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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.

And we are thrilled to announce the launch of Treasures from the Archives: audio recordings of selected CHNY programs that you can access the here: https://anchor.fm/chny

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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!

We are a 501(c)(3) educational charity and are staffed by volunteers. Meet our Board of Directors and Committee Chairs.

Next CHNY Event

  • Friday, March 19th, 2021
    • A Cheesemonger’s History of the British Isles: Towards a Richer Understanding of Terroir with Ned Palmer
  • Tuesday, April 6th, 2021
    • Sushi and Spice and All Things Nice: Shichimi and the Craft of Japanese Food with Voltaire Cang

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Recent Events

  • The Dairy Restaurant with Ben Katchor

    November 16, 2020
  • The Chili Pepper in China with Brian Dott

    October 19, 2020
  • How Fast Food Became Black Food with Dr. Marcia Chatelain

    September 24, 2020
  • Women in the Kitchen: A Lunchtime Conversation with Anne Willan

    August 28, 2020
  • Defining American Cuisine with Paul Freedman

    March 4, 2020

Recent Recipes

  • Recipes to accompany ‘Taverns and the Emergence of the Colonial American Culinary Scene’

    January 23, 2021
  • Fennel Stew and Bread Soup, a recipe collected by Valerio Farris

    January 6, 2021
  • Dr. Knerr’s Tiki Bar Mai Tai: 2 versions

    December 1, 2020
  • Kasha Varnishkes

    November 16, 2020
  • Cold Beet Borscht à la “Molly Goldberg”

    November 16, 2020
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