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I love quotes that add meaning to my life. Here are a few to live by:

Approach love and cooking with reckless abandon.
—The Dalai Lama

Rhubarb is a metaphor for finding happiness in your own backyard.
—Garrison Keillor

Buy your snacks from a farmers’ market.
—Michael Pollan

Even when he had a garden in Paris, Thomas Jefferson cultivated Indian corn, “to eat green in our manner, …as quickly after it left the stalk as possible.
—Evan Jones, from American Food

Remembering Judith Jones, A Culinary Luminary – a film

Remembering Judith Jones, A Culinary Luminary

Tuesday, October 24, 2017  6:00 p.m.
Admission: Free

During her almost 60 years at Alfred A. Knopf, Judith Jones (1924-2017) influenced the American culinary scene more than any other editor.  An author in her own right, she published her memoir The Tenth Muse: My Life in Food in 2007 and the cookbook The Joy of Cooking for One in 2009.  In acknowledgement of her culinary and literary impact, she was presented The James Beard Award for Lifetime Achievement in 2006 and The James Beard Award for Cookbook Hall of Fame in 2017.

Photo courtesy of The Seattle Times Obituary

Panelists include Joan Nathan, author of King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World (2017); Ray Sokolov, author of Steal the Menu: A Memoir of Forty Years in Food (2013); Laura Shapiro, author of What She Ate: Six Remarkable Women and the Food That Tells Their Stories (2017); Anne Mendelson, author of Milk: The Surprising Story of Milk Through the Ages (2008); Madhur Jaffrey, author of Vegetarian India: A Journey Through the Best of Indian Home Cooking (2015); and Bronwyn Dunne, Judith Jones’s step-daughter. Moderated by New School Food Studies faculty member Andrew F. Smith.

Sponsored by the Food Studies and the Creative Writing programs at the New School for Public Engagement, in cooperation with the James Beard Foundation, the Julia Child Foundation for Gastronomy and the Culinary Arts, the Museum of Food and Drink, and the Institute of Culinary Education.

Posted: 10-22-2017

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Tuesday, October 24, 2017  6:00 p.m.
Admission: Free
During her almost 60 years at Alfred A. Knopf, Judith Jones (1924-2017) influenced the American culinary scene more than any other editor.  An author in her own right, she published her memoir The Tenth Muse: My Life in Food in 2007 and the cookbook The Joy of Cooking for One in 2009.  In acknowledgement of her culinary and literary impact, she was presented The James Beard Award for Lifetime Achievement in 2006 and The James Beard Award for Cookbook Hall of Fame in 2017. [caption id="attachment_4558" align="aligncenter" width="520"] Photo courtesy of The Seattle Times Obituary[/caption] Panelists include Joan Nathan, author of King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World (2017); Ray Sokolov, author of Steal the Menu: A Memoir of Forty Years in Food (2013); Laura Shapiro, author of What She Ate: Six Remarkable Women and the Food That Tells Their Stories (2017); Anne Mendelson, author of Milk: The Surprising Story of Milk Through the Ages (2008); Madhur Jaffrey, author of Vegetarian India: A Journey Through the Best of Indian Home Cooking (2015); and Bronwyn Dunne, Judith Jones's step-daughter. Moderated by New School Food Studies faculty member Andrew F. Smith. Sponsored by the Food Studies and the Creative Writing programs at the New School for Public Engagement, in cooperation with the James Beard Foundation, the Julia Child Foundation for Gastronomy and the Culinary Arts, the Museum of Food and Drink, and the Institute of Culinary Education.
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Tuesday, October 24, 2017  6:00 p.m.
Admission: Free
During her almost 60 years at Alfred A. Knopf, Judith Jones (1924-2017) influenced the American culinary scene more than any other editor.  An author in her own right, she published her memoir The Tenth Muse: My Life in Food in 2007 and the cookbook The Joy of Cooking for One in 2009.  In acknowledgement of her culinary and literary impact, she was presented The James Beard Award for Lifetime Achievement in 2006 and The James Beard Award for Cookbook Hall of Fame in 2017. [caption id="attachment_4558" align="aligncenter" width="520"] Photo courtesy of The Seattle Times Obituary[/caption] Panelists include Joan Nathan, author of King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World (2017); Ray Sokolov, author of Steal the Menu: A Memoir of Forty Years in Food (2013); Laura Shapiro, author of What She Ate: Six Remarkable Women and the Food That Tells Their Stories (2017); Anne Mendelson, author of Milk: The Surprising Story of Milk Through the Ages (2008); Madhur Jaffrey, author of Vegetarian India: A Journey Through the Best of Indian Home Cooking (2015); and Bronwyn Dunne, Judith Jones's step-daughter. Moderated by New School Food Studies faculty member Andrew F. Smith. Sponsored by the Food Studies and the Creative Writing programs at the New School for Public Engagement, in cooperation with the James Beard Foundation, the Julia Child Foundation for Gastronomy and the Culinary Arts, the Museum of Food and Drink, and the Institute of Culinary Education.
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Admission: Free
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6 responses to “Remembering Judith Jones, A Culinary Luminary – a film”

  1. Christine Junkins says:

    This sounds wonderful! I wish I could be there…

  2. Laurie Burke says:

    I felt so blessed to know this interesting, engaging and spirited woman who loved to dance and talk poetry among so many other interests. She lived a full engaging life and leaves us all with fond memories! Laurie B.

    • Corrie Austin says:

      Laurie – I wish I’d had the chance to meet her. The more I learn/hear about Judith, the more I admire her and the life she lived.

  3. Henretta Splain says:

    Is there any way our little library up here in Danville VT could get a copy of the New School film to show to our community as a pope memorial library sponsored event?

    • Corrie Austin says:

      Hello Henretta! The plan is to make the video available online. We will let you know when we have a digital copy to share. Thank you for the interest!

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