Archive for the ‘Culinary History’ Category
Culinary Historians of Washington DC looks into the history of food habits, culinary practices, recipes, cultural quirks and people who cook. Washington Post Express recently published an article about C.H.O.W. members. So what do culinary historians do with their time? Cook, scour pots and eat. They also delve into the history of food preparation, recipe [...]
Les Dames d’Escoffier is a world wide philanthropic society of professional women in the fields of food, fine beverage and hospitality. Membership is invitation-only to the 27 individual chapters in the United States and Canada. Les Dames d’Escoffier reflects the diverse aspects of contemporary gastronomy and hospitality. The Washington DC chapter of Les Dames d’Escoffier [...]
French Gastronomy -The History and Geography of a Passion Jean-Robert Pitte, Columbia University Press, 2002 207 pages, including index. Leading off with a tongue-in-cheek discussion on whether gourmandism is a sin in France (or anywhere), the author is equally at ease citing evangelical and Pauline epistolary evidence as the classical Greek and Roman philosophical commentators on [...]
