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To stimulate and share knowledge of the ways food has affected humans (and humans, food) since earliest times.
(1) holds monthly programs led by noted authors, anthropologists, historians, linguists, food and wine producers, and scientists, who lecture o the culture of food and drink;
(2) publishes an annual journal, NYFoodstory, uniquely devoted to the culinary history of NYC and its environs;
(3) awards annual research stipends (the CHNY Scholar's Grant) for research in the "field of culinary history"; and
(4) bestows the Amelia Award, for lifetime achievement in culinary history.
We are in the process of creating podcasts of some of our programs to share with those who cannot attend in person.
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