CHB Annual Banquet
May 22, 2011: Our Anniversary Banquet
Happy Anniversary to Us!!
A rather belated thirtieth anniversary celebration took place in May, thirty-one years after the Culinary Historians of Boston was founded by Barbara K. Wheaton, Joyce Toomre, Sheryl Julian, and Ann Robert. The first meeting of the country’s first culinary history group was a brown bag lunch held under a maple tree in Radcliffe Yard. Today, there are more than a dozen such groups, everywhere from Hawaii to Michigan to New York.
A number of challenges faced the culinary historians in the Spring of 2010 leading to the cancellation of the 2010 Banquet.
Mitton House, 135 Fisher Ave. Newbury College, Sunday, May 23, 2010
Foods of the Triangular Trades
The 2010 banquet was planned to move along the sea-lanes of the early British Empire "between the civil wars," 1650-1775. It marks the introduction of new foods from the tropics of Africa and the Caribbean to the Anglo-American table, as well as Mediterranean foods and Asian spices in larger quantities.
Pick a recipe and get involved on the banquet resources page.
May 17, 2009: 18th Century Colonial American Taverns
2009's banquet featured the food and drink among the "pumpkinhead" bumpkins of the coastal American colonies of the expanding British empire. For culinary historians, it is a rich yet under-explored period in which the new foodstuffs of empire and the changes within British society produced many changes in the kitchen. Available materials include the first widely used cookbooks by women, recently published culinary manuscripts, and even the first English translations of French culinary classics. Moving backward in time we recreated the flavor of the first North American cups of the Chinese tea Bostonians threw in the harbor, and such treats familiar from literature as Plymouth succotash, thirded bread, grilled shad, jumbles, home-cured ham, pounded cheese, ale, hard cider, beach plum bounce, boiled dinner, and diverse "sallets."
For Isabel Chesak's report on the Banquet, click here.
May 13, 2007, Iraqi Food; 5000 Years of Great EatingMembers cooked the ancient and multicultural food of Iraq with member and author Nawal Nasrallah.
June 18, 2006, The Many Cuisines of New OrleansMembers cooked in the many historic styles of New Orleans, including dishes from the various Creole communities, Cajun, Native American, and African American specialties, and some modern fusions.
May 22, 2005 Julia Child and Madame E. Saint-Ange.
2003 Banquet: Mrs. Charles Dickens' menu book:
Photo by Ai Ling Sim-Devadas
2003 Banquet: The Civil War, North and South
Photos of 2003 Banquet by Mark H. Zanger
Costumed members of the Commonwealth Vintage Dancers at the buffet. The chimney in the foreground is part of an antique military stove lent for the occasion by the Culinary Archive and Museum at Johnson and Wales College.
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Copyright ©1996-2018 by Culinary Historians of Boston. Button images adapted from from Miss Parloa's Kitchen Companion (1887), The New Franklin Primer and First Reader (1885), and St. Nicholas magazine, March 1877.