Women, Food, and Biography
Laura Shapiro
12 events found.
Calendar of Events
Note: Meetings are usually held on the second Sunday of each month, September through May, from 2:00 to 4:00 p.m. Currently we are meeting via Zoom, but in-person meetings are held at the Bethesda-Chevy Chase Services Center, 4805 Edgemoor Lane, Bethesda, Maryland, and occasionally at other venues. The meetings are open to anyone. However, certain meetings may require a fee.
Meetings
John Kelly on Dining in DC
Bethesda Chevy Chase Regional Services Center 4805 Edgemoor Lane, Bethesda, MD, United States
free
Tom Croghan on Why the Mid-Atlantic will rival France’s Great Wine Growing Regions
Location to be determined MD, United States
free
Paul Anthony Brazinksi on Food Practices in Early Christianity
Location to be determined MD, United States
free
Cecilia Glembocki on The History of the White House Easter Egg Roll
Location to be determined MD, United States
free
The Social History of Food and Cooking, with author Luke Barr
Bethesda Chevy Chase Regional Services Center 4805 Edgemoor Lane, Bethesda, MD, United StatesLuke Barr is the author of the New York Times bestseller Provence, 1970 and his most recent book, Ritz & Escoffier. He is currently writing a social and cultural history of 1970s French cooking. He is also co-writing The Hunt for History with Nathan Raab, a memoir of Raab’s adventures in the rare document and… Read More »The Social History of Food and Cooking, with author Luke Barr
Chefs, Drugs and Rock and Roll: An all-access history of the evolution of the American Restaurant Chef
Bethesda Chevy Chase Regional Services Center 4805 Edgemoor Lane, Bethesda, MD, United StatesAuthor Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck and future stars such as Susan Feniger, Mary Sue Milliken, and Nancy Silverton;… Read More »Chefs, Drugs and Rock and Roll: An all-access history of the evolution of the American Restaurant Chef
Yoghurt: A Global History
Zoom Virtual Meeting Zoom Link will be sent to members or upon requestJune Hersh, a former teacher and businesswoman, began her writing career after retiring in 2004. Her first book, Recipes Remembered, a Celebration of Survival, (Ruder Finn Press, May 2011) was written in association with and to benefit the Museum of Jewish Heritage-a Living Memorial to the Holocaust. June has also authored The Kosher Carnivore (St.… Read More »Yoghurt: A Global History
On Food and Fascism
Zoom Virtual Meeting Zoom Link will be sent to members or upon requestCHoW member Karima Moyer-Nocchi will reveal insights into our notions of ‘traditional’ Italian food based on her book: Chewing the Fat – An Oral History of Italian Foodways from Fascism to Dolce Vita. This highly engaging and visually-driven presentation will examine the socio-political influence that the fascist era exerted on the formation of the Italian culinary… Read More »On Food and Fascism
The Great Gelatin Revival
Zoom Virtual Meeting Zoom Link will be sent to members or upon requestThe Great Gelatin Revival traces the history of aspics, jiggly desserts and jello shots. The author predicts that given the patterns of popularity since the Middle Ages, gelatin is about to come back into fashion. Not kitsch, nor artificially flavored and colored monstrosities of the mid 20th century, but seriously delicious concoctions that will thrill,… Read More »The Great Gelatin Revival