CHAA Meetings
The Culinary Historians of Ann Arbor generally meet on the third Sunday of the month at 4 p.m. Eastern, September through May. Meeting invitations are sent to members and other interested individuals, but all are welcome to attend. Our monthly talks are hybrid: an in-person audience gathers at the Ann Arbor District Library, and a virtual audience gathers online via the library’s YouTube channel. Please check this website for the date and location and format of each meeting, as these will vary.
Members receive emailed information regarding meetings in advance and a reminder on the day of each meeting.
Next program
Sunday, May 18, 2025, 4 p.m.
Ann Arbor District Library
315 S. Fifth St., Ann Arbor MI
Fourth Floor Meeting Room and Online here.
Register to receive a reminder a few days before the event.
“A Single Spoonful Will Excoriate the Mouth”: Pepper Pot Stew and Black Female Street Peddlers in Antebellum Philadelphia
During the 19th Century, the streets of cities like Philadelphia rang with the cries of female food sellers, alerting hungry customers to their wares with their characteristic songs. Among the most prominent of this group of hawkers were the many Black women who sold pepper pot stew, a spicy dish of Caribbean origin. Transforming tripe and other cuts of cheap meat into an appetizing dish took specialized knowledge. Navigating urban markets and streets, often at night, likewise required expertise. Despite these challenges, Black women carved out an important occupational niche for themselves. Drawing on newspaper articles, children’s books, fiction, and visual culture, this talk explores how Black women in the 19th Century drew on diasporic foodways to support themselves, their families, and their communities.
About the Speaker
Carolyn Zola is a historian of gender, race, and labor. Her doctoral dissertation, Public Women: Urban Provisioners in Nineteenth Century America, focuses on women who sold food in northeastern port cities between the mid-18th and mid-19th Centuries to offer a radical rethinking of the familiar story of American economic and urban transformation. A recipient of Stanford University’s Centennial Teaching Assistant Award, Dr. Zola has received research support from the American Association of University Women, the Library Company of Philadelphia Program in Early American Economy and Society, the Michelle R. Clayman Institute for Gender Research, and the Stanford Humanities Center. Born and raised in the Bay Area, she worked in theater, studied at City College of San Francisco, and earned her B.A. in History at U.C. Berkeley. She received her Ph.D. from Stanford University in 2024.
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 membership dues via credit card (with or without 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.
The 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 on the third Sunday of the month at 4 p.m. (unless otherwise announced).
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.