Culinary Author Molly O'Neill To Speak at Denison University
Posted: April 1, 2003
GRANVILLE -- Denison University will host award-winning culinary writer and alumna Molly O'Neill '75 to present a public reading. Set for 4 p.m. on Wednesday (April 9) on the third-floor of Slayter Hall, this event is free and open to the public. Her residency will include work in classes with Denison students and is sponsored by the Beck Series and the Academic Lecture Fund.
After her graduation from Denison, O'Neill attended La Varenne in Paris where she earned a culinary graduate degree. She served for 10 years as the food columnist for the New York Times and is currently a staff writer for the New Yorker magazine.
O'Neill is the author of numerous books including theNew York Cookbook(1991), winner of the Julia Child/International Association of Culinary Professionals Award and the James Beard Award, andA Well-Seasoned Appetite(1995), also winner of the James Beard Award. She received the Bon Appetit America's Food Hall of Fame award in 1998 and the James Beard Lifetime Achievement Award in 1999.
"To call Molly O'Neill a food writer is to severely limit her achievement," says Dennis Read, associate professor of English at Denison. "She is a writer of culinary anthropology, intent on finding the delicate and complex connections between what we eat and who we are. Both her essays and her cookbooks take us beyond the stove and the table and into the richness of life itself."
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