Tasting NYC Food Culture

In this seminar, explore NYC as one of the food capitals of the world, with special emphasis on the culinary culture of the Upper East Side. Through readings, discussions, and class outings, learn how the history of New York City can be told through food.

If you have questions about this program, please contact Jacqueline Noel at or by calling 212-774-4861.

Program Closed

Fall 2017 Seminar Dates

This seminar will meet on the following Saturday’s from 10:00am to 1:00pm:
October 21, October 28, November 4, November 11

Course Title



The cost for this intensive is $575

Registration and Payment

You can register for this intensive by clicking on the “Register for the Intensive” link above. Once you have registered you will be contacted with instructions on how to make payment.


Your guide through this culinary adventure is Professor Fran  Alswang, two-time Emmy Award winner and James Beard nominee, who has produced television for over twenty years from comedy to documentary to culinary production.  She worked with Chef Bobby Flay for over ten years as his executive producer, and produced many of his most popular food shows, including Food Network’s Throwdown! with Bobby Flay.  She has also produced, written and directed hundreds of hours of non-fiction stories for CBS, NBC, MSNBC, A+E, New York Times TV, National Geographic, HBO, Michael Moore’s Emmy Award winning show TV Nation, and the Cooking Channel.

Seminar Description

In this four-week seminar, you’ll explore NYC—one of the greatest and most diverse food capitals of the world.  From the Upper East Side to East Harlem to “Curry Hill,” you will discover the rich culinary history of each neighborhood through the chefs, restaurateurs, bakers, butchers, chocolatiers, recipe testers, food stylists, and cookbook authors who live and work there. You’ll meet food professionals, hear their stories, and taste their food. These seminars will include lively class discussions, readings, film clips, and unique field trips.

Readings and class discussions are supplemented by numerous class outings, possibly including visits to:

  • the Metropolitan Museum of Art, focusing on the compelling subject of “Food Porn,” from Ancient Greece to the food selfie obsession of the 21st century;
  • East Harlem’s La Marqueta, a historic marketplace and home to Hot Bread Kitchen, a non-profit training bakery where women from around the world learn bread baking to launch their careers;
  • Murray Hill, nicknamed “Curry Hill” for its abundance of Indian restaurants, and home to Kalustyan’s, which opened in 1944 as a small food shop, first catering to the city’s Armenian population, then to the growing South East Asian community, and then expanding to what it is today—a mega international spice and specialty food shop with over 20,000 food products from over 75 countries;
  • Kitchen Arts and Letters, the only culinary bookstore in NYC with both current, out of print, rare cookbooks, and food writing;
  • Schaller + Weber, the 100-year-old butcher shop; and
  • Debauve and Gallais, one of the most exclusive chocolate companies in the world.

 By the end of the seminar, you’ll have been fully immersed in NYC’s food culture and will come away with an understanding of how the history of New York City can be told through food.

Register Now!