"The Meat of the Matter: The Changing Center of the American Plate"

Explore the evolution of the American palate during at this panel discussion, moderated by restaurant consultant Clark Wolf. Experts including cheese-maker Mark Gillman, author Betty Fussell (Raising Steaks: The Life and Times of American Beef) and NYU food studies professor Marion Nestle will discuss the changing character of the American meal over the years. Along the way, they'll touch on the resurgent interest in artisan products, heritage-breed pork, heirloom vegetables and nose-to-tail eating. E-mail rsvp.bobst@nyu.edu to reserve a place.