Cooking to Save Your Life | Abhijit Banerjee and Cheyenne Olivier in conversation with Sanjoy K Roy

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  • Опубликовано: 25 ноя 2024
  • Nobel Prize-winning author Abhijit Banerjee’s interests span both the culinary and economic worlds. We present a vibrant session where Banerjee and illustrator Cheyenne Olivier takes us on a nostalgic journey through the intersections of food, culture and economics with Sanjoy K Roy.
    Abhijit Banerjee is the Ford Foundation International Professor of Economics at the Massachusetts Institute of Technology. In 2003, he co-founded the Abdul Latif Jameel Poverty Action Lab (J-PAL) with Esther Duflo and Sendhil Mullainathan, and he remains one of the Lab’s Directors. Banerjee is a fellow of the National Academy of Sciences, the American Academy of Arts and Sciences and the Econometric Society. He is a winner of the Infosys Prize and a co-recipient of the 2019 Sveriges Riksbank Prize in Economic Sciences in Memory of Alfred Nobel for his groundbreaking work in development economics research.
    Cheyenne Olivier is a French illustrator. Her images, playfully geometric, address social and environmental issues. She illustrated picture books on poverty with the economist Esther Duflo and she currently illustrates a monthly column on food and economics with Abhijit Banerjee in Times Of India.
    Sanjoy K. Roy, an entrepreneur of the arts, is Managing Director of Teamwork Arts, which produces over 33 festivals in 42 cities and 17 countries, including the world’s largest literary gathering - the Jaipur Literature Festival and international editions of JLF. He is a founder-trustee of Salaam Baalak Trust, working to provide support services for street and working children in the inner city of Delhi where over 1,30,000 children have benefited from education, training and residential services. Roy is the Co-chair of the Art and Culture Committee of the Federation of Indian Chambers of Commerce and Industry and former President of Event and Entertainment Management Association. He lectures at and works in collaboration with leading universities across the world and has been conferred the honorary degree of Doctor of the University honoris causa by University of York, UK, in recognition of his outstanding contributions to the arts and society.
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    #cooking #foodculture #literature

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