Category Archives: Culinary Historians of Washington DC
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
Edna Lewis is an inspiration–or should be more of one. She pursued her talents and beliefs, from dressmaking to politics, whether they fit expectations or not. She valued and drew on her rural, self-sufficient childhood in a community of free … Continue reading
American Cookery is known as the first American cookbook, often because of it’s recipes for “pompkins,” “cramberries,” and cornmeal (used in the estimable Indian Pudding). But it is American for so many more reasons–how it was written, published, distributed, and … Continue reading
This article appeared in CHoWline, the monthly newsletter of the Culinary Historians of Washington, D.C. Join us anytime! This book combines two of my favorites things–travel and food!
I’ve been working on a project that has given me the great privilege and pleasure of researching in the Library of Congress, and I’ve found some interesting food stories about the community where I live. Food is ephemeral–seasonal and meant … Continue reading
This article appeared in the December/January issue of CHoWline, the monthly newsletter of the Culinary Historians of Washington, DC. But here I can share more pictures! London’s Victoria & Albert Museum was established … Continue reading
Patience Gray dug in. She lived the life she wrote about–austere on Mediterranean islands–and connected the foodways she found to myth, history, and art. I return to her iconic book, Honey From a Weed for insight and example. I pull … Continue reading