Edible History was launched in 2014 with the goal of bringing people into the conversation of history, through a universally accessible medium: food.
Victoria Flexner is our founder, resident historian and host. She is a former museum educator who has worked at The Metropolitan Museum of Art, The New York Public Library, and The Intrepid Sea, Air and Space Museum. Victoria also boasts a deep knowledge of the New York City food scene, having worked with boutique restaurant PR firm, Hall Company. Victoria holds a degree in History from the University of Edinburgh in the United Kingdom and a Masters in Historical Studies from The New School in New York City. She has led more than 30 Edible History dinners around the city —in restaurants, urban farms, historical homes, and even a pottery studio.
Jay Reifel Edible History’s Executive Chef takes on the challenge of recreating recipes from period manuscripts, quite literally bringing the past to life through dishes that are hundreds of years old. Reifel studied Pastry at the French Culinary Institute, training at Corton (Michelin 2 Star) and the legendary WD-50. A veteran of the New York City underground supper club scene, he has had a long interest in historical cuisine. He specialized in a hybrid of modern techniques with classically inspired French cuisine, as well as strong Asian flavor influences.