Category Archives: grants

CHNY Scholars Grant Awards 2018

From the Culinary Historians of New York, small grants of interest to SAFN readers who are engaged in current research projects. They do not have to focus on New York! May 24, 2018 deadline for submissions.

The Culinary Historians of New York Scholar’s Grant

The CHNY Scholar’s Grant promotes research and scholarship in the field of culinary history and is awarded annually to individuals seeking financial support for a current, well-developed project that will culminate in a book, article, paper, film, or other scholarly endeavor, including ephemera. The grants are unrestricted and can be used to defray research expenses, attend conferences, or engage in other activities related to the applicant’s project. The CHNY Scholar’s Grant is merit-based; financial need is not considered in making the award.

All recipients will present their findings to Culinary Historians of New York, either in an in-person program, as an article to be included in NYFoodStory: The Journal of the Culinary Historians of New York, or as another appropriate event. Further information is included in the Application and General Release Form.

Since 2012, the importance of the CHNY Scholar’s Grant has been recognized by The Julia Child Foundation for Gastronomy and the Culinary Arts and rewarded with generous financial support. We are pleased to announce that the support has been increased this year, allowing CHNY to award THREE grants in the amount of $3,500, $2500, and $1,500, respectively.

Details on how and when to apply are here: https://www.culinaryhistoriansny.org/awards-grants/the-scholars-grant/.

Here are some of the previous winners (a more complete list is on the web site):

2017: Clare Alsup, Elizabeth Zanoni, Tove Danovich

Claire Alsup, “Colatura di Alici: How One Town on the Amalfi Coast Preserved Ancient Roman Fish Sauce” ($3500)

Elizabeth Zanoni ,”Flight Fuel: Pan Am and the Creation of Inflight Cuisines, 1930-1980 ($2500)

Tove Danovich, “When Kosher Isn’t Kosher: 100 Years of Murder, Crime, and Fraud” ($1500)

2016: Stacy Williams, Anthony Buccini

Stacy Williams, “Recipes for Resistance: Culinary Writings from American Feminists, 1875-2005” ($3,500)

Anthony Buccini, “From Kongri to Diri ak Djondjon: Slavery, Creolization, and Culinary Genesis in Saint Domingue and Independent Haiti” ($1,500)

2015: Francis and Bronwen Percival, Emily Arendt

Francis and Bronwen Percival, “Every up-to-date cheesemaker knows: How starter cultures changed cheese, 1880-1930” ($3,500)

Professor Emily Arendt, “Making Politics Palatable: Food and Partisanship in the Early American Republic.” ($1,500)

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Culinary Historians of New York Scholar’s Grants

CHNY logo

CULINARY HISTORIANS OF NEW YORK ACCEPTING APPLICATIONS FOR 2017 SCHOLAR’S GRANTS

INCREASED FUNDING BY JULIA CHILD FOUNDATION FOR GASTRONOMY AND CULINARY ARTS

APPLICATION DEADLINE JUNE 2, 2017

Culinary Historians of New York invites submissions for the 2017 CHNY Scholar’s Grant in support of research and scholarship in the field of culinary history.  Since 2012, the CHNY Scholar’s Grant has been recognized by the Julia Child Foundation with generous financial support.  We are pleased to announce that the support has been increased this year, allowing CHNY to award three grants in the amounts of $3,500, $2,500, and $1,500, respectively.  The grants are open to all individuals age 18 and older and are merit-based. Further details and application requirements and forms can be found at http://www.culinaryhistoriansny.org by clicking on the “Scholar’s Grant” link in the Awards tab.  The awards will be announced in July.

The CHNY Scholar’s Grant promotes research and scholarship in the field of culinary history and is awarded annually to individuals seeking financial support for a current, well-developed project that will culminate in a book, article, paper, film, or other scholarly endeavor, including ephemera. The grants are unrestricted and can be used to defray research expenses, attend conferences, or engage in other activities related to the applicant’s project. The CHNY Scholar’s Grant is merit-based; financial need is not considered in making the award.

Previous CHNY Scholar’s Grant winners include:

2016:  Stacy Williams, “Recipes for Resistance:  Culinary Writings from American Feminists, 1875-2005” ($3,500)

Anthony Buccini, “From Kongri to Diri ak Djondjon:  Slavery, Creolization, and Culinary Genesis in Saint Domingue and Independent Haiti” ($1,500)

2015: Francis and Bronwen Percival, “Every up-to-date cheesemaker knows: How starter cultures changed cheese, 1880-1930” ($3,500)

Professor Emily Arendt, “Making Politics Palatable: Food and Partisanship in the Early American Republic.” ($1,500)

2014: Professor Joy Fraser, George Mason University, “Honest Poverty versus Foreign Fakery: Popular Histories of Haggis and Culinary Historical Corrective” ($3,500)

Scott Alves Barton, PhD candidate, New York University, “Feeding the Gods: Afro-Brazilian Street Foods and dendé” ($1,500)

2013: Professor Jennifer Wallach, University of North Texas, “Eating High on the Hog: African-Americans, Food Reform, and Racial Uplift.” ($3,500).

Professor Eric Dursteler, Brigham Young University, “Around the Mediterranean: Foodways and Identity.” ($1,500).

2012: India Mandelkern, PhD candidate, University of California at Berkeley, “In Da Club: Dining and Taste-making in 18th Century London” ($3,500).

Professor Larry H. Spruill, Morehouse College, “Down By the Creek: Cooking with Rebecca Taylor in Early Eastchester’s Guion Tavern” ($1,500).

Anyone wishing to donate to the CHNY Scholarship Fund please contact us via the web site or inquire at CHNYdonations@gmail.com

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