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Program Summaries

The History of Halal and the Rules That Launched a Fleet of Food Trucks

January 9, 2019 / chny / Program Summaries

Program summary by Christine Dzujna According to the authors of Halal Food: A History (Oxford University Press, 2018), there is one constant in the history of the rules regarding what is halal (permitted) food and drink for the Islamic faithful, and that is that there are no constants. Halal criteria have been debated, adjusted and […]

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Flips and Rattle Skulls: Forgotten Drinks of Colonial New England

December 11, 2018 / chny / Program Summaries

Corin Hirsch’s fascination with the drinks of colonial New England began as an off-shoot of her interest in the artisanal food and beverage scene of Vermont and its environs. When an offer came her way to investigate the drinks scene from an historical perspective, she jumped at the chance to delve into the stories of […]

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Some History Behind Culinary History and Tribute to Karen Hess

November 13, 2018 / chny / Program Summaries

November 11, 1918, a date familiar to all students of history, as  The Great War (to end all wars) was finally at an end. But for students of culinary history, that date has additional significance: it is the birth day of Karen Hess, who would become one of the earliest American culinary historians and mentor […]

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Food in Flight: How Pan American Airlines Brought Gourmet Dining to 30,000 Feet

October 10, 2018 / chny / Program Summaries

CHNY Scholar’s Grant recipient, Professor Elizabeth Zanoni, opened our 2018-19 season with a fascinating talk about the origins and evolution of airline food service. Although nowadays we may think of airplane food of something to be endured at best (assuming today’s airlines even offer a hot meal, rather than a processed cheese sandwich on cold, […]

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Food and Family Values: Comparing the Tables of the Households of George III and George Washington

June 6, 2018 / chny / Program Summaries

The archives at Mount Vernon hold a trove of records relating to the day-to-day operation of George Washington’s plantation. While many of these rich documents have been examined for details of the culinary life at Mount Vernon, such as the cookery manuscript owned by Martha Washington, already an antique when she inherited it, with recipes […]

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Garum: Ancient Rome’s Fish Sauce, on the Table and in the Kitchen

May 2, 2018 / chny / Program Summaries

Garum, the fish-based saucy condiment ubiquitous in ancient Roman cookery, shows up in many places, such as the epigrams of Martial, the scientific treatises of Pliny, and the medicinal writings of Galen.  Astute students of ancient culinary history will have noticed, however, that the cookery book attributed to Apicius tends to use the term liquamen […]

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Why We Drink What We Drink: The Marriage of Food & Wine

April 11, 2018 / chny / Program Summaries

In 1989, David Rosengarten and Joshua Wesson published the provocatively titled, Red Wine with Fish: The New Art of Matching Wine with Food. Designed to ease the stress of pairing wines and foods to a generation of Americans proudly describing themselves as “foodies” (and, without the least bit of self-conscious awkwardness, “Yuppies”), the title slyly […]

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Chocolate Making in New York: A Colonial History

February 12, 2018 / Charity Robey / Program Summaries

“Chocolate Making in New York: A Colonial History” ~Michael Laiskonis ~ Institute for Culinary Education, New York, February 12, 2018 On chocolate: “If you’re not enjoying yourself, there’s something wrong.” Ed Seguine, President, Seguine Cacao Cocoa & Chocolate Advisors Former Executive Pastry Chef at Le Bernardin and IACP’s 2014 Culinary Professional of the Year, Michael Laiskonis is […]

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Sacred Sweet Tooth: The Symbolism and Function of Candy and Sweets in Religious Traditions

January 15, 2018 / Charity Robey / Program Summaries

Sacred Sweet Tooth: The Symbolism and Function of  Candy and Sweets in Religious Traditions  With Constance Kirker, January 15, 2018 How does the concept of sweets function in the rituals of religion?  This was the question posed by speaker Constance Kirker to the audience after they tasted an abundant array of international sweets associated with […]

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“What They Ate:” Can Food be Psycho-History?

December 6, 2017 / chny / Program Summaries

By Michelle Zimmer In What She Ate: Six Remarkable Women & the Food that Tells Their Stories, James Beard award winning author and historian Laura Shapiro examines the eating habits and quirks of six notable women: Dorothy Wordsworth, Eva Braun, Eleanor Roosevelt, Helen Gurley Brown, Barbara Pym, and Rosa Lewis. By analyzing their journals, archives, and letters, Shapiro […]

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  • Thursday, February 21st, 2019
    • Pungent Politics: Preserving an Ancient Culinary Tradition

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Recent Events

  • The History of Halal and the Rules That Launched a Fleet of Food Trucks

    January 9, 2019
  • Flips and Rattle Skulls: Forgotten Drinks of Colonial New England

    December 11, 2018
  • Some History Behind Culinary History and Tribute to Karen Hess

    November 13, 2018
  • Food in Flight: How Pan American Airlines Brought Gourmet Dining to 30,000 Feet

    October 10, 2018
  • Food and Family Values: Comparing the Tables of the Households of George III and George Washington

    June 6, 2018

Recent Recipes

  • Pistachio Shortbread

    January 9, 2019
  • Colonial Syllabub

    December 11, 2018
  • Chocolate Wine

    June 6, 2018
  • Oenogarum: an Ancient Roman Sauce

    May 2, 2018
  • Green Herb Sauce with Mayonnaise & Yogurt

    April 11, 2018

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