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NYFoodStory, the Journal of the Culinary Historians of New York, is uniquely devoted to the culinary history of New York City and its environs. Launched in 2012, it is published annually in the fall and is the successor to the semi-annual CHNY Newsletter. CHNY Newsletter archives can be seen here.

NYFoodStory goes Online

Beginning in the year 2017, NYFoodStory was reconfigured to be an online magazine website. Editions typically contain 5 full length articles, along with a list of selected books written by some of our most expert members.

Visit the new NYFoodStory website

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Recent Events

  • 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

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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