NYFoodStory Archive

The CHNY Newsletter was the semi-annual publication of the Culinary Historians of New York; in addition to feature articles on a wide variety of topics, it included brief summaries of CHNY programs, member profiles, and book reviews. It has been succeeded by this website.

Please browse our archive of past issues of the CHNY Newsletter below:

Fall 2014

View Fall 2014 NYFoodStory

Fall 2013

View Fall 2013 NYFoodStory

Fall 2012

View Fall 2012 NYFoodStory

Spring 2011

View Spring 2011 Newsletter

  • Feature Articles: “Touring, Shopping, Cooking Equals Banquet”, by Donna Gelb and Linda Pelaccio; “Searching for the America Eats Archive and Getting a Taste of 1930s America,” by Camille Bégin
  • Book Reviews: “Fannie”s Last Supper: Re-Creating One Amazing Meal from Fannie Farmer”s 1896 Cookbook,” by Christopher Kimball, reviewed by Pat Willard; “Empires of Food: Feast, Famine, and the Rise and Fall of Civilization,” by Evan D.G. Frazer and Andrew Rimas, reviewed by Cynthia D. Bertelsen.

Fall 2010

View Fall 2010 Newsletter

  • Feature Article: Stilton Cheese: King of the English Road, by Diana Pittet
  • Book Reviews: A Taste of Byzantium: The Cuisine of a Legendary Empire, by Andrew Dalby, reviewed by Cynthia D. Bertelsen, Food Will Win the War, by Rae Katherine Eighmey, reviewed by Pat Willard.
  • Oxford Symposium Report

Spring 2010

View Spring 2010 Newsletter

  • Feature Article: “The Transcontinental Railroad and the Nationalization of American Food,” by Andrew F. Smith
  • Program Summary: “Chinese Food in Today”s America”
  • Book Reviews: “What”s to Eat? Entrées in Canadian Food History,” edited by Nathalie Cooke, reviewed by Pat Willard. “Mrs. Charles Darwin”s Recipe Book,” by Dusha Bateson and Weslie Janeway, revised by Cynthia D. Bertelsen.

Spring 2009

View Spring 2009 Newsletter

  • Feature Article: “Food, Wine, and Song: Music and Feasting in Medieval and Early Renaissance Europe,” by Angus Smith; “Cooking with Les Dames.”
  • Member Profile: Jean Anderson

Fall 2008

  • Feature Articles: “From Raw Beef without Salt to Freedom Fries: Haute Cuisine, the White House, and Presidential Politics” by Mark McWilliams, “Shaker Culinary Traditions” by Mary Rose Boswell

View Fall 2008 Newsletter

Spring 2008

  • Feature Articles: “J.C. Forkner, the Smyrna Fig, and His Fig Gardens” by Georgeanne Brennan, “A Kosher Fish Tastes Like Pork” by Kenneth Ovitz
  • Program Summaries: A Celebration of CHNY Members; Reconstructing Prehistoric Diets from Fossils presented by Andrew Sillen; The Past, Present, and Future of Scientific Cooking presented by Hervé This and Mitchell Davis; The Spectacular Failure of Prohibition in New York City presented by Michael Lerner; Moralists in the Kitchen presented by Rachel Laudan; The Olympia Oyster presented by Jon Rowley; The History of Chop Suey in America presented by Andrew Coe; Transforming the World’s Culinary Horizons presented by Michael Krondl; Sweet Eats to Heady Drinks presented by Nawal Nasrallah

View Spring 2008 Newsletter

Fall 2007

  • Feature Articles: “Thanksgiving, Immigration, and Americanization” by Abigail Carroll, “Unearthing Identity in the America Eats Project” by Elizabeth Alsop, “Memories of Jewish Delis” by Lorna Sass
  • Culinary Bookshelf: Putting Meat on the American Table: Taste, Technology, Transformation by Roger Horowitz

View Fall 2007 Newsletter

Spring 2007

  • Feature Articles: “Hot on the Trail of a Legend: Pastéis de Belém” by David Leite
  • Program Summaries: Italian Cookery from Apicus to the Baroque presented by Sally Grainger, Christopher Grocock, and Ken Albala; Guilty Pleasures presented by Andrew F. Smith; Giving Thanks for Colonial Food History presented by Sandra L. Oliver;Gingerbread Houses: Crumbs of History presented by Joanne Lamb Hayes; The Absinthe Abyss presented by David Weir; Cultural History of Chocolate on Valentine’s Daypresented by Alexandra Leaf; In Pursuit of Tea presented by Sebastian Beckwith
  • Member Profile: Jeanne Lesem

View Spring 2007 Newsletter

Fall 2006

  • Feature Articles: “Early American Opinions on Chinese Food” by Andrew Coe, “The Roots of American Vegetarianism” by Rynn Berry
  • Exhibition Review: “Feeding Desire: Design and the Tools of the Table” by Ellen J. Fried
  • Program Summaries: Fish on Friday presented by Brian Fagan; Spices and the Medieval Culinary Aesthetic presented by Paul Freedman; The Whiskey Rebellion: George Washington, Alexander Hamilton, and the Frontier Rebels Who Challenged America’s New-Found Sovereignty presented by William Hogeland

View Fall 2006 Newsletter

Spring 2006

  • Feature Article: “Tasting Home: Filipino Adobo” by Ging Gutierrez Steinberg
  • Program Summaries: Some Like it Hot: A History of the World’s Hottest Cuisines presented by Clifford Wright; Dining With the Gods presented by Andrew Dalby; Gastronomy and Gluttony in Early Modern China presented by Joanna Waley-Cohen
  • Member Profile: William Woys Weaver

View Spring 2006 Newsletter

Fall 2005

  • Feature Article:  “Where the Buffalo Roam…Again” by Tae Ellin
  • Culinary Bookshelf:  Eating Architecture edited by Jamie Horwitz and Paulette Singley
  • Program Summaries:  New York City Food presented by Arthur Schwartz; Pig Perfectpresented by Peter Kaminsky

View Fall 2005 Newsletter

Spring 2005

  • Feature Article: “The Wolf at the Door” by Meryl S. Rosofsky
  • Program Summaries:Annual Meeting and Program “New Hampshire: a Study in Agricultural and Culinary Innovation” presented by Helen Brody; A Question of Service: Elegant Dining in New Nation New York presented by Cathy K. Kaufman; Something from the Oven presented by Laura Shapiro; Punch: A Brief History of the Monarch of Mixed Drinks presented by David Wondrich; How to Feast Like An Ancient Kabbalist presented by Alan Brill; From the Good Soup Comes the Good Earth: West African Food and Culture presented by Fran Osseo-Asare;
  • Member Profile: A Tribute to Karen Hess

View Spring 2005 Newsletter

Fall 2004

  • Feature Article: “From Great Cake to Curiosity – On the trail of the Hartford Election Cake” by Stephen Schmidt
  • Program Summaries: Ancient Wine, Presented by Dr. Patrick McGovern; Foods of the Silk Road, Presented by Jacqueline Newman; Ekiben: A Culinary Train Tour of Japan, Presented by Elizabeth Andoh; New York City Greenmarkets: History and Inside View
  • Member Profile: Laura Shapiro

View Fall 2004 Newsletter

Spring 2004

  • Feature Article: “Saint Honoré – Patron Saint of Bakers & Pastry Chefs” by Meryle Evans
  • Culinary Bookshelf: The Cook’s Canon: 101 Classic Recipes Everyone Should Know; What Einstein Told His Cook
  • Program Summaries: What’s Cooking in Mesopotamia? A History of Iraqi Cuisine; New York’s First Regional Cuisine; Art in Food and Food in Art; Absolute Zero: And the Conquest of the Cold
  • Member Profile: Nach Waxman

View Spring 2004 Newsletter

Fall 2003

  • Feature Article: “Early Sephardic Foodways in the Hudson Valley” by Judith Hausman
  • Culinary Bookshelf: At Grandmother’s Table
  • Program Summaries: History and Mystery of Madeira, The History of Citrus, and Food History versus Culinary History
  • Member Profile: Matt Lee

View Fall 2003 Newsletter

Spring 2003

  • Feature Article: “Gluttony, Etiquette, and Obesity” by Cathy K. Kaufman
  • Culinary Bookshelf: Apples of Gold in Settings of Silver and Saffron Shores
  • Program Summaries: An Evening with Max McCalman and Linda Lawry and The Legacy of the Italian Renaissance Table
  • Member Profiles: Elizabeth Andoh and Marion Nestle

View Spring 2003 Newsletter

Fall 2002

  • Feature Article: “Dutch Food in Life and Art” by Peter G. Rose
  • Culinary Bookshelf: The Last Days of Haute Cuisine and Near a Thousand Tables
  • Member Profiles: Alexandra Leaf and Andrew F. Smith

View Fall 2002 Newsletter

Spring 2002

  • Feature Article: “New York City 2001 Smithsonian Folklife Festival” by Annie Hauck-Lawson
  • Culinary Bookshelf: The Scent of Orange Blossoms: Sephardic Cuisine from Morocco
  • Program Summaries: Talking Turkey: A History of the Turkey in America; The Taste ofChocolate; and Food History Comes of Age: Pitfalls, Pratfalls, and Revelations

View Spring 2002 Newsletter

Fall 2001

  • Feature Article: “Cheshire the Cheese: English History Wrapped in Cloth” by Diana Pittet and Adelaide: Expanding the Culinary History Universe by Andrew F. Smith
  • Member Profiles: Mindell Dubansky

View Fall 2001 Newsletter

Spring 2001

  • Feature Articles: “Of Creole Sauce, Mountain Chicken, and Cannibals” by Millie Delahunty and “An Introduction to the History of Madeira” by Nancy Peach
  • Culinary Bookshelf: A Gracious Plenty
  • Member Profiles: Anne Mendelson

View Spring 2001 Newsletter

Fall 2000

  • Feature Article: “Ethiopia: Land of Culinary Contradictions” by Larry Litt
  • Culinary Bookshelf: Prairie Home Cooking, Madhur Jaffrey’s World Vegetairan, and Food: A Culinary History

View Fall 2000 Newsletter

Fall 1999

  • Feature Article: “What’s in A Name? Some Thoughts on the Origins, Evolution, and Sad Demise of Béchamel Sauce” by Cathy K. Kaufman
  • Culinary Bookshelf: Mama Dip’s Kitchen
  • Member Profile: Leslie Brenner

View Fall 1999 Newsletter

Winter 1997

  • Feature Articles:Quelle Salade! Or, When is a Salad Not a Salad” by Susan Asanovic and “Escoffier at 150: The Man, The Legacy” by Alexandra Leaf
  • Culinary Bookshelf: Fannie Farmer Cookbook; 13th ed. and The Sephardic Kitchen

View Winter 1997 Newsletter

Spring 1997

  • Feature Article: “The Holley Boarding House” by Helen Brody
  • Culinary Bookshelf: The World of Jewish Cooking, Everybody Eats Well in Belgium Cookbook, The Original Mediterranean Cuisine, and The Serious Pig

View Spring 1997 Newsletter

Fall 1996

  • Feature Articles: “A True History of Popcorn in America” by Andrew F. Smith, and “Food-Related Museums” [various contributors]

View Fall 1996 Newsletter