Calendar of Events

Most Americans can identify the author of this quote: “We hold these truths to be self-evident, that all Men are created equal, that they are endowed by their Creator with certain unalienable rights ….” But fewer are aware that the same author also wrote, “When you make white soups, never put in the cream until… Read More »Thomas Jefferson: The Foodie Founding Father

  The History of the Central Farm Markets and the Secrets of Salami at Meat Crafters Speakers: Mitch Berliner and Debra Moser Sunday, December 8 2:00 to 4:00 p.m.    Mitch Berliner and his wife Debra Moser have been instrumental in bringing the best fresh foods to the area with their three outstanding farm markets… Read More »The History of the Central Farm Markets and the Secrets of Salami at MeatCrafters!

After receiving her Master’s degree in Sociology from the University of Wisconsin-Madison, Shirley Cherkasky moved to the Washington area with her family in 1966 and worked as a research sociologist at the George Washington University for five years. Prior to her work at Smithsonian’s National Museum of American History, Shirley served as Project Director of… Read More »Native American Gifts: Wild Rice and Maple Syrup

An Army Marches on Its Stomach Military Field Rations from San Juan Hill to the Present—and Beyond "An Army Marches on its Stomach"—this aphorism is often attributed to Napoleon, but also, in various paraphrases, to many other commanders leading large armies on major campaigns. How and what an army feeds its troops—and how those troops… Read More »An Army Marches on its Somach: Military Field Rations from San Juan Hill to the Present — and Beyond

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 National Youth Chef Instructional Program, and further studied at the Hong Kong International Haute Training Program. Throughout, Chef Guo has followed his master’s traditional imperial… 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) in Brooklyn, has been getting accolades since its inception, and Peter has had much to do with its success.  Come listen and learn as he… 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, in 1961. His thesis research was sponsored by Jean Mayer. He has been a member of the Psychology Department at the University of Pennsylvania for… 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 the Middle Ages (particularly in Catalonia).  The history of food and cuisine is a relatively recent interest, but has resulted in the publication of three… 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 Asian American Studies at Binghamton University of the State University of New York. Prior to Binghamton, he taught at the California Polytechnic State University in San Luis Obispo and Hunter College of… 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 more than three centuries ago and the way these foods were adapted to the new circumstances in the Hudson Valley and beyond. Images of 17th-century Dutch art works… 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 Arts at the National Gallery of Art in Washington, D.C., where she has been employed since 1987. She holds a Ph.D. in American Studies from The George Washington University. A… Read More »Movable Markets: Food Wholesaling in the 20th Century City