Membership is open to scholars, cooks, food writers, nutritionists, collectors, students, and anyone interested in learning about foodways, culinary history, and gastronomy. Everyone’s contribution is welcome and we benefit from a wide variety of viewpoints on culinary history.

Meetings

Meetings are usually held on the second Sunday of each month, September through May, from 2:00 to 4:00 p.m., via Zoom. Visitors are welcome. Meetings are recorded so members can watch them afterwards.

Programs

Programs at meetings include lectures by invited speakers, participatory sessions in which members share research on a particular subject, specialized demonstrations, field trips, and a periodic banquet designed to enrich understanding and appreciation of a particular study topic. Recent meetings have included presentations on subjects as diverse as the histories of popcorn, tomatoes, and spices; the marketing of candy in the Gilded Age; an anthropological perspective on the culinary traditions of the Chesapeake Bay; and European wrought iron cooking and fireplace utensils from the Middle Ages to the 19th century.

CHoW Line

CHoWLine is published eight times each year. The newsletter contains information about upcoming speakers, articles of historic interest, events, publications, and news of the organization’s members and activities.

Our Members

Many of our members participate just for the pleasure of being with people who share their interests. Others are involved in the culinary world, education, and media.

CHoW Members’ Websites

Elisabetta Castleman Giacon explores the varied foodways formed by three cultures in Italy’s Alto Adige, as well as interesting connections to Hispanic North American cuisine.

Sheila Crye is Executive Director of Young Chefs, Inc.

Sheilah Kaufman is a teacher, lecturer, and the award-winning author of 26 cookbooks. See her in action. She is also a partner in Cookbook Construction Crew.

Claudia Kousoulas “figures out food and stories” in cookbook reviews and essays.

Judith Mazza is the Bailli (Chapter President) of  the Bailliage of Greater Washington DC of La Chaine des Rôtisseurs, the world’s oldest and largest international food and wine society, whose mission statement is “camaraderie at the table!” She is also known for her food photography.

Judy Newton’s personal blog “is for all things foodie.” She also helps run the Olney Farmers & Artists Market.

Patricia Bixler Reber is a noted food historian and expert hearth cook who offers historical insight into American foodways and links to research information.