The Future of Eating Out Lecture Series Inaugural Dialogue

The Future ofEating Out:

ATransnationalDialoguewith Prof.KrishnenduRay

8-9 p.m.Eastern Standard Time: January 28 (Friday)

9-10 a.m.Japan Standard Time: January 29 (Saturday)

*Register from here: https://forms.office.com/r/25kG4K2Cfs <https://forms.office.com/r/25kG4K2Cfs>*

The COVID pandemicis a rolling globalcrisis foreateries, large and small, and we are only beginning to understand the scopeand consequences of this crisis. Most of thediscussionof COVID andthe food businesshas beenconductedon a national or local scale.In the inaugural event in this series,KrishnenduRay,Professor of Food Studies at New York University, will give us his perspective on how this crisis is playing out in various contexts around the world, ranging from the United States to India.He will discuss howrestaurateurs, home chefs, delivery workersand street vendors are copingwith COVID in New York and New Delhi. This discussion will be moderated byJames Farrerof Sophia University.

KrishnenduRayis Professor of Food Studies at New York University.A food studies scholar, he is the author ofThe Migrant's Table: Meals and Memories in Bengali-American Households(Temple University, 2004). He co-edited (withTulasiSrinivas)Curried Cultures: Globalization, Food and South Asia(University of California Press, 2012). His most recent monograph isThe Ethnic Restaurateur(Bloomsbury 2016).

James Farreris Professor of Sociology at Sophia University. He is Director of the Graduate Program in Global Studies at Sophia University and is editor ofGlobalization and Asian Cuisines: Transnational Networks and Contact Zones(Palgrave Macmillan2015) and co-editor ofThe Global Japanese Restaurant: Mobilities, Imaginaries and Politics(University of Hawai'i Press, forthcoming).

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The Future ofEating Out Series (https://www.icc-sophia.com/the-future-of-eating-out-lecture-series)

The Future of Eating Out | ICC Sophia <https://www.icc-sophia.com/the-future-of-eating-out-lecture-series>
Global Japanese Cuisine Project: Culinary Mobilities and Urban Place Making project studies Japanese culinary globalization inside and outside of Japan and involves collaboration among the team members producing online and traditional print publications.
www.icc-sophia.com

Buffeted by COVID, climate change, labor shortages, and otherstressors, thefood and beverage industry around the world is in crisis and transition. How are practices of eating out changing? Where are restaurants, street vendors and other eateries headed? This is a series of lectures and dialogues with leaders in food researchers andpractitionerstoseewhere the globalbusiness of eating outis headed during and after the COVID-19 crisis. Looking at eateries on different scales from gourmet restaurants to street vendors, we hope to gain insights that can be shared acrossnational and localcontexts.This online lecture series is organized by theGlobal Food Project of the Institute of Comparative Cultureat Sophia University and the New York University Nutrition and Food Studies, with funding from Sophia University. Lectures will be held on zoom and made available to interested viewers around the world.


Sophia University Institute of Compative Culture: https://www.icc-sophia.com

ICC Sophia | Sophia University Institute of Comparative Culture <https://www.icc-sophia.com/>
With a motto of "connecting Sophia to the world," the Institute of Comparative Culture (ICC) promotes interdisciplinary studies in social sciences and humanities, building global networks and collaboration with Sophia and researchers worldwide.
www.icc-sophia.com

NYU Nutrition and Food Studies: https://steinhardt.nyu.edu/departments/nutrition-and-food-studies

<https://steinhardt.nyu.edu/departments/nutrition-and-food-studies>

Nutrition and Food Studies | NYU Steinhardt <https://steinhardt.nyu.edu/departments/nutrition-and-food-studies>
Mission statement for the Department of Nutrition and Food Studies: The Department's innovative mission is to educate students, professionals, and the public about the role of food and nutrition in all aspects of life.
steinhardt.nyu.edu