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BEGIN:VEVENT
DTSTART;TZID=UTC:20210214T140000
DTEND;TZID=UTC:20210214T160000
DTSTAMP:20260605T115638
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:20260605T115638
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:20260605T115638
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:20260605T115638
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:20260605T115638
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:20260605T115638
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
BEGIN:VEVENT
DTSTART;TZID=UTC:20200209T140000
DTEND;TZID=UTC:20200209T160000
DTSTAMP:20260605T115638
CREATED:20190826T235322Z
LAST-MODIFIED:20240414T220711Z
UID:614-1581256800-1581264000@chowdc.org
SUMMARY:An Army Marches on its Somach: Military Field Rations from San Juan Hill to the Present -- and Beyond
DESCRIPTION:An Army Marches on Its Stomach\nMilitary Field Rations from San Juan Hill to the Present—and Beyond \n“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 perceive the quality of their rations as an example and expression of their commanders’ priorities and concern—translates quickly into the troops’ morale and overall motivation and willingness to fight. \nWe will use three approaches:\n• A brief look at basic dietary/caloric requirements of troops in various environments\, in order to provide context and to suggest the challenges of feeding troops in the field. \n• Advances in U.S. military field rations over the last century\, from a baseline during the Spanish-American War (1898) and World War I\nthrough World War II; from World War II to Vietnam; and the Gulf War (1990-1) through Afghanistan and Iraq after 9/11. \n• Some of the technical and culinary innovations—from the ingeniously simple to the more complex—  that are now part of our culinary\nlandscape after their development for preparing and serving military rations. \n• Questions and areas for future research.\nIf possible\, using recipes from military cookbooks and recipes of the various periods\, we will also sample some of the “hits and misses” from\nmilitary field rations over the last century\, but especially during the last 50 years—possible samples include hardtack\, “Slumgullion” (WW I)\, and MREs and HDRs (from the 1990-1 Gulf War and up to the present). \nAbout the Presenter: \n \nMichael McHenry has degrees in History and English Literature\, Foreign Service (Middle Eastern Studies and Low-Intensity Conflict)\, and\nNational Security Strategy. He spent much of his career working security issues in the Middle East\, to include supporting military forces and operations in the field. Michael is also a cook. He took classes at the Culinary Institute of America and assisted chef/instructors in cooking\nclasses in the Washington area. He is a member of CHoW and of La Chaine des Rotisseurs and a docent at the National Museum of American History.
URL:https://chowdc.org/event/an-army-marches-on-its-somach-military-field-rations-from-san-juan-hill-to-the-present-and-beyond/
LOCATION:Bethesda Chevy Chase Regional Services Center\, 4805 Edgemoor Lane\, Bethesda\, MD\, 20814\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20200112T140000
DTEND;TZID=UTC:20200112T160000
DTSTAMP:20260605T115638
CREATED:20191124T044258Z
LAST-MODIFIED:20240414T220601Z
UID:652-1578837600-1578844800@chowdc.org
SUMMARY:Native American Gifts:  Wild Rice and Maple Syrup
DESCRIPTION: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 the “Old Ways in the New World” section of the Smithsonian’s Bicentennial Festival of American Folklife (1973-1976). As coordinator of exhibition-related public programs for the Smithsonian’s National Museum of American History\, Shirley Cherkasky discovered the existence of culinary historian groups in Boston\, Ann Arbor\, and Houston when she began planning a symposium\, “Good as Gold: Foods the Americas Gave the World\,” to mark the observance of the Columbian Quincentenary in 1992. She promptly joined the Boston group and found it a source of so much interesting information and fun that she determined to start a similar group in the Washington\, D.C.\, area. \nAfter retiring in 1995 she followed up on that plan in October 1996\, and the Culinary Historians of Washington\, D.C. has been in existence ever since. Currently Shirley coordinates CHoW’s collectionof books for the Culinary Historians of Washington’s Culinary History Collection in the Smithsonian Libraries and also coordinates CHoW’s contributions of product cookbooks to the important Warshaw Collection of Business Americana in the American History Museum’s Archives. For more than 25 years she was an active member of the International Commission on Ethnological Food Research\, attending meetings and occasionally giving papers. \n“Native American Gifts…” was originally presented at the group’s meeting in Heidelberg\, Germany\, in 2016. In the 17th century when Europeans encountered Native Americans in the Great Lakes region\, they learned of two wild foods that were staples of the Indian diet: wild rice and maple syrup\, harvested by the Indians and labor-intensively processed. The cold\, heavily wooded Upper Midwest was dotted with thousands of shallow lakes that had been scooped out by receding glaciers\, and wild rice grew there profusely. By the mid-19th century the new American government encouraged European settlers to move into the area and forced the Indians into special reserved areas\, many of which included wild rice lakes where the Indians continued to harvest and process rice traditionally. It remained primarily an Indian food\, harvested to survive the winters when other foodstuffs were scarce. Finding sugar maples on their new farmsteads\, settlers learned to produce syrup and sell it. Becoming so popular in the northern U.S.\, it prompted commercial efforts to find cheaper substitutes. Today supermarket shelves are filled with myriad brands of “pancake syrup” that compete successfully with authentic maple syrup. In the 1960s a form of wild rice was developed that could be cultivated in clay paddies and harvested mechanically. Costs dropped dramatically and extensive marketing followed. Currently\, at least ninety percent of all wild rice is produced and marketed by non-Indians.
URL:https://chowdc.org/event/native-american-gifts-wild-rice-and-maple-syrup/
LOCATION:Bethesda Chevy Chase Regional Services Center\, 4805 Edgemoor Lane\, Bethesda\, MD\, 20814\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20191208T140000
DTEND;TZID=UTC:20191208T160000
DTSTAMP:20260605T115638
CREATED:20190409T215233Z
LAST-MODIFIED:20240414T220625Z
UID:572-1575813600-1575820800@chowdc.org
SUMMARY:The History of the Central Farm Markets and the Secrets of Salami at MeatCrafters!
DESCRIPTION:  \nThe History of the Central Farm Markets and \nthe Secrets of Salami at Meat Crafters \nSpeakers: Mitch Berliner \nand Debra Moser \nSunday\, December 8 \n2:00 to 4:00 p.m. \n   \nMitch Berliner and his wife Debra Moser have been instrumental in bringing the best fresh foods to the area with their three outstanding farm markets in the Washington area and their superb locally made charcuterie. Mitch will speak about the Central Farm Markets\, and Debra will speak about MeatCrafters. \nMitch\, Debra\, and Stanley Feder founded MeatCrafters just two years ago. Meat-Crafters is the only USDA Approved facility in the Metro DC area to obtain the license to craft top quality sausages\, salamis and other charcuterie. The products are sold through farmers markets and other retailers in the area and around the country. MeatCrafters also works with local farmers to custom make value added products for them. Soon MeatCrafters will launch their Skinny Salamis nationally. Learn about the process of curing meats and have a taste at the same time. www.centralfarmmarkets. com and www.meatcrafters.com \n Mitch Berliner has been a trailblazer and entrepreneur in the food industry for over forty-five years. He has been in the forefront of Washingtonians who have been instrumental in making this area a world-class food market. Today seasonal farm markets and freshly made food-to-go are familiar to most people\, but Mitch helped introduce both and started the gourmet-to-go concept fresh out of college in 1971. Expanding into natural and super premium ice creams in 1974\, Mitch founded Berliner Foods\, introducing people in the mid- \nAtlantic to some of their favorite treats: Häagen-Dazs®\, Ben & Jerry’s\, Dove Bars®\, and numerous other high quality and organic frozen products. After Edy’s acquired the business in 1985\, Mitch opened Berliner Specialty Distributors and introduced an array of organic and specialty foods. Mitch was a founding partner of Louisiana Express restaurant in Bethesda and has consulted for other restaurants in Washington. He also worked with Costco to develop a mail order fulfillment program for specialty ice creams. \nMitch has served on the Board of Directors of the Jean-Louis Palladin Foundation and he served on the fundraising committees of Share Our Strength\, The Washington Capital Area Food Bank in addition to being a member in the Montgomery County Food Council\, American Institute of Wine and Food\, and Slow Foods. In 2007\, Mitch was inducted into the Maryland Food Industry Hall of Fame for his foresight and contribution to the food industry and his longstanding involvement with numerous charitable and civic organizations. He has now gone back to his roots of bringing the best fresh foods to the area with three outstanding farm markets in the Washington area and Meat-Crafters.  \nDebra Moser has guided businesses in marketing and strategic positioning. She is the cofounder of MeatCrafters and owner of Central Farm Markets\, which was founded in 2008 by Debra and Mitch. On their website\, you’ll find their “mission is to provide a professionally managed community venue where customers can purchase high quality\, locally grown fresh and prepared food\, and to support agricultural innovation\, green practices and sustainability.” \nShe was a co-founder of EDI Consulting\, a strategic planning and international business development firm\, helping business around the globe with strategic planning and marketing initiatives. She has served as adjunct professor for the Carey School of Business at Johns Hopkins University\, MBA Program and as a Capstone Judge there and at The George Washington School of Business for their senior competitions. \nDebra combined her passion of art and business and assumed the position of Executive Director of The Metropolitan Center for the Visual Arts in 2004\, where she lead a talented team in building a new comprehensive art center in Montgomery County bringing exciting exhibitions\, classes and new artists to the area. In 2008 Debra earned a professional certification in pastry from L’Academie de Cuisine. \nCurrently\, Debra splits her time  between MeatCrafters\, an artisan meat company producing naturally cured sausages\, salamis which she co-founded with her husband and as partner in Central Farm Markets\, a community based farm market serving thousands of people each year in the Washington area. She serves on the boards of the Chesapeake Alliance of Sustainable Agriculture – Future Harvest and the American University Entrepreneurship Program. Debra combines her love of photography with her passion for food traveling the world photographing the diversity of people\, places\, food and chefs. \n 
URL:https://chowdc.org/event/the-history-of-the-central-farm-markets-and-the-secrets-of-salami-at-meatcrafters/
LOCATION:Bethesda Chevy Chase Regional Services Center\, 4805 Edgemoor Lane\, Bethesda\, MD\, 20814\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20191110T140000
DTEND;TZID=UTC:20191110T160000
DTSTAMP:20260605T115638
CREATED:20190409T005006Z
LAST-MODIFIED:20240414T220651Z
UID:581-1573394400-1573401600@chowdc.org
SUMMARY:Thomas Jefferson:  The Foodie Founding Father
DESCRIPTION:Most Americans can identify the author of this quote: \n“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 ….” \nBut fewer are aware that the same author also wrote\, “When you make white soups\, never put in the cream until you take it off the fire” and “Plant a thimble spool of lettuce seed every Monday from Feb 1 to Sept 1.”\nIn fact\, Thomas Jefferson considered popularizing olive oil and promoting upland rice to be at least as important to the future of the republic as writing the Declaration of Independence. \nLearn all about Thomas Jefferson from Susan Sullivan Lagon.  Before retiring from full-time teaching in 2015\, Professor Lagon spent most of her professional life teaching at Georgetown University\, where she served on the faculties of both the Government Department and the Government Affairs Institute (GAI). She taught American Government and Constitutional Law to undergraduates on campus and courses about Congress for federal agency personnel on Capitol Hill. She has spoken for more than 500 international visitors’ programs sponsored by the U.S. Department of State and continues to lecture frequently for GAI and the Canadian School of Public Service. Susan earned her B.A. and M.A. in Government and Foreign Affairs at the University of Virginia and her Ph.D. in Government from Georgetown University. Before joining the faculty at Georgetown\, she was a book editor with Congressional Quarterly Press and taught Government and AP Politics at the National Cathedral School/St. Albans. \n \nFor the past few years\, she has served as the Hotel Historian at the Jefferson Hotel four blocks north of the \nWhite House—no doubt the best job in the hospitality industry! She designs custom tour itineraries\, offers\ntours of the hotel\, and interprets Jefferson’s political\, culinary\, and architectural contributions to American\nlife. She also enjoys choral singing\, travel (she has visited all 50 U.S. states)\, cooking\, and working part-time\nat Penzeys Spices. \nBecause Jefferson was an obsessive record keeper\, culinary historians have a treasure trove of data to explore: Handwritten recipes\, drawings of the pasta extruder used to make the “macaroni pie” served at White House dinners\, a classification scheme for wines\, a garden log he kept for decades\, detailed  charts showing when fruits and vegetables were available at D.C.’s Central Market\, and more. Jefferson appreciated the value of dining for political as well as social purposes. By the time he left the White House\, almost every Member of Congress had been invited to dine at the White House. While in Paris\, Jefferson had his enslaved chef\nJames Hemings—the first American chef trained in France—serve imported Virginia ham\, yams\, and sweet corn at diplomatic dinners. The decision to locate the nation’s capital on the  banks of the Potomac was the result of a deal struck at a dinner Jefferson hosted at his home in New York. \n \nThis talk will highlight some of the key components of Jefferson’s culinary legacy.
URL:https://chowdc.org/event/thomas-jefferson-the-foodie-founding-father/
LOCATION:Bethesda Chevy Chase Regional Services Center\, 4805 Edgemoor Lane\, Bethesda\, MD\, 20814\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20191013T140000
DTEND;TZID=UTC:20191013T160000
DTSTAMP:20260605T115638
CREATED:20191005T191832Z
LAST-MODIFIED:20191005T191832Z
UID:635-1570975200-1570982400@chowdc.org
SUMMARY:A History of Food Waste by Andrew Smith
DESCRIPTION: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 2020.  He serves as the editor for the “Edible Series” and the “Food Controversies Series” at Reaktion Books in the United Kingdom. He has written more than five hundred articles in academic journals\, popular magazines and newspapers. He has delivered more than fifteen hundred presentations on various educational\, historical\, culinary\, and international topics. His media appearances include interviews for National Public Radio\, the History Channel\, and the Food Network. He has been a historical consultant to several television series\, including “What We Eat” and “History Detectives” on PBS; “Heavyweights” on the Food Network; “American Eats” on the History Channel; “How Stuff is Made” on Discovery; “Love/Lust Holiday Feasts\,” on the Sundance Channel; and the 6-part mini-series\, “Eat: The Story of Food\,” broadcast on the National Geographic Network. \nConserving food and preventing its waste have been crucial matters confronting humankind for millennia. Failure to store or preserve food in times of plenty could result in hunger\, famine and death in times of want. Virtually every religion forbad wasting food\, and saving food was a value built into the culture of most communities. \nDuring the twentieth century\, however\, lower food prices and societal changes encouraged food waste\, particularly in well-to-do countries. During the latter part of the century\, concern with food waste was raised by two major groups: environmentalists and anti-hunger advocates. Environmentalists were concerned with the impact of food waste issues in rapidly expanding landfills. Food waste was also identified it as a major contributor to global warming. Those concerned with food insecurity\, malnutrition and hunger wanted to recover as much edible food as possible to help feed to the needy. \nFood waste\, however\, did not become a major public-concern until food prices skyrocketed in the early 2000s due speculation\, bad weather and the financial crisis known as the “Great Recession. Only when millions of people around the world were facing hunger and malnutrition was war declared on food waste. Since then\, excellent progress has been made e by consumers\, businesses\, non-profit organizations and governmental agencies\, yet an estimated 40% of the food grown or raised for human consumption continues to be wasted in America.
URL:https://chowdc.org/event/a-history-of-food-waste-by-andrew-smith/
LOCATION:Bethesda Chevy Chase Regional Services Center\, 4805 Edgemoor Lane\, Bethesda\, MD\, 20814\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20190908T140000
DTEND;TZID=UTC:20190908T160000
DTSTAMP:20260605T115638
CREATED:20190331T031924Z
LAST-MODIFIED:20190409T003134Z
UID:560-1567951200-1567958400@chowdc.org
SUMMARY:Food Traditions of the United States Supreme Court
DESCRIPTION: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.\nBesides offering more than three dozen recipes\, the book provides a glimpse of justices that few get to see\, including previously unpublished photos of them eating together and celebrating birthdays. \n 
URL:https://chowdc.org/event/food-traditions-of-the-united-states-supreme-court/
LOCATION:Bethesda Chevy Chase Regional Services Center\, 4805 Edgemoor Lane\, Bethesda\, MD\, 20814\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20190505T140000
DTEND;TZID=UTC:20190505T160000
DTSTAMP:20260605T115638
CREATED:20190331T032011Z
LAST-MODIFIED:20190409T000712Z
UID:558-1557064800-1557072000@chowdc.org
SUMMARY:The Social History of Food and Cooking\, with author Luke Barr
DESCRIPTION:Luke Barr is the author of the New York Times bestseller Provence\, 1970 and his most recent book\, Ritz & Escoffier. He is currently writing a social and cultural history of 1970s French cooking. He is also co-writing The Hunt for History with Nathan Raab\, a memoir of Raab’s adventures in the rare document and artifact business (Scribner).\nBefore turning to writing full time in 2015\, Barr was the features director at Travel + Leisure magazine where he edited many of the magazine’s high profile writers. Before that\, Barr was the executive editor of Gear\, a men’s fashion magazine\, and before that\, a senior editor at Brill’s Content\, which covered the news and media industries. \n \nHe was the founder and editor of KGB\, a New York City-based pop culture magazine\, and has written over the years for magazines including Travel + Leisure\, Food & Wine\, GQ\, and Spy.\nBarr graduated from Harvard College with a degree in English literature and lives in Brooklyn with his wife\, architect Yumi Moriwaki\, and their two daughters. \nLuke Barr will present his argument for the seminal role that two idiosyncratic men\, Cesar Ritz and Auguste Escoffier\, played in the history of the restaurant. His research on the subject resulted in his latest book Ritz & Escoffier: the Hotelier\, the Chef\, and the Rise of the Leisure Class (Clarkson Potter/Crown\, 2018).\nHe will talk a bit about his great aunt\, M.F.K. Fisher\, and her influence and inspiration for him as he worked on his first book\, Provence\, 1970: M.F.K. Fisher\, Julia Child\, James Beard\, and the Reinvention of American Taste (Clarkson Potter/Crown\, 2013)\, and about how his current project\, a history of nouvelle cuisine\, tentatively titled Les Enfants Terribles: How a Band of Outlaw Chefs Created Nouvelle Cuisine and Revolutionized Modern Cooking (Dutton);\, is a sequel of sorts to both of his previous books. He will discuss his various research approaches\, depending on the material\, and more generally the way that food and food history illuminate the present
URL:https://chowdc.org/event/the-social-history-of-food-and-cooking-with-author-luke-barr/
LOCATION:Bethesda Chevy Chase Regional Services Center\, 4805 Edgemoor Lane\, Bethesda\, MD\, 20814\, United States
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20180520
DTEND;VALUE=DATE:20180521
DTSTAMP:20260605T115638
CREATED:20170815T204126Z
LAST-MODIFIED:20180402T162605Z
UID:325-1526774400-1526860799@chowdc.org
SUMMARY:Sandra Gutierrez on The Influence of Latino Immigration of Foods of the American South -- Please Note: LOCATION\, DATE\, AND TIME TO BE DETERMINED.
DESCRIPTION:
URL:https://chowdc.org/event/sandra-gutierrez-on-the-influence-of-latino-immigration-of-foods-of-the-american-south/
LOCATION:Location to be determined\, MD\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20180311T140000
DTEND;TZID=UTC:20180311T160000
DTSTAMP:20260605T115638
CREATED:20170815T203832Z
LAST-MODIFIED:20170815T203832Z
UID:323-1520776800-1520784000@chowdc.org
SUMMARY:Cecilia Glembocki on The History of the White House Easter Egg Roll
DESCRIPTION:
URL:https://chowdc.org/event/cecilia-glembocki-on-the-history-of-the-white-house-easter-egg-roll/
LOCATION:Location to be determined\, MD\, United States
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20180211T140000
DTEND;TZID=UTC:20180211T160000
DTSTAMP:20260605T115638
CREATED:20170815T203459Z
LAST-MODIFIED:20170815T203459Z
UID:319-1518357600-1518364800@chowdc.org
SUMMARY:Paul Anthony Brazinksi on Food Practices in Early Christianity
DESCRIPTION:
URL:https://chowdc.org/event/paul-anthony-brazinksi-on-food-practices-in-early-christianity/
LOCATION:Location to be determined\, MD\, United States
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20180114T140000
DTEND;TZID=UTC:20180114T160000
DTSTAMP:20260605T115638
CREATED:20170815T203635Z
LAST-MODIFIED:20170815T203635Z
UID:321-1515938400-1515945600@chowdc.org
SUMMARY:Tom Croghan on Why the Mid-Atlantic will rival France's Great Wine Growing Regions
DESCRIPTION:
URL:https://chowdc.org/event/tom-croghan-on-why-the-mid-atlantic-will-rival-frances-great-wine-growing-regions/
LOCATION:Location to be determined\, MD\, United States
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20171210T140000
DTEND;TZID=UTC:20171210T160000
DTSTAMP:20260605T115638
CREATED:20170815T202622Z
LAST-MODIFIED:20170815T202622Z
UID:315-1512914400-1512921600@chowdc.org
SUMMARY:John McQuaid on The Evolution of Taste
DESCRIPTION:
URL:https://chowdc.org/event/john-mcquaid-on-the-evolution-of-taste/
LOCATION:Location to be determined\, MD\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20171112T140000
DTEND;TZID=UTC:20171112T160000
DTSTAMP:20260605T115638
CREATED:20170815T202405Z
LAST-MODIFIED:20170815T202405Z
UID:312-1510495200-1510502400@chowdc.org
SUMMARY:Susan Benjamin on The History of Food Changes as Related to Candy (with tastings!)
DESCRIPTION:
URL:https://chowdc.org/event/susan-benjamin-on-the-history-of-food-changes-as-related-to-candy-with-tastings/
LOCATION:Location to be determined\, MD\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20171008T140000
DTEND;TZID=UTC:20171008T160000
DTSTAMP:20260605T115638
CREATED:20170815T200210Z
LAST-MODIFIED:20170815T200210Z
UID:305-1507471200-1507478400@chowdc.org
SUMMARY:Andrew Coe on "A Square Meal: A Culinary History of the Great Depression"
DESCRIPTION:
URL:https://chowdc.org/event/andrew-coe-on-a-square-meal-a-culinary-history-of-the-great-depression/
LOCATION:Bethesda Chevy Chase Regional Services Center\, 4805 Edgemoor Lane\, Bethesda\, MD\, 20814\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20170911T140000
DTEND;TZID=UTC:20170911T160000
DTSTAMP:20260605T115638
CREATED:20170815T195207Z
LAST-MODIFIED:20170815T195207Z
UID:300-1505138400-1505145600@chowdc.org
SUMMARY:John Kelly on Dining in DC
DESCRIPTION:
URL:https://chowdc.org/event/john-kelly-on-dining-in-dc/
LOCATION:Bethesda Chevy Chase Regional Services Center\, 4805 Edgemoor Lane\, Bethesda\, MD\, 20814\, United States
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20170507T140000
DTEND;TZID=UTC:20170507T160000
DTSTAMP:20260605T115638
CREATED:20160829T182154Z
LAST-MODIFIED:20161103T215314Z
UID:148-1494165600-1494172800@chowdc.org
SUMMARY:CHoW 20th Anniversary Panel
DESCRIPTION:
URL:https://chowdc.org/event/chow-20th-anniversary-panel/
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20170409T140000
DTEND;TZID=UTC:20170409T160000
DTSTAMP:20260605T115638
CREATED:20160829T182049Z
LAST-MODIFIED:20161103T215413Z
UID:146-1491746400-1491753600@chowdc.org
SUMMARY:Cooperative Supper
DESCRIPTION:
URL:https://chowdc.org/event/cooperative-supper/
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20170312T140000
DTEND;TZID=UTC:20170312T160000
DTSTAMP:20260605T115638
CREATED:20160829T182002Z
LAST-MODIFIED:20161103T215506Z
UID:144-1489327200-1489334400@chowdc.org
SUMMARY:Women\, Food\, and Biography
DESCRIPTION:Laura Shapiro
URL:https://chowdc.org/event/women-food-and-biography/
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20170108T140000
DTEND;TZID=UTC:20170108T160000
DTSTAMP:20260605T115638
CREATED:20160829T181838Z
LAST-MODIFIED:20161103T215559Z
UID:140-1483884000-1483891200@chowdc.org
SUMMARY:The Carrot Purple and Other Food Passages
DESCRIPTION:Joel Denker
URL:https://chowdc.org/event/the-carrot-purple-and-other-food-passages/
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20161211T140000
DTEND;TZID=UTC:20161211T160000
DTSTAMP:20260605T115638
CREATED:20160829T181748Z
LAST-MODIFIED:20161103T215814Z
UID:138-1481464800-1481472000@chowdc.org
SUMMARY:From Caviar to Leek Pie: Food and Society in America’s Gilded Age
DESCRIPTION:Libby O’Connell
URL:https://chowdc.org/event/from-caviar-to-leek-pie-food-and-society-in-americas-gilded-age/
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20161113T140000
DTEND;TZID=UTC:20161113T160000
DTSTAMP:20260605T115638
CREATED:20160829T181656Z
LAST-MODIFIED:20161103T214938Z
UID:136-1479045600-1479052800@chowdc.org
SUMMARY:Dietary Past: The Ancestral Quest for Nutrient Dense Foods
DESCRIPTION:Bill Schindler\, Ph.D.
URL:https://chowdc.org/event/dietary-past-the-ancestral-quest-for-nutrient-dense-foods/
CATEGORIES:Meetings
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20161104T110000
DTEND;TZID=UTC:20161106T160000
DTSTAMP:20260605T115638
CREATED:20161103T215932Z
LAST-MODIFIED:20161103T215932Z
UID:224-1478257200-1478448000@chowdc.org
SUMMARY:St. Mark Food Festival
DESCRIPTION:Russian and Eastern European specialties: pirogi\, piroschki\, chicken Kiev\, kielbasa\, blini\, borscht and baked goods
URL:https://chowdc.org/event/st-mark-food-festival/
LOCATION:St. Mark Orthodox Church\, 7124 River Road\, Bethesda\, MD\, 20817\, United States
CATEGORIES:Festivals
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20161009T140000
DTEND;TZID=UTC:20161009T160000
DTSTAMP:20260605T115638
CREATED:20160829T111339Z
LAST-MODIFIED:20160829T111339Z
UID:71-1476021600-1476028800@chowdc.org
SUMMARY:As American as Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine
DESCRIPTION:Dr. William Woys Weaver
URL:https://chowdc.org/event/as-american-as-shoofly-pie-the-foodlore-and-fakelore-of-pennsylvania-dutch-cuisine/
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=UTC:20160918T110000
DTEND;TZID=UTC:20160918T140000
DTSTAMP:20260605T115638
CREATED:20160829T111222Z
LAST-MODIFIED:20160829T173305Z
UID:69-1474196400-1474207200@chowdc.org
SUMMARY:CHoW Goes to Market
DESCRIPTION:Dupont Circle FRESH FARM MARKET\, Elections and Politics \nCHoW Goes to Market begins around 11am.
URL:https://chowdc.org/event/chow-goes-to-market/
END:VEVENT
END:VCALENDAR