Culinary Historians
of Washington, D.C.



Calls For Papers


Coming Events






Reading List

Related Sites

To Join

Contact Us



CHoWLine - Back Issues





April 2005

Program:  Italian Regional Cuisine

Elisabetta Castleman, a food writer, translator, and teacher who grew up in Northern Italy and came to the U.S. in 1980 after working for the U.N.

Inclement Weather Plans

In the future, if we have sufficient warning about stormy weather or heavy snow, we will send an e-mail to warn of possible cancellation of a meeting, but members are advised to check by phone or e-mail with any member of the Board.

Future Meetings

May 1: Shirley Cherkasky - "The Mediterranean's Colorful Contributions to American Confectionery"

Report: March 13 Meeting

CHoW's March meeting was the first in our new location at the Bethesda-Chevy Chase Service Center in the center of Bethesda, just a few convenient steps from the Metro station. Just as convenient is the Center's location on the plaza level above a public parking garage where parking is free on Sundays.

Access to the garage can be confusing because of the surrounding one-way streets. Enter the garage from Woodmont Avenue via Old Georgetown Road, and take the Woodmont Avenue elevators to the plaza level. The Center also can be reached from a street level door on Old Georgetown Road.

Those attending on March 13 found a comfortable room with chairs and tables, good accoustics, and a sink and countertop, perfect for setting up our refreshments. In addition, the Center's fees are $30 per month, instead of $275 per month at GWU's Eckles library, allowing us to keep our membership fees low, another important part of accessibility.

Claire Cassidy spoke to the group about "Family Kitchen-book Archaeology," and finished off the discussion afterward with a special treat of "Dirt Cake" to illustrate her comments about joking foods. Click Here for an outline of Claire's talk and some of her recipes. Refreshments before the meeting, in keeping with Claire's theme, included Oatmeal Bread (Dianne King), Ten Grain Bread (Bettye Robertson), Lima Bean Dish with Apples and Jamaican Black Fruit Cake (Claire Cassidy), Kimche with Red Peppers (Hi Soo Shin Hepinstall), and Swedish Cardamom Rolls (Kari Barrett).

News of Our Members

The March 2005 issue of Washington Woman included articles by two CHoW members: "Help Is Here For Summer Celebrations," by Renee Brooks Catacalos; and "Florida's Fun Food," by Kay Shaw Nelson.

Nominating Committee Report

The nominating committee announced nominees for board positions for the 2005-2006 year, but reminded that they would welcome other nominees, too. Those nominated to date are: President - Kari Barrett; Vice President - Laura Gilliam; Secretary - Claire Cassidy; Treasurer - Katherine Livingston; Directors - Bryna Freyer, Felice Caspar, and Claudia Kousoulas. CiCi Williams will serve as web master, and Shirley Cherkasky will continue as CHoWLine editor unless another CHoW member is willing to take over.

News from Other Organizations

April 9, 1-3 pm: "A Cup of This and a Teaspoon of That," the second program in Decatur House's Historic Cooking Series, explores menus and cooking techniques of years past. In the recently reconstructed 1818 kitchen, a docent leads a cooking demonstration and examination of the similarities and differences between what Americans eat today and what they consumed 200 years ago. Reservations suggested: 202-842-0920. Children and Decatur House members free; Nonmember adults - $10.

April 16, June 4, and October 22, 10 am - 2 pm: Open Hearth Cooking Classes at Riversdale House Museum, 4811 Riverdale Road, Riverdale Park, MD. Learn basic open hearth cooking skills using a variety of techniques and equipment in Riversdale's recreated 19th-century kitchen. Members of the Riversdale Kitchen Guild will lead this hands-on class in preparing an historically inspired meal using seasonal ingredients. Limited capacity; advance registration and payment required: $32/resident (Prince Georges or Montgomery Counties); $40/nonresident. For reservations and information: 301-864-0420.

The National Botanic Garden is sponsoring two events in May, for which advance registration is required. Call 202-225-4082.
May 13, 1-3 pm: "Outstanding Oregano and Mild-Mannered Marjoram," a cooking demonstration by Susan Belsinger, an herb expert who has been growing over 25 different varieties of oregano, designated Herb of the Year for 2005. Code: W051305; Members $10; nonmembers $12.
May 27, 1-3 pm: "Spice Up Your Life," a workshop by Kyle Wallick, USBG botanist. The class will look at the history of some of the most important spices, as well as lesser- known ones. Code W052705; members $3; nonmembers $5.

New Scholarship Announced

The Culinary Historians of New York announce the "Amelia Scholar's Grant," designed to promote research and scholarship in the field of culinary history. Named after Amelia Simmons, author of the first cookbook written in America, this year's inaugural grant of $1,000 is intended to fund one student or scholar whose engaging, well-developed project demonstrates commitment to the field of culinary history. The grant will be awarded to help support ongoing scholarship for research, books, papers, articles, conferences or related projects. For further information please visit the Culinary Historians of New York web site: www.CulinaryHistoriansNY.org/resources.

Longone Center's First Symposium

May 13-15: First Biennial Symposium on American Culinary History, sponsored by the Longone Center for American Culinary Research at the Clements Library, University of Michigan, Ann Arbor. See your March CHoWLine for more information or click on www.clements.umich.edu/ culinary/symposium.html.

CHoW Culinary Collection

Finding Betty Crocker: The Secret Life of America's First Lady of Food by Susan Marks has been added to the collection at the National Museum of American History by Claudia Kousoulas.

Book Hunter's Alert

April 15-18: Stone Ridge School's 37th Annual Used Book Sale, 9101 Rockville Pike, Bethesda. More than 100,000 books in over 80 categories, including many books on food. Continuous restocking. Free admission; ample free parking. 4/15 - 8 am - 8 pm; 4/16 - 9 am - 6 pm; 4/17 - 12 - 6 pm; 4/18 - 5 - 8 pm.

Call For Papers

From Repast, Vol. XXI, No. 1
For the Carolina Gold Rice Symposium, to be held on August 18-20 in Charleston, SC, the Carolina Gold Rice Foundation has added a Rice Bread Exposition, and they invite papers on any aspect of the history or production of rice bread. Papers presented will be considered for publication in the symposium proceedings. The proposal deadline is April 8, 2005. To submit a proposal, please send a 250 - 300 word abstract and a short curriculum vitae or bio to Jane Aldrich at aldrichjane@aol.com, or snailmail to Carolina Gold Rice Foundation, 2971 Doncaster Drive, Charleston, SC 29414. For information: www.CarolinaGoldRiceFoundation.org.

Food and Drink in Museums

The new Southern Food and Beverage Museum in New Orleans is building an archive of menus from any and all eating places across the entire South. The menus, past and present, will be used for researching cultural and economic food trends, restaurant fads, graphic design, and eating habits. The Menu Project, a partnership with the University of New Orleans, is requesting that menus be sent to Southern Food and Beverage Museum, 1435 Jackson Ave., New Orleans, LA 70130. For information: info@southernfood.org.

Food On The Bookshelf

An early edition of Hanne Glasse's The Art of Cookery Made Plain and Simple (Alexandria, VA, 1805) has been scanned for access on-line via the website of the Special Collections Library Division of the Alexandria Library. Contact Joyce McMullin (JMcmullin@alexandria.lib.va.us) or go to the Alexandria Library's special collections web site: www.Alexandria.lib.va.us/lhsc/digital_books.html.

America's Founding Food: The Story of New England Cooking, by Keith Stavely and Kathleen Fitzgerald (University of North Carolina Press, Chapel Hill, 2004). A pair of New England librarian-scholars give an account of culinary developments from the English settlers' first encounter with New World foodstuffs to the middle of the 20th century, with chapters on corn, beans, pumpkins, seafood, fruits, baked goods, beverages, and cookbooks, all considered in their social context. Both Katherine Livingston and Jane Mengenhauser alerted us to this new book.

On The Reading Table

Meeting notice, Culinary Historians of Chicago, March 2005.
Meeting e-notice, Culinary History Enthusiasts of Wisconsin, April 2005.
Meeting notices, Culinary Historians of New York, February, April, 2005.
Meeting e-notice, Foodways Group of Austin, March 2005.
Meeting e-notice, Culinary Historians of Northern California, April 2005.
Newsletter, Culinary Historians of Boston, Vol. XXV, No. 1, March 2005.
Repast, Newsletter of the Culinary Historians of Ann Arbor, Vol. XXI, No 1, Winter 2005.