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Exploring "Global Brooklyn" – Asia and Australia Book Launch

"Global Brooklyn: Designing Food Experiences in World Cities" over an image of a cafe with lightbulbs dangling from the ceiling.
12:00am-1:00am
(1 hour)
Cost:
Free
Feb
25
RSVP for Zoom Link

What do the fashionable food hot spots of Cape Town, Mumbai, Copenhagen, Rio de Janeiro, and Tel Aviv have in common?

Despite all their differences, consumers in each major city are drawn to a similar atmosphere: rough wooden tables in postindustrial interiors lit by Edison bulbs. 

It may look shabby and improvised but it is all carefully designed. It may romance the analog, but is made to be Instagrammed. This is "Global Brooklyn," a new transnational aesthetic explored in a new book edited by Professor of Food Studies Fabio Parasecoli and Polish Academy of Sciences researcher Mateusz Halawa.

Join Fabio and Mateusz, along with a panel of contributors to the new book Global Brooklyn, for a conversation and Q&A about the influence of design and materialities on the transformation of food cultures around the world.

 

RSVP for the Launch Event

 

Please note: this event is taking place at 10:30 a.m. in Mumbai, 12:00 p.m. in Shanghai, and 4:00 p.m. in Melbourne.

    Asia and Australia Launch Panelists

    • Priyansha Jain, curator and designer, Mumbai, India
    • Helena Grinshpun, Asia Unit Coordinator at the Harry S. Truman Research Institute for the Advancement of Peace; adjunct lecturer, Asian Studies Department, the Hebrew University of Jerusalem, Israel 
    • Tania Lewis, Co-director of the Digital Ethnography Research Centre and Professor in the School of Media and Communication, RMIT University, Melbourne, Australia
    • Oliver Vodeb, Senior Lecturer, RMIT University, Melbourne, Australia
    • Yoshimi Osawa, Assistant Professor, Aoyama Gakuin University, Tokyo, Japan 

    About the NYU Steinhardt Food Studies Program

    Food Studies

    The Food Studies program explores the cultural, historical, and sociological aspects of food and food systems.

    Read More