CULINARY HISTORIANS OF NEW YORK ACCEPTING APPLICATIONS FOR 2020 SCHOLARS’ GRANTS
FUNDING BY JULIA CHILD FOUNDATION FOR GASTRONOMY AND CULINARY ARTS
APPLICATION DEADLINE FRIDAY, JUNE 5, 2020
Culinary Historians of New York invites submissions for the 2020 CHNY Scholar’s Grant in support of research and scholarship in the field of culinary history. Since 2012, the CHNY Scholar’s Grant has been recognized by the Julia Child Foundation with generous financial support. We are pleased to announce that the support has been given again this year, allowing CHNY to award three grants in the amounts of $3,500, $2,500, and $1,500, respectively. The grants are open to all individuals age 18 and older and are merit-based.
All recipients will present their findings to Culinary Historians of New York, either in an in-person program, as an article to be included in NYFoodStory: The Journal of the Culinary Historians of New York, or as another appropriate event. Further information is included in the Application and General Release Form.
There are three parts to the application process for the Culinary Historians of New York Scholar’s Grants:
- A current resumé;
- A completed Application Form and Release for the 2020 Scholar’s Grant;
- A 500 word Unsigned Essay (submitted as a .pdf or .docx file) describing the project for which the Scholar’s Grant is sought. The Unsigned Essay should include the working title that appears on the Application and Release, but should not include personal identifying information, as the evaluation of the applications is blind.
The resumé, Application Form and Release, and Unsigned Essay should be saved with applicant’s surname in the title of the file (e.g. SurnameCV, etc.) and emailed to scholars@culinaryhistoriansny.org no later than midnight, Friday, May 22, 2020.
CHNY Scholar’s Grant Winners:
2019: Suzanne Cope, Kerry Knerr, Eric Rath
Suzanne Cope, “Feeding the Revolution: Female Black Panther Party Leaders in New York City and the Power of a Hot Breakfast to Inspire Political Change” ($3500)
2018: Valerio Farris, Aleksandra Bajka-Kopacz, Kathryn Crossley
Valerio Farris, “Culinary Culture of the Spanish Roma” ($3500)
Aleksandra Bajka-Kopacz, “’Old Polish’ Cuisine” ($2500)
Kathryn Crossley, “Butlers and Common Room Men: Wine, Class, and Conviviality in 19th Century Oxford Colleges” ($1500)
2017: Clare Alsup, Elizabeth Zanoni, Tove Danovich
Claire Alsup, “Colatura di Alici: How One Town on the Amalfi Coast Preserved Ancient Roman Fish Sauce” ($3500)
Elizabeth Zanoni ,”Flight Fuel: Pan Am and the Creation of Inflight Cuisines, 1930-1980 ($2500)
Tove Danovich, “When Kosher Isn’t Kosher: 100 Years of Murder, Crime, and Fraud” ($1500)
2016: Stacy Williams, Anthony Buccini
Stacy Williams, “Recipes for Resistance: Culinary Writings from American Feminists, 1875-2005” ($3,500)
Anthony Buccini, “From Kongri to Diri ak Djondjon: Slavery, Creolization, and Culinary Genesis in Saint Domingue and Independent Haiti” ($1,500)
2015: Francis and Bronwen Percival, Emily Arendt
Francis and Bronwen Percival, “Every up-to-date cheesemaker knows: How starter cultures changed cheese, 1880-1930” ($3,500)
Professor Emily Arendt, “Making Politics Palatable: Food and Partisanship in the Early American Republic.” ($1,500)
2014: Joy Fraser, Scott Alves Barton
Professor Joy Fraser, George Mason University, “Honest Poverty versus Foreign Fakery: Popular Histories of Haggis and Culinary Historical Corrective” ($3,500)
Scott Alves Barton, PhD candidate, New York University, “Feeding the Gods: Afro-Brazilian Street Foods and dendé” ($1,500)
2013: Jennifer Wallach, Eric Dursteler
Professor Jennifer Wallach, University of North Texas, “Eating High on the Hog: African-Americans, Food Reform, and Racial Uplift.” ($3,500).
Professor Eric Dursteler, Brigham Young University, “Around the Mediterranean: Foodways and Identity.” ($1,500).
2012: India Mandelkern, Larry H. Spruill
India Mandelkern, PhD candidate, University of California at Berkeley, “In Da Club: Dining and Taste-making in 18th Century London” ($3,500).
Professor Larry H. Spruill, Morehouse College, “Down By the Creek: Cooking with Rebecca Taylor in Early Eastchester’s Guion Tavern” ($1,500).
2010: Kimberly L. Sorensen
Kimberly L. Sorensen, M.A., Bard Graduate Center, NYC, for continuing research on the carved mahogany cake boards used to raise designs on New Year’s Cakes in early nineteenth century New York. ($1,000)
2009: Ellen Schnepel
Ellen Schnepel, Independent Scholar, “The Cooking of History: Early Travelogues as Gastronomic Adventure.” ($1,000)
2008: Willa Zhen
Willa Zhen, PhD candidate, School of Oriental and Asian Studies, London, UK, “The Transmission of Knowledge in Cantonese Cooking Schools.” ($1,000)
2007: Megan J. Elias
Megan J. Elias, Professor, Queensborough Community College, “Cooking the Books: Nationalism, Regionalism, and American Cookbooks, 1865-1917.” ($1,000)
2006: Elizabeth M. Simms
Elizabeth M. Simms, Independent Scholar, “Tuskegee Experiment Station / Papers of George Washington Carver”($1,000). Simm’s paper on George Washington Carver should be freely available via Google Books within the next 6 months in Food and Language: Proceedings of the 2009 Oxford Symposium on Food and Cookery.
2005: Elizabeth Alsop
Elizabeth Alsop, PhD candidate, CUNY Graduate Center, “America Eats” Project. ($1,000).
Contributions to the CHNY Scholar’s Grant Fund
Culinary Historians of New York would like to increase the amount or number of grants given in the future and contributions to the scholarship fund are encouraged. Further information is available by writing to us at Scholars@culinaryhistoriansny.org.
Culinary Historians of New York is a tax-exempt organization under § 501(c)(3) of the Internal Revenue Code. Please consult your tax advisor for advice on the tax deductibility of contributions.