For better and worse, fast food is the most pervasive culinary trend of our time. At its heart are large multinational chains, running an estimated one million outlets in virtually every corner of the world, serving hundreds of millions of customers every day. Critics have published scathing exposés, supported boycotts, engaged in demonstrations, and lobbied political leaders–usually to little effect. Why has this industry has been so successful? Why have observers been so critical? And what are the options for the future?
A reception with healthful versions of fast-food favorites (but not Big Macs and super-sized fries) will precede the talk.
Ticket price includes entry to MOFAD’s current exhibition Flavor: Making It and Faking It. The exhibition will open for viewing at 6:00.
About Andrew F. Smith
Andrew F. Smith has taught food history, food controversies, and food writing at the New School for 20 years. He is the author or editor of twenty-eight books, including Junk Food and Fast Food: An Encyclopedia of What We Love to Eat (ABC-CLIO, 2012), the award-winning Oxford Encyclopedia on Food and Drink in America (OUP, 2013), Savoring Gotham: A Food Lover’s Companion to New York City (OUP, 2015), and his latest, Fast Food: The Good, Bad and Hungry (Reaktion, 2016). He serves as the editor for the “Edible” and “Food Controversies” series at Reaktion Books.
6:00 pm Check-in and museum exhibition | 6:30 pm reception | 7:00 pm Lecture
$25 CHNY and MOFAD Members and Senior Members | $40 Non-Members and Guests | $12 Full-time students with ID