It’s hard to ignore something so bold; So I must let you know about an event where two of my favorite things collide (The Economist magazine and French cooking).

The Economist has paired with Chef David Bouley for an exclusive dinner party called ‘Food for Thought’; an event to celebrate the release of the book ‘An Edible History of Humanity’ by the magazine’s business editor, Tom Standage. The evening will feature a customized three-course menu, cocktails and conversation between Bouley and Standage.  The menu will explore many of the themes in the newly released book.

Tom Standage (www.tomstandage.com)
Tom Standage is business editor at The Economist, he is also the author of five history books, including “An Edible History of Humanity” (2009), and “A History of the World in Six Glasses” (2005), a New York Times bestseller.

Chef David Bouley (www.davidbouley.com)
David Bouley is an award winning chef, acclaimed restaurateur and gastronomic entrepreneur. Chef Bouley studied at the Sorbonne and worked with some of Europe’s most acclaimed chefs including Roger Verge, Paul Bocuse and Joel Robuchon. In 1987, he opened Bouley in Tribeca, which quickly became the most notable dining experience in New York and a standard bearer for fine dining. In its nine years, Bouley earned four stars from The New York Times, awards from the James Beard Foundation for best restaurant and best chef and a number one ranking in the Zagat Survey of New York City Restaurants.

More information can be found at www.economist.com/foodforthought.

To purchase “An Edible History of Humanity” click here.

-bryan