Culinary Historians of New York

CHNY NEWSLETTER

For a limited time only, the Culinary Historians of New York semi-annual newsletter is available on-line to all who visit. In the future, this feature will be available only to members via password. If you have not done so already, please join CHNY to read forthcoming issues of the newsletter.

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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

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

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

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

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

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

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 of Chocolate; and Food History Comes of Age: Pitfalls, Pratfalls, and Revelations

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

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

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

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

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

Fall 1996

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

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