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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

  • Wednesday, January 9th, 2019
    • The History of Halal and the Rules That Launched a Fleet of Food Trucks

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Recent Events

  • 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

Recent Recipes

  • Chocolate Wine

    June 6, 2018

  • Oenogarum: an Ancient Roman Sauce

    May 2, 2018

  • Green Herb Sauce with Mayonnaise & Yogurt

    April 11, 2018

  • A Seed Cake that Dorothy Wordsworth Might Have Like

    December 6, 2017

  • Devilish Deviled Eggs with Goat Cheese and Pickled Jalapeños

    September 19, 2017
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