Culinary Historians of NY
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Membership has its privileges.

Join CHNY online or at one of our programs to receive:

  • Advance notice of all CHNY programs–delivered to your inbox BEFORE public announcement
  • Discounted admission to all CHNY programs–nearly 40% off the non-member price!
  • E-mail alerts about other events of interest to CHNY members, such as talks, tours, and tastings
  • Monthly member e-news to keep you abreast of the activities of your colleagues, plus opportunities for shameless self-promotion, all delivered directly to your inbox BEFORE before being archived here
  • Membership directory listing, with networking and contact information for other CHNY members
  • Subscription to our annual journal, NYFoodStory
  • The opportunity to participate in our “Experts Bureau,” a database searchable by the outside world–journalists, TV and radio producers, museum curators, and others–seeking the expertise of culinary historians

Membership LevelAnnual CostBenefit Details
INDIVIDUAL$50.00All of the above benefits (top of page)
Friend$85.00All of the Individual benefits, plus 2 free guest tickets, worth $40 each, to use anytime during the year
Student$25.00(full-time student only) All the benefits of the Individual membership, but at a gentler rate for students
Senior$25.00(62 and up) All the benefits of the Individual membership, but at a gentler rate for seniors.
Corporate$130.00One login and e-mail address, but eligible for up to 4 tickets at member rate per event

Membership Purchase

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Next CHNY Event

  • Wednesday, February 10th, 2021
    • Taverns and the Emergence of the Colonial American Culinary Scene with Vaughn Scribner

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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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