Program: Our Annual Cooperative Dinner
The theme of our annual cooperative dinner is recipes from community cookbooks. Use a favorite cookbook from your collection or choose one from a library. CHoW member Marnie Keller of Wimmer Cookbooks will lead an informal discussion about writing and publishing community cookbooks.
Plates, cups, eating utensils, and napkins will be provided but please bring anything needed for serving your contribution, as well as any interesting information related to the recipe you have chosen.
Important Information about Parking on Campus:
No parking is permitted in the circle in front of the Library or on the Quad. You may par in metered spaces (no charge on Sunday) in the parking lot on the right inside the W Street entrance, or in the campus metered parking garage off Whitehaven ($1.50/hour). Parking on W Street is not encouraged.
: Behind-the-Scenes Tour of the Woodrow Wilson House for Culinary Historians. Please call or email Claudia Kousoulas
to make a reservation. See below for a description of the tour which requres a minimum of 25 participants. The $15 tour fee will be paid at the tour site on March 27.
April 4: "Washington Area Farm Markets: The Future of Local Food," by Ann Yonkers, Tom Tyler, and Robin Shuster.
May 2: Annual Meeting. Program" Sustainable Seas" by Carole Baldwin, research zoologist at the National Museum of Natural History.
May 23: Excursion to Sally and John Waltz's farm near Smithsburg, MD
Report: February 8 Meeting
The theme of recipes from community cookbooks was decided upon for our March cooperative dinner. Claudia Kousoulas asked for members' assistance in finding potential future meeting places for CHoW, keeping in mind that both a central location and a reasonable fee will be important. Refreshments for the meeting, in keeping with Helen Tangires's program on public markets, were provided by Susan Helm (gingerbread and fruit); Claire Cassidy (pea salad); Francine Berkowitz (pretzels); and Dianne King (apple and pear crisp). Click here
for the complete text of Helen's talk.
Behind-the-Scenes at Woodrow Wilson House
2340 S St. NW, 4 pm, March 27
Details about the tour were in the February issue of CHoWLine
. Please call or email Claudia Kousoulas to make a reservation. A minimum of 25 participants is needed. The $15 fee is payable at the start of the tour.
News of Our Members
February issue featured Kay Shw Nelson's Aricle, "Crete: A Culinary Sojourn."
News from Other Organizations
Riverdale: Open hearth cooking class. Learn basic open hearth cooking skills using a variety of techniques and equipment in Riverdale's re-created kitchen. PG County resident: $32; nonresident: $40. Advance payment required. Limited capacity. For information: www.pgparks.com
; (301) 864-0420.
March 21, 1-3 pm: The history of herbs and their culinary, medicinal, and decorative purposes from medieval times to the present. At Historic Green Spring. Non-refundable $22 prepayment required. Includes English-style tea. Call (703) 941-7987.
March 26, 2004: "A Few Favorite Things: Pleasures and Pastimes in Early America, 1750-1850," a symposium co-sponsored by the Fairfax County Park Authority and the George Mason University History Department at GMU in Fairfax, VA. Presentations focus on music, sweets and confections, toys and playthings, pets and pet paraphernalia. Of interest to culinary historians will be the presentation on sweets by Wendy Woloson of the Library Company of Philadelphia and author of a book on the history of sweets. Registration fee. For information: email email@example.com
; (703) 631-1429.
March 27, 7:30 pm: You are invited to join CHoW member Vera Oye Yaa-Anna, her friends from Cameroon, Conakry, Guinea, and Diane Freeman of Market 5 Gallery as they present a performance of "My Friend the Refugee," and to feast on Liberian culinary delights, view an exhibition of paintings by "Tajuo" Liberian children of war, and see Alfadi of Niger's fashions presented by Jackie Kakembo. At Market 5 Gallery, Eastern Market, 721 North Carolina Avenue, SE, Washington DC. Reservations required. Limited seating. Adults/$25; children 12 and under/ $12.50. For information: (202) 773-5446; firstname.lastname@example.org
"Bringing It All Back Home: An Educational Series on Locally Grown Food and Home Town Economics," a monthly series on Feb. 18, Mar. 17, April 21 and May 19, organized by the Fresh and Local CSA serving Northern Virginia and NE Washington. Free. For information www.freshandlocalcsa.com
L. Peat O'Neil is planning to move to Mexico City and is seeking culinary information resources there. Respond to PEATY)@aol.com
; (301) 946-6313.
James M. Dorsey is seeking information on Ottoman cooking or the culinary and gastronomic history of the Ottoman Empire. email@example.com.
Food in Museums
"Chocolate, Coffee, Tea": containers created to show off these status beverages in 17th-century Europe. New York's Metropolitan Museum of Art, through 7/11/04. (212) 535-7710; www.metmuseum.org
On The Bookshelf
Here is Kari Barrett's review of Cuisine and Culture: A History of Food and People by Linda Civitello. John Wiley & Sons, Inc., 364 pp., $44.
This book is a quick skim through a broad and diverse subject. Lately, there has been a trend to take a single culinary subject and drill deep; this book does just the opposite. It covers the history of food from earliest human beginnings to the present day. With so much ground to cover, the author treats many subject areas lightly but gives enough information to engage the reader. I would suggest this book as a starting point for those who are newly interested in learning about the relationship between cuisine and culture. It is much less intimidating than some of the other available texts on this subject in both its length and in its friendly manner. It is easy to envision this book being used as a teaching tool by the author, who has an MA from UCLA and has taught food history in California. More experienced food historians might use this book as a quick reference or jumping-off point for further study. How did the introduction of the fork in 16th-century Europe change the relationship of humans to food and to each other at the table? What was the cultural impact of this culinary implement? Cuisine and Culture assists in exploring these types of questions and offers insights into the value of such exploration.
On The Reading Table (March Meeting)
Meeting e-notices, Culinary Enthusiasts of Wisconsin, March 2004.
Repast, quarterly newsletter, Culinary Historians of Ann Arbor, Vol. XX, No. 1, Winter 2004.
Meeting e-notice, Culinary Historians of Chicago, March, April 2004.
Food History News, Vol XV, No. 3, FHN 59.