December 2013 912/236-8097 Become a Facebook Fan at “Davenport House Museum”

Total Page:16

File Type:pdf, Size:1020Kb

December 2013 912/236-8097 Become a Facebook Fan at “Davenport House Museum” Isaiah Davenport House Volunteer Newsletter December 2013 www.davenporthousemuseum.org 912/236-8097 Become a Facebook fan at “Davenport House Museum” To the Inhabitants of Savannah and its Tuesday, December 3 at 10 a.m. - SHOP NEW: vicinity. – DH DOCENT HOLIDAY - Visit the DH Museum Shop to A gentleman, who has lately arrived REFRESHER/End of Year find holiday gifts. You must here from Europe, undertakes to cure Celebrations and Discussion of know we have terrific stocking all DISEASES incident to the noble 2013 Special Focus – CAKES stuffers, books and signature animal, the HORSE – corns, thrushes, AND COOKIES Savannah items. and contracted feet, completely and - 1 p.m. – 2013 Oyster Roast As a gift to you from December 1 expeditiously cured; splints sprains, Meeting through 15, DH Friends, Volun- lameness, and king hooves effectually - 6 to 8 p.m. – SAA JIs teers and Staff receive a 25% removed. He also undertakes to cure Wednesday, December 4 from 10 discount on shop purchases. the diseases of the eye, if called upon a.m. to 1 or 2 p.m. – KP win- - Gift Cards: Remember we have when they are first affected. He begs dow display creation (10 a.m.) gift cards! leave to remark, these diseases, gener- followed by wreath ornamenta- - New book: See the ally, may (if taken Care of at an early tion beautifully illus- stage) be cured IN a very short period, Thursday, December 5 from 4 to 6 trated new book and at a trifling expense. Horse Medi- p.m. – Special Tour with Hospi- Magnolias, Porch- cine, of every description, carefully tality es and Sweet Tea: prepared, and to be had on the shortest Saturday, December 7 from 5 to 7 Recipes, Stories & notice. Horses carefully bled. Young p.m. – DH Holiday Party! Art from the Low ladies and gentlemen taught to ride Sunday, December 8 from 4 to 7 Country by Pat Branning. Retail: and manage a horse dexterity in a few p.m. – Garden Rental $39.95 lessons. He will also break horses for Monday, December 9 through - Traveling to Charleston: Taking riding, and train them to draft in the Wednesday, December 11 – the DH to the next level, a group most perfect manner—as his object is Archeology Project begins/ including Ben Head, Adrienne to engage a preference and by his ex- Ground Penetrating Radar Williams, Liz Demos, Hugh ertions to please and reasonable terms - 5:30 p.m. – Preparation meet- Golson, Brooke Wilford and ensure the patronage of the public. ing for Holiday Evening Tours Jamie Credle will travel to Any commands, addressed to JOHN Tuesday, December 10 at 1 p.m. – Charleston to visit shops includ- LANGSTAFF, at Mrs. Davenport House Committee ing retail museum shops for Palmer’s boarding house, meeting models and inspiration, as they Jefferson street, corner of - 6 p.m. – JI Christmas craft the best way to present a President street, shall be Wednesday, December 11 at 5 new Museum s\Shop in the carefully attended to. p.m. – Dancing rehearsal Kennedy Pharmacy. Savannah Republican. December 7, 1819. Sunday, December 15 from 10 un- til noon - Road Scholars/DH YOUR PARTY, MY PARTY, OUR This being Christmas Day, no paper Holiday Experience PARTY: It’s time for mutual congrat- will be issued from this office tomorrow, Wednesday, December 18 at 5 ulations and joy! Please join your in order to allow the usual recreation to p.m. – Dancing rehearsal friends for the annual Davenport our workmen. Friday, December 20 from 8 a.m. House Holiday Party on Saturday, Savannah Daily Gazette. December 25, 1820. until 6 p.m. – Trip to Charles- December 7 from 5 to 7. If you ________________________________ ton/Gift Shop Study Group come and bring an DAVENPORT HOUSE CALENDAR Tuesday, December 24 at 1 p.m. – appetizer or dessert DECEMBER 2013 DH Closes for Christmas or a bottle of wine From December 1 through De- Wednesday, December 25 - DH the table will be cember 24 – Holly Jolly Trolley closes bountiful. Let’s Tours in the early evening (see Thursday, December 26 through enjoy each other’s the schedule in a separate attach- Monday, December 30 from 6 company and be thankful the DH ment) until 8:30 p.m. – Holiday Even- brings us together. Monday, December 2 at 2 p.m. - – ing Tours by Candlelight DH DOCENT HOLIDAY Tuesday, December 31 at 1 p.m. – HOLIDAY EVENING TOURS BY REFRESHER/End of Year DH closes CANDLELIGHT: Throughout early Celebrations and Discussion of Wednesday, January 1 – DH December we will plan the presenta- 2013 Special Focus – CAKES Closed tion of Holiday Evening Tours at AND COOKIES the end of the month. Our open house-style family Staff had done new work on this ing December and details will be pro- event has grown over year’s special focus CAKES AND vided in the Janu- the years and has COOKIES which you can read more ary DH Newslet- become a popular about in this newsletter. Jamie ter. Mark your offering for visitors Credle will review and amplify the calendar for to Savannah the new material with docents as well as Wednesday, Jan- week between Christ- providing a refresher on December uary 15 for a mas and New Year’s, interpretation. Please plan to attend workshop and 12/26 to 12/30. either on Monday, December 2nd at 2 discussion about Last year the DH p.m. or Tuesday, December 3rd at 10 the “dig” which will take place January saw around 100 a.m. Please know our visitors expect a 16 through 24. At the workshop, Rita guests each night of different sort of interpretation during Elliot of Lamar Institute will review the five day program. the month. Please prepare for your the finding of the GPR! You are invit- As always it takes an holiday tours. ed. Also, note there will be a Commu- army to put on a successful DH pro- nity Day on Saturday, January 18 for gram. We need docents, one per FOR DOCENTS: you to actually participate in the dig. room, in period costume or festive - Please remember if a guest asks you Exciting! dress for the four first floor rooms a question you cannot answer, please and two for the bedroom level. We find a staff person to assist or have MORE THAN DREAMING – COM- need singers and musicians to perform them write the question on one of the MITTEE FOR THE EVOLUTION OF a traditional holiday tune – Auld cards in the hall and give it to a staff THE DH/KP: Lang SYNE and another such as person to respond. The DH has put together a Bring a Torch to Jeanette Isabella - Boy’s Room Pillows: Mary Mis- knowledgeable and experienced group or Silent Night – for visitors to join tak made new pillows with zippers for of community members to discuss, in on. The Back Porch Band with the pine straw and Spanish moss illus- prioritize and plan the future of the Shari Laist will provide music in the trating what used to fill people’s mat- Museum property. Chaired by Hugh Kennedy Pharmacy before and after tresses. This is to keep the pine straw Golson, the Committee for the Evo- guests enjoy the house museum expe- and moss from getting all over the lution of the DH/KP met for the rience. At the end of the evening, pa- floor. You are welcome to unzipper first time on November 8 to begin trons will view an exhibition of early the pillows if you wish, as long as you thinking in a deliberate way for the 19th dance from the Davenport zipper them back up. Museum’s future. What will happened House Dancers. Those wishing to to the property over the next four to participate in the program should let JUNIOR INTERPRETERS: It is always seven years will be planned and coor- Jamie or Dottie know. There will be a a thrill to welcome young people into dinated in a careful way so as not to planning session on Monday, Decem- our world of community service. The disrupt operations at the expense of ber 9th at 5:30 p.m. if you are curious 2013 Savannah Arts Academy JIs current earned income – daily tours, and/or would like to participate. Help completed nine weeks of training and rentals and programs – with the goal us share the DH with those looking presented tours to the public on No- of transforming the property through for a family event! vember 29 and 30. a completely restored museum house and an exciting, attractive and income END OF YEAR INTERPRETATION: ARCHEOLOGY AT THE DH: producing shop in the Kennedy Phar- The house will be put into New Beginning December 9, the DH’s macy. Spaces, people, the museum’s Year’s mode for the month of Decem- Archeology Project will begin! The story and mission and . money all ber. Interpretive material is available Lamar Institute will start by scanning have to be well thought out. We are for review. Please ask Dottie for your the property with Ground Penetrat- delighted to have such good people copy of the basic information. If you ing Radar December 9 through 11. along for the ride. And we are happy prefer, the materials can be emailed to A technician will survey the ground that you – our volunteers and commu- you. There is also a notebook in the floor as well as the exterior of the nity members – will be there as well. kitchen containing all the interpretive property. The information will yield It’s all about making it work for good materials put together over the years not only evidence about the past but history, more inclusive storytelling and on topics such as punch, dancing, mu- also information about where power, resource survival.
Recommended publications
  • 3 Course Menu
    3 Course Menu Option A Starters Caesar Salad, Cheese and Herb Fritters with Sweet Pepper Marmalade, Potted Salmon with Pickled Cucumber, Thick Country Vegetable Soup, Prawns in a Marie Rose Sauce, Fish Cakes with Tartar Sauce, Smoked Mackerel Rillettes with a Green Bean and Shallot Salad, Chilled Smoked Salmon Mousse, Carrot and Coriander Soup, Pate Maison, Smoked Salmon with Blanched Lettuce and a Creamy Horseradish Mousse, Parmesan and Butternut Squash Soup with French Bread Croutons, Served with selection of Fresh Bread Rolls and Butter. Main Course Roasted Salmon Fillet with a Crusted Pecorino and Pesto topping, Pan-Fried Salmon with Bacon and Red Wine Jus, Chicken in a Tomato and Rosemary Sauce, Roast Chicken with all the trimmings, Locally Reared Pork Sausages, Roast Topside of Beef with a Yorkshire Pudding and a Red Wine Gravy, Normandy Pork with Cider, Roast Leg of Pork with Apple Sauce, Chicken Breast with Wild Mushroom and Bacon stuffing served with a Marsala Sauce. All Main Courses are served with a choice of Potatoes and Seasonal Vegetables. 3 Course Menu Option A (continued) Vegetarian Tagliatelle with Gorgonzola and Toasted Walnuts, Vegetarian Non-Meat Loaf, Italian Stuffed Aubergines, Provencal Tart, Baked Peppers filled with Couscous and Roasted Mediterranean Vegetables, Three-Cheese Lasagna with Spinach and Pine Nuts, Penne Rigate with Fresh Tomato and Mozzarella. Served with selection of Fresh Bread Rolls and Butter. Desserts Brandy Snap Basket filled with Greek Yoghurt, drizzled with Honey and Seasonal Berries, A sharp Lemon Mousse, Baby Choux Buns filled with Baileys Fresh Cream, Pavlova with Seasonal Berries, Chocolate Pudding served with a Fudge Sauce, Vanilla Cheesecake with Fresh Berries, Apple Tart served with Mascarpone, White Chocolate Mousse topped with Caramel Shards, Trio of Suffolk Cheeses (supplement applies).
    [Show full text]
  • Experience Hospitality at It's Finest
    Experience hospitality at it’s finest Fine ingredients Creative food Our aim is to deliver a food service standard which reflects and supports the University’s core values of excellence, quality, creativity and diversity across the full range of catering facilities our in-house team provides. Providing quality begins with understanding and sourcing local, quality, seasonal produce and forging partnerships with our supply chain. We can then use our wealth of expertise and experience to create tasty, nutritious, exciting food that never fails to impress. Exceptional food comes in many forms, concepts and scale from delicate or substantial canapés, bowl food, or buffets to seated fine dining. Whether you choose from our set menus or require a bespoke food service for large or small events, you can be assured that we have the capability and enthusiasm to make your guests' experience that extra bit special. Our team of innovative chefs take great pride in creating exquisite seasonal and sustainable dishes using our regions finesting redients for you to enjoy. Pressed terrine of feta cheese and winter Venison with pea shoots Mixed berry jelly with amaretto soaked truffle, candy beetroot sponge, raspberry sherbet Range of buffet concepts Working Lunch Menu’s Option A Desserts (for an extra charge) Selection of sandwiches DG Chocolate delice DG Vegetarian California sushi rolls G Raspberry syllabub with cinnamon meringues D Black pudding & belly pork scotch egg DG Salted butterscotch mousse, toasted marshmallows D Goat’s cheese & fig, filo parcel
    [Show full text]
  • Isaiah Davenport House Volunteer Newsletter December 2009 236-8097
    Isaiah Davenport House Volunteer Newsletter December 2009 www.davenporthousemuseum.org 236-8097 The Happy Condition DAVENPORT HOUSE CALENDAR November 30 at 10 a.m. and The man who, for life, is blest with a Tuesday, December 1 – Wreath Tuesday, December 1 at 2 p.m. wife, decorating We could use some docents to help Is sure, in a happy condition: 2 p.m. – Review and refresher with the Holly Jolly tours which take Go things as they will, she’s fond of for docents of December inter- place on all nights between Novem- him still, pretation ber 27 and December 23. Old She’s comforter, friend and physician. November 30 through December Town Trolley has a wonderful crew 4 in the afternoon – Prep for of docents and the DH and OTT Pray where is the joy, to trifle and toy! Holiday Bazaar split tour guide duties. Some nights Yet dread some disaster from beauty! Friday, December 4 from 5 to 7 there are two or more trolleys and But sweet is the bliss of a conjugal kiss, p.m. – Annual Christmas Party on Monday, December 7 there will Where love mingles pleasure with – y’all come! be 5! Jamie, Jeff and Raleigh set up duty. Saturday, December 5 from 10 and give tours. So far Jody Leyva, a.m. to 5 p.m. and Sunday, Maria Sanchez and Anthony San- One extravagant Miss won’t cost a December 6 from 1 to 5 p.m. chez have agreed to help as well. man less – Holiday Bazaar at the Ken- Any others of you who can help us Than twenty good wives that are sav- nedy Pharmacy spread the Christmas cheer!? ing; Tuesday, December 8 all day – For, wives they will spare, that their Alliance for Response (Disaster SHOP NEWS : children may share, Planning) Workshop in Savan- - REMEMBER YOUR But Misses forever are craving.
    [Show full text]
  • Books for Daily Life: Household, Husbandry, Behaviour 514 13
    THE CAMBRIDGE DICTION ARIUM SAXONICO-LA TINO .ANGLICUM. History of the Book in Britain +++++++ A,,!:DlCI)IUm initW., helper ben:; behop~. Nil .f- i edic ...., denunrio"" procbma- +"""C::nonnW"Iuanl olio- r){.. q.iJnup ... tft).'q.ifq•• , re,publiarc. to publi1I1, to ;3 X &+fum, tOque:per a- "..;tj",e,p;s;1fJ;,.~.r);'_tiftHf"1 p~oclaime. Ill: abannan. c .. +~ ~t phzrcf.. A.,li, ufi.. ptr p.. if ........ pi'.I<,./IT. Hoc dicto cOnyoc.rc, congn:gorc; +++++++1iIIi1limuu bOdic&- lin&'1i Danica :mer., I. V. evoarc. to call fOltb, ftIrn. po przcifum. E. G. W..... : Liur"/IT~ Rnie" c· ·mOIl, eOllilU!lal~ 01 call to- abzpan, to bUn: alx:ot>an, ..,. p. 160. grtbtr. 'T.llttniciftidou fig- to bib: abpecan, to· bjtake, Xa.:. qucrcus, robur. an l!I>ake. nific:Ltion.,.!c ab eodan font., VOLUME IV I< oIi. fexcen ... At~i hoc ip- lingua Danid v... ee cik. Wor~ banntn: barbu~, b, ••iTt. (um .x ufu 8< gano linguz .,illS. Kili_. ClIke, !ce. V. Hinc ctiam nollraaum bAnne., GN/I:Z ad A.~III detintum. a.:.. prO nupOuwn I"'ctO publica- 1557-1695 quod. intcr oIia. plUt.1 . haud ~ . ~em.s, ilrucs, p>:ra, to. Hue infuper ( quod ad 0- ",.1!;tria, me doc~t Slu~Orum I.gm. cong~n ... mgu.,. R.!!,IIt, rigincm alliDct) tcfercndum mc"rum &'utnr ille UDICU" D. a iIllIOob>ptle. BtJ. HdUi. ~. e. G2I10ruri'l . b.".ir. /talorum Mtricll" C.{... ""'. rna,:ru I.. b.nJir•• oollradum banni1l1. 'I'llidem patti, non minor fill- Xalte p.p. IgniariullI. a girr- i. profcriberc; in exilium~; ..s, at d.
    [Show full text]
  • Mrs Beetons Garden Management Free
    FREE MRS BEETONS GARDEN MANAGEMENT PDF Isabella Beeton | 992 pages | 05 Apr 2008 | Wordsworth Editions Ltd | 9781840220797 | English | Herts, United Kingdom Beeton's Book of Garden Management: Comprising Information on Laying Out and | eBay Her name is particularly associated with her first book, the work Mrs Beeton's Book of Household Management. She was born in London. After schooling in Islingtonnorth London, and HeidelbergGermany, she married Samuel Orchart Beetonan ambitious publisher and magazine editor. Inless than a year after the wedding, Beeton began writing for one of her husband's publications, The Englishwoman's Domestic Magazine. She translated French fiction and wrote the cookery column, though Mrs Beetons Garden Management the recipes were plagiarised from other works or sent in by the magazine's readers. In the Beetons launched a series of Mrs Beetons Garden Management monthly supplements to The Englishwoman's Domestic Magazine ; the 24 instalments were published in one volume as Mrs Beeton's Book of Household Management in Octoberwhich sold 60, copies in the first year. Beeton was working on an abridged version of her book, which was to be titled The Dictionary of Every-Day Cookerywhen she died of puerperal fever in February at the age of She gave birth to Mrs Beetons Garden Management children, two of whom died in infancy, and had several miscarriages. Two of her biographers, Nancy Spain and Kathryn Hughesposit the theory that Samuel had unknowingly contracted syphilis in a premarital liaison with a prostitute, and had unwittingly passed the disease on to his wife. The Book of Household Management has been edited, revised and enlarged several times since Beeton's death and is still in print as at Food writers have stated that the subsequent editions of the work were far removed from and inferior to the original version.
    [Show full text]
  • Classic Cornish
    FOR ORDERS PLACED 29TH AUGUST TO 24TH SEPTEMBER 2016 (WHILST STOCKS LAST) FLAVOUR SEPTEMBER OFFERS - INSPIRATION - LATEST ADDITIONS Classic ornish CPasties from Crantock Bakery See page 34-35 THIS MONTHS OFFERS... Pg 27 £5.99 Pg 4 £4.99 Pg 23 £9.99 Order on 01935 810210 or visit www.huntsfoodservice.co.uk #ONEM Quick & easy organic menu options with yeo valley butter & Organic bloomers from Delifrance Godminster’s range of Organic cheese is produced by their very own organic dairy cows in bruton, somerset. Organic premium soft drinks from Belvoir & Luscombe are perfect for Organic September This month is Organic Perfect for September. Take a look at the coffee shops everyday organic products you could use to help promote organic. All prices are nett. Percentage savings are off standard list price. All products shown are serving suggestions. All prices are correct at time of Microwave from frozen Boil Vegetarian publication but are subject to change without prior notification. All offers available whilst stocks last. Oven cook from frozen Grill Pre-portioned Ice lollies & fruit juice ideal for the Kids! Deep fry from frozen Shallow fry Freezer to table 2 Boil inCall the bag Hunt’s order Griddle Hotline on 01935 Thaw and 810 serve 210 www.huntsfoodservice.co.uk 3 September Flavour Chilled Chilled September Flavour £16.99 £3.49 £1.89 £1.59 99561 Meadowland Professional 36220 Stork Margarine 69005 Violife Dairy Free Cheddar Flavour Slices 71051 Violife Dairy Free Cheddar Flavour Block 40 x 250g 1 x 2kg 1 x 200g 1 x 200g FROM £5.99 £3.79 £8.99
    [Show full text]
  • Elegance Wedding Breakfast Menu
    ELEGANCE WEDDING BREAKFAST MENU For your Wedding Breakfast, we are pleased to offer the opportunity for you to create your own three course menu by choosing ONE Starter, ONE Main course and ONE Dessert from the following selection To provide a second choice for each course, a supplement of £2.50 per person can be added TO START TO FOLLOW TO FINISH Chicken, Pancetta Pan Fried Chicken Breast Individual Summer Berry and Apricot Terrine filled with sundried tomato and Cheesecake served on Melba toast with plum basil mousse served on a vegetable with strawberry coulis and apple marmalade rosti finished with a creamy and crushed meringue tarragon sauce Brie and Caramelised Mixed Berry Pavlova Red Onion Tartlet Traditional Roast Sirloin filled with whipped cream of Lincolnshire Beef Garlic Roasted Ciabatta with Yorkshire pudding, roast Lemon and Lime Posset topped with roasted cherry potatoes and pan gravy served with a vanilla tuile tomatoes, sautéed red onions with fresh herbs and olive oil Slow Roasted Belly of Pork Baked Vanilla Cheesecake served with apple puree, crackling finished with butterscotch sauce Roasted Beetroot, Red Onion and a sage and cider sauce and honeycomb toffee and Feta Salad with a balsamic glaze Pan Fried Rump of Lamb Blueberry and Almond Tart served on a bed of roasted served with a Crème Anglaise Prawn Cocktail vegetables with a red wine and prawns bound in Marie Rose, rosemary sauce Chocolate Mousse with Little Gem lettuce and lemon peanut butter puree, caramelized Confit Duck Leg bananas and tuille biscuit Duck
    [Show full text]
  • Squanto's Garden
    © 2006 Bill Heid Contents An Introduction to Squanto’s Garden...4 Chapter One ...6 Squanto and the Pilgrims:...6 Squanto’s History ...7 The First Meeting...12 Squanto and the Pilgrims...14 The First Thanksgiving...15 Chapter Two...18 The Soil Then...18 The Geological History of Plymouth...18 The Land Before the Pilgrims...19 The Land of New Plymouth...21 Chapter Three...23 Why Did Squanto’s Methods Work?...23 Tastes Better, Is Better...25 Chapter Four...28 The Soil Today and What It Produces...28 Chapter Five...31 Squanto’s Garden Today...31 Assessing Your Soil and Developing a Plan...31 What to Grow...34 Garden Design...35 Wampanoag...36 Wampanoag...37 Hidatsa Gardens...38 Hidasta...39 Zuni Waffle Garden...40 Zuni Waffle Garden...41 Caring for Your Garden...42 Recipes...43 Conclusion-Squanto’s Legacy...49 Resources...51 An Introduction to Squanto’s Garden When the Pilgrims first came to America, they nearly starved because of insufficient food. It was with the help of a Native American they knew as Squanto that they learned to properly cultivate the land so that they could survive and flourish. All of that might seem quite removed from your own gardening endeavors, however there is much to be learned from those historical lessons. What was the soil like then? How did the soil affect the food being grown? What techniques were used to enrich the soil? Why is it that the Pilgrims, being from a more technologically advanced society, needed the help of the Native Americans to survive? Whether you are an experienced gardener, or just starting out, “Squanto’s Garden” has plenty to teach you.
    [Show full text]
  • To CABINET of CURIOSITIES QUIZ No. 2 Talking Turkey (And Hares…)
    ANSWER (and more) to CABINET OF CURIOSITIES QUIZ No. 2 Talking Turkey (and hares…) b) ‘To roast a turkey the genteel way’ was first published in 1747 in ‘The Art of Cookery Made Plain and Easy’, by Hannah Glasse The recipe, one of twelve for cooking, saucing and presenting turkey, appeared in ‘The Art of Cookery Made Plain and Easy’, a work for which Hannah Glasse made bold claims: I believe I have attempted a Branch of Cookery which Nobody has yet thought worth their while to write upon: but as I have both seen, and found by Experience that the Generality of Servants are greatly wanting in that Point, therefore I have taken upon me to instruct them in the best Manner I am capable; and I dare say, that every Servant who can but read will be capable of making a tolerable good Cook, and those who have the least Notion of Cookery can’t miss of being very good ones. That wasn’t all: she found extravagance intolerable, especially when she suspected it amongst fashionable French cooks whom she accuses of cheating their English employers by the over-lavish use of expensive ingredients: So much is the blind Folly of this Age, that they would rather be impos’d on by a French Booby, than give Encouragement to a good English Cook! This collection of recipes enjoyed continuous and extraordinary popularity and was still being republished well into the 19th century, although editions after 1858 include material by other authors. As for Hannah Glasse, she is credited with having instructed in one of her recipes: ‘First catch your hare…’ but did she? Myth-busting: did she really say ‘First catch your hare? Nowhere in her recipes does Hannah Glasse use the phrase ‘First catch your hare…’ but it gained ground quickly, was repeated frequently, especially in the 19th century, and persists, sometimes applied to other creatures and other recipes.
    [Show full text]
  • Johanna Mendelson-Forman, Ph.D, JD
    Culinary Historians of Washington, D.C. September 2016 Volume XXI, Number 1 NOTE: Change in Time of Meeting: “Is the Kitchen the New Venue of Foreign Policy? 2:00 to 4:00 p.m. Food, Diasporas and Building Community” Save These Dates: Speaker: Johanna Mendelson-Forman, Ph.D, J.D. September 11 October 9 Sunday, September 11 November 13 NOTE! NEW MEETING TIME 2:00 to 4:00 p.m. December 11 Bethesda-Chevy Chase Services Center January 8, 2017 4805 Edgemoor Lane, Bethesda, MD 20814 February 12, 2017 March 12, 2017 CHoW member Dr. Mendelson-Forman’s talk, “Is the April 9, 2017 Johanna Mendelson- Kitchen the New Venue of Foreign May 7, 2017 Forman is a Scholar Policy? Food, Diasporas and Building in Residence at Community,”will delve into the the fol- American Univer- lowing: CELEBRATING sity’s School of CHoW ‘s International Ser- • Is food a form of soft power? 20th Anniversary! vice, where she is • Can cooking help build world peace? teaching a course on • How can training chefs help refugees Renew Your Conflict Cuisine. She fleeing from war? is also a Senior As- Membership in sociate at the Center Food is a powerful tool to build communi- CHoW NOW for Strategic and International Studies ties, but food is also a well-known weapon (CSIS) at American University. In March, of war. Johanna will discuss the concept of for 2016-17! she was a panelist speaking on “Immigrant conflict cuisines in today’s global environ- Cuisine” at the Les Dames d’Escoffier ment and explores some of the current The membership year D.C’.s biennial symposium, “Celebrating trends in the way countries use food to runs from September 1 Food.” help build their brand.
    [Show full text]
  • Sichuanc Ookery
    Simple Cooking ISSUE NO. 79 Annual Food Book Review FOUR DOLLARS SSICHUAN CCOOKERY Fuchsia Dunlop (Michael Joseph, £20, 276 pp.). In 1994, Fuchsia Dunlop went to the provincial capital, Chengdu, to study at Sichuan University. But she al- ready knew that her real interest was that area’s cook- ing, a subject that might not have been taught where she was officially enrolled but certainly was at a nearby short-listed famous cooking school, the Sichuan Institute of Higher SOUTHERN B ELLY: THE U LTIMATE F OOD L OVER’S C OMPANION Cuisine. So, one sunny October afternoon, she and a TO THE SOUTH, John T. Edge (Hill Street, $24.95, 270 college mate set out on bicycles to find it. pp.). Although the phrase might lend itself to misread- We could hear from the street that we had arrived. Fast, ing, I mean nothing but respect (and refer to nothing but regular chopping, the sound of cleavers on wood. Upstairs, culinary matters) when I call John T. Edge “The Mouth in a plain white room, dozens of apprentice cooks in white of the South.” There are reasons beyond this book say overalls were engrossed in learning the arts of sauces. this, but—so far as supporting evidence is required—it Chillies and ginger were being pulverized with pairs of will certainly do. In these pages you will not only be taken cleavers on tree-trunk chopping-boards, Sichuan to the most interesting and plainly best Southern eater- peppercorns ground to a fine brown powder, and the students scurried around mixing oils and spices, fine- ies, no matter how lowly or obscurely located, but you tuning the flavours of the rich dark liquids in their will learn pretty much all there is to know about them crucibles.
    [Show full text]
  • Jellies and Syllabub . . . and How Different Our Worlds Are
    Delightful Holiday Concoctions – Jellies and Syllabub . And how different our worlds are . By Jamie Credle, Davenport House Have you noticed when visiting one of the fine 18th century houses such as those in Colonial Williamsburg the arrangement of small cylindrical glasses with colorful jellies and creams inside that centers the festive table? In the grandest of homes, such as the Governor’s Palace, these glasses are often arranged in a dessert pyramid of glass salvers. Sometimes placed around the jellies and creams are sweetmeats and cakes. Because of their placement one expects that they were a highlight both for the eye and as well as the appetite. And then you wonder, ―What is that gelatinous mixture? Is that Jell-O?‖ Without refrigeration or electric mixers or prepackaged gelatin, how did that work? The two ―treats‖ noted by historians and historic cookbooks as filling these glasses are fruit flavored jellies and syllabub, both of which have long culinary histories and may be completely unfamiliar to the modern foodie. One source notes that syllabub, served either as a frothy dessert or beverage, was a 16th century invention. The determination on whether it is a drink or a dessert is how much wine is used in the recipe. Less would get you a spoonable dessert and more would result in a sweet drink of punch. Authorities have noted that the ―bub‖ in syllabub ―was a medieval slang for a bubbly drink.‖ The usual ingredients in syllabub are cream, whipped egg whites, lemon juice, lemon zest, sugar, nutmeg and an alcohol (cider, wine or champagne).
    [Show full text]