The Culinary Historians of New York (CHNY) was founded in 1985 to stimulate and share knowledge of the ways food has affected humans (and humans, food) since earliest times. Members of CHNY include chefs, cooking teachers, historians, anthropologists, food writers, food editors, food stylists, researchers, librarians, caterers, collectors, nutritionists, and enthusiastic amateurs. At monthly meetings, workshops and field trips, CHNY members explore the historic, esoteric, and entertaining byways of food. These events are led by noted authors, scholars, anthropologists, food and wine experts, and CHNY members, who illuminate the role of food in the distant and recent past as well as the present. |
|
chefs , cooking , cookbooks , New York , NYC , NY , CHNY , culinary , culinary historians , historians , recipes , food history , food scholarship , America Eats , research , edible wild plants , climatic influences , food advertising , kitchen technology , beer brewing , heritage foods , heirloom vegetables , menu collecting , food safety , bread baking , restaurant trends , molecular gastronomy , Medieval cuisine , Chinese cuisine , African cuisine , Dutch Colonial cuisine , Russian cuisine , Italian cuisine , American Indian cuisine , Latin American cuisine , Mexican cuisine , Portuguese cuisine , Sephardic cuisine , Amelia Simmons , Amelia Award , Scholar's Grant , Karen Hess , Barbara Ketcham Wheaton
|
