Foodprint NYC was the first in a series of international conversations about food and the city. From a cluster analysis of bodega inventories to the cultural impact of the ice-box, and from food deserts to peak phosphorus, panelists examined the hidden corsetry that gives shape to urban foodscapes, and collaboratively speculated on how to feed New York in the future. The free afternoon program included designers, policy-makers, flavor scientists, culinary historians, food retailers, and others, for a wide-ranging discussion of New York’s food systems, past and present, as well as opportunities to transform our edible landscape through technology, architecture, legislation, and education.
Our second panel was called Culinary Cartography. We asked artist Jonathan Bogarín, cultural anthropologist Makalé Faber Cullen, micro-distiller and journalist David Haskell, and public health researcher Naa Oyo A. Kwate what we can learn when we map New York City using food as the metric.
