Film Forum

Culinary Historians of New York was founded in 1985 to explore the history of food, cookery and dining cultures. If you can eat or drink it, they want to explore its role in history and culture through our monthly public lectures. Presented by leading experts, their programs are intelligent, thought-provoking, and revealing of our shared pleasures and curiosities about our diverse foodways. Culinary Historians of New York is a 501(c)(3) educational charity and membership is open to all.

The Food Studies Program at The New School centers the connections between food, culture, social policy, and the environment, through its interdisciplinary curriculum, faculty expertise, and public event series. The degree program is open to adults, transfer students, and other nontraditional undergraduates who can earn a bachelor's degree and/or an associate in applied science (AAS) degree, exploring course subjects ranging from food systems and food media to global food security and public health issues like obesity and malnutrition. The public events spotlight cutting edge food systems issues such as “Food and Power,” “Food and the Public,” and the Spring 2022 “Critical Food and Social Justice Series.” Food Studies is situated in the Bachelor’s Program for Adults and Transfer Students within the Schools of Public Engagement at The New School. For more information, visit the website or email foodstudies@newschool.edu.

Cathy Kaufman is the President of the Culinary Historians of New York and has been a Lecturer in Food Studies at The New School since 2014, specializing in culinary history. She has a Masters in Food Studies from New York University and is a trustee of the Oxford Symposium on Food and Cookery.