Culinary Historians of New York is a community of scholars, passionate culinarians, and intellectually curious folks. We explore the fascinating history of food, drink, and cuisine through public programs and support for scholarship.
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Holley Atkinson
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New●●●ork , New York, 10163
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Holley Atkinson
Holley Atkinson
PO B●●●●3289
New●●●ork , New York, 10163
US
View this contact
Culinary Historians of New York
Holley Atkinson
P.O.●●●●3289
New●●●ork , New York, 10163
US
View this contact
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Culinary Historians of NY | Amelia Award, Scholar's Grant, NYFoodStory | culinaryhistoriansny.org Reviews
https://culinaryhistoriansny.org
Culinary Historians of New York is a community of scholars, passionate culinarians, and intellectually curious folks. We explore the fascinating history of food, drink, and cuisine through public programs and support for scholarship.
culinaryhistoriansny.org
Links We Like | Culinary Historians of NY | Stimulate and share knowledge of the ways food has affected humans
https://www.culinaryhistoriansny.org/resources/links-we-like
Feeding America: The Historic American Cookbook Project. Http:/ digital.lib.msu.edu/projects/cookbooks/. Michigan State University has scanned 75 texts from its collection of 7,000 culinary works. Among the full-text offerings are classics such as the 1896 edition of Fannie Farmer’s The Boston Cooking-School Cook Book and several works by Eliza Leslie. Searchable database. Open access to these works. Http:/ library5.library.cornell.edu/moa/. Http:/ www.historicfood.com. Edited by founding CHNY member Jac...
Account | Culinary Historians of NY | Stimulate and share knowledge of the ways food has affected humans
https://www.culinaryhistoriansny.org/account
This content is available to CHNY members only. We invite you to Become a Member. For access to this and other members-only features and information. Current CHNY members may login below:. Share Culinary Historians of NY. 2016 Culinary Historians of NY : Site by KPFdigital.
Podcasts of Events | Culinary Historians of NY | Stimulate and share knowledge of the ways food has affected humans
https://www.culinaryhistoriansny.org/chny2/publications/podcasts-of-events
This page is under construction; we hope to have it running shortly. Monday, September 19th, 2016 - Thursday, September 22nd, 2016. Annual Members' Meeting, September date to be announced. Thursday, October 13th, 2016. Roger Horowitz, Making Coke Kosher and Other Tales of the Kosher Food Industry. Thursday, November 3rd, 2016. Making Politics Palatable: Food and Partisanship in the Early American Republic with Emily Arendt, the 2015 CHNY Scholar’s Grant recipient. June 14, 2016. May 9, 2016. March 2, 2016.
Events | Culinary Historians of NY | Stimulate and share knowledge of the ways food has affected humans
https://www.culinaryhistoriansny.org/events
Monthly lectures with curriculum-based tastings are CHNY’s raison d’être, bringing together scholars, chefs, scientists and the intellectually curious to explore the past, present, and future of food and drink. Our programs are stimulating and erudite, but are accessible to a general audience; our congenial atmosphere guarantees an enjoyable and culturally rich evening. Next Event: (Click title for event details). Monday, September 19th, 2016 - Thursday, September 22nd, 2016. Thursday, October 13th, 2016.
Events | Culinary Historians of NY | Stimulate and share knowledge of the ways food has affected humans
https://www.culinaryhistoriansny.org/chny2/events
Monthly lectures with curriculum-based tastings are CHNY’s raison d’être, bringing together scholars, chefs, scientists and the intellectually curious to explore the past, present, and future of food and drink. Our programs are stimulating and erudite, but are accessible to a general audience; our congenial atmosphere guarantees an enjoyable and culturally rich evening. Next Event: (Click title for event details). Monday, September 19th, 2016 - Thursday, September 22nd, 2016. Thursday, October 13th, 2016.
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johnpaulstevenson.wordpress.com
Gastronomy | Gastronomy of America
https://johnpaulstevenson.wordpress.com/gastronomy
Food History and Culture. A Definition of Gastronomy. Gastronomy is not static. Like music and the visual arts, it has never ceased to evolve. We should always be ready to reassess the past in the light of current knowledge and to consider new trends in the context of dishes enjoyed by previous generations. Would we appreciate the dishes that were cooked in the Middle Ages or serve the elaborate feasts that were prepared by our ancestors? Preface (paragraphs #2 and #3). April 25, 2009 at 12:28 pm.
johnpaulstevenson.wordpress.com
About the Author | Gastronomy of America
https://johnpaulstevenson.wordpress.com/about
Food History and Culture. John Paul is an Executive Chef in New York City. He lives in Queen’s with his wife and three beautiful children. Raised on a farm in southeast Michigan, he retains the simple pleasures in life. These pages contain the thoughts and ideas expressed by the author concerning the culinary world and how we got to where we are today. One Response to “About the Author”. August 12, 2007 at 8:42 pm. Thanks and look forward to hearing from you. Leave a Reply Cancel reply.
johnpaulstevenson.wordpress.com
Fish of the Great Lakes | Gastronomy of America
https://johnpaulstevenson.wordpress.com/2007/08/13/fish-of-the-great-lakes
Food History and Culture. Fish of the Great Lakes. August 13, 2007. I grew up on these fish. Ever winter through the ice we would plunder the local lakes and stock up the freezer, having a fish fry every other night. In between nights of braised squirrel or rabbit, but those are other stories in and of themselves. To me there was no other fish to eat. What the hell was tuna? I had a hard time believing it was a fish at all, how could a fish come from a can? And look like that? August 14, 2007 at 9:08 am.
johnpaulstevenson.wordpress.com
June | 2007 | Gastronomy of America
https://johnpaulstevenson.wordpress.com/2007/06
Food History and Culture. June 2, 2007. Posted by Chef John Stevenson. Culinary Historians of New York. Oxford Symposium on Food and Cooking. Create a free website or blog at WordPress.com.
johnpaulstevenson.wordpress.com
August | 2007 | Gastronomy of America
https://johnpaulstevenson.wordpress.com/2007/08
Food History and Culture. Fish of the Great Lakes. August 13, 2007. I grew up on these fish. Ever winter through the ice we would plunder the local lakes and stock up the freezer, having a fish fry every other night. In between nights of braised squirrel or rabbit, but those are other stories in and of themselves. To me there was no other fish to eat. What the hell was tuna? I had a hard time believing it was a fish at all, how could a fish come from a can? And look like that? Blog at WordPress.com.
johnpaulstevenson.wordpress.com
Food Studies | Gastronomy of America
https://johnpaulstevenson.wordpress.com/food-studies
Food History and Culture. 8220;anthropology of food”) The following post are thoughts and studies on American Food History and Culture. This paragraph might be the foundation we are looking for when trying to decipher American Cuisine. This article comes from. This should be a fun ride through the unkown America. Into the basements of old farmers with pickled cows tongue and hard apple cider. Pilot Light pgs. 9 and 10. Michael Batterberry Editor-n-Chief/Publisher &. Excerpts from Dr. Wilson Speech. You a...
Events | Betty Fussell
http://bettyfussell.com/events
No events to show at this time. Please check back soon. Word of Mouth Writing Workshop in Mexico. 041 %04 %2013 at %0:%Jan %p. IACP Annual Conference March 2012. 041 %30 %2012 at %0:%Mar %p. Experts Are In Workshop: Writing as a Dramatic Act. Dutchess County Culinary Tourism Conference, Tuesday February 28th. 416 %28 %2012 at. Dutchess County, New York. Join me for this wonderful event! Taste of the South at Black Berry. 416 %12 %2012 at %0:%Jan %p. Writing Your Food Memoir. 812 %16 %2011 at %0:%Mar %p.
Drinks? - Chantal Martineau
http://www.chantalmartineau.com/drinks.html
Hey, wanna get a drink? Join me on a booze-fueled walking tour of New York City, called Birth of the Cocktail. Via Context Travel). Or let me put together a customized private tasting or tour for you. I also give talks at museums, industry workshops, literary events, and food festivals. To arrange an intimate wine or spirits tasting for friends, colleagues or clients, or to book an event or public appearance, just drop me a line. Or catch me at a local event. Recent and Upcoming Events.
johnpaulstevenson.wordpress.com
Diet and Nutrition | Gastronomy of America
https://johnpaulstevenson.wordpress.com/diet-and-nutrition
Food History and Culture. Overhaul of the Diet. It is true that everyone needs to watch what they eat, and keep their waistline in check. It is healthy to do so, everyone has a natural size and weight their body was designed for. They can not go on these dramatic cycles of dieting, hoping to find the answers. You will never achieve your dietary goals if all you are concerned about it staying away from the fat side. Leave a Reply Cancel reply. Enter your comment here. Address never made public).
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Culinary Historians of Canada | Inspiring an appreciation of Canadian culinary history
Canada 150 Food Blog Challenge 2017. Mad for Marmalade, Crazy for Citrus! Culinary Halls of Fame. Digestible Bits and Bites. Digestible Bits and Bites Book Reviews. Welcome to Culinary Historians of Canada! We’re open to everyone who wants to know more about the history of cooks and cooking, foods and foodways in Canada. How Sweet It Is! A Private Tour of the Redpath Sugar Museum. Redpath Sugar Museum (95 Queens Quay East, Toronto). Wednesday, May 23 , 6 to 8 pm. Adelaide Hoodless and Friends. Tickets ar...
Culinary Historians of Chicago |Culinary Historians of Chicago
Culinary Historians of Chicago. Skip to primary content. Skip to secondary content. Other Culinary Historian Organizations. November 22, 2015. Our events are usually at Kendall College (directions and parking). On Saturday mornings from 10:00 am until noon. Occasionally, our event time varies or we meet at a different location. These variances will be highlighted below in ‘Upcoming Programs,’ though please read the full event notice for details. Culinary Historians of Chicago:. April 15, 2017. According ...
Culinary Historians of Chicago |Culinary Historians of Chicago
Culinary Historians of Chicago. Skip to primary content. Skip to secondary content. Other Culinary Historian Organizations. Upcoming Programs at a Glance. November 22, 2015. Our events are typically at Weiss Memorial Hospital ( directions and parking. On Saturday mornings from 10:00 am until noon. Occasionally, our event time varies or we meet at a different location. These variances will be highlighted below, though please read the full event notice for details. Culinary Historians of Chicago:. Presente...
culinaryhistoriansannarbor.org
Culinary Historians of Ann Arbor
Culinary Historians of Ann Arbor. Skip to primary content. Sunday, January 21,. 3:00 – 5:00 pm, Ann Arbor District Library – Malletts Creek Branch, 3090 E. Eisenhower Parkway (east of Stone School Road), Ann Arbor, MI 48108. Hot from the oven: Zingerman’s Bakehouse Cookbook! Kick off the new year right with Amy Emberling and Frank Carollo, Managing Partners of Zingerman’s Bakehouse,. It will be great – it’s all natural ingredients. Culinary Historians of Ann Arbor (CHAA). Monthly meetings of the CHAA.
The Culinary Historians of Boston
The Culinary Historians of Boston is the oldest circle of culinary historians in the US. Our members are academics, chefs, writers, food professionals, and hobby cooks, as well as students of cuisine, womens studies, history (ancient, medieval, and modern), agriculture, and politics. Our monthly speaker series is always open to the public. Our 2016-2017 Series. Has been scheduled. We hope you can join us for some exiting topics. These pages, like our field of interest, are always under construction.
Culinary Historians of NY | Amelia Award, Scholar's Grant, NYFoodStory
Culinary Historians of New York. Is a community of scholars, passionate culinarians, and intellectually curious folks. We explore the fascinating history of food, drink, and cuisine through public programs and support for scholarship. Programs and taste a bit of history. Summaries of past programs. Our featured recipes at home. CHNY with its many Benefits. For the CHNY Scholar’s Grant. 2018 Culinary Historians of NY : Site by KPFdigital.
culinaryhistoriansofatlanta.blogspot.com
The Culinary Historian
Spend some time in the complex and fascinating world of culinary history. Monday, September 9, 2013. If you got a weird e-mail from me in the past few days - something to do with Google Docs and a Must- See newsletter - well, it wasn't from me. I got hacked. I hope you didn't open it. It seems to have been a phishing expedition of some kind. Nobody that I know of got a virus - more like the vandals were trying to get passwords. Please let me know if you opened it and what happened as a result. The first ...
culinaryhistoriansofsandiego.com
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CHSD membership supports the public meetings and the Culinary Collection at the SD Central Library. CHSD is a 501 (c) (3) organization, so membership fees is eligible as a tax deduction. As a member, you can attend special member events and field trips. For details of future member-only events. January 21, 2017 - On the Chocolate Trail - Debbie Prinz. Join us at the new San Diego Central Library auditorium on the 3rd Saturday of most months of the year. Refreshments served, too! For details and sign-up.
culinaryhistoriansofsoutherncalifornia.org
culinaryhistoriansofsoutherncalifornia.org
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Online Culinary History Network
ONLINE CULINARY HISTORY NETWORK. Physical handling is one of the most destructive things that can happen to a fragile object. One of the best ways to preserve it is to limit physical access to it. This is a very strong case for creating a digital library.". Peter Noerr, "The Digital Library Toolkit"). We are endeavoring to build an online research library and network of historical culinary texts, dating from earliest times to the year 1700. This archive will be of use not only to culinary historians, but...
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