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CHoWLine - Back Issues


 

 

 

 

October 2001

Report: September 9 Meeting


New CHoW president Dianne Hennessy King announced that the executive board had met and that programs for the year are almost entirely planned. It was reported that CHoW's contributions of culinary history books have been incorporated into the Culinary Collection established by the Washington chapter of Les Dames d'Escoffier in the Eckles Library. Although the books have not yet been permanently shelved, they each have a donor sticker indicating that they are gifts from CHoW, and should be ready for use by GWU students and the public soon.

Sydney Watts, assistant professor of history at the University of Richmond, presented some of the results of her research on the rise of meat consumption in 18th century Paris and the role played by the city's butchers. An outline of her talk appears later in this issue. In keeping with the program topic, Bob Magee provided a delicious dish of steak sauteed in butter and further enhanced with spirits and black pepper for all of us to taste.

News Of Our Members


Marcie Cohen Ferris was featured in the Washington Post "Food" section on September 12 in an article titled "Memories of the Jewish South: Preserving Recipes, from Barbecued Brisket to Biscuits with Chopped Liver." Marcie, a PhD candidate at The George Washington University, won the 2000 Sue Samuelson Award of the American Folklore Society for the best student paper on traditional food or foodways.

Gina Jenkins will be talking about bananas to the Library of Congress Cooking Club on October 10 at noon. Her recently published book, Bananas: An American History, is being translated into Korean and will be published in Korea this fall.

John Ferry's article "Food For Thought - A View Toward a Richer Interpretation of the House Museum Kitchen" appeared in the July 2000 issue of Cultural Resource Management. The issue is entitled "What's For Lunch? Food In American Life" and contains 12 articles, two of them by Sandy Oliver. The web site is http://www.cr.nps.gov/crm/vol24-04. Cultural Resource Management, which promotes and maintains high standards for preserving and managing cultural resources, is published by the National Park Service as information for parks, federal agencies, Indian tribes, states, local governments, and the private sector.

Dianne Hennessy King was in Roanoke in August to meet with members of the faculty at Virginia Tech where the Peacock-Harper Culinary Collection is being established in the University Library. Nearly two centuries of culinary arts are documented in the collection which includes 11 pre-1900 imprints and 40 pre-1950 imprints, and ranges from 1829 to 1994. To access the collection: http://spec.lib.vt.edu/culinary/PHCulinary.

HELP!


Just two days after our last meeting, the horrific attacks on the World Trade Center and the Pentagon changed all of our lives in many ways. On September 13, CHoW member Catherine Evans e-mailed from California suggesting that the culinary community follow the lead of Auguste Escoffier, who took notice, when the Titanic went down, of the kitchen staff who lost their lives and were largely unrecognized. A few years later, Escoffier set up a fund for the families of the cooks who were killed in World War I.

If you would like to contribute to the relief efforts for those in the food industry who have lost their lives or their livelihoods, here are some possibilities:

Windows on the World Family Relief Fund: Among the thousands killed or missing in New York are 79 foodservice employees of the fabled Windows on the World restaurant, located on the 107th floor of the Trade Center. In addition, an unknown number of food industry personnel who worked throughout the huge complex in numerous corporate dining rooms and other small foodservice establishments are among the missing. In an effort to provide aid to their families, Windows owner David Emil and the restaurant's executive chef, Michael Lomonaco have established a fund which you can support by sending a check to : Windows of Hope Family Relief Fund, c/o David Berdon & Co., LLP, 415 Madison Ave., New York, NY 10001.

Fund For The World Trade Center Greenmarket Farmers: On September 11, approximately 25 market farmers had their produce displays set up at the WTC Greenmarket at Church and Liberty Streets. These market farmers came in from Long Island and upstate New York, from New Jersey, Pennsylvania, and Massachusetts. It has been reported that the greenmarket master and all of the participating farmers survived but most of them lost all of their vehicles, displays, produce, cash and personal belongings. Insurance coverage for these losses is limited at best. Checks or money orders made payable to "Fund for the WTC Greenmarket Farmers" may be sent to The Farmers' Market Federation of New York, 2100 Park St., Syracuse, NY 13208. The website for The Farmers' Market Federation of New York is: www.nyfarmersmarket.com. Contribution information and possible other means to help these farmers will be posted there.

In Search Of...


The international directory of culinary museums and collections that Shirley Cherkasky is compiling with the help of Randy Schwartz of the Culinary Historians of Ann Arbor and Susan Rossi-Wilcox and Jeri Quinzio of the Culinary Historians of Boston now is in its first draft. The list includes more than 300 food (general and specific), beverage (coffee, tea, beer, wine, spirits, etc.), and food container museums or collections. If you know of any that you've visited or read about, please email Shirley at shircher@cs.com. We would like to make it as complete as possible so we need the help of interested culinary historians everywhere. There is discussion about establishing a database and a website to maximize accessibility and to permit continuous updating.

Field Trips, Anyone?


Members of the Washington chapter of SlowFood have scheduled another visit to the National Arboretum's Herb Garden and have invited CHoW members to join them. On October 6, at 10:30 am, they will be meeting with James Adams, head herbalist there, who will give a guided tour/lecture about culinary herbs. They will meet at the Herb Garden which is just inside the main entrance on the right. There are plenty of parking spaces, and picnic areas. The Arboretum is at 3501 New York Avenue, N.E., Washington, DC. (202 245-2726) It occupies 444 acres, bounded on the north by New York Avenue, on the west by Bladensburg Road, and on the south by M Street, N.E. If you plan to go, please send an email to Alexandra Greeley (cookasia@aol.com), so SlowFood can give the Arboretum a head count.

On The Bookshelf


Joan Peterson of the Culiniary History Enthusiasts of Wisconsin has sent word that her latest culinary travel guidebook, Eat Smart In Morocco, has been published. It also covers the history of moroccan cuisine and follows her other Eat Smart guide books on Brazil, Turkey, and Poland. While the guides are intended for travelers, they find their way into college language courses and cooking classes because of the depth with which they cover not only the geography and history but every aspect of the cuisine, esoteric as well as ordinary. The July 2000 issue of Library Journal commented that her previous book on Poland was "a perfect reference tool for collections that emphasize travel and gastronomy."

Having seen an advance reader of Salt: A World History by Mark Kurlansky (Walker & Company, New York, 2001) the editor of CHoWLine was looking forward to the book's publication because Kurlansky's earlier book, Cod: A Biography of the FIsh That Changed The World (1977), told such a fascinating story. So it was a surprise to see a book review in the Washington Post recently on Salt: Grain of Life by Pierre Laszlo, translated from the French by Mary Beth Mader and published by Columbia University. A quote from the review:

French chemist Pierre Laszlo has long been fascinated by salt, a substance rich in history and metaphor. In "Salt: Grain of Life," he speaks of the salt in the sea, in living cells, and in blood, sweat and tears. He describes salt as a preservative of game and fish, with a power to make flesh incorruptible that must have astonished early man. This leads him to the many transformations of salt in cooking and to their scientific basis. Then there are stories of salt as money and tax payment; of salt in industry, art and language; of salt mines and nomads' salt-trade roads; Roman soldiers paid in salt; Gandhi's march to make salt from the sea; wars caused by salt and national boundaries set by it.
It will be interesting to see what these two books can add to our knowledge of a substance that has seemed so ordinary that it has received little attention from culinary historians in the past.

The Book Forager


October 13-14 and 20-21, 10 am to 4 pm: The Bookfair of the Associates of the American Foreign Service Worldwide, at the U.S. Department of State, entrance on C St., between 22nd and 23rd Sts., NW. Call 202 223-5796.

Reminder
The huge Goodwill Annual Used Book Sale will be at the Washington Convention Center, Hall A. Hours: Nov. 15 & 16, 9 am - 8 pm; Nov. 17, 18 & 19, 10 am - 6 pm. This is a great source for food books of all kinds. Parking is very limited, so Metro (Gallery Place or Metro Center stations) is advised.

On The Reading Table


Food History News, Vol. XII, No. 1V, FHN 48.
Meeting notices, Culinary History Enthusiasts of Wisconsin, October 2001.
Newsletter, Culinary Historians of Boston, Vol. XXII, No. 1, September 2001.
Meeting notice, Culinary Historians of Southern California, October 2001.
Reprint, "Slow Food" by Alexander Stille from the August 20, 2001 issue of The Nation.

September 9 Program Report


Sydney Watts has provided the following outline of her talk on her research in progress:

Changing Appetites: The Rise of Meat in 18th-Century Paris
Sydney began with information on her background, culinary training, and work in food history at Cornell University. She also spoke briefly about the history of the potato and the history of butchers. Her interest in changing appetites led her to a search for how to account for it. Although we know the introduction of New World foods and the development of new culinary techniques resulted in changing tastes, early food writers/food historians didn't leave many written records. Some of the better-known are Brillat-Savarin ("Tell me what you eat and I'll tell you what you are"), and, later, Jean-Louis Flandrin, and MFK Fisher. But there were a few contemporary observers such as Restif de la Bretonne (1734- 1806), who wrote Les Nuits de Paris, and Louis Sebastien Mercier (1740-1814) who wrote Le Tableau de Paris (along with travel literature there are court diaries).

Sydney has discovered that there are not many studies about butchers. All available attest to their long, prominent heritage, their powerful guild, and their battles with the city government, especially over the civic concerns about the slaughterhouses. Butchers were both artisans and merchants, preparing veal, beef, and mutton and selling it both wholesale and retail. The central market served a half-million residents, many of them the powerful and wealthy elite.

Parisians ate one-and-one-half times more meat per capita than residents of other provincial cities, and nearly seven times more than the peasants in the countryside. In her outline, Sydney cited Lachiver and Philippe, the latter with the notation, "52 grams of protein that included eggs and other dairy products, not all red meat."

She compared two cookbooks by Menon: Les Soupers de la cour (1755), 4 vol., and La Cuisiniere bourgeoise (1746), pointing out that Menon represents the nouvelle cuisine that appeared in the last half of the 18th century: a rupture of medieval traditions. She also compared feasting customs in the medieval period and the late 18th century. Feasting in the former was characterized by emphasis on quantity, thick ragouts, elaborate pieces montees, and the use of heavy spices, especially saffron, and verjus. Late 18th century modern refinements included an emphasis on quality; a single roast joint with a simple jus; an accent on the savor of fats, particularly butter; dessert courses; binding sauces; vegetables such as peas, asparagus, and artichokes; and locally raised fruits.

Louis XIV's reputation for enjoying huge meals was revived by Louis XVI, who could polish off a chicken, lamb cutlets, eggs, ham, and one-and-one-half bottles of wine before setting off to hunt -- without diminishing his appetite at dinner!

New cuisine cookbooks began to appear, the first since Taillevant (14th century): La Varenne's Le Cuisinier francois (1651), followed quickly by at least ten others. In 1674, the most modern of these, L. S. R.'s L'Art de bien traiter, appeared.

In her discussion of the rise of meat, Sydney cited culinary historians Philip and Mary Hyman, and Jean-Louis Flandrin and credits Flandrin with the statement that at the time 20 to 50 percent of all dishes included meat. She pointed out that, in their writings, they elaborate on a wide variety of meats with recipes that espouse quality and freshness. Many cuts of meat are called for in both books, including organ meats -- kidney, liver, tongue, and brain. There was a hierarchy of meat and it was classified as haute boucheire and basse boucherie, with the latter characterized by Menon as "... of no use except for the lower class people; their preparation of this meat is heavy in salt, pepper, vinegar, shallot, garlic to lessen the insipid taste." Butchers reserved the haute boucherie for their elite clientele. Basse boucherie was clearly defined for the poor and included flank steak, shank brisket, tripe, heart, liver, and other similar cuts.

The growth of butchers' stalls and neighborhood shops in Paris suggests a wide distribution. There was also growth in the number of shops and eateries outside the city walls, where people could come to eat cheap meat. Some of these merchants tried illegally to bring meat into the city to sell it. As more meat became available, was there democratization of meat-eating? This raises questions about the haves and have-nots. Who was eating what type of meat and how much? How did meat become a political issue on the eve of the Revolution? Where there meat riots?

In discussing "Meat Matters," Sydney presented a quote: "Meat is a good of first necessity," and pointed out that whether it was, in fact, or wasn't, it mobilized the city authorities to regulate its quality, quantity, and price so that it met peoples' needs. It became a "public good" and "moral issue."

In the 18th century, meat became an important health food, a sort of "food therapy." Meat juices (Le suc) were thought to provide essential sustenance to the weak, the convalescent, and pregnant women. Following up on this, Sydney referred to Rebecca Spang's recent book, The Birth of the Restaurant, and the concept of food therapy and bouillon kitchens.

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