Famed chef Dan Barber, owner of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, joins author and food writer Michaele Weissman in an unusual weekend exploring the psychological meaning of preparing, serving and sharing food. Named the nation’s most outstanding chef by the James Beard Foundation in 2010, Barber, writes and speaks with great depth about the joys of the table and the ramifications of what we eat and how we eat. He and Weissman, a New Directions graduate and member of the writing faculty, will be joined by a panel of foodies from the psychoanalytic community who will ponder how we think about cooking and how we write about cooking. Students will be invited to try their own hands at writing about food in a way that is psychologically evocative and avoids the pitfall of sentimentality.
MICHAELE WEISSMAN is a freelance journalist and the author of three books including (with Carol Hymowitz) the best selling, A History of Women in America. Her most recent book, God in a Cup, is a narrative describing the people and the global economics that drive the specialty coffee business. She is working on a book about rye bread.
Additional guest faculty will be announced at a later date.