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Mitchell Davis

Mon, 06/23/2008 - 13:21
Submitted by editorial
James Beard Foundation New York

Monday, September 15 1:00PM—2:10PM

Culinary Trailblazers (Moderator) Business Seminar


Vice President of the James Beard Foundation, Mitchell Davis is a cookbook author, food journalist, and scholar pursuing a doctoral degree in food studies at New York University. A graduate of Cornell University’s School of Hotel Administration, Davis studied food and cooked for a year in restaurants both in Paris, France, and in Italy’s Piedmont region before settling in New York City to write about food.

Davis is the author of Cook Something (Macmillan, 1997), The Mensch Chef (Clarkson Potter, 2002), and most recently, Kitchen Sense (Clarkson Potter, 2006), as well as the co-author with Michael Ginor of Foie Gras…A Passion (Wiley, 2000), the most comprehensive English language book on the French delicacy. Davis’s articles about food, restaurants, and travel appear regularly in magazines, such as GQ, Food & Wine, and the Art of Eating.

Academically, Davis has focused on the role of restaurant reviews and their effect on taste. He has written about the history of restaurant reviewing at The New York Times for Gastronomica, and the history of reviewing and restaurants in the United States for various publications and encyclopedias. Davis is a frequent guest lecturer and panelist on food-related topics, from “Restaurants as Performative Sites of Status and Class” to “How To Get a Cookbook Published.” Davis has taught food and theory classes at New York University and Cornell University. He also frequently teaches cooking classes around the United States.

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