Admission to Gunston Hall will be free to those who identify themselves as CHoW members at the front desk, and we are encouraged to come early and enjoy a 30-minute house tour (given every half-hour). If the weather is nice, there are excavations in the garden, a nice view of the Potomac River, and farm animals and poultry that include some rare breeds.
Directions to Gunston Hall
From the North: From I-95 southbound (which can be slow on Sundays) take Exit 163. Turn left onto Lorton Rd. Turn right onto Armistead Rd. At the light, turn right onto U.S. Route 1 South. At the third light, turn left onto Gunston Rd. (SR 242). The Gunston Hall entrance drive is about 3.5 miles on the left.
From the South: From I-95 northbound, take Exit 161 onto U.S. Highway Route 1 North. At the light turn right onto Gunston Rd. (SR 242). The Gunston Hall entrance drive is about 3.5 miles on the left. Gunston Hall telephone: 703 550-9220.
May 20: Warren Belasco will bring us "Food in Popular Music."
A proposal that CHoW plan a one-day field trip next January to the annual Pennsylvania Farm Show in Harrisburg was met with enthusiasm. Farm animals and farm machinery are on exhibit and there will be a wide variety of food for sale. The Show is indoors and free, and takes place during the first full week of January. Sally Waltz will provide more detailed information before the event and car pool arrangements will be made for those who want to attend.
Willis Van Devanter reported that new material on Mary Randolph has been discovered at the White House. He'll follow up and keep us informed.
Since the subject of John Ferry's talk was the influence of French cuisine on the gourmet kitchen in America, refreshments provided for the meeting included a tarte tatin, a gooseberry/blueberry tart, crepes, madelines, and a pate and French bread.
We now have 120 members and seven subscribers.
Sally Epskamp announced that on June 16 at Pennsbury Manor, the same group from England who presented "Feeding the Court of Henry VIII" last June (see Dec. 2000 CHoWLine for Sally's report) will be returning to talk about the kitchens of Charles I, with a focus on 17th- century confectionery. Sally plans to return to Pennsbury Manor in Morrisville, PA, for the June 16 program and will be happy to car pool with anyone else who would like to attend.
CHoW member Joan Janshego has provided information about Gourmet Couples, an organization that brings together couples who are interested in friendly dining and meeting others at small dinner parties in the comfort of their own homes. All that is required is an interest in good food and drink, a willingness to experiment and broaden your horizons, and a desire to help plan and prepare interesting dinners.
On February 20, Cynthia Ott, a University of Pennsylvania graduate student and predoctoral fellow at the National Museum of American History, spoke at a colloquium at the Museum on "How Dare You Call This Noble Fruit a Squash?: The Cultural History of Pumpkins."
The following announcement has been received from Liz Calvert Smith, food historian and advisor to the Museum of Culinary History and Alimentation (MoCHA):
The Museum of Culinary History and Alimentation in London will be dedicated to culinary history, science, and culture; in particular by the creation of an exhibition space housing permanent collections and temporary displays with facilities for research, demonstrations, and lectures. If you would like to be involved in this exciting development - the first museum of global culinary history - we would love to hear from you. MoCHA is actively seeking friends and funds. You can help simply by talking about MoCHA to your friends, or assisting in our publicity campaign. Fur further details please call Hilary Westwater, Development Officer (+44 020 8983 0820), or contact Joanna Crosby, Fundraising Officer (J.R.Crosby-Clark@open.ac.uk) MoCHA is also seeking corporate donations and sponsorship. We look forward to hearing from you and any support you can give will be greatly appreciated. MoCHA, 61 Malmesbury Rd., London E3 2EB; firstname.lastname@example.org; www.mocha.co.uk
(Editor's note: Why does the prune's reputation need improving? Dick Tracy and Pruneface disappeared from the comics pages years ago. What's next: raisins being called dried grapes?)
The Proper Mustard is responsible for an account of what happened as a result of a December 31, 1998, Wisconsin State Journal report headlined "Ketchup misunderstanding lands man in jail." The curator of the Mustard Museum in nearby Mount Horeb responded by sending a letter to the Journal which was published on January 21, 1999:
To the editor:
The police report in the December 31 edition struck a nerve with its headline: "Ketchup misunderstanding lands man in jail." The story told of how a Michigan man caused a major commotion on State Street when he scared many people by being covered with ketchup. According to the police, he was also intoxicated at the time.
Once again we see the mischief that ketchup and the lesser condiments can cause in our society. On the other hand, mustard is rarely the cause of unrest, civil disruptions, and unseemly behavior. To the contrary, mustard usage is frequently associated with manners, decency, civility, and good breeding.
I hope that your readers learn from the tragic story of the ketchup-splattered drunkard and see that our civilization will flourish only when we make mustard an integral part of our daily lives.
Historic Foodways Group of Austin: email@example.com
Culinary Historians of Chicago: firstname.lastname@example.org
Culinary Historians of New York: CulHistNY@yahoo.com
Culinary Historians of Southern California: email@example.com
Culinary Historians of Toronto: firstname.lastname@example.org
Culinary History Enthusiasts of Wisconsin: email@example.com
Food History News: firstname.lastname@example.org
There are other groups for whom the e-mail addresses are unknown:
Culinary Historians of Hawaii
The Historic Foodways Society of the Delaware Valley