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 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)
