Tuesday, November 13th, 2018
Culinary Historians of New York
Some History Behind Culinary History, A Tribute to Karen Hess
Presentation of Amelia Awards to Jessica Harris and John Martin Taylor
How did culinary history develop its scholarly chops in the late 20th century? By the efforts of people like Karen Hess (1918–2007). Her groundbreaking—and sometimes controversial—works, such as The Taste of America (co-authored with her husband John Hess) and The Carolina Rice Kitchen: The African Connection,and her introductions and annotations to culinary works from the 17ththough 19thcenturies, brought scholarly rigor to the study of recipes as cultural documents and acknowledgment to those often-nameless cooks who create cuisine. Panelists Jessica Harris, John Martin Taylor, Anne Mendelson, Cathy Kaufman, and Andy Smith will discuss her contributions and influence on culinary history.
The program will open with the presentation of two Amelia Awards, honoring achievement and generosity in the field of culinary history. Jessica Harris is universally recognized as the preeminent scholar of the foodways of the African Diaspora, and she has enriched culinary history as a founding member of the Southern Foodways Alliance. John Martin Taylor’s work on the history of South Carolina’s Low Country cooking has set a standard for the study of regional cuisine, and he has donated his papers and library to the International Culinary Institute of Myrtle Beach and the College of Charleston’s Special Collections.
Refreshments will include recipes from The Carolina Rice Kitchen as well as Karen’s favorite birthday cake to celebrate the centennial of her birth.
Location: NYU Department of Nutrition, Food Studies, and Public Health, 411 Lafayette St, 5thFloor (between West 4thand Astor Place)
Time: 6:30 pm reception | 7:00 pm program
Fee: MEMBERS’ EARLY BIRD RATE: $22 for Members and Senior Members who register before October 30
$25 CHNY Members after October 30 | $40 Nonmembers and Guests | $10 Full-time students with ID
NYU students and faculty may attend at no charge, but must RSVP
Current members may purchase a single ticket at the members’ rate; members wishing to bring guests may purchase additional tickets at the non-member rate.
PLEASE RESERVE BY Friday, November 9
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