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CHoWLine - Back Issues





September 2002

Program: "Silk Road Cooking" by Najmieh Batmanglij

She is a Washington-area food writer, teacher, and cookbook author, whose new book, Silk Road Cooking: A Vegetarian Journey, was published this summer. It follows upon her several other very successful books on Persian cooking.

Got "Whatzit"?

Do your kitchen cupboards contain any mysterious substances that you bought on a whim in a foreign location because it seemed like such a good idea at the time? Bring them along, unlabeled, to serve as "whatzits" at the meeting.

Report: May 19 Meeting

New officers for the 2002-2003 year were elected. Anna St. John of Les Dames d'Escoffier talked about the Culinary Collection to which we have been contributing food history books for several years. Virginia Jenkins' report on the Mexican migrant workers who are crab pickers in Dorchester County, MD, appears at the end of this issue.

News Of Our Members

John Ferry gave a paper on the subject of kitchen interpretation in historic house museums at the Washington Museums Association state conference in June.

Kay Shaw Nelson's article, "Summer Ice Cream Socials," appeared in the July 2002 issue of Washington Woman.

News From Other Organizations

October 4-6, 2002: "The Many Faces and Flavours of Canada," a conference sponsored by the University of Guelph in Guelph, Ontario. Dorothy Duncan is chair. For more info: www.cuisinecanada.ca/html/bounty.html or Dorothy.Duncan@rogers.com.

Call For Papers

Slow, the quarterly magazine of the International Slow Food Movement, is seeking articles (2-5 pages, 600-1500 words) on "Rituals of Commensality" to be published in future issues. Articles should describe a specific ritual centered on commensality and suggest its cultural significance. For questions, contact Dr. Carole Counihan, Soc.-Anthro. Dept., Millersville Univ., Millersville, PA 17551; 717-872-3575; carole.counihan@millersville.edu.

Food & Foodways, a journal dedicated to fostering dialogue, debate, and exchange on provocative and engaging topics in food studies, publishes original, refereed papers from many disciplines including anthropology, sociology, psychology, ethnobotany, economics, history, nutrition, and literary criticism. For information: co-editor Carole Counican, Soc.-Anthro. Dept., Millersville Univ., Millersville, PA 17551; 717-872-3575; carole.counihan@millersville.edu.

The Book Forager

Besides The Oxford Companion To Food by Alan Davidson, presented to the Culinary Collection of the Eckles Library by CHoW in May, eight more books have been found for the Culinary Collection during the summer. They are: Tastes of Paradise by Wolfgang Schivelbusch; Sweetness and Power by Sidney Mintz; Cod by Mark Kurlansky; Receipts of Pastry & Cookery by Edward Kidder; Fabulous Feasts by Madeleine Cosman; Pickles and Pretzels by Virginia Bartlett; Boston Cooking School Cook Book by Mrs. D. A. Lincoln; and South Wind Through The Kitchen by Elizabeth David. To suggest other books, please call 703-684-5861; shircher@cs.com.

Food In Museums

The Estorick Collection of Modern Italian Art, Canonbury Square, London, is featuring (until Sept. 15) pasta as an art form. Dried pasta in many shapes and forms, equipment for producing it, advertising posters, photographs, and technical drawings for pasta shapes are included. For fuller accounts: www.24hourmuseum.org.uk/exh/ART13178.html, www.absolutearts.com/artsnews/2002/06/30046.html

Julia's Kitchen

The exhibition opened on August 20, right on schedule, due to tremendous effort by many members of the National Museum of American History staff. It has been drawing a steady crowd of visitors, to the point that Rayna Green, curator, reports there has been a suggestion to post "Hours of Worship: 10 am - 5:30 pm" outside the doors.


Katherine Hayes has sent along this tidbit:

"Want instructions on how to make Army chow for 200 hungry soldiers? You can get a copy of the Federal Armed Forces Recipe System Database, on a CD-ROM, containing all of the meal recipes used by the Army, Navy, Air Force and Marines, by contacting [in writing] Alfreda B. McMurren, Director of Information Management, Dept. of the Army, HQ, U.S. Army Garrison, Directorate of Information Mgt., 2701 C Ave., Ft. Lee, VA 23801-1710. Or call Lois Holden at 804-734-7537.

Looking for late-season rhubarb at the Madison, WI, farmers' market this summer, Shirley Cherkasky came upon a supply at a Hmong farmers' booth, neatly labeled "ROOT BARS."

On The Reading Table

Meeting notices, Culinary Historians of Southern California, June, August, September 2002
Meeting notices, Culinary History Enthusiasts of Wisconsin, June, July, August, September 2002
Food History News, Vol. XIII, No. 1V.
Repast, Newsletter of Culinary Historians of Ann Arbor, Vol. XVIII, No. 3, Summer 2002.
Radcliffe Culinary Times, Vol. XI, No. 3, Spring 2002.
Newsletters, Culinary Historians of Boston, Vol. XXII, No. 5, May 2002; Vol. XXII, No. 6, July 2002.
Newsletters, Culinary Historians of Toronto, Spring 2002, No. 32: Summer 2002, No. 33.
Announcement, Boston University's Master of Liberal Arts program in Gastronomy.
Announcement, NYU's B.S., M.A., and PhD. programs in Foods and Nutrition.