Course Information
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Welcome to “Innovators of American Cuisine” This page will familiarize you with the content and structure of the course, and help you navigate the material of its five units. First of all, meet Andy Smith, your instructor for this course. Andy will introduce most units, also providing background information about all the experts that will appear in the course videos.
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Fabio Parasecoli, the director of Food Studies Initiatives at the New School, also wants to welcome you and tell you more about the background and the goals of this course.
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This course does not require any prerequisite knowledge. Anybody can take the course: all you need is curiosity about the culinary arts! We hope the course will stimulate your interest and you will continue your exploration of the American culinary arts by taking the second course of the series, WRITING AMERICAN FOOD. To successfully complete the course, please follow the directions that we will provide every week on the front page when we introduce a new unit, focusing on a different culinary innovator. Every unit is composed of short texts and videos (all the videos produced by The New School have closed captions for the hearing impaired), and it’s best to read and watch them in the suggested order. Then join your fellow students in the Dinner Chats, the forums we have set up for every unit. The Dinner Chats are “asynchronous,” so feel free to drop in and add your thoughts at any time. (Of course, please make sure to maintain a respectful and constructive tone in your posts). At the end of each unit, you can take a quiz to test what you have learned about each innovator and the culinary arts. To be successful in this course, you should plan to spend approximately 2-4 hours each week working on the course material. If you need any help with the course, please check the Canvas Student Orientation page.
More on American Food! If you are interested in the topic and want to learn more, you will be able to enroll in the 5-week course WRITING AMERICAN FOOD, dedicated to the life and work of U.S. food writing giants Judith Jones, Craig Claiborne, MFK Fisher, Clementine Paddleford, and Michael Batterberry and their work, from restaurant criticism to cookbooks and magazines.
We appreciate your feedback. Please feel free to send us reflections or suggestions at innovators@newschool.edu. For more information about online courses in Food Studies from the New School (both for credit and non-credit) please email foodstudies@newschool.edu. |
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Structure of the course
Week 1 Julia Child: The Birth of Food TV
Week 2 Henri Soulé: French Cuisine and the American Culinary Arts
Week 3 James Beard: Defining American Cuisine
Week 4 Edna Lewis: Southern and African-American Culinary Culture
Week 5 |
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