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The Culinary Historians meet for this December’s themed meal:
first each person describes the history and content of the dish they contributed to the feast! |
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| My plate of delicious foods. |
The Ann Arbor Culinary Historians was founded around 40 years ago, and has developed its own traditions, including a winter theme meal. The theme for our meeting this evening was “Food from the Gilded Age.” The 18 members and guests who attended made a variety of dishes, using a number of cookbooks published in the late 19th century, and the food was very interesting and also very tasty.
The group’s themed dinners, which take place twice a year, are held in rented space at the Ladies’ Literary Club in Ypsilanti (founded 1878). The club’s historic building is an enjoyable location for the dinner: it is on the National Register of Historic Places, and is considered to be one of the most important Greek Revival structures in Michigan. It also has a very modern kitchen and beautiful dining room for preparing, serving, and consuming the members’ contributions.
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| Gilded Age cookbooks on the buffet table. |
Desserts
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| Trifle and chocolate cookies |
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| “Russian Punch Tart” — a delicious layer cake. |
Some of the Main Courses and Appetizers
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| Smoked salmon canapes. |
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| Chicken in mayonnaise, made by hand. |
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| A traditional dish: Kedgeree with cooked eggs. I associate it with breakfast buffets in Agatha Christie mysteries. |
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Our contribution: tomato and shrimp salad from a recipe in the cookbook La Cuisine Creole by
Lafcadio Hearn, 1885. |
Photos © 2025 mae sander
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