About this Event
Victoria Flexner and Jay Reifel celebrate the launch of A History of the World in 10 Dinners, which presents one-of-a-kind dinner parties inspired by seminal moments in culinary history. In conversation with the James Beard Award-winning chef Alexander Smalls.
PLEASE NOTE: RSVPs are encouraged but not required. Seating is limited and will be first come, first served. Doors open at 5:30 pm. Can't attend?
For every lover of food culture, this scrupulously researched and accessible cookbook presents one-of-a-kind dinner parties inspired by seminal moments in culinary history.
In ten chapters—each an important moment in food history, from Ancient Rome to Al-Andalus in Spain, from the Ethiopian Empire to nineteenth-century New York City—the authors pair menus with immersive retellings of historic culinary breakthroughs, and present the ingredients and modern techniques adapted for today’s kitchens to allow cooks of all abilities to entertain with dishes that were created and enjoyed hundreds of years ago but remain relevant to today’s food tastes and values.
Readers learn to orchestrate feasts from Apicus, blend spices from the Silk Road, feature indigenous ingredients of the Americas, revisit the “classics” from the Court of the Sun King, and savor the complex delicacies from the birth of the American restaurant scene. The home cook can prepare an entire seven-course Tudor feast, for example, or pick and choose dishes from around the world throughout time. Rich illustrations, hand-drawn maps, and contemporary photography create an immersive experience, while Harris’s foreword puts these historic foodways and their legacies into contemporary context.
Victoria Flexner is a food historian and founder of Edible History, a NYC-based historical supper club.
Jay Reifel, Edible History’s Executive Chef, studied at the French Culinary Institute and trained at the Michelin two-star Corton and New York’s legendary WD-50. He has competed on Chopped and Beat Bobby Flay.
Alexander Smalls is a restaurateur and co-owner of the celebrated Harlem jazz club Minton’s. As the former chef/owner of Café Beulah, Sweet Ophelia's, Shoebox Cafe, and The Cecil, Smalls has received great acclaim in the restaurant scene—including cooking at the James Beard House and being named one of Zagat’s 19 NYC Restaurant Power Players. His memoir and cookbook, Grace the Table, features recipes from his upbringing of Southern Revival cuisine. Smalls is also a world-renowned opera singer and the winner of both a Grammy and a Tony Award. He lives in Harlem, New York.
Event Venue & Nearby Stays
Rizzoli Bookstore, 1133 Broadway, New York, United States