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.
At the age of 14, Guo Wenjun became the student of Master Chef Ding Guangzhou, a seventh-generation disciple in the line of royal chefs. He continued his training at the… Read More »A History of Imperial Chinese Banquet Cuisine: Yesterday and Today
Please join the Culinary Historian of Washington as we open our 2020 - 2021 season with a most fascinating talk given by Pater Kim. MOFAD (Museum of Food and Drink)… Read More »The Making of the Museum of Food and Drink
Paul Rozin was born in Brooklyn, New York. He attended the University of Chicago, receiving an A.B in 1956, and received a PhD in both Biology and Psychology from Harvard,… Read More »Flavor Principle Puzzles: Chili Pepper, Chocolate and Tomatoes
Dr. Paul Freedman is a professor of history at Yale University where he has been teaching since 1997. His teaching and research over many years concentrated on the history of… Read More »American Cuisine and How It Got That Way
Speaker: Robert Ji-Song Ku, Binghamton, New York Sunday, February 14 2:00 to 4:00 p.m. Zoom Meeting (Members will receive a link and passcode.) Robert Ji-Song Ku is an associate professor of Asian and… Read More »Dubious Gastronomy: The Cultural Politics of Eating Asian in the USA
Speaker: Peter Rose, South Salem, New York Zoom Meeting (Members will receive a link and passcode.) © Copyright CHoW 2021 The talk explores the foodways brought to America by the Dutch… Read More »The Influence of the Dutch on the American Kitchen
Speaker: Helen Tangires Sunday, April 11 2:00 to 4:00 p.m. Zoom Meeting (Members will receive a link and passcode) HELEN TANGIRES is Administrator of the Center for Advanced Study in the Visual… Read More »Movable Markets: Food Wholesaling in the 20th Century City
(photo credit Manuel Krug) Ursula Heinzelmann is an independent scholar and culinary historian born and based in Berlin, Germany. A trained chef, sommelier and ex-restaurateur, she works as a freelance wine and food… Read More »German Foodways, Industrialization, and Cheese
Learn about the history of Maryland’s most iconic food traditions and food businesses such as Maryland Beaten Biscuits, crab cakes, coddies, McCormick Spices and Old Bay, as well as some… Read More »A TASTE OF HISTORY
June Hersh, a former teacher and businesswoman, began her writing career after retiring in 2004. Her first book, Recipes Remembered, a Celebration of Survival, (Ruder Finn Press, May 2011) was… Read More »Yoghurt: A Global History
Speaker: Maurice W. Dorsey, Ph.D., Washington, D.C. Zoom Meeting (A meeting link and passcode will be sent to members.) TALK DESCRIPTION: Capturing the Life of a Businessman Who Was African… Read More »Businessman First, Remembering Henry G. Parks, Jr. 1916-1989
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… Read More »On Food and Fascism