Chew on This

Have you ever wondered how cream puffs gained fame in Wisconsin? Do you think to yourself, “What’s huitlacoche and where did it come from?” Are you curious about such topics as seventeenth-century British fare, Lake Winnebago sturgeon folklore or food conservation during World War I?

If so, welcome to CHEW, officially known as the Culinary History Enthusiasts of Wisconsin. An affiliate of the Wisconsin Historical Society, CHEW is an informal, non-profit, educational organization dedicated to the celebration of food, ethnic cuisines and culinary customs from all parts of the world. Membership is open to everyone, including home cooks, food writers, chefs, nutritionists, collectors, scholars and students. CHEW programs feature presentations by speakers and lively discussions; most meetings also include cooking demonstrations or food samples. Regular meetings are open to the public, and there are also special members-only events such as historical potlucks and field trips. Topics range widely across time and geography: from the history of the birthday cake to the origins of Door County fish boils; from the story of heirloom apples to food and identity in early rabbinic Judaism.

CHEW meetings are typically held at 7:15 pm on the first Wednesday of the month at the Goodman Community Center, 149 Waubesa Street, Madison. To learn about upcoming topics, visit the CHEW website. To receive CHEW’s monthly e-newsletter, send a request to chew@wisconsincooks.org.