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UPCOMING EVENTS:
Monday, February 8, 2010
"Wine's Best Kept Secret: Authentic Sherry"
"Wine's Best Kept Secret: Authentic Sherry"
Speaker: Linda Lawry, DWS
The history of the Jerez region, its unique wine, and a tasting of fine sherries.
Myths surrounding Sherry abound. A few: It's all sweet and sticky. It's made in California, Australia, almost anywhere. It's best used for cooking. It's the drink for little old ladies!
All untrue! Authentic sherry has been made exclusively in the Jerez region of Andalucia, Spain, for over 2000 years and is unique. Its styles and flavors are more varied than those of any other wine in the world. As tapas restaurants are now winning fans in the United States, so fine quality sherry is also gaining respect.
We will discuss sherry's history, see where the grapes are grown and how it is made, cover the many styles, and taste a wide range of sherries, including a very rare vintage sherry, 1978 Gonzalez Byass Palo Cortado. Only 600 bottles produced!
Speaker Linda Lawry, Director of the International Wine Center, is an Official Sherry Educator, certified by the Consejo Regulador in Jerez.
We will be serving appropriate tapas as an accompaniment.
New York, NY 10001-1937
Time: 6:30 pm Check-in and reception | 7:00 pm Lecture
Fee: $40 Non-Members and Guests | $25 CHNY Members | $22 CHNY Senior & Student Members
Please purchase tickets by Feb. 1.
SEATING IS EXTREMELY LIMITED
you must buy tickets in advance!
Online ticketing available here -->
If you purchase a ticket and find you cannot attend, please let us know no later than 5:00 pm on February 7 to receive a refund or credit toward a future program.
We will need to know of cancellations as soon as possible so that we can give your spot to someone on the waiting list; contact Events at http://culinaryhistoriansny.org/contact.html
Thursday, January 21, 2010
"How Fat Became a Four-Letter Word"
"How Fat Became a Four-Letter Word"
Speaker: Jennifer McLagan
A history of animal fat over the last century and how it lost its status in our kitchens and became an evil to be eliminated from our diet and our lives.
At the turn of the 20th century lard, tallow, and butter had pride of place in our kitchens. Today they are replaced by "vegetable" oils and we are obsessed with low-fat food. Why? Our food certainly doesn't taste better and we are not healthier. Who is responsible for this vilification of fat? The US Congress? The medical community? The media? The Duchess of Windsor?
Jennifer McLagan, the author of "Fat: An Appreciation of a Misunderstood Ingredient with Recipes," named cookbook of the year by the James Beard Foundation, has been called courageous, contrarian, and even a little crazy. Join her for a discussion of why animal fat is important in our diet and why we should be eschewing anything low fat or fat-free. Learn to embrace butter, lard, and suet! Jennifer will challenge your relationship to fat and she'll have you going back for seconds on the fatty treats we'll be serving.
Jennifer McLagan divides her time between Toronto and Paris. Her first book, "Bones" (Morrow, 2005), won the James Beard award for Best Single Subject Cookbook in 2006 and a Gourmand World Cookbook Award, and was a finalist in the IACP cookbook awards. Her second book, "Fat" (Ten Speed. 2008), won a Gourmand World Cookbook Award, and both the IACP and James Beard Awards for Best Single Subject Cookbook.
We will be serving fatty treats, such as pork belly and other delicacies.
Location: Jimmy's No. 43
43 E. 7th Street, downstairs (betw 2nd and 3rd Aves) - NOTE: Venue is NOT handicap-accessible; steep stairs are required.
New York, NY 10003
Time: 6:30 pm Check-in and reception | 7:00 pm Lecture
Fee: $40 Non-Members and Guests | $25 CHNY Members | $22 CHNY Senior & Student Members
SOLD OUT!
If you purchased a ticket and find you cannot attend, please let us know no later than 5:00 pm on January 20 to receive a refund or credit toward a future program.
We need to know of cancellations as soon as possible so that we can give your spot to someone on the waiting list; contact Events at http://culinaryhistoriansny.org/contact.html
SAVE THE DATE(S):
PAST EVENTS:
2009-10 Season
Thursday, December 3, 2009
“Joyful Traditions: How the Dutch St. Nicholas Celebration Brought Us Santa, Presents, and Holiday Treats”
Speaker: Peter G. Rose
Location: Mount Vernon Hotel Museum
Wednesday, October 14, 2009
“Is There a Midwestern Cuisine? Culinary Identities of the American Heartland:
Fish Boils, Fish Fries, the Cudighi and Runza, Ohio Mango, the Coney and Big Baby”
Speaker: Bruce Kraig
Location: Park Avenue United Methodist Church
Tuesday, September 22, 2009
"A Celebration of Our Members III and Annual Business Meeting"
Speakers: CHNY Members
-- Megan Elias, 2007 CHNY Scholar’s Grant recipient, on her research on “Cooking the Books: Nationalism, Regionalism, and American Cookbooks, 1865–1917.”
-- Francine Segan, editor of the encyclopedia Entertaining from Ancient Rome to the Super Bowl (Greenwood, 2008), will introduce Entertaining and the CHNY members who contributed: Diana Pittet on the history of the cheese course; Ammini Ramachandran on Indian foods; and Ellen Schnepel on chocolate.
Location: Park Avenue United Methodist Church
2008-09 Season
Wednesday, June 10, 2009
"Ethnicity and American Restaurants"
Speaker: Krishnendu Ray
Wednesday, May 20, 2009
"TV Dinners: A History of Television Cooking Shows"
Speaker: Kathleen Collins
Location: Astor Center
Wednesday, April 15, 2009
"When Aging Is Good: The History and Art of Great Beef"
Speaker: Betty Fussell
Location: DeBragga and Spitler
Thursday, March 12, 2009
"The Taste of Sweet"
Speaker: Joanne Chen
Location: Park Avenue United Methodist Church
Wednesday, February 25, 2009
"Pork Bellies: The Secret Financial Life of Your Food"
Speaker: Kara Newman
Location: Jimmy's No. 43
Wednesday, January 21, 2009
"America's Kitchens"
Speaker: Nancy Carlisle
Location: Mount Vernon Hotel Museum
Tuesday, December 9, 2008
"The Raw Milk Wars"
Speaker: Anne Mendelson
Location: National Arts Club
Monday, November 17, 2008
"The Tomato Queen of San Joaquin"
Speaker: Ken Albala
Location: Horticultural Society of New York
Monday, October 20, 2008
CHNY in conjunction with Astor Center present:
"Swindled: The Dark History of Food Fraud from Poisoned Candy to Counterfeit Coffee"
Speaker: Bee Wilson
"A Celebration of Our Members II" and Annual Meeting
The members giving presentations included:
Jesse Browner, "The Uncertain Hour" (his novel about ancient Rome; Bloomsbury, 2007);
Marion Nestle, "Pet Food Politics: The Chihuahua in the Coal Mine" (University of California Press, September 2008);
Jacqueline Newman, "Cooking from China's Fujian Province" (Hippocrene Books, August 2008);
Lara Rabinovich, "Pastrami and the City: Romanian Jewish Immigrants in Early 20th Century New York";
Francine Segan, "Opera Lover's Cookbook" (Stewart, Tabori & Chang, 2006); and
Pat Willard, "America Eats: On the Road with the WPA" (Bloomsbury, July 2008).
Location: Park Avenue United Methodist Church
2007-08 Season
"George Washington Carver: Botanist, Teacher, Inventor, and—Cookbook Writer?"
Speaker: Elizabeth M. Simms, Winner of the 2006 CHNY Scholar's Grant
Location: International Wine Center
"Dates in Medieval Baghdad: Sweet Eats to Heady Drinks"
(presented in association with the National Arts Club’s Culinary Arts Committee)Speaker: Nawal Nasrallah
Location: National Arts Club
"Lisbon and Spices: Transforming the World's Culinary Horizons"
Speaker: Michael Krondl
"The History of Chop Suey in America"
Speaker: Andrew Coe
Location: Grand Harmony Restaurant
"The Olympia Oyster"
Speaker: Jon Rowley
Location: Moore Brothers Wines
"Refined Cuisine or Just Plain Cooking? Moralists in the Kitchen"
Speaker: Rachel Laudan
"The Spectacular Failure of Prohibition in New York City"
Speaker: Michael Lerner
Location: International Wine Center
"Molecular Gastronomy and the Role of Science in the Kitchen: The Past, Present, and Future of 'Scientific Cooking"
A conversation with Hervé This and Mitchell Davis
"Bones of Retention: Exploring the Prehistory of the Human Diet"
Speaker: Andrew Sillen
Location: Greenwich House Music School
"A Celebration of Our Members"
The members giving presentations included:
Rynn Berry, “The History of Vegetarian Restaurants”;
Carolina Capehart, "Fireside Feasts: Early 1800s Culinary Adventures”;
Bunny Crumpacker, The Sex Life of Food (St. Martin’s Press, 2006);
Zilkia Janer, Latino American Food Culture (Greenwood Press, forthcoming);
Cathy Kaufman, Cooking in Ancient Civilizations (Greenwood Press, 2006);
Elizabeth Knight, Tea in the City: New York (Benjamin Press, 2006);
Alexandra Leaf; Ammini Ramachandran, Grains, Greens, and Grated Coconut (iUniverse, 2007); and
Francine Segan, The Opera Lover’s Cookbook (Stewart, Tabori & Chang, 2006).
Location: Park Avenue United Methodist Church
2006-07 Season
"Appalachian Food"
Speaker: Mark F. Sohn, Ph.D.
Location: Moore Brothers Wines
"A Cultural History of Artisan Cheesemaking in America"
Speaker: Paul S. Kindstedt, Ph.D., Vermont Institute for Artisan Cheese, University of Vermont
Location: Artisanal Premium Cheese Center
"America Eats" Symposium
Culinary Historians of New York is thrilled to present an all-day symposium investigating American foodways during the Depression and World War II, inspired by the Works Project Administration’s unfinished “America Eats” project. The mission of the project—abandoned at the outset of World War II—was to document local and regional foodways through extensive field research and interviews of participants at food events from church suppers and clambakes to barbecues and holiday meals. The luscious diversity of community meals, especially in rural enclaves, is served up in these typewritten documents that were relegated to scattered and forgotten archives when the project was abandoned that are only now being plumbed by scholars to help understand American food of the 1930s and ‘40s. Many of the documents have yet to be located, and the final session of the symposium will attempt to create an action plan for ferreting out still-hidden remnants of the America Eats project to preserve primary source materials for current and future food scholars.
NOTE: To get in touch with CHNY about "America Eats" ongoing research or resources, please contact us.
"America Eats" Symposium Schedule of Events and Speakers:
9:30-10:15 Registration and coffee
10:15-10:30 Opening remarks
10:30-12:30 Panel discussion and Q & A by Elizabeth Alsop, Pat Willard, Charles Camp, and Anne Mendelson, all food scholars who have worked extensively with primary source "America Eats" documents
12:30-1:30 Buffet lunch of foods featured in the "America Eats" archives
1:30-1:45 Presentation of CHNY Amelia Award to internationally-recognized food scholar Barbara Ketcham Wheaton
1:45-3:30 Panel discussion and Q&A by Amy Bentley, Annie Hauck-Lawson, Joanne Lamb Hayes, all scholars on American food of the Depression and WWII, moderated by Cara De Silva
3:30-4:00 Group discussion for finding and preserving hidden "America Eats" materials
Location: Institute of Culinary Education
"In Pursuit of Tea"
Speaker: Sebastian Beckwith, Owner (Visit the In Pursuit of Tea website)
Location: National Arts Club
"Chocolate Past and Present: A Cultural History"
Speaker: Alexandra Leaf
Location: Institute of Culinary Education
"Absinthe, A Dark Tale"
Speaker: Dr. David Weir
Location: International Wine Center
"Gingerbread Houses - Crumbs of History: A Little Trivia and a Little Technique"
Speaker: Joanne Lamb Hayes
Thanksgiving Program - "A Tale of Two Books: Giving Thanks for Colonial Food History"
Speaker: Sandra Oliver, Editor of Food History News
Location: Mount Vernon Hotel Museum
"Guilty Pleasures: The History of Fast Food"
Speaker: Andrew F. Smith
"A Brief History of Apicius in Italy"
Speakers: Sally Grainger, Christopher Grocock, Ken Albala
Fall Cocktail Reception and Annual Meeting
Special Presentation: "The History of the Cocktail" by Allen Katz
2005-06 Season
"Dining with Don Quixote"
Speaker: Janet Mendel
Location: Instituto Cervantes of New York
"History of the American Whiskey Rebellion"
Speaker: William Hogeland (click here for more information on the book)
Location: Greenwich House Music School
SPECIAL BOOK EVENT - "Washoku: Recipes from a Japanese Kitchen"
Speaker: Elizabeth Andoh
Location: Institute of Culinary Education
"Spices and the Medieval Culinary Aesthetic"
Speaker: Paul Freedman, medieval social historian and Chairman of the History Department at Yale University
Location: National Arts Club
"Fish on Friday: How Fish Eating Changed History"
Speaker: Brian Fagan
"The Dark Side of Rum"
Speakers: Jared Brown and Anistatia Miller
"Gastronomy and Gluttony in Early Modern China"
Speaker: Joanna Waley-Cohen
Location: Park Avenue United Methodist Church
"Dining With The Gods: A Lecture, Viewing and Tasting of the Culinary Culture of Ancient Greece"
Speaker: Andrew Dalby
Location: Sotheby's Institute of Art
Panel Discussion - "The History and Impact of Restaurant Reviews on the New York Dining Scene"
Moderator:
Mitchell Davis, James Beard Foundation
Panelists:
Michael Batterberry, editor-in-chief/publisher Food Arts
Bob Lape, restaurant reviewer
William Grimes, former New York Times restaurant reviewer
Gael Greene, food writer-at-large, New York magazine
Location: Mount Vernon Hotel Museum
"Some Like it Hot: A History of the World's Hottest Cuisines"
Speaker: Clifford Wright
Location: Park Avenue United Methodist Church
"A Revolution in Eating: How the Quest for Food Shaped America"
Speaker: James E. McWilliams
Location: Mount Vernon Hotel Museum
2004-05 Season
"The History and Pre-History of Pigs"
Speaker: Peter Kaminsky, author of Pig Perfect: Encounters with Remarkable Swine (click here for more information on the book)
"Fresh from the Past: Recipes and Revelations from Moll Flanders' Kitchen: Writing Culinary History with 18th Century Cookbooks"
Speaker: Sandra Sherman
Location: Park Avenue United Methodist Church
April 5, 2005
"Candy Bars and the Birth of the American Spirit"
Speaker: Steve Almond, Author of CandyFreak (click here for more information on the book)
Location: Dylan's Candy Bar
"Foods of New York"
Speaker: Arthur Schwartz
Location: Mount Vernon Hotel Museum
"Apicius: New 21st Century Translation"
Speakers: Sally Grainger & Dr. Chris Grocock
Location: New York Academy of Medicine
"The Good Soup Comes from the Good Earth... West African Food Culture"
Speaker: Fran Osseo-Asare
Location: Park Avenue United Methodist Church
"The Wine & Food of 17th Century Jewish Mystics: How to Feast like an Ancient Kabbalist"
Speaker: Alan Brill
Location: Jewish Community Center in Manhattan
HOLIDAY PARTY - "Punch: A Brief History of the Monarch of Mixed Drinks"
Speaker: Mixology Historian Dave Wondrich
Location: National Arts Club
"A Thousand Years Over a Hot Stove: A History of American Women Told Through Food, Recipes, and Remembrances"
Speaker: Author Laura Schenone (click here for more information on the book)
Location: Park Avenue United Methodist Church
PUBLICATION CELEBRATION for the Oxford Encyclopedia of Food & Drink in America
(click here for more information on the book)
2:45 pm - 6:00 pm Symposium
6:00 pm - 8:00 pm Reception
Location: Institute of Culinary Education
"Something from the Oven"
Speaker: Author Laura Shapiro on how the food industry of the 1940's and 50's tried to revolutionize the kitchen and how women fought back, based on her book, Something From The Oven
Location: Goldman Associates Luxury Showroom
"New Hampshire: A Study in Agricultural and Culinary Innovation"
Speaker: Helen Brody
Location: The Culinary Loft
2003-04 Season
"Cooking for Kings: A Restauration Comedy"
Starring: Ian Kelly, actor and author of Cooking for Kings: The Life of Antonin Carême, the First Celebrity Chef
Location: Vintage Wine Cellar
"New York City's Greenmarkets: A History and Inside View"
Moderator:
Richard Ruben, cooking instructor at the Institute of Culinary Education and author of The Farmer’s Market Cookbook.
Panelists:
Barry Benepe, founder of Greenmarket in New York City
Amy Nicholson, third generation family farmer, Red Jacket Orchards in Geneva, NY
Dan Barber, chef/owner of Blue Hill Restaurant, NYC
"Ekiben: A Culinary Train Tour of Japan"
Speaker: Elizabeth Andoh
Location: Horticultural Society of New York
EVENTS
