Home

Spring 2021 Programs

At present, the Culinary Historians are meeting via Zoom instead of in person at Malletts Creek Library. Meetings generally take place on the third Sunday of the month at 4 p.m. Meeting invitations are sent to interested members, but all are welcome to attend. 

Next Meeting: Sunday, June 20, 4:00 p.m. EDT Online via Zoom
Register to receive a link to the meeting one hour prior to its start. Link will also be available on the Ann Arbor District Library website at 3:45 p.m. on June 20. 

marmalade jars

 The Marmalade Mavens

From the legendary Janet Keiller, popularly credited with “inventing” marmalade in Dundee, Scotland in the 1700s, to Cooper’s, Chivers and Smucker’s, the world’s great marmalade manufacturers have fascinating stories. Touching on marmalade history from ancient times to the present, author Sarah B. Hood weaves a compelling tale that ties in Roman cookery, medieval Persian poetry, changing attitudes towards racism, scurvy in the British Navy, Victorian labour conditions and globalization, and perhaps explains why marmalade is such an enduringly beloved commodity.

Sarah B Hood book cover

This presentation is partly based on research for her book Jam, Jelly and Marmalade: A Global History (Reaktion Books, UK, June 2021).

Sarah B. Hood is a journalist, book author and award-winning jam-maker who lectures on writing and the history of fashion in the Centre for Arts, Design and Information Technology at George Brown College in Toronto. Her preserving cookbook We Sure Can! How Jams and Pickles are Reviving the Lure and Lore of Local Food, was a finalist in Taste Canada, Canada’s food writing awards.

See past Winter/Spring programs and links to recordings here.

Join Us!
Our membership year runs from September to September. The annual membership is $25. You can print out the membership form here. We also accept memberships via PayPal. Click on the membership link at the top of this page for more information. 

The Culinary Historians of Ann Arbor (CHAA), founded in 1983 by Jan Longone and friends, is an organization of scholars, cooks, food writers, nutritionists, collectors, students, and others interested in the study of culinary history and gastronomy.

Kitchen sceneThe mission of the group is to promote the study of culinary history through regular programs open to members and guests, through the quarterly publication Repast, and through exchanges of information with other such organizations.

Monthly meetings of the CHAA are normally held in Ann Arbor, Michigan, from September through May from 3:00-5:00 p.m. on the third Sunday of the month (unless otherwise announced). During the pandemic, meetings take place online on the third Sunday at 4 p.m.

Membership in CHAA is open to anyone interested in culinary history. Dues are $25.00 for an individual or couple and include a subscription to Repast. The membership year is from September to September. For those who cannot attend meetings, a yearly subscription to Repast is $20.00.

Repast is the official quarterly publication of CHAA. Besides announcements of future meetings and reports of past meetings, it also contains feature articles, book reviews, a calendar of upcoming events of culinary interest, and special events. For information about contributing articles, placing information, announcements, or other regular features, contact the Editor.

 

Leave a Reply