Jump to content

Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.


Welcome: eG Roundtable and Discussion

  • This topic is locked This topic is locked
No replies to this topic

#1 Bux

  • eGullet Society staff emeritus
  • 12,211 posts
  • Location:New York City

Posted 24 September 2005 - 12:02 PM

The eGullet Society for Culinary Arts and Letters welcomes you to an eG Roundtable and Discussion: The Future of Dining

Michael Ruhlman (author of The Soul of a Chef and host of the PBS show Cooking Under Fire), Clark Wolf (restaurant consultant) and Steven A. Shaw (Executive Director of The eGullet Society and author of Turning The tables: Restaurants from the Inside Out) have posted some thoughts on what the 21st Century and beyond holds in store for the restaurant industry and its patrons. eGullet Society members are now encouraged to join in the discussion by asking the panelists questions and posting their own opinions during the week.

If you are not a member, you can find out how to become a Society member by going to egullet.org and clicking on "Join the eGullet Society."

Members may comment and ask general questions of the panel, or of a specific panelist, by starting a new topic. Any member may join in on these topics by replying in the thread as long as they stay on topic and follow the rules and policies governing all forums here.

No one can predict the future and there's really no disputing personal taste, especially when it comes to food. We ask all members to allow their vision of how we'll dine, and how we should dine, in the future, to expand and not to attempt to narrow each others' perspective. The purpose of the eGullet Society for Culinary Arts & Letters is to increase awareness and knowledge of the arts of cooking, eating and drinking, as well as the literature of food and drink.

The eG Society is an international one. Although the panel was composed of Americans and largely stuck to a discussion of dining in America, it's not off topic to discuss dining internationally. In addition to questioning statements made in the roundtable, you may raise relevant issues the panelists have not yet touched.
Robert Buxbaum
Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.
My mailbox is full. You may contact me via worldtable.com.