Culinary Historians of NY
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CHNY Events

Monthly lectures with curriculum-based tastings are CHNY’s raison d’être, bringing together scholars, chefs, scientists and the intellectually curious to explore the past, present, and future of food and drink. Our programs are stimulating and erudite, but are accessible to a general audience; our congenial atmosphere guarantees an enjoyable and culturally rich evening.

Until we can confidently and safely gather again in person, all programs will be virtual, through Zoom. To recreate the convivial and scholarly feel of our in-person events, we will have interactive live “meetings” where you will be able to ask questions of the speakers, interact through chats with other CHNY members, and even share our receptions virtually through a recipe or two that we will send in advance for you to prepare, should the kitchen spirits move you.

Next Event: (Click title for event details)

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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Rachel Laudan speaking at the April 2015 event, Rules for Eating: Culinary Philosophies from J. J. Rousseau to Michael Pollan

Past Events and Program Summaries

  • 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
  • Gourmet Magazine: The Last Word in Taste, Ten Years Later

    November 14, 2019
  • Juba: Sanctuary

    September 24, 2019
  • The Hunt for Buried Menus: Digging Up Our Culinary Past

    June 5, 2019
  • Moritsuke: The Japanese Art of Presenting Food

    May 14, 2019
  • A Rich and Fertile Land: The Power of Ideas About Food, Land, and Agricultural Production

    April 29, 2019
  • Pungent Politics: Cetara’s Ancient Sauce, Colatura di Alici

    February 21, 2019
  • 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
  • Garum: Ancient Rome’s Fish Sauce, on the Table and in the Kitchen

    May 2, 2018
  • Why We Drink What We Drink: The Marriage of Food & Wine

    April 11, 2018
  • Chocolate Making in New York: A Colonial History

    February 12, 2018
  • Sacred Sweet Tooth: The Symbolism and Function of Candy and Sweets in Religious Traditions

    January 15, 2018
  • “What They Ate:” Can Food be Psycho-History?

    December 6, 2017
  • Butter: Carved, Cursed and Cultured

    October 18, 2017
  • A Celebration of Our Members 2017 Edition

    September 19, 2017
  • How the Gringos Stole Tequila, with Chantal Martineau

    April 20, 2017
  • Persian Foodways: Cuisines without Borders, with Naomi Duguid

    March 22, 2017
  • Onigiri and Omusubi with Elizabeth Andoh

    February 2, 2017
  • “A Square Meal: A Culinary History of the Great Depression” with Jane Ziegelman and Andrew Coe

    January 11, 2017
  • Food and the Chinese American Journey: A Conversation between Anne Mendelson and Kian Lam Kho

    December 7, 2016
  • Making Politics Palatable: Food and Partisanship in Early America

    November 3, 2016
  • A Celebration of Our Members

    September 19, 2016
  • Fast Food

    June 14, 2016
  • The Cook’s Oracle: A Database of Historical Cookbooks

    May 9, 2016
  • Street Food in New York City: Past and Present

    April 12, 2016
  • Dining and Social Positioning with Professor Paul Freedman

    March 31, 2016
  • Darra Goldstein: Fire and Ice

    March 2, 2016
  • Vermouth: The Spirit That Started It All

    January 21, 2016
  • Celebrating the Launch of Savoring Gotham: A Food Lover’s Companion to New York City

    November 16, 2015
  • The Culinary World of a Literary Icon: Zora Neale Hurston

    October 28, 2015
  • A Celebration of Our Members

    September 15, 2015
  • Making It Delicious: Flavor Science and the Industrialization of Food in the U.S.

    June 8, 2015
  • The Renaissance of German Gastronomy: Artisanal Cheeses and Rieslings

    May 21, 2015
  • Rules for Eating: Culinary Philosophies from J. J. Rousseau to Michael Pollan

    April 13, 2015
  • The Complicated Relationship Between Jews and Pork

    March 19, 2015
  • The History and Ritual of Brunch

    February 26, 2015
  • Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet

    January 29, 2015
  • Whiskey Women

    December 8, 2014
  • What We Can Learn from Manuscript Cookbooks

    November 13, 2014
  • Word of Mouth: What We Talk About When we Talk About Food

    October 15, 2014
  • A Celebration of Our Members, and Annual Business Meeting

    September 22, 2014
  • Dethroning the Deceitful Pork Chop: Black Progressive Era Food Reformers and the Case Study of the Tuskegee Institute

    June 9, 2014
  • The Slurpy, Messy History of Ramen

    May 19, 2014
  • Sicily and Its Sweets

    March 10, 2014
  • Candy: Evil or Just Misunderstood?

    February 3, 2014
  • The Making of Modern American Vegetarianism

    January 13, 2014
  • Vodka Goes Global

    December 2, 2013
  • Cooking and Modern Art

    November 21, 2013
  • Southern Italy and Genoa in the Early History of Pasta: Debunking the Myth of Arab Influence

    October 10, 2013

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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