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,”
Festivities begin on the Friday afternoon when Bill and Cheryl Alters Jamison lead an optional cooking class at the Santa Fe School of Cooking on the beloved foods traditionally served during the holidays in New Mexico. The class is followed that evening by a festive opening reception hosted by the Santa Fe School of Cooking with delicious food, wine, entertainment—
Artistic interludes, like the papel picado workshop and other hands-on activities throughout the conference as well as a breakfast burrito bonanza and a food truck brunch keep things light.
Tickets for the festival are $250, and $200 for Museum of New Mexico Foundation members. For tickets call (505) 476-1146.
FUSE.SW 2013 is sponsored by the Santa Fe School of Cooking, Museum Hill Café, Museum of International Folk Art, International Folk Art Foundation, Museum of New Mexico Foundation.
Steve Cantrell, PR Manager, New Mexico Department of Cultural Affairs
Confirmed Speakers as of August 23, 2013
Juan José Bochenski
Paul Bosland, PhD
James Campbell Caruso
Patricia Crown, PhD
Nasario Garcia, PhD
Bill & Cheryl Alters Jamison
Jeffrey Pilcher, PhD
Maricel Presilla, PhD
Lois Rudnick, PhD
Cordelia Thomas Snow
Catalina Delgado Trunk
(list still in formation)