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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, May 2nd, 2018
    • Garum: Ancient Rome’s Fish Sauce: In the Kitchen and on the Table with Sally Grainger

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Recent Events

  • Sacred Sweet Tooth: The Symbolism and Function of Candy and Sweets in Religious Traditions

    April 5, 2018

  • Chocolate Making in New York: A Colonial History

    February 12, 2018

  • Butter: Carved, Cursed and Cultured

    October 18, 2017

  • A Celebration of Our Members 2017 Edition

    September 19, 2017

  • How the Gringos Stole Tequila, with Chantal Martineau

    April 20, 2017

Recent Recipes

  • Devilish Deviled Eggs with Goat Cheese and Pickled Jalapeños

    September 19, 2017

  • Persian Greens Frittata

    March 22, 2017

  • Elizabeth Andoh on the Language of Food, plus an Illustrated Guide to Making Omusubi and Onigiri

    January 29, 2017

  • Chocolate Cake and Prune Pudding

    January 11, 2017

  • Kian Lam Kho’s Shrimp Salad with Mustard Mayonnaise

    December 7, 2016
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