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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

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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