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.
TALK DESCRIPTION In 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… Read More »Domestic Workers and Their Employers: Reactions to One Book 35 Years Later
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. The… Read More »Flavors of the Maghreb & Southern Italy: Recipes from the Land of the Setting Sun
Event information This is a members-only event. You can purchase a reservation below. The reservation can be paid per Paypal or credit card.
Speaker: Jenny Bardwell Mt. Morris, Pennsylvania Salt rising bread is a unique North American bread raised without yeast. The mystery of how it is raised has been only partly clarified.… Read More »Salt Rising Bread: A Nearly Lost Appalachian Tradition
Speaker: Dr. Mark Benbow Alexandria, Virginia TALK DESCRIPTION Christian 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… Read More »The Nation’s Capital Brewmaster: Christian Heurich and his Brewery
Speaker: Shirley Cherkasky Alexandria, Virginia BIO Shirley Cherkasky is a founding member of CHoW DC. Since 1989 she also has been an active member of the International Commission on Ethnological… Read More »Marshmallow Metamorphosis
Speaker: Judith Tschann Redlands, California BIO Judith Tschann is Professor Emerita at the University of Redlands, where she has taught a variety of courses in language and literature, including History of… Read More »What Can We Learn from the Study of Food Words?
BIO Dr. 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… Read More »Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine
Speaker: Jim Chevallier North Hollywood, California SUMMARY: "For over a century, the term "medieval food" has not in fact referred to the food of most of the Middle Ages. Rather,… Read More »Feasting with the Franks: The First French Medieval Food
Speaker: Sandra Gutierrez Cary, North Carolina BIO In a career that spans more than two decades, Sandra A. Gutierrez, a journalist, author, food historian, and professional cooking instructor, has taught… Read More »Latinísimo: Home Recipes from the Twenty-One Countries of Latin America
Speaker Bio Carrie Tillie is a culinary historian, artist, and curator. With an MFA in jewelry and metalsmithing from California State University, Long Beach, she also obtained a Certified Master… Read More »Traveling “Silver” for those Not to the Manor Born: Old Sheffield Plate and Electroplated Silver in Travel Equipage and Cutlery from 1730 to the Belle Epoque
TALK DESCRIPTION: Unlike modern cultivars, heirloom plants were bred for flavor as well as performance in the garden and field. This talk highlights our heirloom grains and vegetables from the… Read More »Our Heirloom Grains and Vegetables