Culinary Luminary: Henri Soulé | The New School





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Published on Nov 12, 2012

Henri Soulé (1903--1966) came to New York from France in 1939 to serve as maitre d' for the restaurant in the French pavilion at the World's Fair. When the fair closed in 1940, France was under German occupation, and Soulé elected to remain here. The next year, he opened Le Pavilion, which became the model for high-end restaurants in the United States. Through his restaurants and the staff he trained, he probably had more influence on haute cuisine in the United States than any other chef or restaurateur in the 20th century.

This series is devoted to the life and work of distinguished culinary professionals of the recent past and the present who have changed the way we eat and drink. It examines the lives and legacies of food culture luminaries.

Moderated by Andrew F. Smith, faculty member of the New School Food Studies program, speakers include:
William Grimes, New York Times columnist
Ariane Batterberry, co-founder of Food and Wine Magazine
Priscilla Parkhurst Ferguson, author of Accounting for Taste: the Triumph of French Cuisine.

Sponsored by the Food Studies program of The New School for Public Engagement. | http://www.newschool.edu/continuing-e...

The Food Studies program at The New School draws on a range of disciplines to explore the connections between food and the environment, politics, history, media, and culture. Students learn the theoretical and practical tools they need to engage in the burgeoning conversation about food production, distribution, quality, and taste and to effect positive change in their own food environments.| http://www.newschool.edu/ce/foodstudies

*Location: Wollman Hall, Eugene Lang Building, 65 West 11th Street, 5th floor, Wednesday, November 07, 2012 6:30 pm


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