BEGIN:VCALENDAR VERSION:2.0 PRODID:-//Culinary Historians of Washington, D.C. - ECPv6.16.3//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH 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 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:20190101T000000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=America/New_York:20240211T140000 DTEND;TZID=America/New_York:20240211T160000 DTSTAMP:20260605T062753 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:20260605T062753 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:20260605T062753 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:20260605T062753 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:20260605T062753 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:20260605T062753 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:20260605T062753 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:20260605T062753 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:20260605T062753 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:20260605T062753 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:20260605T062753 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:20260605T062753 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:20260605T062753 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:20260605T062753 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:20260605T062753 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:20260605T062753 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:20260605T062753 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:20260605T062753 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 BEGIN:VEVENT DTSTART;TZID=UTC:20220109T140000 DTEND;TZID=UTC:20220109T160000 DTSTAMP:20260605T062753 CREATED:20220104T001248Z LAST-MODIFIED:20220104T012904Z UID:1012-1641736800-1641744000@chowdc.org SUMMARY:Businessman First\, Remembering Henry G. Parks\, Jr. 1916-1989 DESCRIPTION:Speaker: Maurice W. Dorsey\, Ph.D.\, Washington\, D.C. \nZoom Meeting \n(A meeting link and passcode will be sent to members.) \nTALK DESCRIPTION: Capturing the Life of a Businessman Who Was African American. Dr. Dorsey’s presentation will focus on the creation and building of the Baltimore-based Parks Sausage Co.\, Inc. He will discuss various issues\, such as financing\, USDA inspection for interstate commerce\, advertising\, women at Parks\, sales\, marketing\, publicity\, unionizing\, new products\, expansion\, stock issue\, and selling H. G. Parks to the Norin Corporation. Further\, he will discuss Mr. Park’s selection and engagement of corporate America\, his role as public servant\, giving back to the community\, honors and recognitions\, his family\, and his death. \nBIO: Maurice W. Dorsey\, Ph. D.\, graduated the only African American in his class at the Bel Air Senior High School\, Bel Air\, Maryland\, in 1965. He earned a bachelor’s of science in Family and Consumer Sciences from the University of Maryland\, College Park in 1970. He earned his first master’s degree in Arts and Sciences from the Johns Hopkins University in 1975\, and his second\, in Education from Loyola University of Maryland in 1976. He returned to the University of Maryland and was awarded a Ph.D. in Education in 1983. He has worked in both the private and public sector\, moving between secondary education\, higher education\, and government. He retired from the United States Department of Agriculture National Institute of Food and Agriculture in 2012. Businessman First (Xlibris\, March 2014) is his first of three books. He resides in Washington\, D.C. URL:https://chowdc.org/event/businessman-first-remembering-henry-g-parks-jr-1916-1989/ LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20211212T140000 DTEND;TZID=UTC:20211212T160000 DTSTAMP:20260605T062753 CREATED:20211130T071808Z LAST-MODIFIED:20240414T221053Z UID:894-1639317600-1639324800@chowdc.org SUMMARY:Yoghurt: A Global History DESCRIPTION: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 written in association with and to benefit the Museum of Jewish Heritage-a Living Memorial to the Holocaust. \nJune has also authored The Kosher Carnivore (St. Martin’s Press\, September\, 2011) and Still Here\, Inspiration from Survivors and Liberators of the Holocaust. June’s latest book Yoghurt: A Global History for British publisher Reaktion Books (hence the “h” in yogurt) was released in March 2021 and is part of their Edible Food Series. The book features global yogurt recipes as well as rich historical background and current research on the world’s oldest food fad. June is a contributing writer for Westchester Magazine and various food blogs. \nYou can follow her on Instagram and Facebook @junehersh. She welcomes feedback at eatwelldogood18@gmail.com. \nwww.junehersh.com \nTALK DESCRIPTION\nYogurt\, the world’s oldest food fad\, is a fascinating exploration of a food we have been enjoying since Neolithic times. From its first discovery in Anatolia\, (ancient Turkey) to its medicinal uses noted by Greek and Roman scholars\, through the Golden Age of Islam\, and into 20th century media\, yogurt has been an ever-present food phenomenon. It has fed the army of Genghis Khan\, been reported on by Marco Polo\, was a curative for the King of France\, and earned a Russian scientist a Nobel Prize. \nIn this discussion of yogurt we will explore all these rich historical connections and discover some unique and interesting food facts about a simple substance that has been nourishing and nurturing the world for thousands of years. We will also explore recent research that links yogurt to heart health\, weight management\, and a happy brain-gut connection. Additionally\, if you find the dairy aisle daunting\, the choices of yogurt confusing\, and the ways of integrating into your daily life challenging\, then you will find this talk illuminating.\nJoin me on a global journey through the rich and satisfying history of the world’s oldest fermented food-yogurt\, a food fad trending for millennia. URL:https://chowdc.org/event/yoghurt-a-global-history/ LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request CATEGORIES:Meetings END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20211114T140000 DTEND;TZID=UTC:20211114T160000 DTSTAMP:20260605T062753 CREATED:20210920T042512Z LAST-MODIFIED:20240414T221017Z UID:826-1636898400-1636905600@chowdc.org SUMMARY:A TASTE OF HISTORY DESCRIPTION: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 less well-known fare including white potato pie. This PowerPoint presentation is based on research Joyce White conducted in her role as guest curator for the state of Maryland permanent exhibit for the Southern Food and Beverage Museum. The presentation includes tasting samples of an assortment of sweet and savory Maryland fare which will be mailed to all dues paying CHoW members so that we can participate via Zoom and taste the samples together. \n. URL:https://chowdc.org/event/a-taste-of-history/ LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20211010T140000 DTEND;TZID=UTC:20211010T160000 DTSTAMP:20260605T062753 CREATED:20211020T041421Z LAST-MODIFIED:20240414T221000Z UID:824-1633874400-1633881600@chowdc.org SUMMARY:German Foodways\, Industrialization\, and Cheese DESCRIPTION:(photo credit Manuel Krug) \nUrsula 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 writer\, specializing in cheese. She is the author of a cultural history of food in Germany\, Beyond Bratwurst\, as well as other books on food\, cooking and cheese. She acted as area editor for the Oxford Companion to Cheese as well as the Oxford Companion to Sugar and Sweets. Heinzelmann is the trustee director of the Oxford Symposium on Food and Cookery and curator of the Cheese Berlin festival. \nTALK DESCRIPTION \n“Food and Germany is a combination that makes most people think of beer and sausage\, pretzels and limburger cheese. However\, the 82 million inhabitants of contemporary Germany do not all exclusively live on Oktoberfest fare.  “In my book\, Beyond Bratwurst: A History of Food in Germany (London\, 2014)\, I identified the ability to absorb new influences and the resulting diversity as key marker of “Germanness” in the kitchen and on the plate. But there’s long been a big elephant in the room\, and its name is industrialization.  “I will use cheese as an example to show how decisive its influence has been\, here in Germany and in very similar ways\, in the U.S.\, but also of how foodways and food ideas-that is\, cuisinecannot NOT change. In fact\, the more adaptable a group is\, the better. URL:https://chowdc.org/event/german-foodways-industrialization-and-cheese/ LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20210411T140000 DTEND;TZID=UTC:20210411T160000 DTSTAMP:20260605T062753 CREATED:20210317T224434Z LAST-MODIFIED:20240414T220933Z UID:795-1618149600-1618156800@chowdc.org SUMMARY:Movable Markets: Food Wholesaling in the 20th Century City DESCRIPTION:Speaker: Helen Tangires\nSunday\, April 11\n2:00 to 4:00 p.m.\nZoom Meeting\n(Members will receive a link and passcode) \nHELEN TANGIRES is Administrator of the Center for Advanced Study\nin the Visual Arts at the National Gallery of Art in Washington\, D.C.\, where\nshe has been employed since 1987. She holds a Ph.D. in\nAmerican Studies from The George Washington University.\nA CHoW member\, Helen is a frequent contributor to books and journals\non urban foodways. The lecture is a based on her most recent book\, Movable Markets: Food Wholesaling in the Twentieth Century\nCity (Baltimore: Johns Hopkins University Press\, 2019)\, the latest\nvolume in the Hagley Library Studies in Business\, Technology\,\nand Politics series. \nMovable Markets: Food Wholesaling in the Twentieth-Century City is the untold story of the evolutionary movement of the wholesale marketplace for fresh food in the United States from the central produce district to\nplanned industrial parks on the urban periphery. In the early decades of the twentieth century\, progressive city planners and agricultural economists questioned the centrality\, aging infrastructure\, and organizational structure of wholesale markets in response to anxieties about the high cost of living\, traffic congestion\, and disruptions in the food\nsupply. They promoted the unification of wholesale dealers in standardized building complexes with covered platforms on large tracts of land with direct connection to water\, rail\, and road transportation—located on industrial sites and based on plans largely developed and disseminated\nby the USDA. Tested in Washington\, D.C.\, in the 1930s and implemented\nwith rigor after World War II\, the USDA model for planned food markets on the urban periphery won the day and rendered many downtown\nproduce districts obsolete as wholesale dealers relocated to new truck-centered facilities located outside of the center city. URL:https://chowdc.org/event/movable-markets-food-wholesaling-in-the-20th-century-city/ LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20210314T140000 DTEND;TZID=UTC:20210314T160000 DTSTAMP:20260605T062753 CREATED:20210214T021106Z LAST-MODIFIED:20240414T220919Z UID:775-1615730400-1615737600@chowdc.org SUMMARY:The Influence of the Dutch on the American Kitchen DESCRIPTION:Speaker: Peter Rose\, South Salem\, New York \n \nZoom Meeting\n(Members will receive a link and passcode.)\n© Copyright CHoW 2021\nThe 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 depicting various foodstuffs are part of the lecture. Food historian and award winning author Peter Rose gives us an enlightening sampling of\nhistorical Dutch recipes adapted for the modern kitchen. Peter shows that historical cooking—whether done over an open fire\nor on a stovetop—need not be a thing of the past. She includes an engaging overview of Dutch culinary history from the middle\nages to the seventeenth century\, giving readers a tour of the foodways of the Netherlands and New Netherland. \nPeter G. Rose was born in Utrecht\, the Netherlands\, and was educated there as well as in Switzerland . She has a Bachelor of\nArts degree in American Studies from Skidmore College. Peter came to the United States in the mid-1960s. She has worked as a\nfood writer and contributed a syndicated column on family food and cooking to the New York-based Gannett newspapers for more  than twenty years. She has written articles for magazines such as Gourmet and Saveur\, as well as for newspapers and magazines in the Netherlands\, and locally for Hudson Valley Magazine\, The Valley Table and Edible Hudson. \nShe started her research on the influence of the Dutch on the American kitchen in the early 1980s and published her first book\non the subject\, The Sensible Cook: Dutch Foodways in the Old and the New World\, at the end of that decade. It was followed by Foods of the Hudson: A Seasonal Sampling of the Region’s Bounty (1993); and Matters of Taste: Food and Drink in  Seventeenth-Century Dutch Art and Life with Dr. Donna R. Barnes (2002). More recently\, she published Food\, \nDrink and Celebrations of the Hudson Valley Dutch (2009) and Summer Pleasures\, Winter Pleasures: a Hudson Valley\nCookbook (2009)\, Childhood Pleasures: Dutch Children in the Seventeenth Century (2012). Her latest book is History\non Our Plate: Recipes from America’s Dutch Past for Today’s Cook (2019). URL:https://chowdc.org/event/the-influence-of-the-dutch-on-the-american-kitchen/ LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20210214T140000 DTEND;TZID=UTC:20210214T160000 DTSTAMP:20260605T062753 CREATED:20210205T012227Z LAST-MODIFIED:20240414T220901Z UID:769-1613311200-1613318400@chowdc.org SUMMARY:Dubious Gastronomy: The Cultural Politics of Eating Asian in the USA DESCRIPTION:Speaker: Robert Ji-Song Ku\, Binghamton\, New York\nSunday\, February 14\n2:00 to 4:00 p.m.\nZoom Meeting\n(Members will receive a link and passcode.) \nRobert Ji-Song Ku is an associate professor of Asian and Asian American Studies at Binghamton\nUniversity of the State University of New York. Prior to Binghamton\, he taught at the California\nPolytechnic State University in San Luis Obispo and Hunter College of the City University of New York. His research interests include Asian American studies\, food studies\, and studies of transnational Korean popular culture. He is the author of Dubious Gastronomy: The\nCultural Politics of Eating Asian in the USA (2014) and co-editor of three anthologies: Future Yet to\nCome: Sociotechnical Imaginaries in Modern Korea (forthcoming 2021)\, Pop Empires: Transnational Flows of India and Korea (2019)\, and Eating Asian America: A Food Studies Reader (2013). His essays and reviews appear in a variety of publications\, including the Journal of Asian American Studies\, Gastronomica\, Food and Foodways\, and Food\, Culture\, and Society. He also co-edits the Food in Asia and the Pacific series for the University of Hawaii Press and is currently\ncompleting a book tentatively titled\, Korean Food in the Age of K-pop. In 2016\, he taught at Sogang University in Seoul\, Korea\, as a Fulbright U.S. Scholar. Born in Korea\, he grew up in Hawaii and currently lives in Binghamton\, New York. \nSPAM (not unwanted emails but the canned meat)\, the California roll\, Chinese take-out\, kimchi\, monosodium glutamate\, dogmeat. These are examples of what Robert Ji-Song Ku calls “dubious” Asian foods. Strongly associated with Asian and Asian American gastronomy\, each is commonly\nunderstood as somehow ersatz\, depraved\, or simply bad. As such\, Ku contends that these foods share a spiritual fellowship with Asians in the United States in that the Asian presence—be it\nculinary or corporeal—is often considered a watered-down\, counterfeit\, or debased manifestation\nof a so-called real thing. Like these foods\, Asian Americans have been regarded as doubly\ndubious—as insufficiently Asian and unreliably American. But rather than insisting on the\nauthenticity of the Asian American experience\, Ku argues that the very notion of authenticity is\ntroubled\, troubling\, and troublesome\, and that the dubious is often meaningfully delicious. URL:https://chowdc.org/event/dubious-gastronomy-the-cultural-politics-of-eating-asian-in-the-usa/ LOCATION:Zoom Virtual Meeting END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20210111T140000 DTEND;TZID=UTC:20210111T160000 DTSTAMP:20260605T062753 CREATED:20200218T025801Z LAST-MODIFIED:20240414T220847Z UID:705-1610373600-1610380800@chowdc.org SUMMARY:American Cuisine and How It Got That Way DESCRIPTION: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 very interesting books. \n            In 2007 Freedman edited Food: The History of Taste\, which won a prize from the International Association of Culinary Professionals and  was nominated for a James Beard award.  It has been translated into ten languages. \n             Ten Restaurants that Changed America\, a way of looking at US food history through ten examples\, was published in September\, 2016 and featured on a number of media including CBS Sunday Morning\, All Things Considered\, Marketplace\, New York Times and PBS News Hour. \n           American Cuisine and How It Got This Way appeared in October of 2019.  Like Ten Restaurants\, is intended to answer the question what is American cuisine and how has it reflected social trends and divisions? \nIn his talk\, Dr. Freedman will be addressing the question\, “Is there such a thing as American cuisine?” \n  As far back as 1871\, a Russian prince who had toured the US said he had dined well\, but that all the meals were French.  Later observers of American cuisine would say there was only fast food or that everything was too varied (especially Chinese\, Italian and other ) restaurants to create a coherent cuisine. \nBased on Dr. Freedman’s 2019 book American Cuisine and How It Got This Way\, he will suggest that there are three characteristics of American preferences that make up a culinary aesthetic:  regional cuisines\, an early and for a time enthusiastic embrace of processed\, industrial food\, and a love of variety. \nThis paradigm started to change in 1970 with the slowly growing movement emphasizing taste\, seasonality\, ingredients and locality. \nPlease join us for what should be a lively and fascinating discussion! \n  URL:https://chowdc.org/event/american-cuisine-and-how-it-got-that-way/ LOCATION:Bethesda Chevy Chase Regional Services Center\, 4805 Edgemoor Lane\, Bethesda\, MD\, 20814\, United States END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20201011T140000 DTEND;TZID=UTC:20201011T160000 DTSTAMP:20260605T062753 CREATED:20200915T012107Z LAST-MODIFIED:20240414T220831Z UID:730-1602424800-1602432000@chowdc.org SUMMARY:Flavor Principle Puzzles: Chili Pepper\, Chocolate and Tomatoes DESCRIPTION: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 57 years\, where he is currently Emeritus Professor of Psychology. \nOver the last 35 years\, the major focus of his research has been human food choice\, considered from biological\, psychological and anthropological perspectives. During this period\, 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. \nMost recently\, major foci of attention have been the emotion of disgust\, and how disgust can be a barrier to public acceptance of new technologies or foods (e.g.\, genetically modified foods\, recycled water\, insects)\, and the meaning of food in different cultures. \nPaul Rozin 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. \nTwo of the many foods that came to the Eastern Hemisphere from the Americas after 1500 are chocolate and chlii pepper. In their natural forms\, both are initially very aversive\, chili pepper on account of its oral irritant properties and chocolate because of bitterness. \nIn spite of this discouraging start\, both became widely consumed and valued\, chili pepper as a flavor principle\, and chocolate primarily as a confection and beverage. It is not clear why they had such different fates\, and their fates are in contrast to another part of the “Columbian exchange\,” tomatoes. URL:https://chowdc.org/event/flavor-principle-puzzles-chili-pepper-chocolate-and-tomatoes/ LOCATION:Zoom Virtual Meeting\, Zoom Link will be sent to members or upon request END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20200914T140000 DTEND;TZID=UTC:20200914T160000 DTSTAMP:20260605T062753 CREATED:20200211T223618Z LAST-MODIFIED:20240414T220815Z UID:690-1600092000-1600099200@chowdc.org SUMMARY:The Making of the Museum of Food and Drink DESCRIPTION: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 tells us the “good\, the bad and the ugly” about how he got this amazing project off the ground.  This shoud be a lively and entertaining conversation for all museum lovers\, culinary historians and foodies! \nPeter is the executive director of the Museum of Food and Drink\, a new kind of museum that brings the world of food to life with exhibits you can eat. He has led the project’s development from its initial launch to the opening of the museum’s first brick-and-mortar space in October 2015. His work has been recognized as breaking new ground in experiential food education by The New York Times\, The New Yorker\, NPR\, and The Wall Street Journal\, and he has been invited to speak at conferences\, universities\, and museums around the country. Peter holds a BA from Brown University\, a JD\, magna cum laude\, from the University of Pennsylvania\, a Master’s degree from Sciences Po\, a Master’s degree from the Sorbonne\, and an amateur certificate from the French Culinary Institute. One of Peter’s favorite foods is the humble yet wondrous egg – he eats at least two a day.   \n  URL:https://chowdc.org/event/the-making-of-the-museum-of-food-and-drink/ LOCATION:Bethesda Chevy Chase Regional Services Center\, 4805 Edgemoor Lane\, Bethesda\, MD\, 20814\, United States END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20200503T140000 DTEND;TZID=UTC:20200503T160000 DTSTAMP:20260605T062753 CREATED:20200211T230957Z LAST-MODIFIED:20240414T220758Z UID:697-1588514400-1588521600@chowdc.org SUMMARY:A History of Imperial Chinese Banquet Cuisine: Yesterday and Today DESCRIPTION: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 cooking philosophy: “A good meal is beneficial\, arrangement is paramount\, flavor is foremost\, nutrition is essential.” He has combined this traditional philosophy with modern culinary techniques\, creating the Healthy Royal Cuisine Culinary System and bringing to the world the essence of Chinese cuisine. \nAfter decades of diligent training and hard work\, Guo Wenjun not only mastered the Chinese culinary tradition but has unceasingly researched the culinary techniques of masters around the world\, creating a path for the fusion of traditional Chinese culinary arts with those of the rest of the world. With a “use the excellence and discard the unwanted of the past” modus operandi\, Chef Guo is at the forefront of culinary innovation. He has created a style of cuisine and follows a culinary presentation philosophy that is revolutionary. Chef Guo has a unique take on new school of Cantonese\, Hong Kong\, and Western cuisines\, using novel culinary techniques. The media have called him a “Pioneer of the New Age of Culinary Arts”. Chef Guo has cooked for several world leaders\, gaining the praise of government officials from across the globe\, and has been featured frequently on Chinese television. \nGuo Wenjun strongly emphases tradition and traditional Chinese culinary culture\, believing that: “One must master the art of following tradition before one can master innovation”. The chef is a strict teacher\, demanding perfection in mastering the traditional Chinese culinary arts. As a result\, his students\, like their master\, have become elite chefs around the world. Even though Master Chef Guo has reached the pinnacle of being a teacher and a chef\, he is continuously learning and gaining new knowledge and understanding of his art. \n \nChef Guo and his wife Irene Guo will be presenting on Chinese Imperial Banquet Cuisine. \nPrepared exclusively for the royal family\, Chinese imperial cuisine originated during the Zhou dynasty (11th century-476 BCE). Emperors of that and successive dynasties collected the best cuisines and cooks of the time from throughout the country\, creating a cuisine characterized by elaborate and meticulous technique and the strict selection of often rare or expensive ingredients. \nChef Guo honors these traditions and continues their evolution by merging the finest modern ingredients and techniques from around the world into classic Chinese imperial cuisine. \nPlease join the Culinary Historians of Washington as we explore a type of Chinese Cuisine that has not been seen in the United States before now. Chef Guo’s restaurant in Northern Virginia has been receiving accolades since it opened about a year ago.   This will be a great opportunity to meet and speak with a great Master of Chinese Imperial Banquet Cuisine. \n  URL:https://chowdc.org/event/a-history-of-imperial-chinese-banquet-cuisine-yesterday-and-today/ LOCATION:Bethesda Chevy Chase Regional Services Center\, 4805 Edgemoor Lane\, Bethesda\, MD\, 20814\, United States END:VEVENT BEGIN:VEVENT DTSTART;TZID=UTC:20200308T140000 DTEND;TZID=UTC:20200308T160000 DTSTAMP:20260605T062753 CREATED:20190416T042207Z LAST-MODIFIED:20240414T220739Z UID:589-1583676000-1583683200@chowdc.org SUMMARY:Chefs\, Drugs and Rock and Roll: An all-access history of the evolution of the American Restaurant Chef DESCRIPTION:Author Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs\, including a young Wolfgang Puck and future stars such as Susan Feniger\, Mary Sue Milliken\, and Nancy Silverton; and into the clash of cultures between established French chefs in New York City and the American game changers behind The Quilted Giraffe\, The River Cafe\, and other East Coast establishments. \nHe also discusses young cooks of the time such as Tom Colicchio and Emeril Lagasse who went on to become household names in their own right. Along the way\, the chefs\, their struggles\, their cliques\, and\, of course\, their restaurants are brought to life in vivid detail. \nAs the ’80’s unspool\, we see the profession evolve as American masters like Thomas Keller rise\, and watch the genesis of a “chef nation” as these culinary pioneers crisscross the country to open restaurants and collaborate on special events\, and legendary hangouts like Blue Ribbon become social focal points\, all as the industry-altering Food Network shimmers on the horizon. \n \nTold largely in the words of the people who lived it\, as captured in more than two hundred author interviews with writers like Ruch Reichl and legends like Jeremiah Tower\, Alice Waters\, Jonathan Waxman\, and Barry Wine\, Andrew Friedman will treat us to an unparalleled 360-degree re-creation of the business and the times through the perspectives not only of the groundbreaking chefs but also of line cooks\, front-of-house personnel\, investors\, and critics who had front-row seats to this extraordinary transformation. URL:https://chowdc.org/event/chefs-drugs-and-rock-and-roll-an-all-access-history-of-the-evolution-of-the-american-restaurant-chef/ LOCATION:Bethesda Chevy Chase Regional Services Center\, 4805 Edgemoor Lane\, Bethesda\, MD\, 20814\, United States CATEGORIES:Meetings END:VEVENT END:VCALENDAR