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Culinary Historians of Washington, D.C. April 2013 Volume XVII, Number 7 Cooperative Theme: CALENDAR CHoW Meetings “Medieval History”

April 14 Sunday, April 14 Cooperative Supper 4:00 to 6:00 p.m. (Note: time change (note time change) 4:00 to 6:00 p.m.) Alexandria House 400 Madison Street Plates, cups, bowls, Alexandria, VA 22314 utensils, and napkins will be provided. t the March CHoW meeting, members But please bring anything voted for “Medieval ” as the April supper theme. The Middle needed for serving your A Ages or Medieval period is a stretch of Euro- contribution, as well as pean history that lasted from the 5th until the a copy of your recipe, 15th centuries. It began with the collapse of the the name of its source, Western Roman Empire, and was followed by and any interesting the and the Age of Discovery. The information related to the is the middle period of the tradi- recipe you have chosen. tional division of Western history into Classi- cal, Medieval, and Modern periods. The period May 5 is subdivided into the , the Program , and the . Up to the start of the Middle Ages when Wil- Amy Riolo and PHOTO: John, of Berry enjoying a grand liam the Conqueror and the Normans invaded Sheilah Kaufman . The Duke is sitting at the high table under a the only real influence on the types “Turkish and the luxurious baldaquin in front of the fireplace, tended to by several servants including a carver. On the of food consumed had been from the Romans. Ottoman Culinary Legacy table to the left of the Duke is a golden cellar, The violent times of the Dark Ages led to a in the Arab World” or nef, in the shape of a ship; Très Riches Heures du primitive society lacking in elegance or refine- Duc de Berry, ca 1410. ment. Early Middle Ages Food was basic and the ingredients were home grown. 2:30 to 4:30 p.m. This all changed in 1066 with the and between 1095 - 1270 when Eu- Bethesda-Chevy Chase ropeans looked to the Eastern World and joined in the . The Normans were in- Services Center, fluenced by French and Scandinavian food. The Normans were known to document reci- 4805 Edgemoor Lane, pes although generally they passed form the master to the apprentice. The tastes Bethesda, MD 20814 of the Norman were far more sophisticated than the English. The Normans also enjoyed feasts and special occasions when lavish and food could be served.

The influence of the Crusades had a startling effect on Middle Ages Food. , Knights, Lords and other crusaders had travelled 3000 miles to reach the Holy Lands. And during their travels they were introduced to the which were added to differ- ent by different cultures. These new ideas about Middle Ages food were brought back by the Crusaders and new foods and spices were introduced to the European . For more background and references on food during the Medieval period, see page 7.

Culinary Historians of Washington, D.C. (CHoW/DC) www.chowdc.org founded in 1996, is a 501(c)(3) nonprofit, educational organization Dues to: Bruce Reynolds dedicated to the study of the history of foodstuffs, , and culi- 6804 Hampshire Rd. nary customs, both historical and contemporary, from all parts of the McLean, VA 22101 world. Donations are tax deductible to the full extent of the law. What Happened at the Sunday, March 10 CHoW Meeting?

President CiCi Williamson called the meeting to order at 2:43 p.m. There were 35 attendees plus one visitor. Though “Civil War Bake in the the meeting was posted in The Washington Post, there were U.S. Capitol Building in D.C.” no additional visitors. When Fort Sumter was attacked ANNOUNCEMENTS: To reach a wider audience on your in April of 1861, President Lincoln announcements of events, symposiums, culinary tours, sent out a call for troops. Four blogs, exhibits and other CHoW related matters, members thousand were quartered in the are reminded and encouraged to submit the information in Capitol, among them, a brick mason advance to CHoW Line Editor Dianne Hennessy or in the Massachusetts 6th Regiment, CiCi for the [email protected]. volunteers in the Senate, who or- ganized the building of ovens and Francine Berkowitz advised that American Institute of running the bakery. Food And events will extend the member rate to The huge amount of needed CHoW members to its activities posted on the google to make up to 58,000 loaves a day, group. The next event will be the “Taste of Argentina” on was purchased from local mills and March 23 at Tango in Alexandria. further north, and stored in “Wash- ington’s Crypt” and in the hallways. When needed, the FIELD TRIP: Quentin Looney, Secretary for Membership, 195 pound barrels were rolled down planks on the main arranged for a tour of Smithsonian’s “FOOD: Transforming staircase. To make a batch of 1,392 loaves of , they the American Table” with curator Rayna Green on March used 24 gallons of yeast, 36 gallons of cold , 6 barrels 19, 2013. of flour, and 13 ½ pounds of salt with a total of six hours of risings. ELECTIONS: At the April meeting, the floor will be open for nominations for the Board, and the slate of officers and After a few weeks, most of the soldiers were transferred directors will be presented to the membership. Voting will from the Capitol, but the ovens and remained. Fur- be held at the annual meeting in May. Board members will ther months of political wrangling were necessary before serve a one-year term. the ovens were removed and the was done at other facilities. During the four years of the war, the Capitol APRIL COOPERATIVE SUPPER: CiCi distributed ballots Bakery and its successor on G Street (behind the Water- listing members’ suggestions from the February meeting gate) produced fifty million loaves of bread. for voting on a theme for the supper. The winning theme is Medieval Foods/European Food pre-new-world. Resourc- By Patricia Bixler Reber es will be listed in the April newsletter. http://researchingfoodhistory.blogspot.com

CHoW BROCHURES: CHoW has updated its tri-fold brochures with membership information for distribution. REFRESHMENTS: Thank you to our members: Members can contact CiCi for copies to distribute to your Francine Berkowitz: Girl Scouts , 101st year of groups or individuals. Scouting Felice Caspar: Southern black (American Harvest) WHATZIT: Judy Newton brought in a ceramic look- Beverly Firme: Lavender brownies ing pot with two handles at right angles on the rotund Claudia Kousoulas: Anadama bread (James Beard) and body, a lid and a truncated spout. No one guessed that it rum was a tea pot for a disabled person. Quentin Looney: and pistachio biscotti Jane Olmsted: Tapenade PROGRAM: Vice President Katy Hayes introduced Pat Reber: Pumpkin pickles (sweet) CHoW member Pat Bixler Reber whose presentation was on “Civil War Bake Ovens in the U.S. Capitol Building.” Anne Whitaker for her continuous and generous monthly (See summary at right.) contribution of providing beverages and supplies. We were glad to see Anne return after a family emergency. DOOR PRIZES: Members attending the monthly meet- ings can enter for for a door prize. Thank you to Claudia The meeting adjourned at 4:22 p.m. Thank you to the Kousoulas for donating the . members who volunteered to reset the meeting room.

Respectfully submitted, Audrey Hong, Recording Secretary

2 CHoW Line NOMINEES FOR 2013-14 BOARD OF DIRECTORS CHoW Programs 2012-2013 September 9, 2012. Deb Peterson, “Packaging in the 18th In the March CHoW Line, we had room to include the bios Century: What Came in What?” of only three CHoW members nominated for the 2013-14 Board. Following are two additional bios. The remaining October 14, 2012. Jim Gibb, “Making : Cheese two will be in the May CHoW Line. Factories and the Transformation of New York State”

President - Katy Hayes (bio in March issue) November 11, 2012. (Veteran’s Day). Shirley Cherkasky Vice President - Sheilah Kaufman (bio in March issue) & Claire Cassidy, “More Than Bars, Brats, and : Wisconsin’s Traditional Foods“ Treasurer - Stacey FitzSimmons (in May issue) Recording Secretary - Beverly Firme December 9, 2012. Michael Olmert, “The Architecture of Membership Secretary - Quentin Looney (in May issue) Taste: Building, Working, & Living in the 18th Century Director - Claudia Kousoulas (bio in March issue) “ Director - Bruce Reynolds Past President - CiCi Willliamson (ex officio) January 13, 2013. Regina Newport & Evelyn Bunoan, “Philippine Cuisine: History and Culture in a Caldero” Candidate for Recording Secretary: Beverly Firme February 10, 2013. Scott Seligman and Sasha Gong, “A Revolution is Not a Party: The Cultural Beverly works for WealthEngine, a local Revolution and the Cultural Revolution ” software company and is a food blogger with an interest in culinary history, nu- March 10, 2013. Pat Reber, “Civil War Bake Ovens in the trition and . Her 2011 col- U.S. Capitol Building in D.C.” umn for AOL’s Bethesda Patch, ‘Green Around Town’ gave Beverly the oppor- April 14, 2013. Cooperative Supper, Alexandria House. tunity to write about her interest in local Theme: “Medieval Food History.” farms, organic food and healthy eating. Amy Riolo & Sheilah Kaufman, “ Since becoming a member of CHoW three years ago, Bev- May 5, 2013. and the Ottoman Culinary Legacy in the Arab World” erly has learned how to incorporate food history into , and has written several articles for CHoW Line. Sasha Gong’s February 10 Talk Candidate for Director: Bruce Reynolds “A Revolution is Not a Dinner Party: The Cultural Revolu- Professionally, Bruce is an attorney tion and The Cultural Revolution Cookbook” (licensed to practice in Virginia and DC) formerly and a principal in the By Dianne Hennessy King, Editor, CHoW Line Washington National Office of Deloitte Tax LLP, and now Managing Editor of Sasha Gong, a sociologist and histo- International Tax for a legal publisher. rian, was one of the 17 million youths who were sent to the countryside He has over 30 years of experience as during the Cultural Revolution. She a tax lawyer, 23 of them exclusively said, “Mao believed that the edu- devoted to the practice of international cated needed to be re-educated by the tax. He has both a J.D. and an LLM in tax from Georgetown uneducated.” He also believed society University Law Center; has been an adjunct professor should have a continuous revolution of taxation in that University’s School of Business and that there is always a certain per- Administration, and has done post-graduate international centage of enemies among the society. legal work at Oxford University. His undergraduate degree Sasha Gong worked as a mechanic in a factory, as a laborer is in American history, from Yale University. Bruce’s alongside peasants, and spent a year as a jailed prisoner. interest in culinary history started with an interest in social Gong came to the U.S. in 1987 to earn her Ph.D. in so- history, combined with the fact that he likes to cook, and a ciology from Harvard University, but she considers herself both a first generation and fourth generation American. realization that food history is a significant branch of social Her mother’s two grandfathers worked on railroads in the history generally. He manages to further both interests, in U.S. before being sent back to China when an anti-immi- what’s left of the day after work, by collecting antiquarian grant law was passed in the U.S. after the railroads were English and American cook books.Bruce has been the built. She currently heads the China Branch of the Voice of CHoW Treasurer for three years. America. There was a very lively Q & A following her talk.

CHoW Line 3 Book Review Hoosh, Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine by Jason C. Anthony Reviewed by Claudia Kousoulas ummer camp bug , school cafete- ria pizza, and dorm room ramen all Even in contemporary camps, provisioned pale before Antarctic “cuisine.” by helicopter and mass quantities of fa- S miliar, shelf stable foods, meals are a high Jason Anthony worked eight summers at point. Fresh baked bread is a treat to be sa- the South Pole, in McMurdo, a community vored, and field camps face down culinary of up to 1,200 residents, most of whom tedium by creating their own dishes, like work as carpenters, plumbers, and drivers flavored with used toothpaste! supporting scientists. Anthony’s “mundane experience” is a departure from the adven- As a result, the cook is a revered and hon- turous tales of expeditioners, but a fasci- ored member of the team. Adolf Lindstrom, nating departure. There are good stories the cook on Amundsen’s Fram expedition in trying to do common things, like cook, was beloved for his hotcakes. in extraordinary circumstances, like the He had to defrost the each morning. Antarctic. A good cook could keep the team physically and mentally healthy. If it never occurred to you, Anthony points out there is no Antarctic terroir. The ice As unusual as Antarctic conditions is three miles deep and there is no arable University of Nebraska are, any cook will appreciate the picture of soil on the continent larger than China. This Press 2012, $26.95, paper.286 Thomas Clissold’s kitchen on Scott’s 1910-12 leaves two dining options. You can eat what you Terra Nova expedition. Every inch of space bring—dried and stored groceries and in extremis, your is used—cans are neatly stacked, tools at hand hanging on dogs. Or you can eat what you catch—sea birds, seals, and the walls, and crates repurposed into worktops. Any cook penguins. knows, getting the kitchen just right comes first. It certainly did for Clissold, who could then serve up seal galantine In these tales of “hungry triumph, hungrier incompetence, and skua gull . and starving tragedy,” Anthony tells the stories of what he calls the heroic era of South Pole exploration and the Claudia Kousoulas is an urban planner who also writes cook- less dramatic current age of nachos, sno-cats, and vacuum book reviews. Her blog is appetiteforbooks.wordpress.com packed foie gras.

The book is named for one of the bleakest meals of the hero- CULINARY HISTORIANS OF THE PHILIPPINES (CHOP) ic age. Hoosh comes from the Tlingit hoochinoo, a word for both the local tribe and their , and is pemmican por- The Culinary Historians of the Philippines (CHOP) is an ridge thickened with crushed . But, depending on an educational, nonprofit organization dedicated to: (1) the expedition’s country and captain, there could be study of the history and evolution of the regional foods, variety to Antarctic dining. Shackleton packed chartreuse, cuisines, and culinary customs of the Philippines as well champagne, and 28 tons of Spratt’s dog . At the as those from all parts of the world; and (2) advocacy for French-Italian camp, Concordia, Christmas dinner included disseminating information on nutritional and economical avocado with crabmeat and chocolate-coconut pie. cooking through outreach programs, workshops, lectures, and field trips. For those of us challenged by a weekly grocery list, An- Guest Speaker at CHOP’s first meeting this year in thony’s description of planning Antarctic meals past and March was Amy Besa on the subject “Ang Sariling Atin.” present is humbling. Facing extremes of time—the current Amy was named one of the 100 “Most Influential provisioner has to plan two years in advance, tempera- Filipino Women in the United States” and is a successful ture—just water can become an epic experience, and restaurateur in New York (Cendrillon in SoHo, 1995-2009; ingredients—no forgiving runs to the grocery when you’ve and now Purple Yam in Brooklyn); the author (with her forgotten something, expeditions require canny and relent- husband, Romy Dorotan) of the international award- less planning. winning cookbook, “Memories of Philippine ”; and the founder of Ang Sariling Atin Culinary Heritage And it’s not surprising how important food becomes. Early Institute (ASA), a Manila-based nonprofit organization explorers craved carbohydrates and a ration of biscuits was that aims to document and preserve Philippine culinary a day’s high point. When there was no biscuit, explorers traditions and native ingredients by establishing communi- passed time imaging how and what they would eat on re- ty kitchens in both rural and urban areas in the Philippines. turn to temperate climes. Shakelton’s men looked forward A light merienda was served at the free meeting. to six meals a day, of green , peaches a la Melba, melon, [email protected] Queen’s , and saddle of mutton. Regee Newport, CHoW Member

4 CHoW Line News from Other CHoW Field Trip Culinary “FOOD. Transforming the American Table 1950 to 2000” Organizations By CiCi Williamson CHoW President The Janice Bluestein Longone Culinary Archive Rayna Green, Curator, Smithsonian (JBLCA) Museum of American History, will be moving from the led a private tour for 17 CHoW Clements Library to the members and guests on Tuesday, University of Michigan March 19. The main point of the Hatcher Library, where it new “FOOD” exhibit is to look will make its new home in at the scientific and technologi- Special Collections. Shaped cal changes that took place in the by the donation of a rich post-World War II period. At the assemblage of cookbooks, forefront of the exhibit space--as , and other material well as the period, Julia Child’s collected over many years kitchen was woven into the context. by Janice and Daniel Lon- Ms. Green said, “When we Willis Van Devanter, Quentin Looney, Smithsonian Cura- gone, the JBLCA is recog- first brought Julia’s kitchen to the tor Rayna Green, Tom Moore, John Rosine, Katy Hayes, nized around the campus Smithsonian, we had no idea she Audrey Hong, Randy Clarke, Pat Reber, Mary Sebold, and across the country as a would become the ‘Holy Grail’ of Margie Gibson, Claudia Kousoulas, Karen Tees, Jane Men- premier collection of books, public attention. We couldn’t take genhauser, Ellen Schwab, Laura Gilliam, and Linda Hoyt. ephemera, and other - her kitchen down or there would The FOOD exhibit is divided into showcases rial that both documents have been riots. Some have said based on three themes. “New and Improved!” and defines the American she should have been in the ‘First includes a Krispy Kreme donut ring machine, an culinary experience. The Ladies’ exhibit! About ten CHoW early microwave , slow cooker, Bundt pan, and transfer to Special Collec- members regularly helped set up packaging machine for sticks. The three cura- tions is intended to fully Julia’s kitchen in the museum, tors looked at the consequences of mass production, realize the potential of the which opened in 2002.” the contrast of hunger versus massive obesity in the JBLCA for teaching, learn- “I don’t think we can stretch midst of abundance, and America’s obsession with ing, and research at the too much the importance of Julia cheap food that you can eat “on the go.” University of Michigan and on Public Television,” continued “Resetting the Table” encompasses the flavor beyond. The Special Collec- Ms. Green. “It inspired commer- changes introduced by immigrants and how, over tions Library is enthusiastic cial cooking shows and today’s the past four decades, millions of Americans deve- about acquiring, expanding, 24-hour food channels. Julia al- loped a taste for the once-exotic food made by once- caring for, and promoting ways said she was neither French exotic people who were now neighbors. They started the use of the JBLCA. nor a chef but a teacher.” eating and shopping in Little Vietnam, Little Korea, The FOOD exhibit contains and Little El Salvador, and experimented with new Jan Longone, in her role several items donated by CHoW ingredients, mostly , spices, , and as “ambassador” for the members: Shirley Cherkasky’s . Ms. Green said that although Cantonese and JBLCA, has been appointed bean sprouter and a cookbook, began the changes, contemporary as adjunct curator. Over Salads for Boycotters, and Mexican is leading the current flavor revolution. the of the coming Jane Mengenhauser’s The Fondue “Wine for the Table” occupies the back of the months, Clements and Rule Book and a “Nixon Eats Let- exhibit space and takes us from Thomas Jefferson’s Special Collections staff will tuce” button (activists’ section). failed efforts to cultivate French grapevines in Vir- work together to ensure a ginia to the revolution in the second half of the 20th smooth transfer of the col- century that not only realized Jefferson’s vision, but lection itself, which will be changed the entire world of wine. available for research at the Down the center of the exhibit floor space is Clements until sometime “Open Table,” a large, communal table with chairs this spring, when it will be intended for book signings and discussions about a available in the Special Col- wide range of food-related issues and topics. Built lections Library. into the table top are the many versions of the Food Guide Pyramid, including one for canines whose Jan Longone, Curator of base is “anything that falls from the table” and a American Culinary History, Berkeley pyramid with wine and cheese at the top. Clements Library, University The exhibit seems fairly small, but Ms Green of Michigan, Ann Arbor, MI says that the space formerly occupied by Julia’s Office: (734) 764-2347. Kitchen in the west gallery is being converted into a demonstration kitchen for live teaching events. After the tour, eight CHoW member enjoyed at the Old Ebbitt Grill. Krispy Kreme donut ring machine http://americanhistory.si.edu/food-introduction CHoW Line 5 The Election Day Culinary Upcoming Events Humor 86th Shenandoah Blossom Festival April 26 – May 5, 2013, Winchester, VA By Tom Weiland The annual celebration of spring showcases the blooming apple trees in the Shenandoah Valley with more f you had to crown just one man, than 45 events, including the Grand Ithe king of early TV comedy, it Feature Parade, band competitions, would be Jackie Gleason dances, a carnival, a 10K run, an (“…and awaaaay we go!”), second only to the queen, Lucille baking contest and more. Ball. With formative years as an Irish-American street tough www.thebloom.com/ in Brooklyn, Gleason (1916-1987) was more drawn to work- ing-class themes than food humor, but food was nonetheless Mediterranean Melange within his kingly realm. Gleason’s career spanned many Tuesday, April 28, 2013, 6:30 p.m. A dinner and talk by decades in variety, music, theater, and film—which included Lisa Kartzman (New York) on the latest Mediterranean dramatic roles—but his inner comedian ultimately won. food products and ideas for how to cook with them. Lebanese Taverna, 7141 Arlington Rd., Bethesda, MD One of Gleason’s many paths to his crown was “The Life of 20814. www.lesdamesdc.org Riley.” Witness some of his TV family’s minor crises at the table: www.youtube.com/watch?v=8nkti6tMZ18&li Cinco de Mayo Festival st=PLB009D73A5B870D96 May 5, 2013, noon-6 pm. The an- nual Latino celebration features live Gleason was a regular in variety shows, either as host, en- music and family entertainment at tertainer, or both. Maybe you remember this skit on the Ed Sylvan Stage on the National Mall Sullivan show, proving that Lucy was not the only one with a near the Washington Monument conveyor belt. www.youtube.com/watch?v=BvOHieaPgt4& at 15th St. and Independence Ave. NR=1&feature=endscreen http//marumontero.com/cinco

Ultimately, Jackie Gleason’s fame was linked at the hip with Pleasures of the Southern Table “The Honeymooners.” As the most famous stage ofan evolv- Sunday, May 5, 2013, 5:30 p.m. ingblue-collar theme between the radio show “The Bicker- Nathalie Dupree, Charleston, SC, sons” (1940’s) and the cartoon “The Flintstones” (1960’s), “The author of Mastering the Art of South- Honeymooners” playedin skits as well as a series in the 1950’s, ern Cooking, will do a talk. Dinner though thetotal lifespan lasted irregularly through the 1970’s. at Vidalia , 1990 M St NW, Washington, DC 20036. Menu of 12 dishes plus a glass of wine, $68 inclusive. See invitation and menu at www.lesdamesdc.org. 20th Delaplane Strawberry Festival May 25-26, 2013, 10 a.m. to 5 p.m. Sky Meadows State Park, Delaplane, VA. The annual festival includes live entertainment, chil- dren’s games, pony rides, hayrides, a petting zoo, a 5K fun run, a raptor exhibit, antique cars, food, crafts and strawberries. www.delaplanestrawber- ryfestival.com

“Foodways in the Northeast: A Second Helping” June 21-23, 2013, Deerfield, MA (Historic Deerfield) In fitting tribute to The Great One (Jackie Gleason), watch him The program will consist of approximaately 17 pre- as The Chef of the Future, as well as the Boss of His House. sentations of 20 minutes each, with related tours and www.youtube.com/watch?v=22oCaiccz3 demonstrations. For more information: wwww.youtube.com/watch?v=FFUiUT-n9KM [email protected]. (978) 369-7382. Cheers! www.historic-deerfield.org/dublin-seminar TW

6 Medieval Food History, continued from page 1 More Medieval Cookery References

Middle Ages Daily Meals for the Upper Classes CHoW Past President Katherine Livingston writes, “By The daily meals for the Upper Classes during the sheer chance the issue of the Times Literary Supplement Middle Ages provided a huge variety of different types of I received today has a review of two books on medieval food. were limited for the Upper Classes. Only cookery: Lords and Nobles were allowed to hunt deer, boar, hares and and these foods were therefore used in the The Medieval Kitchen: A Social History daily meals of the nobility. Food items that came from the with Recipes by Hannele Klemettila, ground were are consid- 232 pages. ered fit only for the poor. Only vegetables such as Cooking and Medieval Eng- rape, , and land by Peter Brears, 557 pages. leeks graced a Noble's ta- ble. A type of bread called The first seems to be mostly (adapt- “Manchet,” which was a ed) recipes, the second is more a bread loaf made of socioeconomic history. Available flour, was consumed by from Amazon. the Upper Classes. Food was highly spiced. These CHoW Vice President Katy Hayes sends these references: expensive spices con- sumed by the wealthy Food & Cooking in Medieval Britain: History & Recipes by included , , Maggie Black; English Heritage, 1985, 2003. (Also see her cardamon (a.k.a. carda- later book, The Medieval Cookbook, 1992.) mom ), , , , , garlic, IMAGE: on a spit. Under To the King’s Taste: Richard II’s book of feasts and recipes, , mace, mustard, the spit is a narrow, shallow basin to collect adapted for modern cooking by Lorna J. Sass; Metropolitan , pepper, , the drippings for use in or for bast- Museum of Art, 1975. and . ing the ; , , of the Islamic World: A concise history with Middle Ages Daily Meals for the Lower Classes 174 recipes by Lilia Zaouali; University of California Press, The staple of the lower classes were bread, 2007. ( a type of stew), products such as and cheese products and such as , or lamb. The The Art of Cookery in the Middle Ages punishment for poaching could result in death or having hands by Terence Scully; The Boydell Press, cut off, so the Lower Classes would only poach if they were 1995. desperate. The Lower Classes ate and bread. The poor could not afford to buy the spices so enjoyed by the Fabulous Feasts: Medieval Cookery and wealthy. Biscuits were invented by the Crusaders and these Ceremony by Madeleine Pelner Cos- were eaten as a by the workers of the man; George Braziller, NY, 1976. Middle Ages. The 'Ploughman's Lunch' of bread and cheese was also a staple diet of Lower Class workers. Communal Pleyn Delit: Medieval Cookery for Mod- ovens were available in villages for baking. ern Cooks by Constance B. Hieatt & Sharon Butler; University of Toronto Middle Ages Food and the Press, 1976. The amount of food available in the Middle Ages world changed in 1328. The Black Death spread across Eu- Websites: rope with devastating effect. The population of the Middle www.pbm.com/~lindahl/food.html (from Felice Caspar) Ages dropped - the Black Death claimed a third of the World's population and 200 million people died. The Black [The following page has a list of medieval recipes.] Death reached England by 1346 and ravaged the land for www.coquinaria.nl/divers/indexperiod.html#ME nearly 60 years. The Black Death resulted in a far smaller population, more food was available and even the poor www.godecookery.com/pepys/pepys.htm were able to eat meat. www.godecookery.com/godeboke/godeboke.htm Bryna Freyer recommends three books published in Great www.medievalcookery.com/ Britain. Charlemagne’s : A Piquant History of Feasting www.middle-ages.org.uk/middle-ages-food.html by Nichola Fletcher. Phoenix, 2004. Eating Like a King: A History of Royal Recipes www.historylearningsite.co.uk/food_and_drink_in_medi- by Michelle Brown. Tempus Publishing, Ltd., 2006. eval_engla.htm Spade, Skirret and Parsnip: The Curious History of Vegetables by Bill Lewis. Sutton Publishing, 2004. http://public.wsu.edu/~delahoyd/medieval/medieval_ food.html

CHoW Line 7 DIRECTIONS TO ALEXANDRIA HOUSE CHoW 2012-2013 Board of Directors Driving from NORTH of Alexandria, VA: Alexandria House (tallest building - 23 stories - in Old Town), is at the intersection of North Pitt and Madison Streets, just President five minutes south of Washington National Airport. N. Pitt Street is parallel to and two CiCi Williamson blocks east of Washington Street (George Washington Parkway), toward the Potomac (703) 533-0066 River. Entrance to the building is on the 700 block of North Pitt Street. [email protected]

Vice President Driving from SOUTH of Alexandria: Madison Street is 7 blocks north of King Katy Hayes Street. From the north, enter Alexandria on the Parkway, turn left at Madison St. and go (301) 317-0950 2 blocks. The entrance to Alexandria House is on the 700 block of North Pitt Street. [email protected] Parking: Park on the street where there should be ample free spaces. Recording Secretary Audrey Hong (301) 681-5114 Room at the Top: [email protected] You will be met in the lobby, possibly by Shirley Cherkasky, who lives there and arranged for the room. Take the elevator to the top floor of the building, turn right, and Membership Secretary go up the short flight of stairs to the party room.. Quentin Looney (202) 332-8724 [email protected]

Treasurer Bruce Reynolds (703) 821-3213 [email protected]

Director Claudia Kousoulas (301) 320-6979 [email protected]

Director Jane Olmsted (703) 524-1949 [email protected]

Editorial Positions

CHoW Line Editor Dianne Hennessy King (703) 281-5281 [email protected]

CHoW Line Designer CiCi Williamson (703) 533-0066 [email protected]

Past President & Website Coordinator Katherine Livingston (202) 332-0923 [email protected]

8 CHoW Line