LS Global Lecture Featuring bryant terry–Making Worlds: Art, Food, Memory, and the Futures We Create

NYU Liberal Studies invites you to the annual Global Lecture. This year’s event, Making Worlds: Art, Food, Memory, and the Futures We Create, will feature an interactive multimedia talk from award-winning interdisciplinary artist, vegan chef, publisher, and scholar bryant terry (GSAS '01). He will engage in conversation with Liberal Studies professor Dr. Cammie Kim Lin.

Drawing on histories of the African diaspora, terry works across art, food, publishing, and social practice. The lecture explores how acts of making can transform memory, landscapes, and everyday cultural practices into sites of imagination, connection, and collective possibility. terry invites audiences to consider new ways of understanding the past and envisioning more just and abundant futures.

Doors Open: 6:00 PM ET

Program: 6:30–8:00 PM ET

Co-sponsored by the NYU Division of University Life and the NYU Women's Leadership Forum.

Note on Accessibility: The virtual portion of this event requires an Internet connection and a computer or smartphone. The event will be live captioned. It is a priority to make our events inclusive and accessible. For any questions or to notify us of accommodation requests, please email lsdeansoffice@nyu.edu at least two weeks prior to the event date.

Featured Speakers

bryant terry (GSAS ʼ01) is a multidisciplinary artist, vegan chef, author, publisher, and educator whose work explores the intersections of food, art, memory, and collective liberation. Working across sculpture, installation, photography, sound, video, food, and social practice, he investigates how creative practices can transform histories of struggle into infrastructures of care and futures of collective possibility. terry received an MFA in Art Practice from UC Berkeley in 2025 and an MA in History from NYU in 2000. terry's work has earned a James Beard Award, an NAACP Image Award, and The Art of Eating Prize. In 2026, he was named to the Curious 100 by the Eames Institute of Infinite Curiosity.

terry is the founder and editor-in-chief of 4 Color Books, an imprint of Penguin Random House. He is the author of five acclaimed cookbooks, including Afro-Vegan and Vegetable Kingdom; the editor and curator of the anthology Black Food; and the guest editor of The Best American Food and Travel Writing 2025. From 2015 to 2022, he served as the inaugural Chef-in-Residence at San Francisco's Museum of the African Diaspora. terry will co-teach Edible Education 101 at UC Berkeley's Haas School of Business in Spring 2027, an interdisciplinary course that explores food as a lens for understanding ecology, culture, business, public health, and social transformation.

Dr. Cammie Kim Lin is a clinical associate professor of writing at NYU Liberal Studies. A recipient of the NYU Martin Luther King, Jr. Faculty Award, she teaches first-year writing, food writing, food studies, and critical service learning. She has published widely in scholarly journals and edited volumes on topics such as public education, critical pedagogy, queer literacy pedagogy, and English education. She is also a food writer whose work has been published in the Washington Post, Eater.com, and elsewhere. The cookbook she wrote with her sister, Serious New Cook: Recipes, Tips, & Techniques (2022), won a best-cookbook award from the International Association of Culinary Professionals.

General Admission

Free

Open to the NYU community and the general public. Visitors must RSVP in advance and have a valid government ID to enter the building. 

For those attending in person, the entrance of the Kimmel Center is wheelchair accessible. 

DETAILS

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Photo and/or video may be taken at this event. By registering and attending, you consent to being recorded. Images may be used in future NYU publications and materials. If you would prefer not to be photographed, please inform the photographer.

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