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Experts Bureau

When were forks first used at the table?
What was pasta like in sixteenth century Tuscany?
Who wrote the first American cookbook?

We often receive requests from journalists, researchers, and media for expert information in different areas of culinary history. Below we have listed several of our members with their areas of expertise and contact information. We invite you to visit their websites, or contact them directly with your questions.

Member NameAreas of ExpertiseEmailWebsite
Elizabeth AndohJapan, its food culture, traditions (including washoku) and history; Japanese foodstuffs, food preparation techniques and equipment, plating and food presentation aestheticsandoh@tasteofculture.comwww.tasteofculture.com
Jayne CohenAll aspects of Jewish food: Diaspora and Israeli cuisines, Jewish food history and traditions, and Jewish cuisine as cultural signifierjaynepcohen@gmail.comjewishholidaycooking.com
Juia Della CroceAll things Italian—its cooking, culinary history, regions, ingredients, agricultural traditions, and pasta lore and history. Italian-American immigration & food history; American organic and local food movements; healthy school foodwww.juliadellacroce.comwww.juliadellacroce.com
Megan EliasAmerican cookbooks, American food, Lunch, history of food technology, history of nutrition and food science, home economics, global food historymegelias@earthlink.net
Cathy KaufmanAncient Mediterranean cookery; Material Culture, Meal Service Styles, and Etiquette; New York City food & drink; Christmas; Early American Cookerycathykkaufman@gmail.comnew site under construction
Michael KrondlThe history of sugar and dessert, especially in Italy, France, Central Europe, India and the Middle East; the history of donuts in the United States and abroad; the history of spice use and the spice trade; history of American cookery; pumpkins.michael@michaelkrondl.netmichaelkrondl.net/food.html
Linda PelaccioAncient Roman cooking and dining habits, Italian cuisine, regional American cuisine, early modern America, industrialization and food systems.lcpelaccio@aol.comwww.ATasteofthePast.com
Stephen SchmidtEnglish cooking pre-1900; American cooking; English and American cookbooks and manuscript cookbooks; Desserts, cakes, breads, baking; Sugar historystephen.schmidt@rcn.comwww.manuscriptcookbookssurvey.com
Andrew F. SmithAmerican food and beverage history; tomatoes; ketchup; soup; potatoes; peanuts; popcorn; hamburgers; turkeys; tuna; junk food; fast food; sugar; food and the environment; food industry; New York City; food and warasmith1946@aol.comAndrewfsmith.com
Sarah WassbergFood, agriculture, and home economics from 1893 to 1945, with special emphasis on the Progressive Era, WW I, and WW II, including food riots and agricultural strikes, rationing, food preservation and thrift, victory gardens, home economists and extension agents, nutrition science, health fadssewassbe@gmail.comwww.thefoodhistorian.com
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