Calendar of Events

In her new book, Clare Cushman of the Supreme Court Historical Society combines recipes and history to create a new and compelling look at the justices of the Supreme Court. “Food in good company has sustained Supreme Court Justices through the ages,” writes Justice Ruth Bader Ginsburg in the forward to the book. Besides offering… Read More »Food Traditions of the United States Supreme Court

Andrew F. Smith teaches in the Food Studies Department at the New School university in Manhattan. He is the author or editor of 32 books, including the three volume work, Food in America (ABC-CLIO, 2017). He has completed Why Waste Food? Feed People, Save the Planet, Make Money, which is scheduled for publication in early… Read More »A History of Food Waste by Andrew Smith

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