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.
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
Speaker: Kim Prothro Williams Washington, D.C. (Members will receive a link and passcode.) TALK DESCRIPTION Lost 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… Read More »Lost Farms and Estates of Washington, D.C.
Speaker: Helen Zoe Veit, Michigan State University SPEAKER’S BIO Helen 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… Read More »How American Children Became the Pickiest Eaters in History
Don Lindgren BIO Don 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… Read More »The American Community Cookbook: Eccentric and Yet Powerful
LIZ WILLIAMS’ BIO Liz 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… Read More »How the Food of Southern Louisiana Became as Different and as Interesting as Italian Food. Is there a true Southern Louisiana Cuisine?
Speaker: Mark Kurlansky, New York Sunday, May 4, 2025 (Note: Date changed to first Sunday because the second Sunday is Mothers Day.) 2:00 to 4:00 p.m. (Zoom Meeting) (Members will receive a link and passcode.) SPEAKER BIO: Mark Kurlansky was born in Hartford, Connecticut. He has written 40 books and has been translated into 35… Read More »A History of Cheesecake
Please Join the Culinary Historians of Washington at our annual in-person luncheon at the Hulu Hotpot and Skewer House Located at: 1488 Rockville Pike A, Rockville, MD 20852 Date: June 8th Time: 12:00 noon Price: $50 for members $60 for non-members: Update: Reservations are complete This luncheon is an “all you can eat” adventure with… Read More »CHoW-DC Annual In-Person Luncheon 2025 at the Hulu Hotpot and Skewer House
