Tag Archives: grants

Culinary Historians of New York Scholar’s Grants

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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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Global Food Security Opportunities

Interested in global food security? Here are two opportunities to deepen your knowledge and pursue your research.

The U.S. Borlaug Fellows in Global Food Security Program, based at Purdue University, offers a graduate research grant program and a summer institute. Funded by United States Agency for International Development, the programs are intended to develop the pool of American scientists with expertise in food security issues. Details on the program objectives are here.

The research grant funds research projects for U.S. citizens to study in foreign countries, in collaboration with mentors at an International Agricultural Research Center (IARC), or a  National Agricultural Research System (NARS) unit (visit the website to find out what those are, exactly). Applications are due on April 14, 2014. Details, including application materials, are here.

The Summer Institute on Global Food Security will be held from June 8, 2014 to June 21, 2014 at Purdue University. It is meant to help graduate students from U.S. institutions learn about the fundamental concepts and issues in the study of global food security. Except for travel to the institute, food and lodging are provided to anyone admitted to the program. Applications for the summer institute are due on March 10, 2014, with materials and details here.

Questions? Visit the website or send an email to borlaugfellows@purdue.edu.

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Midwestern Foodways Grant Opportunity!

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SAFN member Robert Dirks has alerted us to a grant opportunity from the Greater Midwest Foodways Alliance. The announcement reads as follows:

Greater Midwest Foodways Alliance, in collaboration with Culinary Historians of Chicago and with funding from the Julia Child Foundation for Gastronomy and the Culinary Arts, is pleased to announce financial support for the study of Midwestern foods and food-related institutions.

This support is offered as three American Midwest Foodways Scholar’s Grants: one grant is for $3,000, a second is $1,500, and a third is $500.  Each is intended to help underwrite the research of academics and other investigators who intend to publish their findings in books, articles, videos or other media.

The grants are merit based and unrestricted.  They can be used to support fieldwork, library visits, conference attendance, or any other activities related to the applicant’s proposed project.

The American Midwest Foodways Scholar’s Grant is open to all individuals age 18 and older. Affiliation with an academic institution is not required, although students and others affiliated with such institutions are encouraged to apply. In selecting a recipient of the American Midwest Foodways Scholar’s Grant, the Greater Midwest Foodways Alliance and Culinary Historians of Chicago do not discriminate on the basis of race, gender, religion or national origin.

            The Greater Midwest Foodways Alliance and Culinary Historians of Chicago would like to increase the amount or number of grants given in the future and contributions to the scholarship fund are encouraged.

Additional information and application can be found at www.GreaterMidwestFoodways.com.  Any queries, please contact Catherine Lambrecht at CulinaryHistorians@gmail.com and telephone: 312/380-1665.

             Greater Midwest Foodways Alliance is dedicated to celebrating, exploring and preserving unique food traditions and their cultural contexts in the American Midwest. By hosting public events, developing archival resources and generating publications, the Greater Midwest Foodways Alliance uncovers the distinctiveness of a region that is as varied in tastes and traditions as it is in its geography from the Great Lakes to the Great Plains. Whether indigenous foods such as Wisconsin cranberries and Minnesota walleye, iconographic flavors such as wheat and corn from across the prairies, immigrant cuisines from early Europeans to 21st century newcomers, or fish boils and fine dining in small towns and big cities, the Greater Midwest Foodways promotes and chronicles the diversity of the region’s culinary character.

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