Cocktails: A Global History (Edible)

Each year the Culinary Historians of Boston join together for a banquet celebrating a specific historical period or Cuisine. This year the Banquet is titled "A Taste of Morocco"! In her book Arabesque, Claudia Roden writes about the Moroccan Cuisine "Moroccan cooking is the most exquisite and refined of North Africa, especially famous for its couscous, its multilayered pies and delicately flavored tagines, its marriages of meat with fruit, and its extraordinary combinations of spicy, savory and sweet.

Styles of cooking go back hundreds of years. Some are rooted in the rural traditions of the indigenous Berber populations of Morocco, while an important grand style is a legacy from the Royal kitchens of the great Moroccan dynasties that has echoes from the medieval Bagdad and Muslim Spain. Please research, read and learn and engage yourself in this most scrumptious cuisine and cook for all a dish of your choosing to bring to the banquet. Write a short memo describing how and why you were inspired by this dish and tell us all the ingredients and how it was cooked. This is your assignment for the Banquet.

In my version, I add red vinegar to increase the shelf life, and add to it another layer of flavor. It is an all purpose mixture, but usually added to tagines. Moroccan cuisine uses a liberal amount of many more spice, herbs, condiment, among them: Khobiza marsh mellow greens spread Bissara , dry fava beens spread Zaarlook , kind of ratatouille, with eggplant, zucchini, and sweet peppers Briwats , filo pastry stuffed with fresh cheese, ground lamb, beef or chicken.

Chicken bastilla usually squab very rich, but delicious. Kaab al ghazal gazelle horns stuffed with ground almond, orange flower water, and cinnamon. An intro to Morocco cultural history by Prof. Moroccan Cooking Paula Wolfert. And finally, Paula Wolfert, the chronicler of Moroccan cuisne website. Bob Frishman has repaired, restored and sold antique clocks for more than thirty-two years. In , he came home from an auction with two clockwork roasting jacks which he gave to his wife, Jeanne Schinto, connecting with her fascination with the history of food.

What followed was an investigation into the history of these ingenious gadgets. Bob will explore this topic with us while sharing his passion for historic time keeping devices. With over detailed entries on all aspects of sweets throughout the world, the Companion will be more than a listing of candies, cakes, and pastries. It will also contain material on the chemistry, biochemistry, history, culture, and visual culture of sugar and other sweeteners throughout time.

Christopher Jones will present "Blood, Pagan and Christian: The contrast between the Greco-Roman attitude to meat, fish, bread and wine as articles of consumption and the corresponding early Christian attitude. But while these groups were clearly outsiders or idolaters, who and what was pagan depended on the outlook of the observer. Treating paganism as a historical construct rather than a fixed entity, Prof. Christopher Jones' book Between Pagan and Christian uncovers the ideas, rituals, and beliefs that Christians and pagans shared in Late Antiquity. Michael Reiskind, vice-president and historian of the JP Historical Society, has been researching Boston's historic breweries for twenty years.

His talk will been on: In , Boston had the most breweries per person of any city in the country - and the overwhelming majority of them were in the Stony Brook area of Roxbury and Jamaica Plain. During the heyday of Boston breweries, this area was the center of the industry with at least 24 breweries along the banks of the Stony Brook.

Learn about the history of brewing in Boston and the people who established the breweries in our city. Yoshio Saito will discuss: Yoshio Saito is the author of Okonomiyaki: Japanese Comfort Food The talk will be about Japanese comfort food, centering around Okonomiyaki in a few different regional styles. Okonomiyaki is seldom seen in the US and not in Boston. There is one take-out place in New York City. Chef Saito will discuss this very popular dish in Japan. Also, you will have a chance to taste some of the dishes. Black, PhD will present: How women made Lyon the gastronomic capital of France, Women played an exceptional part in constructing a highly acclaimed regional cuisine in Lyon during the first half of the twentieth century.

In , the restaurant critic and culinary writer Curnonsky declared Lyon the gastronomic capital of France. Gastronomes and early culinary tourists held lyonnais cuisine in high esteem for its honesty and lack of artifice. Women often ran the kitchens in the small restaurants in Lyon that earned critical praise in the Interwar years. This was a moment when women claimed an important place in an otherwise male dominated field—professional cooking. Critics and gastronomes declared female chefs—les meres--the guardians of culinary tradition. Bazmaward and Awsat for the Record by Nawal Nasrallah.

Brick-oven spongy and crusty breads and thin malleable varieties were used by Arab cooks to make sandwiches, called awsat and bazmaward. The medieval Arab sandwich was not an isolated accomplishment: 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.

Along with the talk there will be a brief demo showing how the medieval sandwich was made by following one of the recipes. Sampling of medieval sandwiches will be offered, too. Grand Hyatt, Greenwich CT. Oliver will lead an intensive three-day workshop in historic recipe research.

Every Dish Has a Past: Oliver, noted food historian and celebrated author, will lead an intensive three-day workshop in historic recipe research. Each participant selects a recipe and an alternative they would like to research.

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Class time is divided between lecture and discussion time, and Oliver will teach a method of conducting the research. Each participant will use a combination of resources both real—books in the room—and virtual—online resources via computer—to conduct research. Participants are encouraged to bring a computer with wireless capacity.

Cocktails: A Global History

The workshop concludes with a cooking afternoon to test your recipe on the final day in the kitchen at the Visitor Center at Hall Tavern. The all-inclusive registration fee includes course materials, meals and four nights Sunday-Thursday lodging at the Deerfield Inn. Fee for double occupancy: Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include beef, mutton and lamb, chicken, camel, rabbit, and seafood which serve as a base for the cuisine.

Characteristic flavorings include lemon pickle, cold-pressed, unrefined olive oil and dried fruits. It is also known for being far more heavily spiced than most Middle Eastern Cuisine. However, this representation may be misguided since most Morroccan dishes are not hot spicy, but complex blends of flavors, recently accompanied by the traditional Tunisian fiery condiment Harissa. Mohamed Maenaoui will take us on a journey through the flavors, traditions, complexity of his fascinating ancestral cuisine. Please join us for a photographic survey of Central Asian foodways and its role in nationalism along the Silk Road.

Mack will provide an overview the region's culinary culture based on his travel and work in Chinese and post-Soviet Central Asia during the last 25 years. Mack is an educator, author, cook, and researcher. The CHOB Annual Banquet provides an opportunity for members to enjoy studying, preparing, and of course eating foods from a specific historical period or region. This year, the Historians are taking on the challenging cuisine of Morocco. Starting with Mohammed Meoumani's presentation in April, members will choose or be assigned recipes for the full range of Morroccan cooking from appetizer, main, and dessert courses to breads and beverages.

The vast variety of spices and combinations represented by this refined North African cuisine. Barbara Rotger has had a passion for food for as long as she can remember. She has followed that passion through gastronomy courses, completing her Masters degree and subsequently working at the Gastronomy Program at BU. In this presentation she will share some of her path through the wonderful world of gastronomy as well as some of the cherished recipes she has collected along the way.

Carlin will discuss his new book Cocktails: Inspired by her own family history, Ms. Nathan set off to learn more about the often hidden history and foods of French Jews. While the Jews of Alsace cooked with goose fat and sauerkraut, those of the south cooked with oil and garlic. Fougasse , a bread with holes, traditionally mixed, kneaded and shaped at home, then brought to a communal oven for baking was, for example, the holiday bread for Jews. It is an eclectic gathering of those who publish, write, edit, agent, research, or simply buy and use cookbooks. On Thursday, February 7, five workshops will explore issues in researching, reading and publishing cookbooks: Introduction to Cookbook Publishing; Reading Cookbooks: There is a separate registration fee for the workshops.

Pre-registration is a must; no walk-ins. Friday and Saturday, February , are the core of the conference program with 32 panels. On each day, concurrent sessions will take place on a broad and stimulating range of topics, from manuscript cookery books and class and politics in cookbooks, to cookbooks in the digital age and the culinary app. Join writers, publishers, editors, agents and academics in New York in February. Explore the exciting list of participants and read many of their bios at: Conference registration includes lunch, coffee, and receptions for both Friday and Saturday. For more information and to register, go to: Jeri Quinzio is a long time member and friend of the Culinary Historians of Boston.

She is also a freelance writer specializing in food history and the author of Of Sugar and Snow: A History of Ice Cream Making. In this presentation, she will provide a heart-warming discussion on Pudding - the topic of her most recent book: Every Dish Has A Past: Our March speaker, Sandra L. Oliver, noted food historian and celebrated author, will lead an intensive three-day workshop in historic recipe research in Deerfield, MA.

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Each participant will use a combination of resources both real—books in the room—and virtual—on-line resources via computer—to conduct research. Commuter registration option available. Traveling companions not attending the workshop may come and share in meals for an extra cost. The workshop is limited to 15 participants. To learn more or to register, go to: Every Dish Has Past Workshop. Since moving to her Maine island home twenty-five years ago, food writer and historian Sandy Oliver has had to learn a thing or two about Maine food traditions.

Then while assembling her newest book, Maine Home Cooking , quite a few insights came gradually into focus. In her talk, Sandy will sum up her education so far. Tuesday, February 7th , , 6 p. Her book, Words to Eat by, explores the stories behind 5 of our most basic food words, words that reveal our powerful associations with certain foods. The book tells a remarkable story about the evolution of our language and culinary history. But the words for our most basic foodstuffs-bread, milk, leek, meat, and Apple-are still rooted in Old English.

Monday, March 12th , , 6 p. That rosy tomato perched on your plate in December is at the end of a great journey—not just over land and sea, but across a vast and varied cultural history. This is the territory charted in Fresh. Opening the door of an ordinary refrigerator, Susanne E.

Freidberg tells the curious story of the quality stored inside: Tuesday, April 3rd , , 6 p. She also does an outstanding job of documenting and explaining the modern controversy over the treatment of lobster: Is boiling alive inhumane, for instance, and if so what method might be better? Most of all, [this books reminds] us that our long relationship with lobsters is tied up with our relationships with one another. Elizabeth Towsend will give a talk on her book. May 20 to 26, Where: An unusual opportunity to expand and deepen your knowledge of extra-virgin olive oil.

For more information see: A Global History will talk about Vodka's rise from potato juice to international stardom. She reveals how it continued to flourish despite hurdles like American Prohibition and being banned in Russia on the eve of World War I. On its way to global domination, vodka became ingrained in Eastern European culture, especially in Russia, where standards in vodka production were first set. The Rise and Fall of an Improbable Food will provide a lively account of the American tuna industry over the past century. In his lively account of the American tuna industry over the past century, celebrated food writer and scholar Andrew F.

Smith relates how tuna went from being sold primarily as a fertilizer to becoming the most commonly consumed fish in the country. Nancy Harmon Jenkins invites you to: October 15 to 21, Where: Tuesday, October 25th, , 6 p. She also discusses the difference between Champagne and sparkling wine. And she answers questions such as — Is French Champagne really better than other sparkling wines?

How does the wine get fizzy? And why does it stay that way? Monday, November 14th , , 6 p. Wrangham, the Ruth B. How Cooking Made Us Human. Cross-culturally cooking is also the most female-gendered of all domestic activities, since the responsibility to produce an evening meal normally falls on wives.

Historical changes in gender roles within urban households show that this system is not biologically embedded. Recent developments in food practices in the urban industrialized world, including cheap restaurant meals and pre-cooked meals, may be particularly important influences on the breakdown of traditional domestic gender roles.

Tuesday, December 6th , , 6 p. The book includes nearly annotated recipes dating from the seventeenth to the twentieth century. The authors explore the methods and meanings of the recipes for everything from pottage to pie crust, from caudle to calf's head. Cox, author of Body and Soul: Tuesday, January 10th , , 6 p. Culinary Historians of Boston Spring Schedule: Tuesday, April 5th, 6 p.

Culinary Historians of Boston Fall Schedule: Saturday, September 17, Les Dames d'Escoffier have invited us to their annual fundraiser Feast on a Farm , with a charity auction. Green Tables is an initiative of Les Dames d'Escoffier International which showcases the work of LDEI chapters engaged in linking urban and rural farms and gardens to school, restaurant and kitchen tables. Please explore the resources and tools they offer to further this initiative in your community, and join us as we celebrate the work underway.

Walker , Harpoon Beers , Sangria and soft drinks. Why go to the supermarket for foods shipped from distant factory farms when you can feed your family nutritious, locally grown food? You can purchase meats that come from humanely-raised, pasture-fed animals which is important to their health and yours. Come and see why it benefits you to support your local farms, and have fun at the same time! See Feast on a Farm for more info. Monday, September 19th, 6 p. Cooking, Eating, and the Architecture of American Houses.

The Edible Series: Cocktails: A Global History reviewed by World Radio Switzerland

Blending architectural and social history with the necessity—and the passion—for food, Ms. Cromley examines the development of the American house by viewing it through one very specific lens: She traces changes in food spaces through the years and explores the habits surrounding all aspects of food in the home. Cromley is the author of Alone Together: Saturday October 23, As we walk through the neighborhood Madonna will introduce you to her favorite grocery stores, bodegas, specialty markets, bakeries and ethnic restaurants.

During the tour enjoy progressive sampling of foods. Please reserve by email at historian culinaryhistoriansboston. Chef and teacher Lynne Anderson has gone into immigrant kitchens and discovered the power of food to recall a lost world for those who have left much behind.

The enticing, easy-to-prepare recipes feature specialties like Greek dolmades, Filipino adobo, Brazilian peixada, and Sudanese mulukhiyah. Food News Journal Home Page. How the North won. It is particularly descriptive about how tequila and mescals are made. Although the production process had been described to me in previous books, A Global History was much better illustrated and relatable.

My only criticism is that the book was only published in , but it already seems out-of-date with respect to tequila brands. A good addition would be to include a recap of brands and the manufacturing processes they employ. Recommend the book highly! Read more about my thoughts on tequila at allthingstequila. One person found this helpful. This is a fast read, nicely illustrated and one that takes tequila seriously as a topic. People who like drinks might like the book, and anyone interested in Mexico might also find it of interest, given Mexico's predominance rather like France in the world of wine.

Much of the book concerns how what was once a cheap drink has become more and more upscale. This is among other things, a very impressive job of marketing, on the part of several firms and several remarkable risk-takers. These are rather livelier than examples in business school textbooks. Mexico tightly regulates tequila and the closely related mescal, at least in theory.

As with other things in Mexico, regulations are sometimes evaded. This is a sizable industry, with close to a billion dollars in Mexican exports to the USA, and more than that elsewhere. Chapter 2 describes marketing and branding, and is as noted a fascinating case study.

Chapter 3 describes the agave plant, often thought of and wrongly so as a cactus. It is more closely related to onions than to cactuses. The agave is finely evolved for much of the dry high Mexican terrain. The plant was used for intoxicating drinks by the Aztecs, under stringent conditions. Chapter 4 covers this with a couple of lively illustrations. Chapter 5 looks at the closely related mescal and Chapter 6 on where it is made.

Chapter 8 looks at some family dynasties, a lively and complex and competitive social web. After the main text the book has a dozen pages of recipes for drinks and some foods. Such a fun read with great history of a beloved spirit. See all 4 reviews. Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers.

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