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CHoWLine - Back Issues


 

 

 

 

October 2003

Program:Gunston Hall Hearth Cooking Demonstration


Hearth Cooking demonstration by Bob Magee, Sophie Frederickson, and Lori Trolan; a tour of Gunston's historic breeds program by Buck Jarusek, Sunday, October 19, 3 to 5 pm.

Hogs, geese, sheep, turkeys, and guinea hens share Gunston Hall's farmyard. The farm tour will focus on the historic breeds that played important roles on the 18th-century tobacco and wheat plantation of Revolutionary patriot George Mason. Farm manager Buck Jarusek has been primarily responsible for developing the historic breeds program.

Please let Sophie know if you are coming so they can plan the amount of food to prepare. In case of inclement weather, activities will move indoors for a talk, slide show, and the hearth cooking demonstration.

Admission to Gunston Hall will be free to CHoW members, and we are encouraged to come early and enjoy a 30-minute house tour (given every half hour).

Future Meetings


November 9: Joel Denker - Ethnic Food in America
December 14: Hi Soo Shin Hepinstall - Korean Food Traditions
January 11: Cooperative dinner - theme to be announced
February 8: Helen Tangires - Public Markets and Civic Culture in 19th-century America
March 14: TBA
April 4: TBA
May 2: Annual Meeting
May 23: Field trip to Sally and John Waltz's farm near Smithsburg, MD

It's Membership Renewal Time!

Our membership year runs from October 1 through September 30. The new membership directory will be mailed right after January 1, 2004.

Report: September 14 Meeting


CiCi Williamson's presentation on "Virginia Agriculture: It's All about the Land" was followed by questions, comments, and a book signing. Her subject was the theme for the refreshments provided by Kari Barrett, using recipes from CiCi's book: Helen's Broccoli Salad and Pumpkin Bread Pudding with Caramel Sauce. Virginia applesauce cookies brought by Jane Mengenhauser, and several varieties of tomatoes also were on the table. Bryna Freyer's "whatzit" was recognized by several members as a Victorian grapefruit holder and Bryna pointed out that it was sterling silver rather than plate, which made it unusual.

Laura Gilliam reported on her progress over the summer in making the Culinary collection in the Eckles Library more accessible.

News From Other Organizations


October 4, 11 am - 3 pm: Tudor Place had its Fall Garden Day, and period cooking was demonstrated by CHoW members Bob Magee, Sophie Frederickson and BL Trahos.

On November 1 and 15, CHoW member Beth Cogswell is leading tours of ethnic restaurants in Arlington's Clarendon area for the Smithsonian Associates. For information: (202) 357-3030.

Call For Papers

Warren Belasco reports that, beginning in 2004, Food, Culture and Society will be the new name for The Journal for the Study of Food and Society, the official publication of the Association for the Study of Food and Society, a multidisciplinary international organization dedicated to exploring the complex relationships among food, culture, and society. Its members approach the study of food from numerous disciplines in the humanities, social sciences, and sciences, as well as in the world of food beyond the academy. Striving to represent the highest standards of research and scholarship in all aspects of food studies, vigorous debate on a wide range of topics and problems is encouraged.

Two issues per year are published. Submissions of articles are not limited to ASFS members. Submitted manuscripts should report original work not previously published, nor in press or under consideration for publication elsewhere. Papers should be submitted via email, in Word, using a recognized citation format. Manuscripts will receive a blind peer review by members of the ASFS Board of Editors and ad hoc referees, with a speedy and collegial review process promised.

The Spring 2004 issue (Vol. 7, No. 1) will have a special section devoted to the Food Voice. Food has the dynamic ability to convey meaning in and information about people's lives. Activities around food -- growing, gathering, preparing, serving, or eating -- create opportunities to explore food's communicative value and serve as avenues for expressions of individual and group identity. Papers may be practical, theoretical, or pedagogical. Deadline is December 1, 2003.

The Fall 2004 issue (deadline: May 1, 2004) will feature articles that look at ways of understanding globalization through food studies -- past, present, and future. Of particular interest: examples of commodity chain and foodshed analysis.

For more information, contact Warren Belasco, c/o American Studies Dept., University of Maryland Baltimore County, Baltimore, MD 21250; (202) 291-4756; belasco@umbc.edu.

For more information about ASFS: www.nyu.edu/education/nutrition/NFSR/ASFS.htm.

Food Writing Workshops

The Smithsonian Associates is sponsoring a six-session course conducted by L. Peat O'Neil at 6 pm on Wednesdays, October 15-November 19. For information, call (202) 357-3030. Fee ranges from $79 (Senior Members) to $133 (General Admission).

On The Reading Table (Nov. Meeting)


Meeting e-notice, Culinary Enthusiasts of Wisconsin, October 2003.
Newsletter, Culinary Historians of Ontario, Summer 2003, No. 37.
Gravy, Newsletter of the Southern Foodways Alliance, No. 12, Fall 2003.
Newsletter, Culinary Historians of Boston, Vol. XXIV, No. 1, September 2003.

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