BEGIN:VCALENDAR VERSION:2.0 PRODID:-//Culinary Historians of Washington, D.C. - ECPv6.16.3//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:Culinary Historians of Washington, D.C. X-ORIGINAL-URL:https://chowdc.org X-WR-CALDESC:Events for Culinary Historians of Washington, D.C. REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:America/New_York BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20220313T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20221106T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20230312T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20231105T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20240310T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20241103T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20250309T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20251102T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20260308T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20261101T060000 END:STANDARD END:VTIMEZONE BEGIN:VTIMEZONE TZID:America/New_York BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20210314T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20211107T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20220313T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20221106T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20230312T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20231105T060000 END:STANDARD BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20240310T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20241103T060000 END:STANDARD END:VTIMEZONE BEGIN:VTIMEZONE TZID:UTC BEGIN:STANDARD TZOFFSETFROM:+0000 TZOFFSETTO:+0000 TZNAME:UTC DTSTART:20210101T000000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/New_York:20250413T140000 DTEND;TZID=America/New_York:20250413T160000 DTSTAMP:20260605T023820 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:20260605T023820 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:20260605T023820 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:20260605T023820 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:20260605T023820 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:20260605T023820 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:20260605T023820 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:20260605T023820 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:20260605T023820 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:20260605T023820 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:20260605T023820 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:20260605T023820 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:20260605T023820 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 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20240114T140000 DTEND;TZID=America/New_York:20240114T160000 DTSTAMP:20260605T023820 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:20260605T023820 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:20260605T023820 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:20260605T023820 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:20260605T023820 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 END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20230611T140000 DTEND;TZID=America/New_York:20230611T170000 DTSTAMP:20260605T023820 CREATED:20230418T192937Z LAST-MODIFIED:20240507T230229Z UID:1782-1686492000-1686502800@chowdc.org SUMMARY:Uzbekistan Feast DESCRIPTION:Event information \nThis is a members-only event. \nYou can purchase a reservation below. The reservation can be paid per Paypal or credit card. URL:https://chowdc.org/event/uzbekistan-feast/ LOCATION:Rus-Uz Restaurant\, 1000 N. Randolph St. (entrance is on Fairfax Drive)\, Arlington\,\, VA\, 22201\, United States CATEGORIES:Other Events END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20230507T140000 DTEND;TZID=America/New_York:20230507T160000 DTSTAMP:20260605T023820 CREATED:20230426T211135Z LAST-MODIFIED:20230426T211154Z UID:1789-1683468000-1683475200@chowdc.org SUMMARY:Flavors of the Maghreb & Southern Italy: Recipes from the Land of the Setting Sun DESCRIPTION:The Arabic word “Maghreb” means “land where the sun sets\,” a region which includes Tunisia\, Algeria\, Morocco\, Mauritania\, Libya and in ancient times\, parts of Spain\, Sicily\, and Malta. \nThe history of the Mediterranean region of the Maghreb is unique\, and the cuisine reflects the influences of the many cultures that conquered or colonized the area. It’s an inviting cuisine\, made with fresh local and seasonal ingredients that carry a diversity of flavors and time-honored traditions to the Maghreb table. \nThree generations ago\, Alba Carbonaro Johnson’s family emigrated from Sicily to Tunisia. With this unique cultural vantage point\, Alba learned to cook traditional Maghrebi dishes as well as the southern Italian specialties of her family. \nAlba invited her longtime friends\, CHoW members Paula Miller Jacobson and Sheilah Kaufman\, to collaborate on the writing and editing of her new book and also to test the recipes. Flavors of the Maghreb & Southern Italy: Recipes from the Land of the Setting Sun brings the best of both Mediterranean cuisines together in simple\, delicious recipes that readers will turn to again and again. \n  \nBIOS\nALBA JOHNSON\nAlba Johnson has been a cooking instructor for over 15 years. She is a food blogger\, recipe writer\, food tester and editor\, and private chef. Alba teaches regional Mediterranean cooking classes for several venues via Zoom or in-person classes. Born in Italy and raised in Tunisia\, Alba’s passion is to share her muticultural cooking experiences and the art of simplifying techniques for her clients. Her recipes are rustic yet vibrant in taste. Alba wrote her first book\, La Cucina Semplice\, with family recipes she grew up with in the Maghreb and Italy. \nShe also conducts culinary tours to Umbria/Tuscany Italy and Giverny in France. Alba has done live demos on FOX DC\, CBS DC\, and PBS Virginia. \nAlba has a B.S. in international business management. She earned certification from the Training in Excellence Program at the Center of Creative Leadership and completed The Professional Personal Chef training.      Alba is a member of Les Dames d’Escoffier International\, IACP\, Slow Food\, and CHoW. \nVisit Alba at www.EasyCookingwithAlba.blogspot.com \n  \nPAULA JACOBSON\nCHoW member Paula Miller Jacobson is a partner with Sheilah Kaufman in Cookbook Construction Crew. She has been editing cookbooks\, developing and testing recipes\, proofreading\, indexing\, and teaching cooking for over 15 years. \nPaula studied English\, followed by a concentration in linguistics\, at the University of Maryland. She received a bachelor’s degree in theoretical linguistics from the University of Maryland and continued with post-graduate work in a doctoral program. \nPaula has been cooking and catering for events big and small for over 30 years. She has edited and tested recipes for nutrition counselors and vegan\, Italian\, Turkish\, Iraqi\, kosher\, Sephardic\, Azerbaijani\, Maghreb\, and pastry chefs\, as well as for books about bread\, canola oil\, general cooking\, and diabetes management. She co-wrote Healthy Bones: Build Them for Life—The Food-for-Bones Cookbook for the National Osteoporosis Foundation. \nPaula is a member of Les Dames d’Escoffier International\, International Association of Culinary Professionals\, Slow Food\, and CHoW. \nVisit Paula at www.CookbookConstructionCrew.com \n  \nSHEILAH KAUFMAN\nSheilah Kaufman\, is the author of 27 cookbooks and has been a food editor and writer\, culinary lecturer\, and cooking instructor for more than 45 years. \nSheilah removes the intimidation from cooking and entertaining in Sheilah’s Fearless\, Fussless Cookbook.Along with Nur Ilken\, she is the co-author of award-winning A Taste of Turkish Cuisine and The Turkish Cookbook. Two of her books\, Sephardic Israeli Cuisine and A Taste of Turkish Cuisine were published by Hippocrene Books. \nSheilah trained at L’Academie de Cuisine in Bethesda\, Maryland. She travels around the U.S. teaching Turkish\, French\, international\, and Mediterranean cooking. She lectures about Mediterranean cooking and history\, Jewish culinary traditions\, and the history of the Jews and chocolate. \nSheilah is a partner with Paula Jacobson in Cookbook Construction Crew. She is a founding member of International Association of Culinary Professionals and an active member of Les Dames d’Escoffier International\, Slow Food\, and CHoW. \nVisit Sheilah at www.CookingWithSheilah.com URL:https://chowdc.org/event/flavors-of-the-maghreb-southern-italy-recipes-from-the-land-of-the-setting-sun/ 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:20230416T140000 DTEND;TZID=America/New_York:20230416T160000 DTSTAMP:20260605T023820 CREATED:20220829T194351Z LAST-MODIFIED:20240414T221155Z UID:1426-1681653600-1681660800@chowdc.org SUMMARY:Domestic Workers and Their Employers: Reactions to One Book 35 Years Later DESCRIPTION:TALK DESCRIPTION \nIn the late 1970s and 1980s\, archivist and author Susan Tucker compiled and wrote about oral histories of domestic workers and employers of domestic workers in articles as well as a book called Telling Memories Among Southern Women: Domestic Workers and Their Employers in the Segregated South. The book has continued to elicit a wide range of praise and criticism as well as many letters\, calls\, and emails from readers\, authors\, and scholars across the world. \nHer talk to us will center around this continuing readership as well as what was left out of the book: attention\, for example\, to food\, as well as how interviewers and writers work together. Tucker now resides in Baltimore and New Orleans—her own domesticity centered both on grandchildren and research on the material ways memories are made and conveyed. \n \nSUSAN TUCKER BIO\nSusan Tucker is an archivist whose specialty has long centered around memories of domesticity\, of public space\, and of bibliographic and archival research. She is currently co-editor of the letters of Josephine Louise Newcomb (1816-1908)\, looking especially at how these letters have been used to prove one wealthy woman’s status as a resident and citizen of New Orleans. Retired from Tulane University’s Newcomb Archives\, this CHoW member has also worked recently on such projects as the digital recreation of a library of women-authored books at the 1884-1885 Cotton Exposition; the NOLA4Women linked exhibitions for the 300th anniversary of New Orleans; and the Longue Vue Garden Jewish Women Leaders exhibition.\nHer publications include Telling Memories Among Southern Women: The Scrapbook in American Life (co-edited with others); City of Remembering: An American History of Genealogy from New Orleans; and especially in terms of culinary history\, editorship of New Orleans Cuisine: Fourteen Signature Dishes. In 2001\, she founded the New Orleans Culinary History Group (now defunct) to draw interest to various exhibitions such as the first ever work on African American Lena Richards\, and on other women who ran famous restaurants in New Orleans or wrote about the city’s\nfood. The group also compiled the first complete bibliography on New Orleans cookbooks (through 2008). Tucker still enjoys knowing and speaking about these cookbooks: their covers\, their contents\, and the stories people tell about them. In 2017\, the Louisiana Endowment for the Humanities honored her with its award for Lifetime Contributions. In 2021\, she began work on a compilation of poems\, stories\, and personal essays about archives—their great and small reading rooms\, as well as their allure as metaphors of secrecy\, access\, and long hours of detailed work. URL:https://chowdc.org/event/a-brief-history-of-slow-food-and-heritage-foods/ LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20230312T140000 DTEND;TZID=America/New_York:20230312T160000 DTSTAMP:20260605T023820 CREATED:20230220T205510Z LAST-MODIFIED:20230303T153102Z UID:1553-1678629600-1678636800@chowdc.org SUMMARY:The Great Gelatin Revival DESCRIPTION:The 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\, delight and occasionally terrify. The book’s central thesis is that periods in which gelatin is fashionable align with those that favor scientific applications of food\, bright colors and artificial flavors. These are punctuated by periods when natural\, local\, traditional and homemade food predominates\, as in the past 20 years or so. These coincide with periods in art history and fashion as well. When hairstyles go up and bustles are tightened – gelatin is praised as in the Renaissance\, Victorian era and 1950s. When everything goes down\, so does jello. Gelatin is therefor a bellwether of larger patterns in food history. \n  \nDr. Ken Albala Bio \nDr. Ken Albala is Tully Knoles Endowed Professor of History at the University of the Pacific in Stockton\, CA. He has published 27 books including academic monographs\, food histories\, cookbooks\, encyclopedias and translations. These include Eating Right in the Renaissance\, Food in Early Modern Europe\, Beans: A History (Winner of the IACP Jane Grigson Award)\, Three World Cuisines (Winner of the Gourmand Awards Best Foreign Cuisine Book in the World.) and The Banquet: Dining in the Great Courts of Late Renaissance Europe. He has written several cookbooks – The Lost Art of Real Cooking\, The Lost Arts of Hearth and Home and most recently\, Noodle Soup. He also made several series for The Great Courses/Wondrium. The Great Gelatin Revival is his latest book. Next is Opulent Nosh. He is currently working on another book about Food\, Clay\, Wood. URL:https://chowdc.org/event/the-great-gelatin-revival/ 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:20230212T140000 DTEND;TZID=America/New_York:20230212T160000 DTSTAMP:20260605T023820 CREATED:20230114T143426Z LAST-MODIFIED:20230114T144006Z UID:1532-1676210400-1676217600@chowdc.org SUMMARY:A Sephardic Taste of History: How Sephardi and Jews\, Food\, and Spain Reflect the Culinary Heritage of the Jews of Spain and the Diaspora DESCRIPTION:TALK DESCRIPTION\nDr. Piñer’s talk explores the Jewish cuisine that originated and developed in Spain. It is a scholarly exploration of Sephardi cuisine that touches on the origins of recipes and their cultural importance as well as on their apparent disappearance as a result of religious persecution. It reveals links to antisemitism throughout history. Her research is the result of a doctoral thesis on medieval history. Steeped in the history of the Sephardic Jews and their Diaspora\, she has also assembled over fifty culturally significant recipes collected from diverse sources such as medieval cookbooks and Inquisition trials from the thirteenth century onwards that were written in several languages. The academic book presents a deep investigation mostly based on the oldest medieval Spanish cookbook that contains explicitly Jewish recipes. Her cookbook offers an easier way to understand the culinary heritage of the Jews of Spain and the Diaspora through chosen recipes mentioned in different kinds of sources. \nHélène Jawhara Piñer is a Ph.D. in Medieval History and the History of Food\, and she is also a Sephardic Chef. She has lectured at Bar-Ilan University\, the Casa de Velásquez of Madrid\, and the Weitzman Museum of Philadelphia. Hélène hosted one of the most popular sessions of the Great Big Jewish Food Fest. She\nhas published articles in The Forward\, Table Magazine\, Hadassah Magazine\, Tablet Magazine\, and Moment Magazine. Hélène has received awards from the Broome and Allen Fellowship of the American Sephardi Federation (ASF) in 2018 and the David Gitlitz Emerging Scholar Prize of the Society for Crypto-Judaic Studies in 2021. She was the Sephardic chef of the monthly culinary show\, “Sephardic Culinary History with chef and scholar Hélène Jawhara Piñer\,” organized by ASF. Her cookbook\, Sephardi: Cooking the History. Recipes of the Jews of Spain and the Diaspora\, from the 13th century to Today\, has been highlighted by the Los Angeles Times\, El País and the Jewish Book Council and was also translated in Spanish (Sefardí. Cocinar la Historia). Hélène also wrote an academic book\, Jews\, Food\, and Spain. The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage.” She is the winner of the 2021 Gourmand World Cookbook Awards Prize for Best Jewish Cuisine Book for Sephardi. URL:https://chowdc.org/event/a-sephardic-taste-of-history-how-sephardi-and-jews-food-and-spain-reflect-the-culinary-heritage-of-the-jews-of-spain-and-the-diaspora/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20230108T140000 DTEND;TZID=America/New_York:20230108T160000 DTSTAMP:20260605T023820 CREATED:20230103T184354Z LAST-MODIFIED:20230103T185423Z UID:1521-1673186400-1673193600@chowdc.org SUMMARY:The Sacred Foods of India DESCRIPTION:TALK DESCRIPTION \nAt seventeen\, when I was living in a semi-cloistered convent in south India\, I got my first taste of Christmas. A Hindu by birth\, I had spent my whole life until then in the Muslim Middle East and had yet to experience a true Christmas. As a boarder at the convent\, I observed that year-round the nuns did not think twice about the food\, perhaps looking to it just for essential nutrition. But the first Christmas I was there\, I noticed them fussing and fawning over sweet coconut and savory rice\, trying to feed us the perfect meal. \nThis experience has stayed with me so I created a presentation that journeys through spiritual India via its foods. It is about food cultures that religions create. Simmered lentils\, unleavened breads and ghee-laden whole wheat halwa feed hundreds each day at the Sikh’s Golden Temple while the malida\, beaten rice with coconut and fruits\, is a tradition practiced by the tiny Jewish Indian community of India. The beautiful ceremony of preparing malido (a dish with cashews and wheat) is hidden in the depths of Parsee temples while the celebrations of kebabs for Eid line the streets of Mumbai. \n Come join me as I lead you through the religions of India by way of India’s sacred foods. \nMonica Bhide bio\nEqual parts storyteller and globe-trotter\, Monica Saigal Bhide\, an award-winning author\, accomplished literary coach\, and educator with over 15 years of experience\, transcends countless borders—chronological\, geographical\, religious\, and economical—to inspire her readers. Born in New Delhi\, raised in the Middle East\, and now residing outside Washington\, D.C.\, she currently serves as a corporate storyteller for one of the world’s leading professional services companies. Her prolific portfolio\, enriched by the many places she calls home\, channels a distinctly cosmopolitan worldview. \nMonica’s words\, which have appeared on renowned platforms including The New York Times\, The Washington Post\, The Christian Science Monitor\, Bon Appétit\, Food & Wine\, and Town & Country\, among others\, are a collection of culture-driven articles that approach the world food first. Her books\, all infused with a signature lyricism\, consist of acclaimed cooking compendiums\, like 2009’s Modern Spice\, brimming with contemporary versions of traditional Indian recipes. Her debut short story collection\, The Devil in Us\, a clutch of spellbinding tales centered on fate and fortune\, earned a spot on Amazon’s bestseller list in 2015\, while her more recent novel\, Karma and the Art of Butter Chicken\, which explores the healing power of food\, led NPR’s café in Washington\, D.C.\, to serve up creations inspired by her protagonist chef. URL:https://chowdc.org/event/the-sacred-foods-of-india/ LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20221211T140000 DTEND;TZID=America/New_York:20221211T160000 DTSTAMP:20260605T023820 CREATED:20221202T223851Z LAST-MODIFIED:20221203T152250Z UID:1487-1670767200-1670774400@chowdc.org SUMMARY:Yeast-free Breads Rising Around the World DESCRIPTION:TALK DESCRIPTION\nWhat is bread? Is it cereal or pulse-based? Is it fermented? What microbes raise the dough? These are basic questions that support an in-depth understanding of this culinary invention. My focus is to examine the bread fermentation methods developed around the world that capture microbes other than yeast. Yeast-free risen breads have a long history\, going back thousands of years. Such breads occurred in ancient urban centers of Constantinople in Byzantium Turkey\, in Aleppo\, Syria\, on the Greek island of Crete\, and on Cyprus. Other locations of yeast-free breads are from obscure\, isolated areas\, such as the Appalachian region in the early United States\, Sudan\, and South Africa. This list is not comprehensive as yeast-free bread traditions are continually revealed from other locales. The risen breads in this talk are fermented by bacteria. The indigenous plant sources\, the climate\, and the unique culture from each region have shaped the design of the methodology and the finished product. Descriptive traditional variations will be shared with recipes included. It is my goal to document these bread traditions before they disappear. \nSPEAKER BIO\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/yeast-free-breads-rising-around-the-world/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20221113T140000 DTEND;TZID=America/New_York:20221113T160000 DTSTAMP:20260605T023820 CREATED:20221107T230245Z LAST-MODIFIED:20221107T231516Z UID:1449-1668348000-1668355200@chowdc.org SUMMARY:The Real Paleo Diet: What Ancient Humans Actually Ate DESCRIPTION:TALK DESCRIPTION\nThe modern “paleo” diet movement makes many assumptions about what our ancient human ancestors ate. But are these assumptions based on actual evidence? Presenting a variety of lines of evidence for prehistoric human diets including early human\, animal\, and plant fossils\, ancient stone tools\, DNA\, and living human and chimpanzee diets\, Dr. Briana Pobiner will discuss significant changes in the evolution of human diets – and highlight what makes human meat-eating unique. \nBriana Pobiner Bio:\nBriana Pobiner is a paleoanthropologist whose research centers on the evolution of human diet (with a focus on meat-eating). She has done research in Kenya\, Tanzania\, South Africa\, Romania\, and Indonesia and has been supported in her research by the Fulbright-Hays program\, the Leakey Foundation\, the National Geographic Society\, the National Science Foundation\, Rutgers University\, the Society for American Archaeology\, the Smithsonian Institution\, and the Wenner-Gren Foundation. \nHer favorite field moments include falling asleep in a tent in the Serengeti in Tanzania while listening to the distant whoops of hyenas\, watching a pride of lions eat a zebra carcass on the Kenyan equator\, and discovering fossil bones that were last touched\, butchered and eaten by one of her 1.5-million-year-old ancestors. \nBriana joined the Smithsonian in 2005\, and helped develop the Hall of Human Origins. She has continued her active field\, laboratory\, and experimental research programs and leads the Human Origins Program’s education and outreach efforts. She also manages the Human Origins Program’s public programs\, website content\, social media\, and exhibition volunteer training. \nIn 2021\, Briana was the recipient of the American Association of Physical Anthropologists and Leakey Foundation 2021 Communication and Outreach Award and a National Center for Science Education Friend of Darwin Award. URL:https://chowdc.org/event/the-real-paleo-diet-what-ancient-humans-actually-ate/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20220714T190000 DTEND;TZID=America/New_York:20220714T194500 DTSTAMP:20260605T023820 CREATED:20220710T200255Z LAST-MODIFIED:20220710T200255Z UID:1405-1657825200-1657827900@chowdc.org SUMMARY:"Wine and the White House" DESCRIPTION:TALK DESCRIPTION:\nMr. Ryan will take us on a journey through the history of White House hospitality that explores presidents’ experience of wine. Early presidents recognized the important function wine played in entertaining at the White House. Some appreciated and enjoyed wine; others considered it merely a ceremonial necessity. Still others campaigned to outlaw wine and banned it from the White House. More recently\, all presidents\, regardless of whether they enjoyed wine themselves\, have used the White House as a venue to showcase the fine wines produced in the United States. Proceeds from the sale of his book\, “Wine and the White House\,” benefit the White House Historical Association. \nSPEAKER BIO: Frederick J. Ryan\, Jr.\, publisher and CEO of The Washington Post\, has been an aficionado of both wine and White House history for most of his life. Growing up in Italy and California\, he developed an early interest in wine and its production\, studied winemaking and its history\, and now participates in a joint winemaking venture in Napa Valley. \nMr. Ryan’s fascination with wine parallels his lifelong interest in the U.S. presidency. He served in a senior staff position in the Ronald Reagan White House and as Reagan’s post-presidential chief of staff. Ryan currently serves as chair of the Board of Directors of the White House Historical Association\, of the Board of Trustees of the Ronald Reagan Presidential Foundation\, and of the Wine Committee of the Metropolitan Club of Washington\, D.C. \nGraduating magna cum laude from the University of Southern California in 1977 with a Bachelor of Arts degree in Political Science and Speech Communication\, he also received his Juris Doctor with an academic honor in 1980 from the University’s Law Center. \nMr. Ryan is the author of “Wine and the White House” (White House Historical Association\, 2020). He is the editor of “Ronald Reagan: The Wisdom and Humor of The Great Communicator” and “Ronald Reagan: The Great Communicator” (Harper Collins\, 1995\, 2001). URL:https://chowdc.org/event/wine-and-the-white-house/ END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20220501T140000 DTEND;TZID=America/New_York:20220501T160000 DTSTAMP:20260605T023820 CREATED:20220414T121244Z LAST-MODIFIED:20220414T123644Z UID:1342-1651413600-1651420800@chowdc.org SUMMARY:"Circumnavigating Spain: An Exploration of Her Regional Cuisines" DESCRIPTION:TALK DESCRIPTION:\nOver the centuries\, Spanish cuisine has been influenced by foreign invaders\, friendly visitors\, and her colonial history. In the course of CiCi’s presentation\, we will travel 2\,000 miles around the country and visit six culinary regions:\n • Central Spain and Madrid\, where roasted meats and tortilla Español predominate.\n • The Pyrenees\, where a stew\, Chilindron\, is king.\n • The Basque region in the north with seafood and sauces influenced by neighboring France.\n • Cataluña\, which includes Barcelona\, with casseroles from mar i muntanya (sea and\n mountains)\n • The eastern rice-growing region\, including Valencia\, where paella originated.\n • Andalucía\, the homeland of gazpacho and claimed by many as the origin of tapas\, usually paired with the region’s sherry. \nStaple ingredients in the Spanish repertoire include the ubiquitous olive oil (Spain is the world’s largest producer)\, peppers\, tomatoes\, garlic\, onion\, olives\, anchovies\, ham\, sherry vinegar\, herbs and spices (especially saffron and paprika)\, chorizo (not the spicy Mexican version)\, and regional cheeses. Catalunya’s foremost food writer\, Josep Pla\, wrote\, “A country’s cuisine is its landscape in a pot.” This presentation will bring that landscape and cuisine vividly to life. \nBIO: Food historian and travel writer CiCi Williamson is the author of six cookbooks and more than 1\,500 articles in newspapers and magazines. Her most recent book is The Best of Virginia Farms Cookbook and Tourbook. She hosted an award-winning Virginia PBS-TV series based on the book. For 23 years\, she wrote a syndicated weekly food column in 160 newspapers across the country and has appeared on ABC-TV’s “Good Morning America” and numerous other network and cable TV shows. \nCiCi is a charter member and past president of CHoW and has designed its newsletter for 15 years. She has served as president of the prestigious 2\,500 member Les Dames d’Escoffier International (LDEI)\, president of LDEI’s Washington\, D.C. Chapter\, and is current president of the McLean (Virginia) Newcomers and Neighbors Club. She lectures on many food and travel topics. \nBefore retiring from her government position\, CiCi was a food safety specialist for 26 years at the U.S. Department of Agriculture Meat and Poultry Hotline. CiCi has a B.S. in Home Economics from the\nUniversity of Maryland. URL:https://chowdc.org/event/circumnavigating-spain-an-exploration-of-her-regional-cuisines/ LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request END:VEVENT BEGIN:VEVENT DTSTART;TZID=America/New_York:20220410T140000 DTEND;TZID=America/New_York:20220410T160000 DTSTAMP:20260605T023820 CREATED:20220318T143130Z LAST-MODIFIED:20220318T143130Z UID:1194-1649599200-1649606400@chowdc.org SUMMARY:Chopsticks: A Cultural and Culinary History DESCRIPTION:Chopsticks have become a quintessential part of the Japanese\, Chinese\, and Korean culinary experience across the globe\, with more than one fifth of the world’s population using them daily to eat. \nDr. Wang’s vibrant\, original account of the history of chopsticks based on his book\, Chopsticks: A Cultural and Culinary History\, charts their evolution from a simple eating implement in ancient times to their status as a much more complex\, cultural symbol today. The book\, which opens with the first recorded use of chopsticks during the Neolithic\, surveys their use in China before exploring their transmission in the 5th Century A.D. to other parts of Asia\, including Vietnam\, Korea\, Japan\, and Mongolia. \nCalling upon a striking selection of artwork\, Dr. Wang illustrates how chopstick use has influenced Asian cuisine\, and how\, in turn\, the cuisine continues to influence chopstick use both in Asia and across the globe. \nBiography\nDr. Wang was educated in China and the US and has taught at Rowan University in Glassboro\, New Jersey\, for 30 years. His research and teaching focus on the study of historiography (how history is written) and the cultural and intellectual history of Asia. He has published a number of works on Chinese cultural and intellectual history\, comparative historiography\, historical theory and food history. The most recent of his many publications in English is Chopsticks: A Cultural and Culinary History (Cambridge University Press\, 2015)\, which won Choice’s “Outstanding Academic Title” and also appeared in Chinese\, Japanese and Korean. \nIn 2007\, he received the Changjiang Scholar Professorship at Peking University\, which he still holds. A board member of the International Commission for the History and Theory of Historiography since 2005\, Wang is also editor of Chinese Studies in History (Taylor & Francis)\, a journal devoted to publishing works by Chinese historians for English readers\, and of Historiography: Critical Readings in four volumes (Bloomsbury Academic Publishing\, 2020). URL:https://chowdc.org/event/chopsticks-a-cultural-and-culinary-history/ LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20220313T140000 DTEND;TZID=UTC:20220313T160000 DTSTAMP:20260605T023820 CREATED:20220216T193225Z LAST-MODIFIED:20230303T153322Z UID:1042-1647180000-1647187200@chowdc.org SUMMARY:On Food and Fascism DESCRIPTION:CHoW 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.  \n  \nThis highly engaging and visually-driven presentation will examine the socio-political influence that the fascist era exerted on the formation of the Italian culinary identity and the role it played in the conceptual development of Italian cuisine as we know it today. The lecture will explore the tenets of oral history in general and then specifically consider how using oral history techniques can open a unique window onto food history research.  \n  \nMoyer-Nocchi analyzes the notion of “authenticity” and reveals how some of the best-loved myths of Italian food are part of an invented set of traditions. She explains how traditions\, invented or otherwise\, play an important part in societal healing and cultural progression in Italy. The presentation will conclude with a performance of selected excerpts from the book.  \n   \nBIO: \nKarima Moyer-Nocchi is a culinary historian specializing in Italian food. She teaches in the Modern Languages department at the University of Siena and for the Enogastronomy master’s program at the University of Rome.  \n  \nIn her books\, she reconstructs history through the lens of food as seen in the critically acclaimed Chewing the Fat – An Oral History of Italian Foodways from Fascism to Dolce Vita\, as well as her most recent publication The Eternal Table: A Cultural History of Food in Rome. She has an engaging website called theeternaltable.com where she encourages a hands-on approach to culinary history. She is active on Instagram and her account\, @historicalitalianfood\, is mostly about just that.  \n  \nMoyer-Nocchi was born and educated in the US. She has been a permanent resident in Italy since 1990 and currently resides in Umbria. At present she is working on a book about the history of pasta.  URL:https://chowdc.org/event/on-food-and-fascism/ LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request CATEGORIES:Meetings END:VEVENT END:VCALENDAR