An exploration of the dawn of world cuisine as we know—and consume it— today opened last year at the Museum of International Folk Art with New World Cuisine: The Histories of Chocolate, Mate y Más, on view through January 5, 2014.
Digging deeper into the topics covered in New World Cuisine will be FUZE.SW 2013. Santa Fe’s first-ever food conference of its kind takes place at the Museum of International Folk Art the weekend of November 8—10, 2013. James Beard Award-winning authors and chefs from across the US will gather with leading historians, archaeologists, cultural commentators, and folklorists to discuss and demonstrate how traditions and techniques from diverse heritages have intersected to create a culinary tradition uniquely New Mexican (and transported globally).
A series of talks, small breakout sessions, and panel discussions will delve into such areas as, “The Big Debate: Local Ingredients, Foreign Chefs,” “The Stories Cookbooks Tell: Cooking Culture,” “Recipes, Tales, and Traditions,” “Holy Mole: Chocolate—from Aztecs, to Chaco, to Hershey,” “North v. South: The Chile Wars.” These, and others, will be woven together by a series of artistic interludes, and keynotes by Dr. Jeffrey Pilcher (U Minnesota), Maricel Presilla, and Gustavo Arellano – and of course, food.