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Culinary History Enthusiasts Wisconsin
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Culinary History Enthusiasts of Wisconsin (CHEW) is an informal, non profit, educational organization dedicated to the celebration of food, ethnic cuisines, and culinary customs from all parts of the world. Membership is open to everyone, including home cooks, food writers, chefs, nutritionists, collectors, scholars, and students.
CHEW programs include presentations by speakers, lively discussions, foodie quiz contests, and delicious demonstrations. Past speakers, through their research, have brought us such eclectic topics as the history of the birthday cake, the orgins of Door County fish boils, the saga of corn, Native American fish foodways, food pyramid debates, and traditional Serbian cookery.
June 23, 7:15pm “What Do We Know About Food—So Far?” A conversation with Jeffrey Pilcher, editor of the forthcoming Oxford Handbook of Food History Over the past thirty years, along with growing general interest in and concern about food, scholars from a variety of disciplines have increasingly pondered its significance—so much so that we can now talk of a new, if interdisciplinary, field devoted to “Food Studies.” But whether one is a seasoned scholar, a new graduate student, a food professional, or someone interested in how what we eat defines us, getting a handle on the range of knowledge about and approaches to food to date can be a daunting task. The handbook aims to bring together what’s been done so far and suggest new routes for future thinking about food. Prof. Pilcher will catch us up on the recent history of food scholarship and where he sees it going. Some contributors to the volume will also be in the audience and we hope that everyone will bring questions and ideas to the conversation. Jeffrey Pilcher is Professor of History at the University of Minnesota. His publications include Food in World History (Routledge, 2006), The Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City, 1890-1917 (University of New Mexico Press, 2006) and ¡Que vivan los tamales! Food and the Making of Mexican Identity (University of New Mexico Press, 1998). He is also at work on a book on the globalization of the taco. *** It's a CHEW Field Trip! In lieu of our regularly scheduled meeting this August, CHEW is going to take a field trip to a special summer event at Old World Wisconsin in Eagle. It will take place on Saturday, August 14, 2010, 5:30-8 pm. We hope you'll join us!We'll explore the flavors of Wisconsin's past and sample 19th-century immigrant cooking with a Central European flair while listening to live period music. See period cooking demonstrations and learn the secrets of pioneer food preparation and the history of how the foods developed. And we'll take home recipes galore. The evening includes a book signing with Terese Allen, author of The Flavor of Wisconsin. Ages 21+. Reservations required. Register online. $40/person. Sign up now because "seats" are limited.
For more info, click here
To get on the mailing list, or for more information, e-mail joanp@ginkgopress.com, or call Joan Peterson at 608-233-5488. Alternatively, email Paul Lyne at pwlyne@gmail.com or call Paul Lyne at 608-231-3674. |
Items of Interest
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. ~Barbara Grizzuti Harrison *
Norwegian Community Picnic, circa 1873. Picture courtesy Wisconsin Historical Society. Picture #2371.
* Find us on facebook! Just search for Culinary History Enthusiasts of Wisconsin!. * CHEW is an affiliated member of the Wisconsin Historical Society
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