Program: "Fresh from the Past: Recipes and Revelations from Moll Flanders' Kitchen"
Our speaker is Sandra Sherman, whose book by the same title (2004) has received glowing reviews.
November 13: Pierre Laszlo - "Daily and Festival Foods and Drinks in a French Village, 2005"
December 11: Program To Be Announced
January 15: Co-op dinner. Theme to be decided
February 12, March 12, April 9, May 7
It's Membership Renewal Time!
Our membership year runs from October 1 through September 30. The new directory will be mailed to members right after January 1, 2006.
Report: September 11 Meeting
Laura Gilliam was presented with a thank-you gift for her outstanding effort in organizing the CHoW program at the Smithsonian's Folklife Festival. Refreshments included Sally Lunn and herb butter, brought by Sue Latini; another Sally Lunn and Virginia peanuts, by CiCi Williamson, apple pie, by Kari Barrett; bourbon pound cake, by Felice Caspar; and Stratford Hall ginger cookies, by Francine Berkowitz.
There were two "whatzits": a piece of what members identified as hardtack and CiCi Williamson informed us was called "sea biscuit" until the Civil War; and an unidentifiable object brought by Raymond LaSala who reported he had found it in DC's Chinatown area. It looked somewhat like a miniature mace, had a head formed of a wooden knob studded with rounded nailheads, and was attached to a bamboo handle by metal straps.
The program, "From Sea Biscuits to Sally Lunn: The Evolution of Virginia's Famous Foods," was presented by CiCi Williamson.
Our New Meeting Place
Dianne King spoke for the CHoW Board:
"We hope that most of our members are now comfortable with our new meeting place. The driving directions will continue to be printed in CHoWLine
. Our change of venue from the Mt. Vernon campus was necessitated by an extremely steep increase in room and set-up fees ($275 per meeting) that would have forced us to at least triple our annual membership dues. Unlike our former location, the Bethesda/Chevy Chase Center is on a Metro line that will allow access to a greater number of persons interested in culinary history. We are also able to have a consistent meeting schedule on the second Sunday of each month, rather than adjusting to an academic calendar of exams, vacations, and other events. Please continue to bring your friends and colleagues to hear our guest speakers for the 2005-2006 lecture series."
Refreshments from Moll Flanders' Time
Please let Felice
know if you are planning to bring refreshments for the Oct. 9 meeting. FYI: Moll Flanders (1722) by English novelist Daniel Defoe (1660-1731) chronicles the lively heroine from birth in prison through varied careers as a prostitute, a wife, a thief, and a convict. Recipes from Hannah Glasse are about the right period.
News from Other Organizations
October 1 & 2: Join the hearth cooks of Gunston Hall Plantation for a one-day exploration of 18th-century cooking techniques. Adults with all levels of cooking skills are welcome. participants will make and enjoy a meal together in the reconstructed outbuilding kitchen. 10:30 am - 3:30 pm. $99 fee includes tuition and all materials. Call: 703 550=9220.
October 29: "Chocolate," one of the 17th & 18th-Century Beverage Programs sponsored by Heart to Hearth Cookery. Hands-on workships will provide participants with opportunities to roast cacao beans, process the beans into chocolate on a metate, and prepare chocolate beverates. For information: Susan McLellan Plaisted, www.hearttohearthcookery.com; Foodhxsmp@aol.com; 215-219-9542.
November 18 & 19: Annual Oyster Bash at the Old Ebbitt Grill. Tickets on sale Sept. 6. Jack Warner advises oyster lovers to get their tickets early.
200 Kitchen Utensils Looking for a Home
CHoW collected over 200 kitchen utensils from members and friends for its display at the Food Culture USA presentation at the Smithsonian's Folklife Festival this past summer. Most of the objects are common gadgets from the 1950s - 1970s, but a few are quite unusual and really stumped visitors at CHoW's booth. For example, a bacon slice separator, a "Fizz-It," a chestnut cutter, and a switchblade vegetable peeler. CHoW would like to donate these objects to one or more living history museums that could use them in demonstrations or exhibits. For more information, please contact Laura Gilliam, LGilliam@ncesa.org
Report on Longone Symposium
Since only four of our members were able to attend the opening of the Ongone Archive at the Clements Library at the University of Michigan, we have permission to reprint this report from Repast
, the Culinary Historians of Ann Arbor's newsletter, by Marion Holt, Lillian Paulina, Patty Turpen, and Randy Schwartz. Symposium Launches Longone Center
On The Reading Table
Newsletter, Culinary Historians of Boston, September 2005.
Meeting e-notice, Foodways Group of Austin, September 2005.
Meeting e-notice, Culinary History Enthusiasts of Wisconsin, October 2005.