36 min
Food Touches Everything The Food Lover's Elective: A CRAFT Conversation Series
-
- Food
Chatham University’s Food Studies graduate student, Taylor Wainwright, chats with an alum of the program, Catherine Piccoli. Catherine is the Curatorial Manager for the Museum of Food and Art in New York City. Together, they navigate a fruitful conversation on how modern museums foster learning in public spaces. Food Studies graduate student, Haley Moore, worked behind the scenes editing the final interview.
Catherine Piccoli is a historian, writer, and curator whose work focuses on the intersection of food, culture, memory, and place. She brings a multidisciplinary approach to the Museum of Food and Drink as curatorial director, where she oversees the creation of exhibitions and robust public programming for adults and children. Catherine led the development of MOFAD’s major exhibitions – African/American: Making the Nation’s Table, Chow: Making the Chinese American Restaurant, and Flavor: Making It and Faking It – as well as gallery shows – Highlights from the Collection, Knights of the Raj NYC, and Feasts and Festivals. She has been part of the MOFAD team since October 2014 and served as the museum’s interim president from March through December 2020.
In 2021, Catherine served as the juror for Dough, a national art exhibition at Hera Gallery in Rhode Island. She holds an M.A. in Food Studies from Chatham University and a B.S. with honors in Social and Cultural History from Carnegie Mellon University.
Chatham University’s Food Studies graduate student, Taylor Wainwright, chats with an alum of the program, Catherine Piccoli. Catherine is the Curatorial Manager for the Museum of Food and Art in New York City. Together, they navigate a fruitful conversation on how modern museums foster learning in public spaces. Food Studies graduate student, Haley Moore, worked behind the scenes editing the final interview.
Catherine Piccoli is a historian, writer, and curator whose work focuses on the intersection of food, culture, memory, and place. She brings a multidisciplinary approach to the Museum of Food and Drink as curatorial director, where she oversees the creation of exhibitions and robust public programming for adults and children. Catherine led the development of MOFAD’s major exhibitions – African/American: Making the Nation’s Table, Chow: Making the Chinese American Restaurant, and Flavor: Making It and Faking It – as well as gallery shows – Highlights from the Collection, Knights of the Raj NYC, and Feasts and Festivals. She has been part of the MOFAD team since October 2014 and served as the museum’s interim president from March through December 2020.
In 2021, Catherine served as the juror for Dough, a national art exhibition at Hera Gallery in Rhode Island. She holds an M.A. in Food Studies from Chatham University and a B.S. with honors in Social and Cultural History from Carnegie Mellon University.
36 min