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.
Speaker: Shirley Cherkasky Alexandria, Virginia BIO Shirley 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… Read More »Marshmallow Metamorphosis
Speaker: Judith Tschann Redlands, California BIO Judith 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… Read More »What Can We Learn from the Study of Food Words?
BIO Dr. 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 &… Read More »Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine
Speaker: Jim Chevallier North Hollywood, California SUMMARY: "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… Read More »Feasting with the Franks: The First French Medieval Food
Speaker: Sandra Gutierrez Cary, North Carolina BIO In 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… Read More »Latinísimo: Home Recipes from the Twenty-One Countries of Latin America
Speaker Bio Carrie 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… Read More »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
TALK DESCRIPTION: Unlike 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… Read More »Our Heirloom Grains and Vegetables
Link to event information This is a members-only event. You can purchase a reservation for one or more persons through this form. The reservation can be paid per Paypal or credit card.
BIO Joan 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… Read More »My Life in Recipes: Food, Family, and Memories
Amy Eber will present an informal but fascinating history of gingerbread
Speaker: Paul Rozin Emeritus Professor of Psychology University of Pennsylvania BIO Paul 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… Read More »Disgust and Cuisine
Speaker: Francine Segan, New York City TALK DESCRIPTION Spanning 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. Francine Segan will give vivid descriptions of dinner… Read More »Dining and Entertaining in the Gilded Age