Catching up on recent accolades, Culinary Historians of New York honored Betty Fussell in October with the Amelia Award for Lifetime Achievement in Culinary History. From CHNY:
Named in honor of Amelia Simmons, the author of “American Cookery” (1796), the first cookbook written in America, the Amelia is represented by a trifle bowl, designed to showcase the classic English dessert made (at least in modern recipes) from sponge cake, fruits, custard, and whipped cream, the cake generously soused with sherry or another tipple. Helen J. Saberi, in volume 50 of “Petits Propos Culinaires,” muses that, “Trifles offer a rare combination of sensual and intellectual pleasures.” That, of course, also defines excellence in culinary history.
Continue reading to learn more about the award — and Simmons’ own trifle recipe.
In honor of Betty’s many contributions to food and gastronomy, CHNY put together a lively panel discussion at Astor Center on a subject Betty has championed throughout her career: How is our agricultural past shaping the way we eat today? The discussion covered the future of heirloom seeds and heritage breeds and lessons learned from large-scale commercial agriculture.
Panelists included Patrick Martins, founder of Slow Food USA and co-founder of Heritage Foods USA; Diane Ott Whealy, co-founder and vice president of education of the Seed Savers Exchange; and Judith LaBelle, president of Glynwood, an organization whose mission is to help communities in the Northeast save farming.
The discussion was moderated by Karin Endy, founder of Edible Resources, which provides consulting services to food companies and non-profits on sustainability and corporate responsibility, and chair of The Culinary Trust, the philanthropic partner of the International Association of Culinary Professionals.