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.
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
(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 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.… 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 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… 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 written in association with and to benefit the Museum of Jewish Heritage-a Living Memorial to the Holocaust. June has also authored The Kosher Carnivore (St.… 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 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… 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 Dolce Vita. This highly engaging and visually-driven presentation will examine the socio-political influence that the fascist era exerted on the formation of the Italian culinary… Read More »On Food and Fascism
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. Dr. Wang’s vibrant, original account of the history of chopsticks based on his book, Chopsticks: A Cultural and Culinary History, charts their evolution from… Read More »Chopsticks: A Cultural and Culinary History