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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260531T113000
DTEND;TZID=America/New_York:20260531T143000
DTSTAMP:20260605T000230
CREATED:20260416T135336Z
LAST-MODIFIED:20260416T135612Z
UID:3465-1780227000-1780237800@chowdc.org
SUMMARY:Celebrate CHoW’s 30th Anniversary at a Persian BRUNCH at Joon
DESCRIPTION:Cost: $56 (includes a special CHoW anniversary logo item)(Beverages are not included.)\nValet parking is free. (Pull up to the entrance)\nDriving directions will be sent to registrants. \nReservation or cancellations by Tuesday\, May 26. \nMake a check payable to CHoW/DC and mail it to the CHoW’s Treasurer:\nSharon Shepard\n11606 Le Baron Terrace\nSilver Spring\, MD 20902
URL:https://chowdc.org/event/anniversary-brunch-at-joon/
LOCATION:Joon\, 8045 Leesburg Pike\, Suite 120\, Tysons\, 22182\, United States
CATEGORIES:Other Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260503T140000
DTEND;TZID=America/New_York:20260503T160000
DTSTAMP:20260605T000230
CREATED:20260413T202935Z
LAST-MODIFIED:20260413T203224Z
UID:3447-1777816800-1777824000@chowdc.org
SUMMARY:My Culinary Writing Career
DESCRIPTION:Speaker: Nevin Martell \nSilver Spring\, Maryland \nVia Zoom (Members will receive a link and passcode.) \nBIO \nNevin Martell is a D.C.-area based independent writer-photographer focusing on food\, foraging\, and travel\, whose work has appeared in The Washington Post\, National Geographic\, The Boston Globe\, USA Today\, Bloomberg\, BBC\, The Daily Beast\, AARP\, Men’s Journal\, Fortune\, Travel + Leisure\, Runner’s World\, Michelin Guide\, Eater\, Washingtonian\, Washington City Paper\, and many other publications. \nHe is the author of eight books\, including Red Truck Bakery Cookbook: Gold-Standard Recipes from America’s Favorite Rural Bakery\, The Founding Farmers Cookbook: 100 Recipes for True Food & Drink\, It’s So Good: 100 Real Food Recipes for Kids\, and the travelogue-memoir Freak Show Without a Tent: Swimming with Piranhas\, Getting Stoned in Fiji and Other Family Vacations. His ninth book\, How to Eat Foraged Foods without Dying\, will be published by Storey Publishing in the spring of 2027. \nNevin has appeared on the hit Netflix show Somebody Feed Phil\, NPR\, The Frommer’s Travel Show\, Expedia’s Out Travel the System\, The Kojo Nnamdi Show\, Bookman’s Corner\, Chatter On Books\, and The Moveable Feast’ He also starred in a beer commercial. Additionally\, he is the co-founder of the highly successful “New Kitchens On The Block” event series. \n  \nTALK DESCRIPTION \nNevin says\, “Born the son of a restaurateur who loved to drag his family around the world on food-focused adventures and a mother who was a talented home cook\, my love of all things culinary was baked in from the get-go. A passionate reader and devoted travel diarist\, I always knew I wanted to be a writer\, though I wasn’t sure what form my career would take. \n“I worked for my high school newspaper and served as the arts and entertainment editor of “The Miscellany News\,” the student newspaper at Vassar College\, before becoming a freelance music journalist in New York. Life had to take a few more turns and more than a decade passed before I turned my focus to food once I was living in D.C. My first story appeared in The Washington Post Express in 2010\, a little piece about mobile barbecues parked in gas station parking lots. From there\, I built up a portfolio\, eventually writing for major publications I’m currently at work on my fifth\, which hasn’t been announced yet\, but I’ll offer a sneak peek of the concept.”
URL:https://chowdc.org/event/nevin-martell-culinary-writing-career/
LOCATION:Zoom Virtual Meeting
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260412T140000
DTEND;TZID=America/New_York:20260412T160000
DTSTAMP:20260605T000230
CREATED:20260308T175637Z
LAST-MODIFIED:20260308T180444Z
UID:3429-1776002400-1776009600@chowdc.org
SUMMARY:The Kingdom of Rye: Russian Food and National Identity
DESCRIPTION:Speaker: Darra Goldstein \nWilliamstown\, Massachusetts \nSPEAKER BIO \nDarra Goldstein\, the Willcox B. and Harriet M. Adsit Professor of Russian\, Emerita\, at Williams College\, is the founding editor of Gastronomica and editor in chief of the Oxford Research Encyclopedia of Food Studies. She also serves as series editor of California Studies in Food and Culture from the University of California Press. Darra has won numerous prizes for her work in food\, including James Beard and IACP awards. She’s the author of eight cookbooks\, including The Georgian Feast (the 1994 IACP Julia Child Cookbook of the Year) and Beyond the North Wind: Russia in Recipes and Lore\, named one of the ten best cookbooks of 2020 by Forbes\, Esquire\, and the Washington Post. The volume Cultured\, a major compendium on preserved foods written with Cortney Burns and Richard Martin\, will appear in Fall 2026. Darra has consulted for the Council of Europe on using food as a tool for tolerance and diversity and has held distinguished fellowships in food studies at the University of Toronto and the University of Melbourne. In 2020 she received the Lifetime Achievement Award from the International Association of Culinary Professionals. Darra sits on the board of the Julia Child Foundation for Gastronomy and the Culinary Arts and is a member of the advisory “Kitchen Cabinet” of the Smithsonian National Museum of American History. \nTALK DESCRIPTION \nThis talk explores Russian food and national identity from the earliest times to the present. Ever since Peter the Great opened his country to the West\, Russians have struggled with ambivalence toward outside influences\, embracing or rejecting Western culinary trends depending on the political moment. The issue of foreign food continues to be fraught today. The economic sanctions imposed by Western powers following the 2014 annexation of Crimea led Russia to ban certain imports. Widespread food shortages jumpstarted a revival of archaic techniques and artisanal production\, transforming Russia’s gastronomic landscape in marvelous ways but also causing a revival of culinary nationalism. Today\, Russia is using food as a weapon in the horrific war in Ukraine\, an act that follow’s Stalin’s playbook from the 1930s collectivization campaign. This presentation will celebrate the beauty of Russian culinary practices while acknowledging food’s inevitable role in political life.
URL:https://chowdc.org/event/kingdom-rye-russian_food_national_identity/
LOCATION:Zoom Virtual Meeting
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260308T140000
DTEND;TZID=America/New_York:20260308T160000
DTSTAMP:20260605T000230
CREATED:20260208T203158Z
LAST-MODIFIED:20260308T174806Z
UID:3409-1772978400-1772985600@chowdc.org
SUMMARY:American Eden: David Hosack\, Botany and Medicine in the Garden of the Early Republic
DESCRIPTION:Speaker: Victoria Johnson \nNew York \nVia Zoom \n(Members will receive a link and passcode.) \nSpeaker Bio \n \nVictoria Johnson is Professor of Urban Policy and Planning at Hunter College of the City University of New York. She earned her undergraduate degree in philosophy from Yale in 1991 and her Ph.D. in sociology from Columbia in 2002. \nVictoria’s most recent book\, American Eden\, is a biography of the charismatic and brilliant doctor  and medical botanist David Hosack (1769-1835). When American Eden was published in 2018\, it received rave reviews in the national media and led to an ongoing book tour that has so far included 150 appearances in the United States and the United Kingdom. Both the Wall Street Journal and Ron Chernow (author of Alexander Hamilton) called American Eden “captivating.” The New York Times named it one of its 100 Notable Books of 2018. American Eden was a finalist for the 2018 National Book Award in Nonfiction and the 2018 Los Angeles Times Book Prize in Biography\, and it was one of the two finalists for the 2019 Pulitzer Prize in History.  \nMore information about Victoria and her book is available at americaneden.org. \n  \nTalk Description \nAMERICAN EDEN PULITZER\nThis lively\, illustrated lecture by historian Victoria Johnson features her latest book\, American Eden. When Alexander Hamilton and Aaron Burr met on a dueling ground in July 1804\, they chose the same attending physician: David Hosack. Family doctor and friend to both men\, Hosack is today a shadowy figure at the edge of a famous duel\, the great achievements of his life forgotten. But in 1801\, on twenty acres of Manhattan farmland\, Hosack founded the first public botanical garden in the new nation\, amassing a spectacular collection of medicinal\, agricultural\, and ornamental plants that brought him worldwide praise from the likes of Thomas Jefferson\, James Madison\, Sir Joseph Banks\, and Alexander von Humboldt. Today\, his pioneering botanical garden is the site of one of the most iconic urban spaces in the world: Rockefeller Center.
URL:https://chowdc.org/event/american-eden-david-hosack-botany-medicine-garden-early-republic/
LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260208T140000
DTEND;TZID=America/New_York:20260208T153000
DTSTAMP:20260605T000230
CREATED:20260112T134620Z
LAST-MODIFIED:20260308T182117Z
UID:3393-1770559200-1770564600@chowdc.org
SUMMARY:Kaffeehaus: How Vienna Changed Global Baking
DESCRIPTION:Speaker: Rick Rodgers \nWest Orange\, New Jersey \nRICK RODGERS BIOGRAPHY \nFor over three decades\, Rick Rodgers has been one of the most versatile names in the food business. Through his work as a teacher\, food writer\, cookbook author and editor\, and media guest chef\, his infectious love of good food reaches countless cooks every day. He is the sole author of over 50 cookbooks\, including IACP nominees Kaffeehaus and The Carefree Cook. As a collaborator\, he has written over 30 more titles with some of the most recognizable names in business\, food\, and the arts.  His clients include Patti LaBelle\, The Model Bakery\, chef Chris Santos\, Frankie Avalon\, Tommy Bahama Restaurants\, Nordstrom\, Sur La Table\, and 10 books for Williams-Sonoma.  He now partners with social media influencers\, such as Owen Han and Matt Broussard\, on their freshman cookbooks.  He holds an award for “Outstanding Culinary Educator” by Bon Appétit Magazine and has won IACP and Gourmand Awards and Beard nominations for his cookbook work. His mother’s family was from Liechtenstein\, and he first learned about Austro-Hungarian baking from his great-aunts.  His website is rickrodgers.com\, where you can find out more about his culinary tours to Vienna and Budapest. \n  \nTALK DESCRIPTION \nRick Rodgers will bring to life the elegance\, history\, and flavors of the Austro-Hungarian café tradition. Perhaps even more than their Franco-Italian counterparts\, these legendary establishments gave the world some of its most iconic pastries and confections\, from Sachertorte to Strudel\, from buttercream to sweet dumplings. Home baking would not be what it is today without the innovations in yeast production by the Hungarian Fleischmann brothers. Rick will reveal how these elements shaped global baking and why Central Europe’s cafés continue to enchant food lovers today. Prepare to be educated and entertained as Rick recounts many surprising stories\, legends\, and facts featuring such diverse characters as Marie Antoinette (who did NOT bring the croissant to Paris) and Snow White’s seven little roommates. He will also explain the unusual dessert categories in the Austro-Hungarian canon\, so different from the rest of Europe.
URL:https://chowdc.org/event/kaffeehaus-vienna-global-baking/
LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260111T140000
DTEND;TZID=America/New_York:20260111T160000
DTSTAMP:20260605T000230
CREATED:20251215T145053Z
LAST-MODIFIED:20251215T145120Z
UID:3374-1768140000-1768147200@chowdc.org
SUMMARY:Fun Foods: The Unknown\, Unexpected\, and Long Forgotten
DESCRIPTION:Speaker: Susan Benjamin \nHarpers Ferry\, West Virgnia \n(Members will receive a link and passcode.) \nSPEAKER BIO \nSusan Benjamin\, a former academic\, researches the cultural history of sugars\, sweets\, and other fun foods from pre-history to the late 20th century.  She is owner of True Treats\, recognized as one of the world’s only research-based historic candy companies\, selling over 600 products spanning thousands of years. Her company sells to hundreds of museums across the nation as well as in her online and brick and mortar store based in historic Harpers Ferry. \nSusan regularly discusses her findings in mainstream media\, including an NPR series she broadcasts from WBUR in Boston and the History Channel’s “Food that Built America.” Her business was an “answer” on the game show Jeopardy and was voted as one of the nation’s top ten candy stores by USA Today\, among other honors. Ms. Benjamin’s tenth book\, Sweet as Sin: The Unwrapped Story of How Candy Became America’s Favorite Pleasure made the Smithsonian’s “Best of Books about Food\,” Her most recent book\, Fun Foods of America: Outrageous Delights\, Celebrated Brands\, and Iconic Recipes (Globe Pequot Publishing\, August 6\, 2024)\, expanded her research into everything from cereals to burger joints. \n  \nTALK DESCRIPTION \nThe Unknown\, Unexpected\, and Long Forgotten will trace the unknown\, unexpected and long forgotten history of Fun Foods. No mere high calorie treats—fun foods were instrumental to the core of how we live\, and integral to the influence of Domestic Science\, the shifting power of women at home\, the use of fun foods as a weapon at war and economical vehicle in peace. \nIn doing so\, we’ll examine popular fun foods at social gatherings\, such as teas; breakfast table cereals and their entrance into the fun foods kingdom; and the transition of candy from medicines to fun foods and back again. Given the season\, we’ll take a dip into fun foods for cold weather\, such as old-time hot sodas and cold syrup. \n 
URL:https://chowdc.org/event/fun-foods-unknown-unexpected-forgotten/
LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251214T140000
DTEND;TZID=America/New_York:20251214T153000
DTSTAMP:20260605T000230
CREATED:20251110T141740Z
LAST-MODIFIED:20251110T141740Z
UID:3366-1765720800-1765726200@chowdc.org
SUMMARY:Frostbite: How Refrigeration Changed Our Food\, Our Planet\, and Ourselves
DESCRIPTION:SPEAKER: Nicola Twilley \nSPEAKER BIO \n \nNicola Twilley is author of Frostbite: How Refrigeration Changed Our Food\, Our Planet\, and Ourselves\, winner of the 2025 James Beard Award for Literary Writing\, the 2025 California Book Awards Nonfiction Gold Medal\, the 2025 Nach Waxman Prize\, and the 2025 Nautilus Book Awards Gold Medal for Journalism and Investigative Reporting. She is co-host of the award-winning “Gastropod” podcast\, which looks at food through the lens of history and science\, and which is part of the Vox Media Podcast Network in partnership with “Eater.” Her first book\, Until Proven Safe: The History and Future of Quarantine\, was co-authored with Geoff Manaugh and was named one of the best books of 2021 by Time Magazine\, NPR\, the Guardian\, and the Financial Times. She is a contributing writer at The New Yorker and was one of the 2025 winners of the National Academies of Sciences’ Eric and Wendy Schmidt Awards for Excellence in Science Communications. She lives in Los Angeles. \nTALK DESCRIPTION\nTwilley will discuss her award-winning book\, Frostbite: How Refrigeration Changed Our Food\, Our Planet\, and Ourselves\, in which she takes readers on a tour of the cold chain from farm to fridge\, visiting off-the-beaten-path landmarks such as Missouri’s subterranean cheese caves\, the banana-ripening rooms of New York City\, and the vast refrigerated tanks that store the nation’s orange juice reserves. A deeply researched and reported\, original\, and entertaining dive into the most important invention in the history of food and drink\, Frostbite makes the case for a recalibration of our relationship with the fridge—and how our future might depend on it. \nToday\, nearly three-quarters of everything on the average American plate is processed\, shipped\, stored\, and sold under refrigeration. It’s impossible to make sense of our food system without understanding the all-but-invisible network of thermal control that underpins it. Twilley’s eye-opening book is the first to reveal the transformative impact refrigeration has had on our health and our guts; our farms\, tables\, kitchens\, and cities; global economics and politics; and even our environment.
URL:https://chowdc.org/event/frostbite-how-refrigeration-changed-our-food-our-planet-and-ourselves/
LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251109T140000
DTEND;TZID=America/New_York:20251109T160000
DTSTAMP:20260605T000230
CREATED:20251014T170509Z
LAST-MODIFIED:20251014T170509Z
UID:3356-1762696800-1762704000@chowdc.org
SUMMARY:Protest Baking: The Role of Cakes\, Pies\, and Other Baked Goods in American Political History
DESCRIPTION:SPEAKER BIO: \nKC Hysmith\, PhD\, is a Texas-born\, North Carolina-based writer\, food scholar\, and recipe developer whose work focuses on the intersection of gender\, food\, and technologies. She holds a PhD in American Studies from the University of North Carolina and a Master of Liberal Arts in Gastronomy from Boston University. Her work has appeared in numerous print and digital publications including The Washington Post\, Eater\, The Boston Globe\, Food52\, The Kitchn\, and Gastronomica. She co-wrote The Saltbox Seafood Joint Cookbook\,(University of South Carolina Press\, August 2019); served as the associate editor of Edible North Carolina: A Journey Across a State of Flavor (University of North Carolina\, August 2022); and was the historical editor for When Southern Women Cook: History\, Lore\, and 300 Recipes from Every Corner of the American South\, (America’s Test Kitchen\, November 2024). She also served as the co-editor of An American Girl Anthology (University Press of Mississippi\, May 2025). When she’s not writing or in the cookbook archives\, she likes to create bite-sized bits of food history for social media. See more of her work at kchysmith.com and at @kchysmith on Instagram. \nTALK DESCRIPTION: \nFrom late 19th-century Suffragists publishing cookbooks to help fund their campaign efforts to gain the right to vote to the digital-born bake sale for #BakersAgainstRacism that raised millions during the Black Lives Matter protests in the 2020s\, baked goods have been a crucial part of political tradition for generations. Recent trends in the online baking community–users who organize and connect via social media platforms such as TikTok and Instagram–have further influenced the use of baked goods (or rather pictures and videos of them) as a form of political messaging with statements piped in buttercream and artfully cut out of pie dough. This talk will trace the history of the role of protest and politically-activated baking in the United States and\, importantly\, the bakers who use their baked goods as forms of communication and community building.
URL:https://chowdc.org/event/political-history-protest-baking/
LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20251012T140000
DTEND;TZID=America/New_York:20251012T153000
DTSTAMP:20260605T000230
CREATED:20250918T122834Z
LAST-MODIFIED:20251012T174920Z
UID:3339-1760277600-1760283000@chowdc.org
SUMMARY:The Lives and Cookbooks of Three Nineteenth-Century Women
DESCRIPTION:The Authors   \nKeith Stavely and Kathleen Fitzgerald are co-authors of three books on New England and American food history—America’s Founding Food (University of North Carolina Press\, 2004; pbk. 2015)\, Northern Hospitality (University of Massachusetts Press\, 2011)\, and United Tastes (University of Massachusetts Press\, 2017). Their collaboration\, which also includes scholarly articles\, extensive public speaking\, and media work\, grew out of their deep engagement with New England history.  \nStavely\, a former English professor and retired library director\, is a recognized scholar of English and American Puritanism. Fitzgerald trained in English literature and theology\, worked as a college chaplain and soup kitchen administrator\, and is also a retired library director. \nTheir culinary histories emphasize how New England foodways reflected and shaped regional development\, highlighting themes such as settler/Indigenous relations (America’s Founding Food)\, the consumer revolution of the eighteenth century (Northern Hospitality)\, and the competition for national leadership in the early republic (United Tastes).Their current project involves researching and re-creating the classics of the New England baking tradition–ensuring they are never without a pie in the house! \nThe couple lives in Jamestown\, Rhode Island; their blog about traditional New England cooking in a modern kitchen is at StavelyandFitzgerald.com. \n  \nThe Talk: The Lives and Cookbooks of Three Nineteenth-Century Women \nThree nineteenth-century New England cookbook authors—Mrs. A. L. Webster\, “Mrs. Bliss of Boston\,” and Mrs. S. G. Knight—have begun to attract attention from modern historians and culinary writers. But until now nothing was known of their lives. \nIn the course of their research on the New England baking tradition\, Keith Stavely and Kathleen Fitzgerald uncovered definitive information about Webster and Knight\, and gathered persuasive evidence pointing to the identity of Bliss. In their talk\, they will retrace the steps leading to the “eureka” moments that brought the lives of these once-anonymous women to light. \nThey will also place Webster\, Bliss and Knight’s cookbooks in their social and cultural setting. The 1840s\, ‘50s\, and ‘60s were decades of change in American life\, when enthusiasm for industrial progress and new inventions was shadowed by the looming Civil War. Webster and Bliss embraced the era’s gastronomic sophistication—Bliss with a distinctly Francophile flair—while Knight championed a simpler\, though still ample\, style of cooking\, making her Tit-Bits a worthy successor to Lydia Maria Child’s American Frugal Housewife.
URL:https://chowdc.org/event/lives_cookbooks_three_nineteenthcentury_women/
LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250914T140000
DTEND;TZID=America/New_York:20250914T160000
DTSTAMP:20260605T000230
CREATED:20250505T114631Z
LAST-MODIFIED:20250505T115722Z
UID:3233-1757858400-1757865600@chowdc.org
SUMMARY:Twist of the Tail: How the Humble Anchovy Flavored Western Cuisine
DESCRIPTION:Speaker: Christopher Beckman \nSausalito\, California \nSPEAKER BIO \nChristopher Beckman was born in San Francisco and holds a doctorate in Near Eastern Archaeology\, with a research focus on the intersection of material culture and subsistence patterns – how the small\, often overlooked details (like the humble anchovy) have shaped civilizations more than we realize. His fieldwork has taken him across the Middle East\, Africa\, and Europe where he has been living for the last two decades. \nHis professional journey began not in a library but knee-deep in salmon – starting as a teenage commercial fisherman in Bristol Bay\, Alaska\, home to the world’s largest wild salmon fishery. After ten seasons battling fish and freezing rain\, he ended up in Hollywood\, working for the legendary king of B-movies\, Roger Corman. That stint launched him into the gloriously bloody world of horror\, where he produced numerous features\, including Trauma with Italian horror maestro Dario Argento. \nA documentary on Sacred Sites eventually took him to Egypt and sparked his enduring passion for the ancient world and all things food-related. \nMost recently\, Christopher completed a diploma in plant-based cuisine from Le Cordon Bleu. His aim: to champion the anchovy as a flavor enhancer par excellence in plant-forward diets – just as it was used historically across Europe and Asia. He’s currently based in Melbourne\, Australia\, where he’s researching his forthcoming companion volume on anchovies in Asia. \nHe is the author of Twist of the Tail: How the Humble Anchovy Flavored Western Cuisine. \n  \n  \n  \n  \nTALK DESCRIPTION \nFrom Roman garum and British condiments to French haute cuisine and modern Spanish tapas\, anchovies have long played a quiet but powerful role in enhancing taste across cultures and centuries. Yet for all their culinary impact\, anchovies have often been overlooked—or even scorned—as too small\, too bony\, or too humble for refined palates. \nTheir fluctuating status tells a rich and surprising story about food\, class\, and cultural identity. Drawing on cookbooks\, literature\, and art\, this talk explores how an often-overlooked fish has played an outsized role in shaping Western cuisine. \nIn his presentation for the Culinary Historians of Washington\, D.C.\, Christopher will delve into two chapters from his book A Twist in the Tail that chart the anchovy’s shifting fortunes in France and the United Kingdom. In France\, anchovies reached the very heights of haute cuisine—only to fall from favor\, due in large part to two of the country’s most influential chefs. Across the Channel\, the British reimagined the anchovy entirely\, transforming it into savory condiments that left a lasting mark on their national palate.
URL:https://chowdc.org/event/anchovy-flavored-western-cuisine/
LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250608T120000
DTEND;TZID=America/New_York:20250608T150000
DTSTAMP:20260605T000230
CREATED:20250416T120312Z
LAST-MODIFIED:20250606T210747Z
UID:3176-1749384000-1749394800@chowdc.org
SUMMARY:CHoW-DC Annual In-Person Luncheon 2025 at the Hulu Hotpot and Skewer House
DESCRIPTION:Please Join the Culinary Historians of Washington at our annual in-person luncheon at the  \nHulu Hotpot and Skewer House \nLocated at: \n1488 Rockville Pike A\, Rockville\, MD 20852 \nDate:  June 8th \nTime:  12:00 noon \nPrice:  $50 for members $60 for non-members:\nUpdate: Reservations are complete \nThis luncheon is an “all you can eat” adventure with your choice of broths for your individual hot pot\, unlimited proteins\, along with vegetables and noodles.  You can make your own dipping sauce and there’s a hot bar with appetizers.  You may order skewers which rotate in front of you and/or use the basket for other grilled items.  Please join those who you see “virtually” on our monthly meetings.  We think you’ll have a lot of fun as we all “play” with our food. \n 
URL:https://chowdc.org/event/chowdc-luncheon-2025/
LOCATION:Hulu Hotpot and Skewer House\, 1488 Rockville Pike A\, Rockville\, MD\, 20852\, United States
CATEGORIES:Other Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250504T140000
DTEND;TZID=America/New_York:20250504T160000
DTSTAMP:20260605T000230
CREATED:20250414T204639Z
LAST-MODIFIED:20250414T204759Z
UID:3167-1746367200-1746374400@chowdc.org
SUMMARY:A History of Cheesecake
DESCRIPTION:Speaker: Mark Kurlansky\, New York \nSunday\, May 4\, 2025 \n(Note: Date changed to first Sunday because the second Sunday is Mothers Day.) \n2:00 to 4:00 p.m. (Zoom Meeting)  \n(Members will receive a link and passcode.) \nSPEAKER BIO: \nMark Kurlansky was born in Hartford\, Connecticut. He has written 40 books and has been translated into 35 languages. His books include non-fiction\, children’s books\, young adult books\, one translation of a classic French novel\, and six books of fiction. \nHe has written numerous books on food history including Cod: A Biography of the Fish that Changed the World\, Salt: A World History\, and The Big Oyster: History on the Half Shell. In 2024\, People Magazine selected Salt as one of the 15 best books of the 21st century. Mark has received a number of awards for food writing including the James Beard Award\, the Glenfiddick award\, Bon Apetit’s Food Writer of the Year\, and other awards such as the Dayton Literary Peace Prize. His newest book\, Cheesecake\, is the story of how the attempt to introduce Cato’s ancient Roman cheesecake—the oldest written recipe—to a single Manhattan block disrupts the neighborhood. \nBefore turning to journalism\, Mark worked in New York as a playwright\, having a number of off-off Broadway productions. He has taught and guest lectured all over the world. \n  \nTALK DESCRIPTION: \nMark Kurlansky’s talk will be about the history of cheesecake from Cato’s Roman recipe—the oldest written recipe\, to Greeks\, to central Europe\, to British cheesecake introduced to the U.S.\, to the history of New York cheesecake\, to a few modern developments in Basque country and Japan.
URL:https://chowdc.org/event/history-of-cheesecake/
LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250413T140000
DTEND;TZID=America/New_York:20250413T160000
DTSTAMP:20260605T000230
CREATED:20250321T125042Z
LAST-MODIFIED:20250406T181738Z
UID:3153-1744552800-1744560000@chowdc.org
SUMMARY:How the Food of Southern Louisiana Became as Different and as Interesting as Italian Food. Is there a true Southern Louisiana Cuisine?
DESCRIPTION:LIZ WILLIAMS’ BIO \nLiz Williams founded the Southern Food & Beverage Museum (SoFAB) and its Research Center. SoFAB is celebrating its 20th anniversary this year. Liz has authored six books about food and culture\, especially New Orleans food culture.  She has taught Food Studies and New York University and Dillard University. Her podcast\, “Tip of the Tongue” (about food\, drink and culture)\, appears weekly. Her most recent books are Nana’s Creole Italian Table (a cookbook about the Sicilian community in New Orleans) and the SoFAB Cookbook\, with co-author Maddie Hayes. The SoFAB Cookbook has been shortlisted for a Gourmand International Cookbook Award. \nHer book\, coauthored with Stephanie Jane Carter\, The Encyclopedia of Law and Food\, was published by Greenwood Publishing in 2011. In 2013 AltaMira published New Orleans: A Food Biography. Her book\, Lift Your Spirits: A Celebratory History of Cocktail Culture in New Orleans\, was published by LSU Press in the spring of 2016. Unique Eats & Eateries New Orleans was published by Reedy Press in 2019. \n  \nTALK DESCRIPTION  \nThe distinct cuisine of southern Louisiana developed from its French heritage\, the help of Native Americans\, enslaved Africans and their descendants\, Sicilians\, Caribbeans\, Central and South Americans\, and—more recently—Vietnamese. The Creole and Cajun characteristic of the area is as much of a draw to visitors as its music and its architecture. \nSicilians\, who had first been recruited to work in the sugar cane fields after enslaved Africans were freed\, came at the turn of the 20th century in droves and also influenced much of the food of New Orleans. Because of its port and trade\, there were many relationships with cuisines of other countries in our hemisphere. \nLiz will not only discuss these influences but also why New Orleans and the surrounding areas absorb and do not resist them. All of these things make for a dynamic and ever-changing cuisine that sometimes looks back but keeps moving forward. How did all of the influences coalesce into the whole? That is what she will explore.
URL:https://chowdc.org/event/food-southern-louisiana/
LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250309T140000
DTEND;TZID=America/New_York:20250309T160000
DTSTAMP:20260605T000230
CREATED:20250210T205019Z
LAST-MODIFIED:20250210T205019Z
UID:3140-1741528800-1741536000@chowdc.org
SUMMARY:The American Community Cookbook: Eccentric and Yet Powerful
DESCRIPTION:Don Lindgren BIO \nDon Lindgren is an antiquarian bookseller focused on printed and manuscript cookery. His bookselling business\, Rabelais Inc.\, acquires\, researches\, and sells rare books\, manuscripts\, ephemera\, and other materials related to culinary history. Clients for books and for services such as appraisals and collection development include private collectors\, food professionals\, and research institutions worldwide. Don has served as a Governor of the Antiquarian Booksellers’ Association of America and is a member of the International League of Antiquarian Booksellers\, the Ephemera Society of America\, and the Bibliographic Society of America. He has lectured or presented at the Oxford Symposium on Food & Cookery\, the Colorado Antiquarian Book Seminar\, and Rare Book School’s Boston Seminar. In 2019 he co-authored and published the first part of a multi-volume exploration of the American community cookbook\, titled UnXld: American Cookbooks of Community & Place. He lives with his dog Lark on a small farm in Southern Maine. \n  \nTALK DESCRIPTION \nFor more than one hundred fifty years\, women have gathered around kitchen tables\, in church basements\, and in meeting halls\, to collect and organize recipes. They were doing the work of making cookbooks. To do this work\, the women exercised all the functions of commercial publishers: they solicited content; sought financial backing; edited\, designed and illustrated; hired printers and binders; and marketed and distributed their product—often a shoestring budget with little or no exposure to\, or guidance from\, traditional publishing. The fruit of this labor is a legacy of many thousands of works\, produced by amateurs (in the best sense of the word)\, a distinctively American expression of fellowship\, creativity\, and purposefulness: the community cookbook. \nAmerican community cookbooks were largely women’s enterprises\, but many of the requirements of traditional publishing existed at or beyond the limits of women’s power at the time. The work of creating a formal association\, financing the printing and binding of books\, registering copyright\, and the marketing and distribution of a finished book\, all required women to employ creative “work-arounds.” To the contemporary viewer\, this creative problem-solving might be described as D.I.Y. thinking\, crowd-funding\, or crowd-sourcing. This approach often left somewhat eccentric traces in the material object of the community cookbook. Also visible in the books\, and in the world at large\, is the significant record of achievement made possible with the proceeds from their sales. This talk will address the achievements of the community cookbooks makers\, of the eccentric legacy of material object left behind\, and how the community cookbooks emerged as a very real agent of change.
URL:https://chowdc.org/event/american-community-cookbook/
LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250209T140000
DTEND;TZID=America/New_York:20250209T160000
DTSTAMP:20260605T000230
CREATED:20250114T130232Z
LAST-MODIFIED:20250114T130929Z
UID:3129-1739109600-1739116800@chowdc.org
SUMMARY:How American Children Became the Pickiest Eaters in History
DESCRIPTION:Speaker: Helen Zoe Veit\, Michigan State University \nSPEAKER’S BIO \n \nHelen Zoe Veit is a historian of American food specializing in the 19th and 20th centuries. An associate professor of history at Michigan State University\, she is the author of the forthcoming book\, Picky: How American Children Became the Fussiest Eaters in History and Why It Matters (St. Martin’s Press\, 2026)\, and Modern Food\, Moral Food: Self-Control\, Science\, and the Rise of Modern American Eating in the Early Twentieth Century (UNC 2013)\, which was a finalist for a James Beard Award in Reference and Scholarship. She directs two major digital projects funded by the National Endowment for the Humanities: the What America Ate project on food in the Great Depression; and the America in the Kitchen project featuring 200 of the most significant cookbooks in American history. She has edited three books with MSU’s American Food in History book series\, including Food in the American Gilded Age. Veit’s writing on food history has appeared in a variety of academic journals and in The New York Times\, The Atlantic\, The Washington Post\, and elsewhere. \nTALK DESCRIPTION  \nAre children naturally picky eaters? It surely seems like it today. We’ve probably all heard that children have biologically keen taste buds\, that they’re naturally sensitive to texture and color\, and that they’re evolutionarily cautious about new things. We don’t expect them to enjoy “adult foods” like leafy greens or spicy curry—even children we don’t think of as especially picky. We might remember disliking certain foods when we were children ourselves\, or we might be raising a child now who is persistently picky despite everything we’ve done to introduce new foods. Yet\, surprising as it may sound\, the idea that children are naturally picky is quite new. A hundred years ago—and for centuries before that\, most Americans assumed that children were naturally curious about food\, and almost all children quickly learned to enjoy a wide variety of flavorful foods\, including all sorts of vegetables. So how did we get where we are today? This talk tells the story of how mass childhood pickiness emerged over the twentieth century\, and how in recent decades most Americans forgot that a world filled with cheerfully un-picky children was ever a reality.
URL:https://chowdc.org/event/american-children-pickiest-eaters/
LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250112T140000
DTEND;TZID=America/New_York:20250112T160000
DTSTAMP:20260605T000230
CREATED:20241209T013246Z
LAST-MODIFIED:20241209T013444Z
UID:3114-1736690400-1736697600@chowdc.org
SUMMARY:Lost Farms and Estates of Washington\, D.C.
DESCRIPTION:Speaker: Kim Prothro Williams  \nWashington\, D.C.  \n(Members will receive a link and passcode.) \n  \nTALK DESCRIPTION \nLost Farms and Estates of Washington\, D.C. will highlight the transformation of the rural landscape and history of the District of Columbia from before its establishment as the nation’s capital in the late 18th century until the last farm ceased operation in the city in the 1960s. \nMost of the farmsteads and country estates in the once-rural landscape of the District have long since disappeared as the modern metropolis has grown well beyond its original bounds. But\, traces of that rural cultural landscape do remain in the old country lanes that snake quietly through the city’s grid\, or in the occasional old house that sits askew from its neighbors. \nThrough an examination of these surviving buildings\, Kim brings together a history of the once-rural landscape and the seminal moments in time\, such as the Civil War and the extension of the city’s street plan beyond the original planned city\, that contributed to the eventual elimination of rural Washington. \nBIO \nKim Prothro Williams is an architectural historian who has been researching and writing about historic places and communities in and around DC for the past 30 years. \nShe is the National Register Coordinator at the D.C. Historic Preservation Office where she has studied a diverse range of buildings and communities and has developed a particular interest in the history of planning and the evolution of place. \nShe enjoys discovering physical remnants of the past that reveal the transformation of their environments and contribute to telling the stories behind the making of place. \nKim is the published author of many neighborhood history and heritage trail brochures\, websites\, blog posts\, and articles dealing with the built environment. She is the author of several books. These include her most recent books\, Lost Farms and Estates of Washington\, D.C (History Press\, 2018) which examines the transformation of Washington’s agricultural landscapes\, and Hidden Alleyways of Washington\, D.C: A History (Georgetown University Press\, 2023) which traces the physical and social origins and history of the city’s alleyways.
URL:https://chowdc.org/event/lost-farms-and-estates-washingtondc/
LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241208T140000
DTEND;TZID=America/New_York:20241208T160000
DTSTAMP:20260605T000230
CREATED:20241112T165017Z
LAST-MODIFIED:20241209T014723Z
UID:3103-1733666400-1733673600@chowdc.org
SUMMARY:Dining and Entertaining in the Gilded Age
DESCRIPTION:Speaker: Francine Segan\, New York City \n  \n \nTALK DESCRIPTION \nSpanning from the mid-1800s through World War I\, the Gilded Age was a time of calling cards\, horse drawn coaches\, afternoon tea\, cotillions\, lawn parties\, and formal dinners… a time when even picnics were served on fine china. \nFrancine Segan will give vivid descriptions of dinner parties\, cotillions\, and elegant picnics that will transport you back in time. Learn all the popular toasts of the era and when it’s proper to remove your gloves or tip your hat. Learn the 19th century meanings of giving a lady a tulip instead of a rose. Discover why ladies’ magazines of the 19th century advised bringing a bundle of sticks to a party. Learn the calling card equivalent of “unfriending” someone and why the nutmeg grater was the must-have accessory of the 1890s. CHoW members will receive handouts with recipes\, further reading\, and more. \nBIO \nFrancine Segan is a noted food historian and James Beard-nominated author of six books including Dolci: Italy’s Sweets and Pasta Modern: New & Inspired Recipes from Italy. \nAn engaging public speaker\, author\, and TV personality\, Francine has appeared on many TV programs\, including The Today Show and Early Show and has been featured on numerous specials for PBS\, the Food Network\, History\, Sundance\, and Discovery channels. She lectures across the U.S. and is a guest speaker for AARP\, attracting many thousands of viewers to her talks. She is a frequent speaker at New York City’s premiere cultural center (the 92NY)\, and for the Institute for Advanced Study at Princeton University\, Smithsonian Museum in Washington\, D.C.\, Virginia Fine Arts Museum\, and many others. She recently moderated a panel for the Tribeca Film Festival on food in film with Isabella Rossellini and Stanley Tucci. \nFrancine writes for several magazines including Epicurious\, Saveur and Italy Magazine. Francine Segan is a frequently quoted expert in many newspapers and magazines including the New York Times\, Wall Street Journal\, Vogue\, Scientific American\, USA Today\, L.A. Times\, and Chicago Tribune. For more information: www.FrancineSegan.com
URL:https://chowdc.org/event/dining-entertaining-gilded-age/
LOCATION:Zoom Virtual Meeting
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241110T140000
DTEND;TZID=America/New_York:20241110T160000
DTSTAMP:20260605T000230
CREATED:20241021T135820Z
LAST-MODIFIED:20241021T141215Z
UID:3076-1731247200-1731254400@chowdc.org
SUMMARY:Disgust and Cuisine
DESCRIPTION:Speaker: Paul Rozin \nEmeritus Professor of Psychology \nUniversity of Pennsylvania \n  \nBIO \n \nPaul Rozin has been a member of the Psychology Department at the University of Pennsylvania for 59 years\, where he is currently Emeritus Professor of Psychology. Over the last 35 years\, the major focus of his research has been human food choice\, considered from biological\, psychological and anthropological perspectives. He has studied the cultural evolution of cuisine\, the development of food aversions\, the development of food preferences\, family influences in preference development\, body image\, the acquisition of liking for chili pepper\, chocolate craving\, and attitudes to meat. \nHe has studied the emotion of disgust and related magical thinking\, and how both can be barriers to public acceptance of new technologies or foods (e.g.\, recycled water\, insects as food). He is also working on the meaning of food in different cultures. \nDr. Rozin was born in Brooklyn\, New York. He earned a B.A. in 1956 from the University of Chicago and received a Ph.D. in both Biology and Psychology from Harvard in 1961. His thesis research was sponsored by Jean Mayer. He is a member of the American Academy of Arts and Sciences and a recipient of the American Psychological Association Distinguished Scientific Contribution Award. He was an editor of the journal\, Appetite\, for ten years.  \n  \nTALK DESCRIPTION \nDisgust is a negative emotion whose origins are in the food system. The focus of disgust in the food domain is foods of animal origin. Disgust is so potent that if something disgusting merely touches a desirable food\, it renders that food offensive. This is called “psychological contagion.” Since eating and cuisine represent positive events\, one would think there would be little place for disgust in this domain. However\, disgust is involved in two ways. \nFirst\, since the enjoyment of eating is compromised by disgust\, the suppression of disgust is a part of civilized eating. In some cases\, introduction of new types of nutritive\, sustainable but disgusting foods\, like insects\, requires active suppression of disgusting features of the food\, and suppression of the experience of disgust. \nSecond\, in some cases\, disgusting entities and the elicitation of disgust can become part of the pleasure of eating and other experiences. I call this “benign masochism.” In some conditions\, disgust is amusing and is part of jokes. Most cuisines have some rotting foods that are generally disgusting\, but come to be enjoyed because of these features such as stinky cheeses. So disgust\, or its suppression\, is a part of the normal\, positive experience of eating.
URL:https://chowdc.org/event/disgustandcuisine/
LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241013T140000
DTEND;TZID=America/New_York:20241013T160000
DTSTAMP:20260605T000230
CREATED:20240910T155211Z
LAST-MODIFIED:20240910T155357Z
UID:3058-1728828000-1728835200@chowdc.org
SUMMARY:The History of Gingerbread
DESCRIPTION:TALK DESCRIPTION \nAmy Eber will present an informal but fascinating history of gingerbread. On this gingerbread journey\, she will begin by discussing the early trade of spices and how this had a direct impact upon where spice cakes (gingerbread) were originally baked. Recipes varied based upon other ingredients locally available. She will anecdotally explain how monks\, royalty\, spirituality\, fairy tales and politicians were important in spreading the popularity of the spiced treats. Gingerbread in Europe differs from what we are familiar with in the United States. She will further discuss the use of honey and why we use molasses here in the States. \nSPEAKER BIO \n \nAmy Eber\, formerly a chef instructor\, has spent the last 15 years exploring the history of European cookies. Having lived in Switzerland and doing research for her weekly food show on Swiss public radio helped fuel this passion. Her show explored regional dishes. She recently returned from yet another trip to Europe to further study gingerbread variations and to meet many of the Master Carvers making molds to press images into these treats. Last holiday season\, Amy presented a “History of Gingerbread” talk at Strathmore Mansion as well as to a local Potomac\, Maryland\, organization \nAmy has a La Technique degree from the French Culinary Institute in New York City. She has taken numerous cooking and baking courses in the U.S.\, Asia\, Mexico and Europe. Amy was a chef instructor at Williams Sonoma as well as several culinary schools. \nOne of Amy’s culinary interests is researching cuisines from different countries. But her true love is baking\, especially making cookies using impression molds. She has an extensive collection of over 800 molds\, many custom-made by Master Carvers in Europe. This passion led to her doing research on the history of Springerle and gingerbread. While living in Switzerland\, she was able to travel extensively throughout Europe exploring the history and development of gingerbread from its roots several hundred years ago to our current love of this warmly spiced treat.
URL:https://chowdc.org/event/the-history-of-gingerbread/
LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240908T140000
DTEND;TZID=America/New_York:20240908T160000
DTSTAMP:20260605T000230
CREATED:20240819T154429Z
LAST-MODIFIED:20240819T154513Z
UID:3032-1725804000-1725811200@chowdc.org
SUMMARY:My Life in Recipes: Food\, Family\, and Memories
DESCRIPTION:BIO \n \nJoan Nathan is the author of twelve cookbooks including her latest work\, My Life in Recipes: Food\, Family\, and Memories. Her 2018 book\, King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World\, won the IACP International Cookbook of the Year. That same year\, the much-acclaimed Jewish Cooking in America\, which in 1994 won both the James Beard Award and the IACP/Julia Child Cookbook of the Year Award\, was named an IACP classic. ‘ \nIn 2022\, Nathan was included in the Forward 125: The American Jews who shaped our world. Nathan is also a regular contributor to The New York Times and Tablet Magazine. Nathan’s PBS television series\, Jewish Cooking in America with Joan Nathan\, was nominated in 2000 for the James Beard Award for Best National Television Food Show. An inductee to the James Beard Foundation’s Who’s Who in American Food and Beverage\, she also received the Silver Spoon Award from Food Arts magazine. \nNathan serves on the board of the D.C. -based organization\, Martha’s Table\, by whom she was recently honored for her work on Sunday Night Suppers\, an annual fundraising event chaired by Nathan\, Alice Waters and Jose Andres. Nathan previously spoke to CHoW in November 2018 about King Solomon’s Table. \nTALK DESCRIPTION  \n \nBefore hummus was available in every grocery store—before shakshuka was a dish on brunch menus—Joan Nathan taught home cooks how and why they should make these now-beloved staples themselves. Here\, in her most personal book yet\, the beloved authority on global Jewish cuisine uses recipes to look back at her own family’s history—their arrival in America from Germany; her childhood in postwar New York and Rhode Island; her years in Paris\, New York\, Israel\, and Washington\, D.C. Nathan shares her story—of marriage\, motherhood\, and a career as a food writer; of a life well-lived and centered around meals—and she punctuates it with all the foods she has come to love. Her talk will connect some of the more-than 100 recipes with Jewish history and her experiences writing about them. \n  \n  \n(Members will receive a link and passcode.)
URL:https://chowdc.org/event/my-life-in-recipes-food-family-and-memories/
LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240609T133000
DTEND;TZID=America/New_York:20240609T170000
DTSTAMP:20260605T000230
CREATED:20240507T215637Z
LAST-MODIFIED:20240511T193812Z
UID:2932-1717939800-1717952400@chowdc.org
SUMMARY:Dim Sum Brunch
DESCRIPTION:Link to event information\n\nThis is a members-only event. \nYou can purchase a reservation for one or more persons through this form. The reservation can be paid per Paypal or credit card.\n[forminator_form id=”3022″]
URL:https://chowdc.org/event/dim-sum-brunch/
LOCATION:China Garden Han Gong\, 11333 Woodglen Drive\, Rockville\, MD\, 20852\, United States
CATEGORIES:Other Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240505T140000
DTEND;TZID=America/New_York:20240505T150000
DTSTAMP:20260605T000230
CREATED:20240414T221857Z
LAST-MODIFIED:20240414T221857Z
UID:2915-1714917600-1714921200@chowdc.org
SUMMARY:Our Heirloom Grains and Vegetables
DESCRIPTION:TALK DESCRIPTION: \nUnlike modern cultivars\, heirloom plants were bred for flavor as well as performance in the garden and field. This talk highlights our heirloom grains and vegetables from the 19th century. What are the greatest of the horticultural creations that came to typify Low country and Tidewater cookery? What were the most historically significant and flavorsome 19th century field crops and garden vegetables from Maryland\, Virginia\, North Carolina\, and South Carolina? These were the by words of fine dining in the 1800s in Baltimore\, Washington\, D.C.\, Richmond\, and Charleston. We will hear the stories of these ingredients\, including how numbers of them were recently rediscovered and brought back to Southern fields and tables. We will consider how these ingredients were processed\, prepared\, and made the basis of regional cuisine. \nBIO \nDavid Shields is known as “the flavor saver.” He tracks down lost food crops and assists in restoring them to fields and tables. These include Carolina Gold Rice\, Cocke’s Prolific Corn\, Rice Peas\, Purple Straw Wheat\, the Dyehouse Cherry\, Benne\, Carolina African Runner Peanut\, Purple Ribbon Sugar Cane\, Hick’s Mulberry\, Seashore Black Seed Rye\, and Bradford Watermelon. He has written award winning agricultural and culinary histories—Southern Provisions (2015)\, The Culinarians (2017)\,Taste the State (2021)—and now The Ark of Taste (2023). His research links horticultural to the table\, agricultural to home and professional cookery. He chairs the Carolina Gold Rice Foundation\, heads the Ark of Taste Committee for the South\, and holds the Carolina Distinguished Professorship at the University of South Carolina. He is the Southern Foodways Alliance’s“ Keeper of the Flame\,” a James Beard finalist in food history\, and Slow Food’s Snailblazer for Biodiversity. He won the brown award for the Best Single Book about American Popular in 2013. He and long-time collaborator\, Chef Kevin Mitchell\, will be hosting and writing a PBS television show\, The Flavor Savers in 2024-25. https://www.facebook.com/david.s.shields/
URL:https://chowdc.org/event/our-heirloom-grains-and-vegetables/
LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240414T140000
DTEND;TZID=America/New_York:20240414T153000
DTSTAMP:20260605T000230
CREATED:20240310T193104Z
LAST-MODIFIED:20240310T193104Z
UID:2899-1713103200-1713108600@chowdc.org
SUMMARY:Traveling “Silver” for those Not to the Manor Born: Old Sheffield Plate and Electroplated Silver in Travel Equipage and Cutlery from 1730 to the Belle Epoque 
DESCRIPTION:Speaker Bio \nCarrie Tillie is a culinary historian\, artist\, and curator. With an MFA in jewelry and metalsmithing from California State University\, Long Beach\, she also obtained a Certified Master Chef certificate from Epicurean School in Los Angeles and Level Two certification from the Wine Spirit Education Trust. Combining gastronomic and artistic passions\, she specializes in food-themed jewelry and artwork as well as co-founding the Bay Area Culinary Historians. \nAfter the publication of her first book\, Oysters\, A Global History\, she curated several exhibitions in conjunction with the release of her second book\, A Feast for the Eyes – Edible Art from Apple to Zucchini. Her current artwork is in reaction to the COVID-19 pandemic entitled Mixed Emotions\, which entailed a full dining table and kitchen installation of over a hundred individual pieces of vintage cutlery\, place settings\, and utensils. Her next investigations involve the culinary biographies of both Henri Soulé\, the creator of the first and most influential French restaurant in America in New York’s Le Pavilion\, and the Victorian occultist\, Aleister Crowley. For more information\, go to: \nwww.carolyntillie.com \nTALK DESCRIPTION  \nDid you inherit some family silver with various odd utensils you can’t quite figure out? Why did the Victorians have a different utensil for every course? What is the difference between sterling silver flatware and plated? \nIn this Zoom presentation\, culinary historian Carrie Tillie will take you on an adventurous journey that explains the rich history\, ingenious innovations\, and market forces that helped shape our modern dining table.  From the British invention of Old Sheffield Plate in 1743\, through the rise of electroplate\, Carolyn will share examples from her expansive collection including intricate designs to functional utensils\, from asparagus\, anchovy\, lemon and oysters forks to bonbon\, jelly\, mote\, and olive spoons.
URL:https://chowdc.org/event/traveling-silver-for-those-not-to-the-manor-born-old-sheffield-plate-and-electroplated-silver-in-travel-equipage-and-cutlery-from-1730-to-the-belle-epoque/
LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240310T140000
DTEND;TZID=America/New_York:20240310T160000
DTSTAMP:20260605T000230
CREATED:20240211T211605Z
LAST-MODIFIED:20240211T211605Z
UID:2866-1710079200-1710086400@chowdc.org
SUMMARY:Latinísimo: Home Recipes from the Twenty-One Countries of Latin America
DESCRIPTION:Speaker: Sandra Gutierrez \nCary\, North Carolina \nBIO \nIn a career that spans more than two decades\, Sandra A. Gutierrez\, a journalist\, author\, food historian\, and professional cooking instructor\, has taught thousands how to cook. Born in the U.S.\, this bilingual\, award-winning journalist and author of five cookbooks is considered one of the top national experts on Latin American Foodways and on U. S. Southern Regional cuisine. \nShe is the former food editor of The Cary News. Sandra has created over 3\,000 original recipes and had over 1500 articles published worldwide. Her books have won her special recognition from The New York Times\, The Boston Globe\, The Washington Post\, and The Wall Street Journal\, among others. \nSandra is a frequent speaker at conferences\, universities\, and literary festivals and has appeared on numerous television shows.  Sandra is a founding member of the North Carolina Chapter of Les Dames D’Escoffier. \nA frequent judge for major food writing awards\, Sandra was awarded the 2017 M.F.K Fisher Grand Prize Award for Excellence in Food Writing. Sandra’s work and life story were featured in the Exhibit Gateways/Portales at the Smithsonian Anacostia Community Museum from 2016-2019. In 2019 her work and culinary objects became part of the permanent FOOD exhibit at the Smithsonian National Museum of American History. On September 15\, 2021\, in celebration of Hispanic Heritage Month\, Sandra was honored by the Smithsonian Institute as a “Woman to Know” and one of seven “Latinas who shaped American culture.” \nTALK DESCRIPTION  \nDo you really know Latin American foodways? Sandra writes that “Latin America is like a big house. The front door is Mexican cuisine and it welcomes cooks with familiar dishes like enchiladas\, moles\, tacos\, etc. Yes\, Mexican food is great. I love it too. I really do\, and I cook it often. \nHowever\, open the door\, and ah…! There are twenty other kitchens inside that house. Each one is different from the rest\, and each one is as delicious as the next. Join me as we walk through the threshold of the virtual Pan-Latin hearth\, through the entryway via Mexican food\, through the pantries of Central and South America\, and into the kitchens of the Latin Caribbean. Let me guide you as you discover new everyday dishes you will love.” \nLearn why modern-day Latin Americans eat what they eat today\, how the Columbian exchange began a gastronomic tsunami that is still ongoing today\, how world- immigrants shaped the cuisine of 21 countries at the same time that they were making changes to North American cuisine. After this talk\, you should be able to dispel the stereotypes that tie Latin food into a knot\, and able to do so deliciously.
URL:https://chowdc.org/event/latinisimo-home-recipes-from-the-twenty-one-countries-of-latin-america/
LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240211T140000
DTEND;TZID=America/New_York:20240211T160000
DTSTAMP:20260605T000230
CREATED:20240117T014742Z
LAST-MODIFIED:20240117T014742Z
UID:2839-1707660000-1707667200@chowdc.org
SUMMARY:Feasting with the Franks: The First French Medieval Food
DESCRIPTION:Speaker: Jim Chevallier \nNorth Hollywood\, California \nSUMMARY: \n“For over a century\, the term “medieval food” has not in fact referred to the food of most of the Middle Ages. Rather\, by convention\, it typically refers to food from a few centuries at the end of a millennium. Why? The standard explanation is that not enough information has survived from earlier centuries to merit study. But in fact\, not only do we have a wealth of information on food from the first centuries of this era\, we have\, not only recipes\, but actual meals. While nothing like the cookbooks of the later centuries survives\, we have sufficient information to be able to actually create well-documented dishes from the Early Middle Ages\, when the Franks began moving Gaul from a Roman province to what would become France. Sources for this information include laws and statutes\, medical texts\, lives of saints\, histories\, monastic rules\, literature\, official supply lists and an ever-increasing body of archaeological data. This talk will provide an overview of what we know of the food of this period and how we know it\, based on Jim Chevallier’s book Feasting With the Franks.  www.chezjim.com/books/Franks.html \n  \nBIOGRAPHY: \nJim Chevallier’s career as a food historian began with research into the croissant and then French bread in general. He has since been widely cited on these subjects. He has also translated a number of medieval and eighteenth century cookbooks. In 2018\, Rowman and Littlefield published his “History of the Food of Paris: From Roast Mammoth to Steak Frites”; in 2019\, Choice magazine named this an outstanding academic achievement for 2019. His history of French bread\, “Before the Baguette”\, was a Gourmand World Cookbook Award Winner for 2020. Having long explored the “missing piece” in French medieval food history\, in 2021\, he finally published “Feasting With the Franks: The First French Medieval Food”\, the first book to look in detail at the food of the Early Middle Ages in what became France.
URL:https://chowdc.org/event/feasting-with-the-franks-the-first-french-medieval-food/
LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240114T140000
DTEND;TZID=America/New_York:20240114T160000
DTSTAMP:20260605T000230
CREATED:20231210T202539Z
LAST-MODIFIED:20231210T202602Z
UID:2818-1705240800-1705248000@chowdc.org
SUMMARY:Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine
DESCRIPTION:BIO \n \nDr. Kelley Fanto Deetz is the Vice President of Collections and Public Engagement at Stratford Hall\, the birthplace of Robert E. Lee\, and a Visiting Scholar in the Department of African American Studies at the University of California Berkeley. She holds a B.A. in Africana Studies and History from The College of William & Mary and an M.A. and Ph.D. in African Diaspora Studies from the University of California at Berkeley. \nDeetz is a public historian dedicated to researching the history of enslaved Africans and African Americans\, elevating their stories\, and amplifying the need for acknowledgement and reconciliation. She is the author of the critically acclaimed book\, Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine\, which was named as one of the top ten books on food of 2017 by Smithsonian Magazine and later inspired a poem by Alice Walker. \nYou can find her most recent work in Audible’sThe Great Courses on the history of sugar\, and her contribution to the cookbook California Soul\, with celebrity and OWN-TV star Chef Tanya Holland and author Alice Walker. Her work can be found in Smithsonian Magazine\, The Washington Post\, Vanity Fair\, The Conversation\, USA Today\, and in several podcasts and lectures on YouTube. \nBOUND TO THE FIRE \nDr. Deetz will be sharing her research that led to her book\, Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine. In grocery store aisles and kitchens across the country\, smiling images of “Aunt Jemima” and other historical and fictional black cooks can be found on various food products and in advertising. Although these images are sanitized and romanticized in American popular culture\, they represent the untold stories of enslaved men and women who had a significant impact on the nation’s culinary and hospitality traditions. This lecture draws from archaeological evidence\, cookbooks\, plantation records\, and folklore to present a nuanced study of the lives of enslaved plantation cooks from colonial times through emancipation and beyond. She reveals how these men and women were literally “bound to the fire” as they lived and worked in the sweltering conditions of plantation house kitchens. These highly skilled cooks drew upon skills and ingredients brought with them from their African homelands to create complex\, labor-intensive dishes such as oyster stew\, gumbo\, jambalaya\, and fried fish. Deetz’s work helps restore these forgotten figures to their rightful place in American and Southern history.
URL:https://chowdc.org/event/bound-to-the-fire-how-virginias-enslaved-cooks-helped-invent-american-cuisine/
LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231210T140000
DTEND;TZID=America/New_York:20231210T160000
DTSTAMP:20260605T000230
CREATED:20231112T211952Z
LAST-MODIFIED:20231112T211952Z
UID:2803-1702216800-1702224000@chowdc.org
SUMMARY:What Can We Learn from the Study of Food Words?
DESCRIPTION:Speaker: Judith Tschann \nRedlands\, California  \nBIO \nJudith Tschann is Professor Emerita at the University of Redlands\, where she has taught a variety of courses in language and literature\, including History of the English Language. She received a Mortarboard Professor of the Year Award and a National Endowment for the Humanities Fellowship and has lectured and written for both academic and popular audiences. Judith is the author of the book “Romaine Wasn’t Built in a Day.”\nShe lives in Redlands\, California\, with her husband. \n  \n  \nTALK DESCRIPTION \nFood-word etymology illustrates many linguistic facts: that every language changes over time\, that language is bound up with culture and history\, and that language has a ludic or playful quality. The study of food words shows that English has absorbed words from hundreds of languages around the world. Studying food and language together also reveals how we may define ourselves in relation to food\, and how and why we use conventional food-metaphor expressions (like “buttering up”) to describe human behavior. \nThis presentation—with time for Q&A—considers the beginnings of English in the fifth century CE\, the flood of new food words during Middle English times\, the effects of trade\, travel\, and colonialism on vocabulary and diets of Early Modern English-speakers\, and the great variety of new food words coming into Modern English\, including bibimbap\, burrito\, hummus\, pho\, wonton\, and many more. \nSince studying etymology also means enjoying the playful aspect of language\, we’ll note amusing literal meanings\, like vermicelli\, “little worms\,” and pumpernickel\, “farting Nicholas”; hidden food meanings as in seersucker\, from Persian for “milk and sugar”; false but fun etymologies\, such as barbeque supposedly deriving from “beard to tail”; and food stories\, like goats discovering coffee.
URL:https://chowdc.org/event/what-can-we-learn-from-the-study-of-food-words/
LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231112T140000
DTEND;TZID=America/New_York:20231112T160000
DTSTAMP:20260605T000230
CREATED:20231008T192422Z
LAST-MODIFIED:20231008T192422Z
UID:2782-1699797600-1699804800@chowdc.org
SUMMARY:Marshmallow Metamorphosis 
DESCRIPTION:Speaker: Shirley Cherkasky \nAlexandria\, Virginia \nBIO\n \nShirley Cherkasky is a founding member of CHoW DC. Since 1989 she also has been an active member of the International Commission on Ethnological Food Research. The theme of the 2012 meeting at the University of Lund in Sweden was “Traditional Foods That Are New Again.” Intrigued by the renewed popularity of marshmallows in the U.S.\, she began preliminary research in 2010. \nThe Wisconsin native moved to the Washington area in 1968 after earning an M.S. in Sociology from the Univ. of Wisconsin. First employed by the Social Research Group affiliated with the George Washington University\, in 1973 she joined the Division of Performing Arts of the Smithsonian Institution in preparation for the 1976 Festival of American Folklife\, part of the Bicentennial Celebration. She became the Project Director of the “Old Ways in the New World” part of the Festival. In 1983 she became the Public Programs Coordinator at the National Museum of American History\, planning and producing a wide variety of exhibit-related programs. She retired in 1995. \nTALK DESCRIPTION  \nIn ancient times in Europe\, it was discovered that a sticky sweet potion could be prepared from the pulverized dried roots of the common marshmallow plant and used as a medication\, or as a means of making medicine more palatable. The French were the first to develop a way to use ingredients such as sugar\, egg white\, and gum arabic to provide the same qualities of springiness and sweet unctiousness without the complicated process necessary to produce marshmallow’s appeal from finely pulverized dried roots. German confectioners soon brought it to the U.S. in the mid-19th century but retained the name of the original source. \nIt was not until the 20th century that ways were found to cope with all the quantities of marshmallow so that it could be shaped\, packed\, shipped\, and kept soft and spongy which was its primary appeal. \nThis is the story of how American ingenuity in the 20th century succeeded in creating the infinite variety of shapes. colors\, textures and flavors that have won a place not only in our hearts in America but throughout the world.
URL:https://chowdc.org/event/marshmallow-metamorphosis/
LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231008T140000
DTEND;TZID=America/New_York:20231008T160000
DTSTAMP:20260605T000230
CREATED:20230911T133859Z
LAST-MODIFIED:20230911T133956Z
UID:2759-1696773600-1696780800@chowdc.org
SUMMARY:The Nation’s Capital Brewmaster: Christian Heurich and his Brewery
DESCRIPTION:Speaker: Dr. Mark Benbow  \nAlexandria\, Virginia \n TALK DESCRIPTION \nChristian Heurich (1842-1945) was not only Washington D.C.’s most successful brewer\, but he was also the world’s oldest\, with 90 years of experience. He walked across central Europe learning his craft\, survived a shipboard cholera epidemic\, recovered from malaria\, and worked as a roustabout on a Caribbean banana boat—all by age 30. Heurich lived most of his life in Washington\, becoming its largest private landowner and opening the city’s largest brewery. He won a “beer war” against his rivals and his beers won medals at World’s Fairs. He was trapped in Europe while on vacation at the start of both World Wars\, once sleeping through an air raid\, and was accused of being a German spy plotting to assassinate Woodrow Wilson. Drawing on family papers and photos\, Benbow will discuss Heurich’s life and the evolving beer industry before and after Prohibition. \nBIO  \nDr. Mark Benbow is Associate Professor of American History at Marymount University. He earned his Ph.D. from Ohio University. From 1987 – 2002\, he worked in the Directorate of Intelligence in the Central Intelligence Agency\, and from 2003 – 2006\, Benbow was the Historian at the Woodrow Wilson House Museum in Washington\, D.C. \nBenbow’s first book\, Leading Them to the Promised Land: Woodrow Wilson\, Covenant Theology\, and the Mexican Revolution: 1913-1915\, was published by Kent State University Press in 2010. His biography of D.C. brewer Christian Heurich\, The Nation’s Capital Brewmaster: Christian Heurich and His Brewery\, 1842-1956\, was published by McFarland in 2017. In 2022 the Naval Institute Press published Woodrow Wilson as Commander in Chief\, as part of their new Commanders in Chief series. His articles have appeared in multiple scholarly journals as well as essays in books on Wilson\, on American foreign policy\, and in specialized reference works. He is currently mulling over writing a book on Woodrow Wilson and the movies in his upcoming retirement. \nMembers will receive a link and passcode for the Zoom Meeting.
URL:https://chowdc.org/event/the-nations-capital-brewmaster-christian-heurich-and-his-brewery/
LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230910T140000
DTEND;TZID=America/New_York:20230910T153000
DTSTAMP:20260605T000230
CREATED:20230530T154302Z
LAST-MODIFIED:20230530T154744Z
UID:1964-1694354400-1694359800@chowdc.org
SUMMARY:Salt Rising Bread: A Nearly Lost Appalachian Tradition
DESCRIPTION:Speaker: Jenny Bardwell \nMt. Morris\, Pennsylvania \nSalt rising bread is a unique North American bread raised without yeast. The mystery of how it is raised has been only partly clarified. The tradition of salt rising bread began in the Appalachian region of early America\, circuit the late 1700’s\, where the earliest recipe was found from what is now West Virginia. As settlers migrated west\, they took this tradition with them to Michigan\, California\, and north to New York. It is believed that Loyalists took this bread tradition further north to Ontario\, Canada\, shortly after the Revolutionary War. Recorded stories\, as told by elders who made this bread in the 20th century\, reveal a heritage rich in folklore as well as baking skills. Ms. Bardwell co-authored the only book written about salt rising bread (Salt Rising Bread: Recipes and Heartfelt Stories of a Nearly Lost Appalachian Tradition. 2016. Bardwell\, G. and S.R. Brown. St Lynn’s Press\, Pittsburgh). A couple of theories about how it got its name will be described in her talk: coddling a “starter” in heated salt rocks\, to the use of chemical salts—potash and saleratus—which establish a unique alkaline fermentation\, enabling bacteria to ferment and produce gases that raise the bread. Further scientific study is warranted to understand these naturally occurring bacteria. \nA tested recipe with helpful tips will be shared prior to the talk\, for those bold enough to bake it. Discussion will showcase how to successfully make salt rising bread. \n  \nBIO\n \nGenevieve (Jenny) Bardwell lives in Mt. Morris\, Pennsylvania\, an Appalachian community where salt-rising bread has been a part of life for over 200 years. In her quest to understand this beloved heritage bread\, she has spent decades extensively researching its history\, lore\, and science. This quest has taken her to bread museums\, bakeries\, and science laboratories across the United States\, Canada\, Europe\, and the Middle East\, as well as into the kitchens of many elderly salt-rising bread bakers. She started Rising Creek Bakery in 2010 in Mt. Morris where it continues to specialize in salt-rising bread\, shipping hundreds of loaves weekly throughout the U.S. and Canada. She co-authored the only book on this bread with her colleague\, Susan Ray Brown (Salt Rising Bread: Recipes and Heartfelt Stories of a Nearly Lost Appalachian Tradition\, 2016\, St. Lynn’s Press\, Pittsburgh). Genevieve graduated from the Culinary Institute of America in Hyde Park\, New York\, and earned a Master’s in Plant Pathology. She continues to conduct research on wild fermented breads and teach classes about salt-rising bread. \nWebsite: wildfermentedbreads.com\nVideo on YouTube: www.youtube.com/watch?v=7fVfhsOL1Zo&t=233s
URL:https://chowdc.org/event/saltrisingbreadbardwell/
LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request
CATEGORIES:Meetings
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END:VCALENDAR