Category Archives: Culinary Historians of Washington DC
CHoWline: Soul Food
Have an American meal on this Independence Day–chips and salsa, pizza, hamburger–it’s a big table with room for everyone.
Posted in Culinary Historians of Washington DC, politics
Tagged adrian miller, soul food, unc press
Leave a comment
CHoWline: Food in the Gilded Age
In the 1980s there was a Texas congressman who was skeptical that there were hungry people in the US–poor people looked too fat to be hungry. He was an idiot. Just because there is “food” doesn’t mean it’s healthy, a … Continue reading
Posted in Culinary Historians of Washington DC, history, politics
Tagged Rowman & Littlefield
Leave a comment
Black Food Geographies: Race, Self-Reliance, and Food Access in Washington, D.C.
Examining how we use words, in this case “food desert,” makes us see people and places in new ways–more complex and complete. In this book, Ashante Reese examines a single DC neighborhood and finds agency in food that might otherwise … Continue reading
CHoWline–Savage Feast
Immigrant stories are fascinating, especially when they are inspired and illustrated by the kitchen and the table. They touch on familiar feelings–the sense of disconnection, feelings of being different, striving for reconciliation. In Savage Feast, Boris Fishman, hits those tropes … Continue reading
CHoWline: The Rise of Tea Culture in China
This review appeared in the December 2018/January 2019 issue of CHowline, the monthly newsletter of the Culinary Historians of Washington, DC. The book is a deep and detailed look at how tea became a marker of refinement and connoisseurship in … Continue reading
Posted in Culinary Historians of Washington DC, cultural, drinking, drinks, history
Tagged Bret Hinsch, China, Rowman & Littlefield, tea
Leave a comment
CHoWline–Dessert, A Tale of Happy Endings
Dessert has a long history, even though it wasn’t always dessert. It began as an in-between course, meant to delight the eye and spark the palate. In some forms, it was even considered medicinal–an aid to digestion and a way … Continue reading
Posted in baking, Culinary Historians of Washington DC, desserts, history
Tagged desserts, Jeri Quinzio, Reaktion Books
Leave a comment
CHoWline–New Art of Cookery by Juan Altamiras
This review appeared in the October 2018 issue of CHoWline, the newsletter of the Culinary Historians of Washington, DC. Juan Altamiras was the pen name of the Spanish friar who published his recipes in 1745. But never mind that date, … Continue reading
Prison Food in America
This review appeared in the May 2018 issue of CHoWline, the monthly newsletter of the Culinary Historians of Washington, DC. It made me realized that an often overlooked aspect of freedom is being able to choose what we eat, options … Continue reading
Appetite for Books 