Culinary Historians of Washington, D.C. May 2015 Volume XIX, Number 8

Culinary Historians of Washington, D.C. (CHoW/DC)founded in 1996, is a 501(c)(3) nonprofit, educational organization dedicated to the study of the history of foodstuffs, cuisines, and culi-nary customs, both historical and contemporary, from all parts of the world. Donations are tax deductible to the full extent of the law.

www.chowdc.org

Speaker: Nawal Nasrallah Sunday, May 32:30 to 4:30 p.m.

Bethesda-Chevy Chase Services Center,4805 Edgemoor Lane, Bethesda, MD 20814

“Medieval Arabs Ate Sandwiches, Too: Bazmaward and Awsat for the Record”

Save these futureCHoW Meeting Dates:

September 13October 11

November 8December 13

January 10, 2016February 14, 2016

March 13, 2016April 10, 2016May 1, 2016

NOTE: This is the last CHoW Line until

September.Have a nice summer!

See you after Labor Day!

Renew Your Membership in CHoW NOWfor 2015-16!

The membership year runs from September 1 to August 31. Annual dues are $25 for individuals, households, or organizations. Dues include e-mail delivery of the newsletter CHoW Line.

Dues are $35 for members who also wish to receive a mailed, paper copy of the newsletter.

Other Benefits: • Priority registration for field trips• GoogleGroups notices • Membership roster

Nawal’s talk will survey the extant medieval Arabic record of the sandwich, impressively extensive and

varied, to controvert the dominant western view that the sandwich was ‘invented’ in eighteenth-century England. Brick-oven spongy and crusty breads and thin malleable varieties were used by Arab cooks to make sandwiches, called awsat and bazmaward. These sandwiches were popular snacks purchased from the food markets, and offered as hors d’oeuvre before the main hot meal. The medieval Arab sandwich was not an isolated accomplishment: its lineage and culture can be seen in the evolution of some of today’s widespread sandwiches, such as shawirma, in whose dissemination Middle-Eastern immigrants were a key factor. Immigrants from Sicily, where the Arabs ruled for centuries, transmitted the sandwich culture to other shores, as far away as New Orleans, whose national sandwich is the muffaletta, said to be of Sicilian origin. The article further provides the missing Arab link for this popular ‘Western’ sandwich by outlining its Arab origin, including its name.

Nawal Nasrallah is a native of Iraq. She received her MA in English and Comparative literature from Baghdad University (1977). She worked as a professor at the universities of Baghdad and Mosul teaching English language and literature from 1977 until 1990, when she moved to the U. S. Currently she is an independent scholar, researcher, and food writer residing in USA. She is a member of the Culinary Historians of Boston, author of many books and articles, and has been giving talks and presentations on Iraqi/Middle Eastern cuisine, its culture and history -- ancient, medieval, and modern -- to college students, culinary groups, schools, and libraries. Her published books include Annals of the Caliphs’ Kitchens: Ibn Sayyar al-War-raq’s Tenth-Century Baghdadi Cookbook (English Translation with Introduction and Glos-sary. Leiden: Brill, 2007, paperback, July 2010); and Delights from the Garden of Eden: A Cookbook and History of the Iraqi Cuisine, second edition (Equinox Publishing, 2013).

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September 14 John Tinpe, “Burmese Cuisine: On the Road to Flavor”October 12 Michael Krondl, “The All-American Donut: How an Obscure English Specialty Conquered North America.”November 9. Locked out of building; no meeting. December 14 Catherine Dann Roeber, “Food Fights and School Lunch: Dining and ‘Edible’ Education in America.”January 11, 2015 Ai Hisano, “The Color of New Tastes: Processed Foods in the Early-Twentieth-Century United States.” February 8 Nadia Berenstein, “Artificial Strawberry, Imitation Cheese: A History of Synthetic Flavors in the U.S.” March 8 Nancy J. Siegel, “From Liberty Tea to Freedom Fries: America’s Political Appetite.”April 12 Cooperative Supper, Alexandria House May 3 Nawal Nasrallah, “Medieval Arabs Ate Sandwiches, too: Bazmaward and Awsat for the Record”June 7. Leni Sorensen. The event will be held at Riversdale House Museum in Riverdale Park, Maryland (see top of this page).

CHoW Programs 2014-2015

Tasting the Past: The Virginia Housewife

Leni Sorensen Sunday, June 7, 2015

1:15-2:30 p.m. Riversdale House Museum

4811 Riverdale Road, Riverdale Park MD 20737

Join us for a tasting and lecture as foodways

historian Leni Sorensen shares her research on Mary Randolph, author of a landmark 19th cen-tury cookbook, and her enslaved cooks in antebel-lum Richmond, Virginia.

Optional guided tour of the garden: 12:45 p.m.

After the program, you may take a guided tour of the historic house.

• CHoW members are FREE, but advance reser-vations are requested.• Friends may attend for $12 • ($10 for residents of Prince George’s and Montgomery Counties). Please reserve by June 1 to 301-864-0420 or Riversdale@pgparks.com

From Liberty Tea to Freedom Fries: America’s Political Appetite

Summary of March 8 CHoW Meeting Talk fromNancy Siegel, Professor of Art History, Towson University

A slice of Election Cake served with cups of Liberty Tea, Independence Cake decorated in gold leaf, and Federal Pan Cakes plated on imported ceramics depicting an American eagle—Nancy Siegel’s lecture, “From Liberty Tea to Free-dom Fries,” posited that American political and culinary histories are closely intertwined. Dr. Siegel began her talk considering a set of “Rules by which a Great Empire may be reduced to a Small One” that appeared in the 1774 Pennsylvania Packet in which the author likened the lack of proper control over the American colonies to a crumbling cake: “In the first place gentlemen, you are to consider, that a great empire, like a cake, is most easily diminished at the edges…act like a wise gingerbread baker, who, to facilitate a division, cuts his dough half through in those places, where, when baked, he would have it broken to pieces.” The use of similes linking food to politics became increasingly popular from the late eighteenth century on as a means to communicate caution or approval of political structures and ideologies in America. This talk examined how and why a culinary vocabulary was developed and employed as a widespread, but little studied, language of political expression during the years surrounding the American Revolution and into the nineteenth century.

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By Dianne Hennessy King

Farmers Markets. Although a number of farmers markets are open year round, the majority of markets begin the first week of May. You might be familiar with the market clos-est to your home, but it is great to explore farmers markets as part of your general or culinary byways travel. Most markets are local, producer only vendors. For example, the Fairfax County VA Park Authority markets feature agricul-tural products from within 125 miles of the county.

Cinco de Mayo Sunday, May 3, noon to 6 p.m., FREENational Mall between 9th and 12th Sts.

The Mexican 5th of May celebration in D.C. has expanded to become a festival that features music, food, and dance that originated in various Latin countries. http://dc.about.com/od/specialevents/a/CincodeMayo.htm

Delaplane VA Strawberry FestivalSaturday, May 23 and Sunday, May 25, 10 a.m. to 5 p.m.Sky Meadows State ParkFee: $20 per vehicle in advance $25 at gateHayrides, old fashioned field games, dancing, music, magic, storytelling, crafts, a petting farm, an antique car show, a bake sale, hikes in the shadow of the Appalachian Trail, face paint-ing, cake-walking, a corn hole tournament, a monkey and much more. Pack a picnic or snack on pizza, fresh wraps, hot dogs and other festival fare such as funnel cake and strawberry shortcakes and sundaes. www.dcr.virginia.gov/state-parks/park-event-info.shtml?id=SK150043-00

30th Annual St. Mary’s County Crab FestivalSaturday, June 13, 11 a.m.-8 p.m.St. Mary’s Fairgrounds on Route 5Two miles south of Leonardtown, MD

The Crab Festival is a celebration of St. Mary’s Crab Cul-ture and Cooking. There will be steamed hard crabs, crab soups, crab cakes, and other seafood dishes available for purchase. The festival is a charitable fundraiser for the Leonardtown Lions. http://e-clubhouse.org/sites/leonar-dtownmd/page-8.php

Summer Seafood FestTilghman Island, MDSaturday, June 27 11 a.m.-?

Highlights include local seafood, live music, crab races, crafts, Queen and Little Miss contests, artisans, and a fire-men’s parade. http://www.tilghmanmd.com/seafood.htm

Slate of NomineesCHoW Board 2015-2016

The following CHoW members have agreed to be nominated to serve on the CHoW Board for 2015-2016. Elections will be held at the May CHoW meeting.Thanks to these loyal CHoW members for agreeing to be nominated.

President: Bruce ReynoldsVice-President: Audrey HongSecretary: Willis Van DevanterTreasurer: Francine BerkowitzMembership Secretary: Clara Raju

Directors at Large: Claudia Kousoulas Beverly Firme

Reynolds

Pictured above are the nominees for Treasurer, Secretary and Vice President: Francine Berkowitz, Willis Van Devanter, and Audrey Hong . The photo is from an article in Bethesda Magazine by Nevin Martell titled, “Hungry for History. At the local culinary society CHoW, members indulge a taste for the past.” You can read the article at:www.bethesdamagazine.com/Bethesda-Magazine/May-June-2012/Culinary-Historians/index.php?cparticle=1&siarticle=0#artanc

Pictured below are Clara Raju, Claudia Kousoulas, and Beverly Firme, nominees for Membership Secretary and Directors at Large.

The Election DayUpcoming Events

The Dutch Table. CHoW’s April 12 Potluck

Kaastengel (Cheese Bar) – Randy ClarkCelebratory appetizer eaten at times such as Chinese New Years, Christ-mas, and Ramadan-Fast Break. Randy made his appetizer with Edam cheese; can also be made with Gouda. While traveling in the Yucatan last year, Randy learned that Dutch pirates had brought these cheeses to the Yucatan. There is also a sweet version of Kas-tengel that uses vanilla powder.

Kaastengel (Cheese biscuits) and Kwast (a Dutch lemon drink)-Claudia Kousoulas. Kwast is traditionally enjoyed hot; Claudia made it cold with ginger and bay.Claudia also made Kaastengel: cheese biscuits, from a European baking tradition. The biscuits are a popular snack in Indonesia.

Stewed Greens – Dianne KingThe Sensible Cook (anon.), 1683“One takes Spinach, Head-Lettuce, Endive, Beet greens, Sorrel or Brus-sel Sprouts or Purslane; each cooked until well done, is stewed with Butter, Mace, Nutmeg, and Salt.”

Pinde Chole (Spiced Chickpeas and Potatoes)– Shirley Cherkasky and Margaret Faussfrom The Universal Kitchen by Eliza-beth RozinAdditional Resources: Indian Food: A Historical Compilation by K.T.Achaya; An Edible History of Humanity by Tom Standage.

3 Way Herring - Bryna Freyer• Smoked• Dill and cream• Onion, spice, wine, sugar

Selat Solo (Solo salad)--Bruce Reynolds

Javanese for “Solo salad,” selat solo is a western-derived Javanese specialty of Solo City in Central Java, an island of Indonesia. Selat Solo consists of braised beef, served in a thin, watery sauce made from a mixture of garlic, vinegar, kecap manis (a thick, sweet--and not salty--soy sauce), Worces-tershire sauce, and water. It is spiced with nutmeg and black pepper, both products of Indonesia.

Although a “salad,” this dish is (or should be) served hot, with vegetables such as string beans, potatoes, carrots, cucumber, cauliflower, or broccoli. The “salat” is garnished with lettuce (some recipes specifying that the let-tuce be cooked, others not), tomato (again, sometimes lightly cooked, sometimes not), and pieces of hard boiled egg, sometimes topped with potato chips. An egg-yolk mustard and a mayonnaise (here in the form of aioli) are served on the side.

During the Dutch East Indies colonial era, the Dutch imported European ingredients and cooking techniques. Selat Solo is believed to be a fusion derived from European methods of braising beefsteak. Other European influences include the use of Worces-tershire sauce in the dish, and the side sauces of mustard and mayonnaise.

The sky was blue, the air warm, and the spirits high as CHoW members gath-ered for our annual Cooperative Supper, hosted by Shirley Cherkasky in Alex-andria, VA. This year’s theme was “Foods from the Dutch East India Company.” The food, camaraderie, and historical surprises were terrific. We all learned so much from each other about Dutch food, South African food, Indonesian food, the Spice Islands, sailing and navigation facts, various royal mishaps and some basic skulduggery. And the dishes were delicious. Put April 10, 2016, on your calendar now to alert you of a great meal to come at next year’s cooperative supper.

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CHoW Anniversary2016 will be CHoW’s 20th Anniversary. Put on your thinking caps and come up with some unique

ways to promote CHoW and celebrate this accomplishment.

Malaysian Beef Rendang – CiCi Williamson (A component of Rijsttafel)

Part of the Dutch rijsttafel, the wet version (kalio) of the this dish is served in the Netherlands. It contains some liquid unlike the dried Padang version, a way to preserve meat in the heat and humidity. Included in the stew, which is served on rice, are coconut milk, coriander, chillies, turmeric, lemongrass, kaffir lime, and garlic. Originally cooked by an indigenous people of Indonesia known as the Minangkabau, Rendang is a dish delivered to elders during traditional ceremo-nies. Its four main ingredients represent Minangkabau society as a whole.

• The meat (dagiang) symbolises clan leaders and nobles. • The coconut milk (karambia), intellectuals, teachers, poets and writers.• The chilli (lado), clerics, ulama and religious leaders.• The spice mixture (pemasak) Minangkabau society.

Recipe from Southeast Asian Cookbook by Ruth Law (Donald I. Fine, Inc. 1990).

Green Bean Atjar- Felice Casparfrom The Africa News Cookbook (Viking Penguin, 1985)

(green bean pickles from South Africa)Green beans, salt, oil, red curry, fenu-greek, turmeric, and cayenne. • Blanch 2 pounds green beans in boiling water for 2 minutes. Drain and rinse, mix with 2 tablespoons of salt and oil.

NOT PICTUREDPunschgluhbowle – Beverly Firmefrom Punch by David Wondrich

• Heat to simmering 6 bottles of light red wine (Cotes du Rhone)• Off heat add a bottle arrack or rum, 2 oranges and 1 lemon sliced and seeded• Soak a half loaf of piloncillo (Mexi-can) sugar with rum• Flame and let it melt into the punch• Serve flamingWondrich writes: “As we’ve seen, Dutch and French soldiers learned to drink punch almost when the English ones did, and they too, took it home with them.”

East India Cocktail – Amy SnyderNamed for the Dutch East India Com-pany, this cocktail commemorates the international trade that the company conducted from Asia to the Americas. It includes a mix of brandy, pineapple juice, orange curacao, Angostura bit-ters, and Jamaica rum.

Fresh Grapes - Jane MengenhauserJane also brought a book, Kitchen Things, and several food articles to share.

Livering Pudding – Laura GilliamFrom The Good Hous-wives Treasurie (1588)“Take the Liver of a Hogge, and give it three or fower waumes over the fier. Then either grate it or choppe it verye small, and take a little grated bread and two eggs well beaten, whites and all, and Currans, Nutmegges, Pepper, and Salte, and Hogges suet.”

Masoor Dal – Cary Pollak

• Heat 1 teaspoon fenugreek, 1 tea-spoon turmeric, 2 tablespoons curry powder, 2 teaspoons cayenne in 2 cups oil. Mix into beans and let sit 2-3 days.

An atjar is an oil-preserved pickle; this recipe is from South Africa. Capetown was founded by the VOC in 1652 as a way-station for ships to take on fresh water, make repairs, and off load the sick. Jan van Riebeeck, an assistant surgeon who joined the VOC in 1639, guessed that planting fresh produce could cure scurvy, which would be proven 100 years later. People from Malaysia were enslaved to plant crops and brought skill with cooking with spices to South Africa. This dish, also made with eggplant, is popular in the Netherlands with variations of carrots and cauliflower. Van Riebeeck also planted grapes to make wine - also a cure for scurvy.

Red Cabbage with Apples and Molasses – Claire CassidyDutch 19th Century from www.coquinaria.comContains red cabbage, Granny Smith apples, molasses, apple cider vinegar, nutmeg, and water. Cook 2 hours.

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DESSERTS

Kue Barongko (Banana Cake from Central Sulawesi) – Phyllis Krochmalfrom Indonesian Regional Cooking by Sri Owen“Sulawesi is so oddly shaped that it is difficult to pinpoint its centre on the map. This recipe, however, must come from somewhere near there, as it is one of those developed by the Dharma Wanita, the official Indone-sian Women’s Organization, in the province of Sulawesi Tengah. I can see immediately, from the ingredients used, that this is a middle class family recipe. The only problem about mak-ing it in Western countries is that the special cooking bananas, pisangkek-poik, are not available. Fortunately, ripe plantains will do very well in-stead, and at a pinch the Caos Michel, the only type of banana imported into Europe, is also quite acceptable.”• 1 lb. bananas or ripe plantains (peeled weight)• 2 cups thick coconut milk• 6 eggs• 1/2 tsp. vanilla essence• 3/4 cup castor sugar• 1/2 cup raisins (optional)

Speculaas Cookies--Judy Newton from The Dutch Table: Gastronomy in the Golden Age of The Netherlands by Gillian Riley. Judy made the cookies with beautiful old cookie molds.

Specially ground speculaas spices can be bought in Holland in the weeks be-fore Christmas but you can make your own. Grind together: 1 tablespoon each of cloves, nutmeg, and mace, 1 teaspoon peppercorns, 1 teaspoon cardamons, 1 finger length of stick cinnamon

Kruidnoten (Spice Nuts Cookies)Clara Raju

These cookies are frequently served during Christmas and New Year cele-brations. Spices Clara used are aniseed, cinnamon, white pepper, and ginger.

Katherine Livingston. Chicken strips braised with onion, hot pepper, sambal oleek, and kecap manis from Indonesian Cooking: Satays, Sambala, and More by Dina Yuen.

Ayam Orang Aring (Sweet and Spicy Shredded Chicken)

Les Dames d’Escoffier invites you toSacred Foods of Israel

Join three of our very own CHoW members* plus Vered Guttman, a chef, caterer and writer, for a panel discussion of the Sacred Foods of Israel, including the religious symbolism of food, Sephardic traditions, and modern-day Israeli food. Hear how religion contributes to, and defines, food.The event will include an Israeli culinary tasting menu inspired by our panelists’ cookbooks. Speakers are members of the Washington Chapter of Les Dames d’Escoffier International.

DATE: Thursday, June 4, 2015PLACE: Washington District of Columbia Jewish Community Center 1529 16th Street NW, Washington DC 20036. (202) 518-9400TIME: 7:30 p.m. PRICE: $35 (includes a $10 tax-exempt donation for LDEI-DC scholarships). Please see www.lesdamesdc.org for menu and additional information about the event.

Vered Guttman

*Sheilah Kaufman

*Joan Nathan

*Amy Riolo

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The Election Day News of Our Members

Book ReviewThe American Plate, A Culinary History in 100 Bites

By Libby H. O’Connell, Sourcebooks, 2014, hardback, $26.99, 330 pages.

Claudia Kousoulas is an is an editor, writer, and educator whose topics include architecture, urbanism, and culinary history. Her blog is appetiteforbooks.wordpress.com

Food historians know that one dish can be the start of a journey and in this book, History Channel historian Libby O’Connell, uses 100 bites to explore American foodways from the nation’s founding to its current food obsessions.

The “bites” begin with food ingredients that sustained Native populations—in-cluding beans, buffalo and blueberries. She mentions familiar New World foods—tomatoes, potatoes, and pep-pers—that would come to define the cuisines and cultures of the old world, but expands the American pantry with Beaver Tail, Sassafras, and Cod. When it was believed to cure syphilis, Virginia Sassafras was, for a time, the colonies’ second largest export after tobacco.

Imports begin with the English Garden brought by settlers who sought to grow familiar herbs and vegetables, and the cows they brought to supply meat and dairy. And while O’Connell includes recipes for these early flavors—pemmican, succotash, and cockaleekie soup—the first dish she includes is Bite 22: Doughnuts, Waffles, and Cookies. While the Dutch didn’t invent these sweets, their dominance of the international spice trade flavored them with almonds, spices, and cocoa, and their New Amster-dam settlement brought them to America.

Not surprisingly, corn has a primary place on the plate—from the maize of Native Americans, renamed corn by settlers who used the word to refer to any local grain, to regional staples of cornbread and tostadas, and the ubiq-uitous office snack—microwave popcorn. And while she doesn’t mention corn syrup, she does (as she must) include McDonald’s assembly-line approach to corn-fed beef, and Coca-Cola, which began as an antidote for opiate addiction and became another kind of addiction.

Other choices are less obvious. Oxtail Stew developed from the beasts that built the colonies, hauling “the colonial economy from struggling settlements to thriving communities.” Regional fla-vors—chitlins, chop suey, pasta with red sauce—come from the varied popula-tions who also built America. And the nation’s inexorable industrialization is represented first by Borden’s Canned Condensed Milk, then Oreos and Cracker Jack, which was one of the first mass-produced snack foods—a mixture of popcorn, peanuts, and molasses that also featured packaging and marketing innovations.

And just to show we’re all part of his-tory, O’Connell tells the stories of more recent food innovations, including anti-establishment Granola at Woodstock, the fresh, local, and seasonal mantra of mesclun greens, and Quiche as a marker of the women’s movement in the 1970s,

perhaps served with California vintage wine, particularly the 1973 Stag’s Leap cabernet sauvignon that famously beat out the French vintages.

O’Connell uses chapter essays to give the list some per-spective, for example, pointing out the watershed political and economic changes brought on by the Civil War that brought on the rise of traditional Thanksgiving. Sidebars give quick insight into everything from Washington’s love of corn cakes (she references CHoW members Nancy Carter Crump and Lisa Cherkasky’s work on Dining with the Washingtons) to the fun fact that “80 million Hershey Kisses are produced around the world each day.”

Whether you are looking for a favorite—Indian pudding, anyone—or intrigued by the exotic—Fried Beavertail—O’Connell provides perspective on the broad American menu.

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News from Italy Elisabetta Giacon (formerly Castleman), who returned to Italy last year, has a new website (www.culinaryroots.com). The site reflects her decades of culinary scholarship. She writes, “The La Vigna Library” (www.lavigna.it/) has one of the best culinary and eno-gastronomy library that I found in the Northern Italian territory. “In this library I found cookbooks and food history literature which date back to before the 1500s. Galieno, Sau-onarola, Platina, Scappi, Romoli, Pisanelli, Tanara, Stefani,

Massialot, Corrado, Agnoletti and many more are there ei-ther with facsimiles or with originals I think you would do yourself a favor to check out the library if you ever need information on Italian and North Italian cuisine or food history or want to subscribe and read the news magazines which are issued every three months.” Very fond greetings, Elisabetta Giacon (former Castleman) at www.culinaryroots.com

What do you get when you com-bine a classical education, dry British wit, artistic talent, and too much time on your hands? In this case you get The Comic History of Rome (first edition: 1848). For a moment, let’s ignore the writer (Gilbert A. A’Beckett) and concen-trate on illustrator John Leech, born 1817, son of a vintner (you figured there had to be wine somewhere in this story, right?). Bridging the gap between classically-themed car-toons and Victorian caricatures, Leech incorporated food and drink into many of his prints, like:

Hannibal Whilst Even yet a Child, Swears Eternal Hatred to the Romans. Note meat and wine—not sure if it’s an ani-mal sacrifice or a barbecue!

Cheers! TW

Romulus and Remus Discovered by a Gentle Shepherd (Suckling from a she-wolf who looks eerily Red-Riding-Hood-esque). Note birds carrying food.

By Tom Weiland

Culinary Humor By Dianne Hennessy King

Alimentum Journal: The Literature of Food.An aggregate website that offers many food blogs, some with interest to culinary historians. For example, check out “Whisk and Pen” by Peggy Wolff, “Writing on Travel and Food” by Jane Lear, and “The American Kitchen” by Henry Voigt, for starters. www.alimentumjournal.com

“Who Was Peter Piper Who Picked a Peck of Pickled Peppers?”Felice Caspar brought to CHoW’s cooperative supper a Bon Appetit magazine article that suggests that the Peter Piper of nursery school rhyme might have been based on a Dutch East India horticulturist, Pierre Poivre. Among his other ac-complishments, Poivre smuggled cloves and nutmeg out of the Spice Islands, which were then controlled by the Dutch East India Company. For the complete story on Poivre and pickled peppers, see www.bonappetit.com/entertaining-style/pop-culture/ar-ticle/who-was-peter-piper-who-picked-a-peck-of-pickled-peppers

“Uncorked! Wine, Objects & Tradition”Winterthur’s Library has a wonderful catalog of tens of thousands of their holdings. In addition, there is a catalog of some of their special exhibitions available online in per-manent form. For example, “Uncorked!” presents a fasci-nating and incredibly broad range of wine-related materi-als—from wineglasses and cellarettes to song sheets and paintings—and, in total, includes more than 300 objects from the Winterthur collections and promised gifts.” www.winterthur.org and click on link to Online Exhibitions.

“A Taste of History”A television program on PBS.The series features chef Wal-ter Staib re-creating scenes of food preparation from places such as Monticello and Mount Vernon. The program has won four Emmys and is often shown on weekends at your local PBS station. www.atasteofhistory.org

Radio, Websites, & Blogs

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DIRECTIONS TO THE MEETINGCHoW/DC usually meets on the second Sunday of each month, September through May, from 2:30-4:30 p.m. at the Bethesda-Chevy Chase Services Center, 4805 Edgemoor Lane, Bethesda, Maryland 20814.

DIRECTIONS: Bethesda-Chevy Chase Services Center is located at 4805 Edgemoor Lane in downtown Bethesda, Maryland, in the two-story County office building on the plaza level of the Metropolitan complex, above a County parking garage. The building is across the street from the Bethesda Metro station.

From the Metro Station, take the escalator from the bus bay to the plaza level, turn left, walk past the clock tower and across to the Metropolitan plaza using the pedestrian bridge. The Center’s street entrance at 4805 Edgemoor Lane (corner of Old Georgetown and Edgemoor) is marked with American and Montgomery County flags. Take the elevator to Level Two for meeting rooms.

If you are coming south on Old Georgetown Road (from the Beltway use exit 36) turn right on Woodmont Avenue - the entrance is the second driveway on the left.

If you are coming south on Wisconsin Avenue/Rockville Pike, turn right onto Woodmont Avenue, go south for approximately one mile, cross over Old Georgetown Road, and the parking garage entrance is the second driveway on your left.

Coming north on Wisconsin or west on Rt. 410, take Old Georgetown Road north, turn left at the second traffic light (Woodmont Ave.) and the garage entrance will be on your left. Take the elevators from the parking garage to the plaza level (P). The building is located at the center of the plaza. The American flag, Montgomery County flag, and the County seal mark the entrance to the building.

PARKING: Parking is free on weekends in the county parking garage. The entrance to the parking garage is marked with a large blue Bethesda Center parking sign.

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