of their Food+Art series. We've invited three creative thinkers and makers to join us in a conversation about careers that bridge disciplines. In our evolving fields we each use visual, literary, experiential, and gustatory mediums to tell stories and express ideas in different ways. It should be a fascinating conversation, and I hope you can join us! (For those who can't come in person, there will be an audio archive online).
ABOUT THE MODERATORS
Hannah Kirshner, of Sweets & Bitters, publishes a series of themed mini-cookbooks that use recipes and images to create narratives. Her publication and blog encourage readers in the practical art of good living. She freelances as a recipe developer, writer, and food stylist.
Terri Lee is a food designer: she helps brands create products and experiences related to food. She has designed exhibits, retail interiors and consumer products for REI, Williams Sonoma, Sengware and Chef’n, and interactive food experiences for Great Performances in New York City.
Shannon Mustipher of A Good Room cocktail consultancy creates drinks and menus that evoke ideas beyond flavor. Her creative process involves sketching concepts, hinting at her background as a painter. Her illustrations appear in the Modern Travellers' Green Zine.
Emilia Terragni is publisher of cookbooks at Phaidon. She was recruited from the museum world and her work with cookbooks started serendipitosly, but launched a whole new division at Phaidon that has changed expectations of what a cookbook can or should be.
Ameilia Coulter of Sugarbuilt cookies illustrates expressive designs with royal icing on New Mexican sugar cookies. Research and storytelling, skills honed as a sculptor, inform the images and flavors she chooses.
Emilie Baltz is no longer able to join us, but we'll discuss her work and that of other fine artists who use food as their medium.