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Related Programs

Part of the Our Global Kitchen: Food, Nature, Culture exhibition.


Adventures in the Global Kitchen: Root Vegetables with Alex Guarnaschelli  

Root Vegetables with Alex Guaranschelli

Join Alex Guarnaschelli, executive chef at Butter restaurant and The Darby, on Wednesday, December 12, as she discusses the importance of sustainable agriculture. By creating savory vegetable samplings, Guarnaschelli will inspire you to make smart buying choices and raise awareness of how necessary such often undercelebrated root vegetables as celery and rutabaga are to Earth’s ecosystem and biodiversity. Chef Guarnaschelli will be joined by Eleanor Sterling, Director of the Museum’s Center for Biodiversity and Conservation and co-curator of the new exhibition Our Global Kitchen: Food, Nature, Culture. Click here for more information and to buy tickets.

Kwanzaa 2012: First Fruits of the Harvest

Kwanzaa 2012

Join the Museum’s 34th annual Kwanzaa celebration on Saturday, December 29, to experience the rich traditions of Kwanzaa—which means “first fruits of the harvest” in Swahili—and honor the holiday’sseven guiding principles. The festival, hosted by storyteller Linda Humes, will include a special Karamu (African Feast) on-stage interview with pioneering transcultural lifestyle expert and successful restaurateur B. Smith, family-friendly hands-on activities, and an international marketplace. Restoration Dance Theatre Company and Balance Dance Theatre, led by acclaimed choreographer Obediah Wright, will perform in an exciting program that also includes newcomers Soul Steps and Underground System Afrobeat. Free for Members or with Museum admission; click here for more information.


How to Feed a Growing Planet


On Thursday, January 10, join us for an exciting evening panel discussion exploring a variety of viewpoints on global food security. Panelists include Raj Patel (Food First Policy Fellow, researcher, activist and best-selling author of Stuffed and Starved, Food Rebellions, and The Value of Nothing), Molly Jahn (Professor in the Laboratory of Genetics and Department of Agronomy at the University of Madison-Wisconsin; former Deputy Under Secretary for Research, Education and Economics at the USDA); and Chef Marcus Samuelsson, UNICEF Ambassador and owner of Harlem's Red Rooster restaurant. Click here for more information and to buy tickets. 

Adventures in the Global Kitchen: American Foods, Indian Flavors

American Foods Indian Flavors

On Tuesday, January 22, take a culinary journey across the globe with Chef Floyd Cardoz, Bravo’s season 3 Top Chef Master and executive chef of North End Grill. Through his use of signature Indian spices and taste memory Chef Cardoz will discuss the techniques and incorporation of Indian flavors used to successfully blend culinary traditions with Western cuisine—sharing stories of gourmet inspiration from his native country along the way. Food tastings included. A book signing of Chef Cardoz’s cookbook One Spice, Two Spice to follow. Click here for more information and to buy tickets. 

Festival Luna

Three women examine ceramaic objects on a table, with a bright spotlight above.
Master wok chef Grace Young,  joined by Dr. Laurel Kendall, Curator of Asian Ethnographic Collections and Anthropology Division Chair, stopped by the museum to visit our Asian Ethnology Collections.

In anticipation of the upcoming Lunar New Year, this two-day Global Weekends festival will take place on Friday, January 25, and Saturday, January 26. Festival Luna invites visitors to explore and experience traditions old andnew that celebrate the Moon. Enjoy a meditative reflection on the dawa (moon) with a Lama from Tibet; learn a Grandmother Ehnita song from singer-songwriter Bear Fox and Akwesasne Women Singers of the Mohawk Nation; and create your own Dong Ho Vietnamese folk painting. Fly to the moon with Chinese Theatre Works, dance to the majestic sounds of the Korean Daegeum bamboo flute, music by Paul Yeon Lee and the New York Korean Traditional Marching Band, share favorite holiday stories at the Kitchen Conversations mobile recording booth, and look forward to the Year of the Snake by learning about Chinese culinary holiday traditions with master wok chef Grace Young. Free for Members or with Museum admission; click here for more information.


Sackler Brain Bench One-Day University: Your Food, Your Future

Future of Food

Humans have been domesticating crops and animals for more than 10,000 years to suit our needs, with both positive and negative consequences to human health, the evolution of various species, and the environment. What will we do in the centuries to come to feed a growing global population? How will we protect the seeds of valuable crop species? Will we be growing meat in laboratories? Will vertical agriculture become commonplace? Find out the difference between science and science fiction on Saturday, February 2, a day of learning designed to bring you into conversation with leading experts on this subject. Click here for more information and to buy tickets.


The Future of Food

A box of ears of unshucked corn on the cob.
© AMNH/R. Mickens

What are the hidden forces that shape what we eat? How will biotechnology and trade change our food systems in the future? Are genetically modified foods the problem, the solution, or besides the point? Can we "patent" nature? What are the legal and ethical implications at play? Bust through common myths and discover the real science and issues beyond the headlines in this groundbreaking conversation with experts from diverse fields at this special program on Tuesday, March 5. Join plant geneticist Paul Gepts, economic journalist Fred Kaufman, ethicist Paul Root Wolpe, and intellectual property lawyer Rochelle Dreyfuss for an intellectual feast about the future of food. Click here for more information and to buy tickets.

School of Powder Blue Surgeonfish
Detail of coral reef display in the Milstein Hall of Ocean Life
© AMNH/R. Mickens

Milstein Science Series: Ocean Eats 

Explore the relationship between humans and the oceans, from cultural traditions and fishing practices to sustainable seafood, and learn how to be a steward of Earth’s seas in this family-friendly program on Sunday, March 10. Join host Mark Siddall, scientist Eleanor Sterling, chef Chris Young, and author Mark Kurlansky with his daughter Talia Kurlansky as they discuss the challenges of sustainable practices. Enjoy hands–on activities and a performance by the Story Pirates. Click here for more information.

Dew drops on small green leaves.

Adventures in the Global Kitchen: Foraging

Join Tama Matsuoka Wong, forager for Daniel, the renowned New York City restaurant of Daniel Boulud, and author of Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer’s Market on Thursday, March 21, to learn how eating from nature’s garden can add to the modern dining table. Food tastings included; a book signing will follow. Click here for more information and tickets.

Come early and visit the exhibition Our Global Kitchen: Food, Nature, Culture. Ticket holders will receive free admission to the exhibition from 5:45–6:15 pm.


Adventures in the Global Kitchen: The Art of Fermentation

Foraging Kimchi Image

Learn how simple it is to make your own kimchi, kefir, and other fermented delicacies in a lively conversation with Sandor Katz, fermentation specialist and author ofThe Art of FermentationDan Felder, head of Research & Development at Momofuku’s Culinary Lab, and Eleanor Sterling, director of the Museum’s Center for Biodiversity and Conservation and co-curator of the new exhibition Our Global Kitchen: Food, Nature, Culture, on Wednesday, April 24. Discover the healing qualities and nutritional importance of live-culture ferments, as well as their integral role in human cultural evolution. Click here for more information and tickets.

Come early and visit the exhibition Our Global Kitchen: Food, Nature, Culture. Ticket holders will receive free admission to the exhibition from 5:45–6:15 pm.

Sackler Brain Bench: Why We Eat What We Eat


In this informal, salon-style series over the course of four Mondays, April 15-May 6, participants will be able to probe the science, psychology, and social norms that shape the food choices we make—choices that have grown more complex than at any other time in our species' evolution. Experts will lead each session, with participants encouraged to bring in their questions, shopping lists, myths, and opinions about food and health, longevity, and taste, and come away with decisive understanding about the food we eat. Participate in individual sessions or in the series. Click here for information and tickets. 

The Museum greatly acknowledges The Mortimer D. Sackler Foundation, Inc. for its support to establish The Sackler Brain Bench, part of the Museum's Sackler Educational Laboratory, in the Spitzer Hall of Human Origins, offering ongoing programs and resources for adults, teachers, and students to illuminate the extraordinary working of the human brain.


SciCafe: Flavor Labs: Demystifying the Science of Taste

Future of Food

Ever wonder why some can eat Brussels sprouts by the bushel while others cringe at the thought? Is it only a matter of “taste” or perhaps something more? Join Barb Stuckey, professional flavor developer and author of TASTE:  Surprising Stories and Science About Why Food Tastes So Good, on Wednesday, May 1, at SciCafe for a discussion on the science and meaning behind taste—revealing how much we actually know about how taste works. Click here for more information.

Adventures in the Global Kitchen: Japanese Sake

Blue and white ceramic sake carafe with two matching cups on a bamboo mat

Join writer and sake “samurai” Timothy Sullivan on Thursday, May 16, as he reveals behind-the-scenes details about Japan’s famous Hakkaisan Sake Brewery. Learn all about the classification, brewing process, and historical significance of what the Japanese sometimes call the “drink of the gods.” A selection of premium sake from Hakkaisan Sake Brewery will be served. Ticket holders to this event are invited to arrive early and visit the exhibition Our Global Kitchen: Food, Nature, Culture free, from 5:45–6:15 pm. Click here for more information and tickets.



Adventures in the Global Kitchen: Exotic Flavors in Fine Dining

How have immigrant culinary traditions of New York City influenced the food served in its fine restaurants? On Thursday, June 6, Chef Daniel Humm and General Manager Will Guidara of acclaimed restaurant Eleven Madison Park will discuss how they’ve melded Jewish, Italian, Irish, and other traditions during New York City’s mass immigrations into contemporary fine-dining cuisine. Humm and Guidara will be joined in conversation by Mitchell Davis, executive vice president of the James Beard Foundation. Tastings from Eleven Madison Park included. Ticket holders to this event are invited to arrive early and visit the exhibition Our Global Kitchen: Food, Nature, Culture free, from 5:45–6:15 pm. 

The Presenting Sponsor of the Museum’s cultural programming is MetLife Foundation.

Support for Kwanzaa 2012! is made possible, in part, by the May and Samuel Rudin Family Foundation, Inc., and the family of Frederick H. Leonhardt.

Kwanzaa 2012! is co-presented with Community Works and New Heritage Theatre Works. The Kwanzaa Marketplace is organized by the Harlem Arts Alliance.

The Museum greatly acknowledges The Mortimer D. Sackler Foundation, Inc. for its support to establish The Sackler Brain Bench, part of the Museum’s Sackler Educational Laboratory for Comparative Genomics and Human Origins, in the Spitzer Hall of Human Origins.

The Milstein Science Series is proudly sponsored by the Paul and Irma Milstein Family.

SciCafe is proudly sponsored by Judy and Josh Weston.

The exclusive corporate sponsor for Our Global Kitchen Education Programs is Chase.

Global Kitchens tasting experiences presented by Whole Foods Market.