The changes to the composition of the Board are recommended to facilitate CHoW's outreach to members and to place more emphasis on CHoW's communication vehicles -- the newsletter and website -- in keeping with CHoW's purpose stated in Article II: "to promote and support interest and research in the history of foods, cuisines, and culinary customs." To this end, it is recommended that CHoW elect a Membership Secretary, and that the appointed Newsletter Editor and Web Master be voting members of the Board. Additionally, proposed amendments provide, in case of a vacancy in the office of President, a procedure to fill the vacancy and, for continuity, to permit the Treasurer, Recording Secretary, and Membership Secretary to serve up to four consecutive one-year terms. Other amendments are proposed to simplify and streamline the procedure for amending CHoW's by-laws.
Please read and consider the proposed amendments prior to our March meeting. The suggested changes are highlighted in the review copy posted on www.chowdc.org. Comments or questions regarding the proposals also can be sent to firstname.lastname@example.org.
Voting on all amendments will take place at our March 12 meeting. An absentee ballot is included at the end of this issue of CHoWLine for use by those who cannot attend the meeting. If you sent your absentee ballot for the February meeting, please do not send another for this meeting.
The symposium will explore the great variety of foods available in Early American homes and the many different methods of acquiring them. Presentations will examine kitchen utensils and cooking technology, heritage and wild plants and animals, their processing, and purchased provisions.
Presenters will be: Gary Brumfield, Frank Clark, and Carrie MacDougall, all of the Colonial Williamsburg Foundation; Martha Katz-Hyman, independent consultant; Steve Miller, Landis Valley Museum; Justin Sarafin and Gaye Wilson of Monticello; and Joyce White, Anne Arundel Community College (and CHoW member). Advance registration is required by March 15. Cost: $65. E-mail: email@example.com. Phone: Historic Collections (703) 631-1429.
Friday, March 31, 6 pm: Hanka Sawka, author of At Hanka's Table, a memoir/cookbook, will share her experiences of life in communist Poland as the wife of the internationally respected Polish artist, Jan Sawka, their journey to Paris and then New York City, and her own development as a culinary expert. At Stratford University, 7777 Leesburg Pike, Falls Church. Stratford student chefs will prepare a buffet dinner using her recipes. Ample parking available (you may ignore the "tenant only" signs). Sponsored by the Polish American Arts Association of Washington, D.C. Cost: $21 payable to PAAA must be received by March 11. Send to Eva Vorndran, 10105 Spring Hollow Lane, Great Falls, VA 22066-2827.
Saturday, April 1, 5:30 pm: Hanka will speak at the Polish Embassy, 2640 16th St. N.W., Washington, D.C., and the Embassy chef will prepare the buffet using her recipes. Polish liquors will be included. Limited street parking; Columbia Heights Metro stop on the Green Line. Cost: $40 payable to PAAA must be received by March 17. Send to Eva Vorndran (see above). Copies of At Hanka's Table, (illustrated by her husband) will be available at both events for $20. For information: www.paaa.us/sawka.htm or www.paaa.us/sawkaembassy.htm.
April 8: "Camp Athens: An Edible Education in Oilcloth and White Linen," sponsored by the Southern Foodways Alliance. Meals and lectures will pay homage to the traditional meat-and-three cooking of the American South. To register for this $75 expedition: firstname.lastname@example.org; 662-915-5993.
Applications should include a 500-word essay detailing the project for which the Amelia Scholar's Grant is sought and must be postmarked no later than April 30, 2006. It is anticipated that the recipient will be the featured speaker at a Culinary Historians of New York meeting during the 2007-2008 season to share the fruits of the funded research.
I'm Jacques Vanraes from Belgium. I walked through your website ... and find it fantastic. Of course I live too far to visit or to be member. IF you are looking for further historical facts, reasons, recipes ... I'm at your service at any time. You have only to ask ... (especially French and Flanders cuisine).
Best regards, Jacques
The first meeting, in February 2000, evolved from Professor Daydi-Tolson's desire to pair his love of literature with his love of eating. An enthusiastic response to a call for papers he placed in scholarly journals on the topic of food made him realize there were others in academia who shared his passion. He envisioned the symposium as "a pleasant gathering of food enthusiasts enjoying what they like best -- food and scholarship."
Other food related conferences throughout the world serve specific purposes, in ways one might easily deduce from their names. "The Oxford Symposium on Food and Cookery," held annually in England, is an international conference on "food history as a serious topic of research" according to its mission statement. Past Oxford symposiums have focused on such topics as eggs, fat, or even "The Meal." In Germany, "The Fresenius Conference on Genetically Modified Crops and Foods" clearly declares its broad-reaching corporate and industrial objectives, as well as its coverage of European Union and international policy ("Commercial Plant Breeding: What is the Biotech Pipeline?")
The San Antonio conference will cross disciplines, cultures and languages, with 20 panel topice, including "The Fried Egg in Spanish Literature and Painting," which will be given in Spanish, and "Lexical Conflation and Edible Iconicity: Their Mnenomic Power in Vernacular Dicussions of Food." Most of those attending the conference will be academics, but the sessions are open to the public. Information is online at flan.utsa.edu/foodconf/.
A performance art panel will explore the Soho culinary scene in the early 1970s. WHen artists, writers, actors, musicians and dancers colonized the largely abandoned industrial neighborhood south of Houston Street, they needed a place to eat. The panel will pay particular attention to one of the first restaurants to emerge: Food, which was founded by a group including the dancer Caroline Goodden and the artist Gordon Matta-Clark. With its Pop Art-inspired name, Food served community, performance and exotic cookery, and employed such luminaries in the downtown scene as the artists Robert Rauschenberg and Joan Joans and the composer Philip Glass.
Another panel will be devoted to the writer Emilia Pardo Bazan, who died in 1921. Although she is little known in the English-speaking world, Bazan's work occupies an esteemed place on the kitchen bookshelves of most Spanish-speaking cooks. A writer of novels, short stories and literary criticism, she was an early feminist who created a women's library in Spain. In an effort to improve th elot of women from within, she wrote the cookbook La Cocina Espanola Antiqua.
Not so incidentally, the campus is also home to the Laurie Gruenbeck Mexican Cookbook Collection, housed in the library's Special Collections and Archives department. The collection of Ms. Gruenbeck, a retired librarian of the City of San Antonio, includes more than 500 cookbooks, books and posters about food in Mexico, Texas and the Southwest.
And for those who find cookbooks a bit dry, there is the Friday morning film panel, including a session titled "Who Says Cannibalism Can't Be Fun? One Serving of Cuban Cinema."