Meryl Rosofsky (Fall ’16) teaches and writes about food, meaning, and identity, using food as a lens into cultural issues that span race, class, ethnicity, and the environment. She is an adjunct professor in the Department of Nutrition and Food Studies at New York University. In 2015 she was awarded the NYU Steinhardt Teaching Excellence Award. Rosofsky serves on the Board of Trustees of the Joyce Theater Foundation and Gallim Dance, helping these organizations advance their missions in the world of dance. She is a past board member of the New York Women’s Culinary Alliance and the New York chapter of Les Dames d’Escoffier International, an invitational organization of women leaders in food. A physician by training, she has an MD from Harvard Medical School and a Masters degree in Food Studies from NYU. Her writing has appeared in Saveur, Gastronomica, Savoring Gotham, Edible East End, and other publications.
Breaking Bread With Balanchine
George Balanchine was, of course, a choreographic genius. That he was also a gifted and devoted cook often comes as a surprise to those who did not know him personally. Likewise, even devotees of ballerina Tanaquil Le Clercq tend not to know about her masterful Ballet Cook Book from 1966, which chronicles the lives and food stories of many of that era’s dance legends, her husband Balanchine among them. Rosofsky used her time as a Fellow to examine this unexpected intersection of food and ballet history. She explored Balanchine’s relationship to food and cooking—how and why this was such an important part of his life—and delved into the cultural history of Le Clercq’s The Ballet Cook Book. She is also planning for a New Ballet Cook Book featuring many of today’s prominent dancers and choreographers.
Russian Tea Room, by Meryl Rosofsky
In Savoring Gotham, edited by Andrew F. Smith
pulished by Oxford University Press, 2015