IACP at 40: A Look Back at How We Set the Table


Food and food media are so prevalent in contemporary culture that it’s hard to imagine a time when it wasn’t taken seriously. There was such a time, however, and that’s when IACP sprang into being and turbo-charged the transformation. This panel discussion features some of the IACP leaders who helped change the culinary landscape and bring serious attention to food, culinary education, food writing, and now all forms of food media. Learn how IACP came to be and how it jumpstarted members’ careers and how the organization has evolved. The panel will consider the advantages and the complications of the digital age, and reflect on how IACP continues to be relevant in a culture that’s now so saturated with food.

Watch this recording on our conference resource site, here.

Nathalie Dupree is the author of fourteen cookbooks. She is best known for her approachability and her understanding of Southern cooking, having started the New Southern Cooking movement now found in many restaurants throughout the United States, and co-authoring Mastering the Art of Southern Cooking. She has won wide recognition for her work, including four James Beard Awards and numerous others. She was awarded the honor of “Grande Dame” for Les Dames d’Escoffier, and in 2015, she was named to the James Beard Who’s Who in America.

Betty Fussell, author of eleven books ranging from biography to cookbooks, food history, and memoir, is best known for her award-winning The Story of Corn. Over the last half century, her work has appeared in a variety of national magazines, newspapers and journals, from Gastronomica to The New Yorker. Her memoir, My Kitchen Wars, was performed as a one-woman show. She’s working on a second memoir, How to Cook a Coyote.

Darra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita at Williams College and Founding Editor of  Gastronomica: The Journal of Food and Culture, named the 2012 Publication of the Year by the James Beard Foundation. In addition to serving as Editor in Chief of the James Beard-nominated  Oxford Companion to Sugar and Sweets, she is the author of five cookbooks including The Georgian Feast (winner of the 1994 IACP Julia Child Award for Cookbook of the Year) and  Fire and Ice: Classic Nordic Cooking, a finalist for both the James Beard and IACP awards. Goldstein is currently Editor in Chief of CUREDmagazine and Series Editor of California Studies in Food and Culture (University of California Press).

Joe Yonan is the two-time James Beard Award-winning Food and Dining editor of The Washington Post and author of “Eat Your Vegetables: Bold Recipes for the Single Cook”. Joe was a food writer and Travel section editor at The Boston Globe before moving to Washington in 2006 to edit the Post’s Food section. He writes the Post’s Weeknight Vegetarian column and for five years wrote the Cooking for One column, both of which have won honors from the Association of Food Journalists. His work from the Globe and Post has appeared in four editions of the “Best Food Writing” anthology.

Photo: ju5ti


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