About the Culinary Historians of New York
The study of food—its acquisition, preparation, and consumption—is the bedrock of the study of humanity.
Culinary Historians of New York (CHNY) was founded in 1985 to stimulate and share knowledge of the ways food has affected humans (and humans, food) since earliest times. Our mission is to support research and education in culinary history and to encourage broader conversations and exchanges about the many critical issues that arise in the emerging discipline of food studies.
The lifeblood of CHNY is its monthly programs, where we explore the historic highways and byways of food and cookery. Our speakers are noted authors, historians, anthropologists, scientists, activists, and food and wine experts, who illuminate the role of food, whether in the distant and recent past, the present, or even the future. Our events are informal and combine lively, accessible presentations with serious scholarship. Receptions include tastings that illustrate the presentations.
CHNY is unique in recognizing lifetime achievement in culinary history through our Amelia Award. We publish an annual journal, NYFoodStory, and award the CHNY Scholar’s Grant, an annual stipend to support scholarship in the field of culinary history. We can share our knowledge and try to answer your questions through our Experts Bureau, and add to your recipe file with our Featured recipes, dishes prepared for our program receptions.
We are a non-profit, all volunteer organization with about 200 members, including chefs, cooking teachers, historians, anthropologists, food writers, editors, and stylists, as well as researchers, librarians, caterers, collectors, nutritionists, and members of the general public. Intellectual curiosity is the common denominator, but many members simply enjoy learning about, cooking and eating good food. Please join us!