Current members may also submit their monthly news updates to Karen Berman at karenberman [at] sbcglobal [dot] net.

The Culinary Historians of New York previously published semi-annual newsletter is available on-line to all who visit. In the future, this feature will be available only to members via password. If you have not done so already, please join CHNY to read the past newsletters and the forthcoming issues of the annual journal NYFoodStory.
Spring 2005
Feature Article: "The Wolf at the Door" by Meryl S. Rosofsky
Program Summaries: Annual Meeting and Program "New Hampshire: a Study in Agricultural and Culinary Innovation" presented by Helen Brody; A Question of Service: Elegant Dining in New Nation New York presented by Cathy K. Kaufman; Something from the Oven presented by Laura Shapiro; Punch: A Brief History of the Monarch of Mixed Drinks presented by David Wondrich; How to Feast Like An Ancient Kabbalist presented by Alan Brill; From the Good Soup Comes the Good Earth: West African Food and Culture presented by Fran Osseo-Asare;
Member Profile: A Tribute to Karen Hess
Fall 2004
Feature Article: "From Great Cake to Curiosity - On the trail of the Hartford Election Cake" by Stephen Schmidt
Program Summaries: Ancient Wine, Presented by Dr. Patrick McGovern; Foods of the Silk Road, Presented by Jacqueline Newman; Ekiben: A Culinary Train Tour of Japan, Presented by Elizabeth Andoh; New York City Greenmarkets: History and Inside View
Member Profile: Laura Shapiro
Spring 2004
Feature Article: "Saint Honoré - Patron Saint of Bakers & Pastry Chefs" by Meryle Evans
Culinary Bookshelf: The Cook's Canon: 101 Classic Recipes Everyone Should Know; What Einstein Told His Cook
Program Summaries: What's Cooking in Mesopotamia? A History of Iraqi Cuisine; New York's First Regional Cuisine; Art in Food and Food in Art; Absolute Zero: And the Conquest of the Cold
Member Profile: Nach Waxman
Fall 2003
Feature Article: "Early Sephardic Foodways in the Hudson Valley" by Judith Hausman
Culinary Bookshelf: At Grandmother's Table
Program Summaries: History and Mystery of Madeira, The History of Citrus, and Food History versus Culinary History
Member Profile: Matt Lee
Spring 2003
Feature Article: "Gluttony, Etiquette, and Obesity" by Cathy K. Kaufman
Culinary Bookshelf: Apples of Gold in Settings of Silver and Saffron Shores
Program Summaries: An Evening with Max McCalman and Linda Lawry and
The Legacy of the Italian Renaissance Table
Member Profiles: Elizabeth Andoh and Marion Nestle
Fall 2002
Feature Article: "Dutch Food in Life and Art" by Peter G. Rose
Culinary Bookshelf: The Last Days of Haute Cuisine and Near a Thousand Tables
Member Profiles: Alexandra Leaf and Andrew F. Smith
Spring 2002
Feature Article: "New York City 2001 Smithsonian Folklife Festival" by Annie Hauck-Lawson
Culinary Bookshelf: The Scent of Orange Blossoms: Sephardic Cuisine from Morocco
Program Summaries: Talking Turkey: A History of the Turkey in America; The Taste of Chocolate; and Food History Comes of Age: Pitfalls, Pratfalls, and Revelations
Fall 2001
Feature Article: "Cheshire the Cheese: English History Wrapped in Cloth" by Diana Pittet
and Adelaide: Expanding the Culinary History Universe by Andrew F. Smith
Member Profiles: Mindell Dubansky
Spring 2001
Feature Articles: "Of Creole Sauce, Mountain Chicken, and Cannibals" by Millie Delahunty
and "An Introduction to the History of Madeira" by Nancy Peach
Culinary Bookshelf: A Gracious Plenty
Member Profiles: Anne Mendelson
Fall 2000
Feature Article: "Ethiopia: Land of Culinary Contradictions" by Larry Litt
Culinary Bookshelf: Prairie Home Cooking, Madhur Jaffrey's World Vegetairan, and
Food: A Culinary History
Fall 1999
Feature Article: "What's in A Name? Some Thoughts on the Origins, Evolution, and Sad Demise of Béchamel Sauce" by Cathy K. Kaufman
Culinary Bookshelf: Mama Dip's Kitchen
Member Profile: Leslie Brenner
Winter 1997
Feature Articles: "Quelle Salade! Or, When is a Salad Not a Salad" by Susan Asanovic
and "Escoffier at 150: The Man, The Legacy" by Alexandra Leaf
Culinary Bookshelf: Fannie Farmer Cookbook; 13th ed. and The Sephardic Kitchen
Fall 1996
Feature Articles: "A True History of Popcorn in America" by Andrew F. Smith, and "Food-Related Museums" [various contributors]
Spring 1997
Feature Article: "The Holley Boarding House" by Helen Brody
Culinary Bookshelf: The World of Jewish Cooking, Everybody Eats Well in Belgium Cookbook, The Original Mediterranean Cuisine, and The Serious Pig
Fall 2005
Feature Article:  “Where the Buffalo Roam…Again” by Tae Ellin
Culinary Bookshelf:  Eating Architecture edited by Jamie Horwitz and Paulette Singley
Program Summaries:  New York City Food presented by Arthur Schwartz; Pig Perfect presented by Peter Kaminsky

Spring 2006
Feature Article: “Tasting Home: Filipino Adobo” by Ging Gutierrez Steinberg
Program Summaries: Some Like it Hot: A History of the World’s Hottest Cuisines presented by Clifford Wright; Dining With the Gods presented by Andrew Dalby; Gastronomy and Gluttony in Early Modern China presented by Joanna Waley-Cohen
Member Profile: William Woys Weaver

Fall 2006
Feature Articles: “Early American Opinions on Chinese Food” by Andrew Coe, “The Roots of American Vegetarianism” by Rynn Berry
Exhibition Review: “Feeding Desire: Design and the Tools of the Table” by Ellen J. Fried
Program Summaries: Fish on Friday presented by Brian Fagan; Spices and the Medieval Culinary Aesthetic presented by Paul Freedman; The Whiskey Rebellion: George Washington, Alexander Hamilton, and the Frontier Rebels Who Challenged America’s New-Found Sovereignty presented by William Hogeland

Spring 2007
Feature Articles: “Hot on the Trail of a Legend: Pastéis de Belém” by David Leite
Program Summaries: Italian Cookery from Apicus to the Baroque presented by Sally Grainger, Christopher Grocock, and Ken Albala; Guilty Pleasures presented by Andrew F. Smith; Giving Thanks for Colonial Food History presented by Sandra L. Oliver; Gingerbread Houses: Crumbs of History presented by Joanne Lamb Hayes; The Absinthe Abyss presented by David Weir; Cultural History of Chocolate on Valentine’s Day presented by Alexandra Leaf; In Pursuit of Tea presented by Sebastian Beckwith
Member Profile: Jeanne Lesem

Fall 2007
Feature Articles: “Thanksgiving, Immigration, and Americanization” by Abigail Carroll, “Unearthing Identity in the America Eats Project” by Elizabeth Alsop, “Memories of Jewish Delis” by Lorna Sass
Culinary Bookshelf: Putting Meat on the American Table: Taste, Technology, Transformation by Roger Horowitz

Spring 2008
Feature Articles: “J.C. Forkner, the Smyrna Fig, and His Fig Gardens” by Georgeanne Brennan, “A Kosher Fish Tastes Like Pork” by Kenneth Ovitz
Program Summaries: A Celebration of CHNY Members; Reconstructing Prehistoric Diets from Fossils presented by Andrew Sillen; The Past, Present, and Future of Scientific Cooking presented by Hervé This and Mitchell Davis; The Spectacular Failure of Prohibition in New York City presented by Michael Lerner; Moralists in the Kitchen presented by Rachel Laudan; The Olympia Oyster presented by Jon Rowley; The History of Chop Suey in America presented by Andrew Coe; Transforming the World’s Culinary Horizons presented by Michael Krondl; Sweet Eats to Heady Drinks presented by Nawal Nasrallah

Fall 2008
Feature Articles: “From Raw Beef without Salt to Freedom Fries: Haute Cuisine, the White House, and Presidential Politics” by Mark McWilliams, “Shaker Culinary Traditions” by Mary Rose Boswell