It is the grand opening of Kashmir Moon and The Artisan Bazaar. Together with Kal Rieman, who opened two weeks ago, our three pop up spaces are happy to invite you to their wine reception from 6 to 8pm. 

I totally recommend you to come and check out their products, they will leave you breathless! All of them offer unique, high-quality and beautiful art pieces that you will fall in love right away! (It happened to me).

Why not coming and having a glass of wine while chatting with these three amazing and wonderful artists?  Come, get to know them!

Kal Rieman at RSPOP

Cally Rieman is a NY fashion designer that is currently presenting her new Kal Rieman 2012 spring collection at RSPOP. Her collection is made for independent, self-reliant, confident and professional women. Kal Rieman has a great variety of designs that gives you the opportunity to combine them with your own clothing style.

Kashmir Moon at RSPop[+]

Kashmir Moon is a family business headed by Shujaat H. mma, who grew up in a family of well known artist’s of Kashmir in India. Kashmir is a land of unique and enchanting beauty and this is reflected in the creation of each artful piece. Each piece is hand-embroidered in rich colors depicting the traditional designs such as the exquisite floral, exotic animal, and the classic paisley.

The Artisan Bazaar at the Corner Space

The Artisan Bazaar is a collective of artists, designers, and makers who have brought life to our Corner Pop up space.  They have come together to offer their high-quality, beautiful and unique products to purchase at the Roger Smith Hotel space.  You can find jewelry, T-shirts, children dresses, soaps, photographs and much more!

Check out some of their products! http://on.fb.me/IYwTC3

The Artisan Bazaar @theartisanbazaarnyc participants:

• Carnelian Knoll
• Ciaran Tully
• DuArte Studios
• Judy Kaye Jewelry
• Kim Lyons Jewelry
• Malagueta
• Monkey Barsoaps @monkeybarsoaps
• Patricia Gambis Handcrafted
• Stephanie Putter Jewelry
• Urban Cricket NYC @urbancricketnyc
• Yania Creations

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Kashmir Moon is a family business headed by Shujaat H. Kemma, who grew up in a family of well known artist’s of Kashmir in India. Shujaat and his wife Mary, who shares his love and enthusiasm for the wonderful crafts that his family produces, wish to share a part of the beauty of Kashmir by offering these unique hand embroidered shawls, jackets, and fine handmade rugs.

Kashmir Moon Pop up store @Rshotel

Kashmir is a land of unique and enchanting beauty and this is reflected in the creation of each artful piece. Each piece is hand-embroidered in rich colors depicting the traditional designs such as the exquisite floral, exotic animal, and the classic paisley.

Kashmir Moon’s garments, accessories and home furnishings combine a flair for fashion with function. Each piece has it’s own distinctive feeling, a timeless quality that can be used in every season and for all occasions from casual to formal.

Mary and Shujaat put their heart and soul into selecting and designing each piece, which becomes a part of their exclusive collection. Each piece at Kashmir Moon is unique, one of a kind and no two’s are alike.

Don’t miss out the opportunity to see these authentic and high quality pieces of art! Come and visit them at their pop up store, RSPop[+]; you won’t regret it!

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Christopher Traedy Ulrich is a painter of surreal iconographic images. He is influenced by the richness of ancient mythology, the mystery of alchemy, and the vastness of cosmic reality. Illuminating this dark journey with insight, heart and determination he strives to understand the unraveling revelation that reveals itself in the work.

Aleister Crowley’s Last Words, Oil on canvas 48X60

For more information contact us at Jennifer@rogersmith.com

Pop[+] is located at 501 Lexington Avenue between the 47th and 48th next the the Lab Gallery.

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More info about Cinemonde here.

Purchase tickets here.

Cinémonde #23 takes us to the sun-kissed cobblestones of the Trastevere quarter of Rome for a sneak preview of the warm and witty follow-up to the 2010 sleeper hit, MID-AUGUST LUNCH (screened at Cinémonde #9). This evening will be pure Italian, from menu to wine selection to this sparkling new film from writer/director/actor Gianni Di Gregorio. With THE SALT OF LIFE, Di Gregorio has created another bittersweet comedy, playing a middle-aged retiree trying as best he can to navigate his life between a spendthrift mother, a distant wife, a daughter with her live-in slacker boyfriend, a sexy neighbor and her big dog. All our hero is looking for is a little feminine company. But despite his valiant efforts, full of gentlemanly, gracious approaches to a variety of attractive ladies, Gianni’s love life takes some unexpected and hilarious twists and turns.

Reservations are open until noon on Tuesday, Feb. 28.

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Winthrop Room
Day 2

Video streaming by Ustream

Video streaming by Ustream

Community Cookbooks: Historical, Literary, Digital
Anne Bower, Alison Kelly, Sandra Oliver, Ann Romines
The way community cookbooks are created and accessed or used changes from century to century, yet this cookbook form, from its inception during the Civil War to the present, continues to both reflect and shape the communities in which it exists. Scholars (and others) exploring community cookbooks can discover within them the values, historical milieu, culinary and social customs affecting the cookbooks’ makers, as well as the diverse methods each cookbook’s contributors employ to reach out to a community (real, virtual, or imagined). Panelists’ topics will include: Discovering Community Cookbooks in the Library of Congress; Coast to Coast, Cover to Cover: Community Cookbooks as Historical Resources; and Creating Literary and Culinary Communities: The Cather Foundation Cookbook.

Video streaming by Ustream

Video streaming by Ustream

What is a Recipe
Andy Coe, Cathy Kaufman, Laura Schenone, Barbara Wheaton
What is a recipe? Is it a memory, a story, a way of life? Is it a formula for self-improvement, a promise of good health, a lesson in culinary technique? Recipes often don’t live up to their expectation, but our hunger for them never seems wane. For this reason, recipes continue to be a source of commerce, profit, and endless fascination. This panel will explore recipes from the age of cuneiform tablets to our current (and pilfering) Internet era. We will especially look at the recipe as an information system that relies on shared assumptions between recipe writer and user–creating either disappointment or triumph.

Video streaming by Ustream

Cookbooks from Mars, Cookbooks from Venus
Michael Krondl, Charlotte Druckman, Priscilla Ferguson, Barbara Haber
Historically, cookbooks have been written by men and women, for men or women. Just what form they took was typically determined by the gender of both the writer and the intended audience. Compare the kind of books written by Escoffier and Mrs. Beeton, or for that matter by chefs like Thomas Keller and contemporary lifestyle gurus like Martha Stewart. The sex of writer’s voice still matters.

Video streaming by Ustream

Are Cookbooks Scholarship? University Press Food Lists
Jennifer Crewe, Elaine Maisner, Kate Marshall, Bruce Kraig
Several university presses have food lists, some of them focusing on food history, some on regional cuisine, including cookbooks. Sometimes books in this field are a bit removed from the scholarly works that form the backbone of a university press list. How do the presses, and their faculty approval boards, look at these lists? What is different about publishing a cookbook or a food history book with a university press? Our panel includes two editors at university presses with established food lists, and a series editor whose list is published at a university press.

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Starlight Room
Day 2

The People behind the Pages: The Appeal of the Personality-Driven Cookbook
Judith Weinraub, Madhur Jaffrey, Peter Kaminsky, Jane Lear, Jane Ziegelman
Beyond instruction, some of our most beloved cookbooks provide companionship with a trusted culinary guide — someone we welcome into our kitchens. By taking readers into the author’s world, that personal presence can teach, warn, amuse, inspire — and sell cookbooks. This session will explore the cookbook author as friend and even literary character, from the carefully crafted personae behind 19th-century “bestsellers” to the multi-media culinary personalities who dominate today’s cookbook marketplace.

Talking with Publishing Houses
Dan Rosenberg, Libby Edelson, Chris Navratil, Judy Pray
The publisher’s role is changing. Sitting at the top of a publishing house, there are many moving pieces, of which bringing a viable book to market is only one. And now, with all that’s happening in the world of digital/online, there’s even more that must be done to keep a publishing house on a path of growth and innovation that leads to success. Hear from a number of publishers living this day-to-day, who will share what they see as some of the biggest challenges and opportunities facing publishing houses as a whole, as well as some ways that we can capitalize on these developments going forward.

Working with Bloggers
Casey Benedict, Pam Anderson, Maggie Battista, Abby Dodge; David Leite
As traditional media morphs online and digital content channels take on even greater importance, bloggers are becoming the new media outlets. Gatekeepers to a larger online community, tastemakers for what’s hot in food, and evangelists for trends, products, and more, food bloggers have firmly positioned themselves at the center of the cooking community. Many publishers have begun exploring what it means to work with bloggers, but how does this fit into a larger social media strategy, and how do publishers build real, meaningful relationships with bloggers who perhaps don’t always want to be pitched on the latest product? We’ll bring together a spirited panel of bloggers (and blog community organizers) who will share their insights on how they’ve worked with publishers and brands in the past, and what we can all do to improve relationships, provide value, and drive engagement both around our books and the bloggers we work with.

Reaching Consumers: How Author Tours, Events, and Online Outreach Sell Cookbooks
Celia Sack, Alison Fryer, Naomi McEneely; Jennifer Reese, Julia M. Usher
As consumers move online to research, discuss and buy cookbooks, there’s major opportunities for publishers and authors who want to reach audiences and build relationships. But how can these constituents go “direct to consumer” and how do offline events complement the 24/7 outreach that can happen online? In this panel, we’ll hear from cookbook authors, booksellers and content producers who will explore the benefits of in-person events at bookstores and other venues, how those opportunities can be leveraged into productive partnerships with brick-and-mortar venues, and how that engagement can be translated online both during and after those events.

Recipe Monetization
Rochelle Grayson, Art Chang, Dave Feller, Yummly; Phil Michaelson, Kamran Mohsenin
The buzz word for online content is monetization (along with chunking, atomizing, community, and more). As future sales of print books remain uncertain, publishers will increasingly have to find new ways to diversify their revenue models, and find ways to entice consumers to pay for content that’s free elsewhere. Not only will this session look at the various opportunities for publishers, from content licensing, chunking, to in-book advertising, but it will also explore ways that publishers can use the media assets they create to enhance revenue outside of the book. As part of this session, we’ll also explore ways in which curated content differs from free online content and how we can convey that value to consumers for the purpose of monetization.

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Winthrop Room
Day 1

Video streaming by Ustream

Behind the Numbers: Looking at Cookbook Data
Ted Hill and Kelly Gallagher
Ebook reading adoption is on the rise, and across many sections of the book industry, readers are putting down print books in favor of their digital counterparts. But what’s really going on out there? And how does that translate to ecookbook adoption over the next few years? In this presentation, Bowker will talk about what they see in their deep dive studies on reading habits, how reading is evolving between print and electronic and what that means for the world of cookbooks. They’ll also share details about a cookbook study that will answer questions on consumer demand for electronic products, pricing around specific platforms, and functionality needs.

Video streaming by Ustream

Historical Cookbooks
Ken Albala, Cynthia Bertelsen, Nora Rubel, Francine Segan
How are historic cookbooks relevant for today? Can we cook the past and learn directly from the process or are such sources merely tools for dry historical research? Is there a deeper reason to attempt to understand the taste preferences of our forebears and is it even possible to truly comprehend what they liked to eat without living in the same time and place and without the same contextual setting and mental framework?

Video streaming by Ustream

Tick-Tock: Cooking Against the Clock
Cathy Kaufman Linda Civitello, Steve Schmidt, Laura Shapiro
Efficiency in the kitchen has been a theme for cookbook and lifestyle writers since the eighteenth century, but minimizing time spent in cooking has become a key goal for many mid-late twentieth century cookbooks. What was once the rapid-fire “60 Minute Gourmet” now seems like scratch haute cuisine. Time-saving strategies run the gamut and tell us about our changing technologies and values.

Video streaming by Ustream

A New York Food State of Mind in Food Writing and Cookbooks
Annie Hauck-Lawson, Jonathan Deutsch, Cindy R. Lobel, Peter Rose
New York’s history of extraordinary capitol in its land, skies and waters, its people, their communities and foodways provides a similarly rich context for expressions through food. Cookbooks and food writing—both contemporary and historic—will be discussed for the New York people- and placed-based pictures they paint through words and recipes.

Video streaming by Ustream

Feast for the Eye? Food Styling, Photography, and Cookbook Design
John F. Carafoli, Roy Finamore, Melissa Hamilton, Christopher Hirsheimer, Maricel Presilla
The look and feel of cookbooks has changed dramatically over the centuries, from the authoritarian Black Letter of early English works to the gastro-pornography of lavishly illustrated modern cookbooks. This panel examines the ways in which cookbooks visually communicate our culinary concepts, from photography and art work to typography to layout and design. We will examine what has sold, what sells now, and what the future may hold.

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“That’s right. I’m in NYC, and you’re not.”

See you in NYC!

Travel dates: Now through February 29, 2012. Subject to Availability.

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Mark Kostabi talks about his art work and introduces his new game show “Title this“.

Gail Levin, a biographer, art historian and curator, discusses her new biography of Lee Krasner

The Roger Smith is a hub for social media in #NYC. People. Art. Food. Wine. For 10% off our best available rooms rate: bit.ly/RSrooms

twitter: twitter.com/rshotel
fb: facebook.com/rogersmithhotel
blog: bit.ly/RSlife
web: rogersmith.com/

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“Dag Hammarskjold Plaza is the gateway to the United Nations and a hub of international activity that serves thousands of people and hosts hundreds of political events each year,” said Parks & Recreation Commissioner Adrian Benepe. “The new public art installation, BORDERS, will connect many diverse constituencies to new artistic experiences. It will foster conversation and provide a significant backdrop for daily events at this public space.”

video by: John Birdsong

BORDERS was created specifically for Dag Hammarskjöld Plaza and directly responds to the park’s design and infrastructure, as well as the United Nations headquarters located at the eastern end of the park. Thórarinsdóttir’s figures, standing along the main park corridor and seated on park benches, mirror each other in silent conversation and form unseen borders that visitors are welcome to cross—serving as ambassadors between sculptures. The exhibition addresses humanity and cultural diversity, an exceptionally appropriate theme for one of the most culturally and politically active sites in all of New York City.

The Roger Smith is a hub for social media in #NYC. People. Art. Food. Wine. For 10% off our best available rooms rate: http://bit.ly/RSrooms

web: http://rogersmith.com/
blog: http://rogersmithlife.com/
fb: http://facebook.com/rogersmithhotel
twitter: http://twitter.com/rshotel

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