Repast, a quarterly newsletter, is the official publication of the Culinary Historians of Ann Arbor. Besides announcements of future meetings and reports of past meetings, it contains feature articles, book reviews, a calendar of upcoming events of culinary interest, and special events.

June 1987
Michigan Sesquicentennial Issue, Volume 1

Fall 1987
Authentic Mexican with Rick Bayless. Cook’s Tour of England and France.

Winter/Spring 1988
The Benevolent Bean, the Ancient Legume. American Indian Medicinal Plants.

Fall 1988
Culinary Discoveries on the Greek Islands. Eat, Drink and Be Critical: Reviewing Restaurants.

Winter 1989
The AGA, King of Stoves. The Rice Krispie Bar Story. Food Clichés that Snap, Crackle and Fizzle.

Summer 1989
Four Generations of Great Lakes Fishing. Middle English Culinary Terms.

Fall 1989
A Restaurateur in China. Guilin Cooking Lessons with Raquel Agranoff of Moveable Feast.

Winter/Spring 1990
Indian Pudding: The American National Dish?

August 1990
A Visit to Shaker Village in Pleasant Hill, Kentucky. Middle English Culinary Terms.

Fall 1990
Remembrances of Tastes Past: Culinary Holiday Memoirs.

Winter 1991
Homage to Anne Willian, Cookbook Author and Teacher. Tabasco Company Community Cookbook Awards.

Winter 1991-92
Jello—Just for Kids? Food in Marco Polo’s Travels. Cookbook Collecting.

Summer 1992
Food in Marco Polo’s Travels, part two. The History of Spices.

Summer 1994
Turkish Cuisine. Food at the World’s Fair, Chicago 1893.

Winter 1994
Gastronomic Humor – An Old Tradition. In the Abruzzi with Giuliano Bugialli. A Week of Eating in Morocco. Chicago Paletas.

Spring 1995
Middle English Culinary Terms: Tarts. M & M’s, the Chicago Cabbie Haven. Monkey and Manicou in Grenada.

Summer 1995
A Voice from Michigan’s Past. The Road to Battle Creek: Kellogg and Post.

Winter, 1996
How Italians Live So Cheaply. Market Snacks in Chicago.

Spring 1996
America’s Charitable Cooks: Ohio’s Community Cookbooks. Sweet Smelling Saturdays: Fruitcakes.

Summer 1996
No One Ever Called Her Mali: A Grandmother Remembered. Summer Kitchens. Exotic Catsups.

Fall 1996
A Significant Exhibit: 200 Years of Cookbooks at Clements. A True History of True Popcorn.

Winter 1997
The Schlesinger Library: A Cambridge Culinary Treasure. A Directory of Food & Beverage Museums.

Summer 1997
Food Sources: A Family History. Cuisine in Northeast Brazil.

Fall 1997
Chinese Shrimp and Fish Drying. An Early Russian Cookbook. Henry Supernaw: Lake Carrier Cook.

Winter 1998
An Enticement: The Kitchen by Nicolas Freeling. Noel Riley Fitch’s Appetite for Life.

Summer 1998
Stand Facing the Stove: Rombauer and Becker. Ties Between Irma Rombauer and Northern Michigan.

Fall 1998
Doughnuts and the Salvation Army. Apple Boiling in the Shenandoah Valley.

Winter 1989
A Shakespeare Holiday Feast. From Marjolaine to Camel’s Hump: Eateries In Old Detroit.

Spring 1999
The Fact of a Corncob. Across Oceans: Butternut Squash Ravioli.

Summer 1999
Traditional and Modern in Morocco: Huileries of Ouezzane. Morocco as a Culinary Bridge.

Fall 1999
Out of Africa: Historic Soups and Stews from Nigeria. Oppression, Opportunity, and Slave Foodways. Oysters Rockefeller & the American Century.

Winter 2000
Grandmother Rosa’s Goulash. Solid Russian Fare. Notes on the Foods of Romania. Sesquicentennial of the Irish Famine.

Spring 2000
An American Century of Food. Why Hawaiians Eat Spam.

Summer 2000
Maize in Colonial New England. Pigeon Pie at James’ Inn, Wisconsin.

Fall 2000
Michigan Dairy Memories. Spies in the Pickle Dump. A Dust Bowl Homestead. Pulling Together in Depression-Era Indiana. Lauderdale County Tomato Festival.

Winter 2001
Flavors of the Jewish Diaspora. Israeli Food Today. Pre-Expulsion Foods of Spain.

Spring 2001
Gerber and the Industrialization of Baby Food. Milk Pasteurization and Food Irradiation. Frank Glazier: World Cookstove Magnate.

Summer 2001
Komagata Dojo Restaurant of Japan Fresh from the Kitchens of Malabar. Two Firecrackers of the Far East.

Fall 2001
Keeping Kosher on the Lower East Side. A Taste of the Tidewater South.

Winter 2002
Food in the Lives of Southern Italian Immigrant Women in Chicago. Celebrating a Polish Christmas: Wigilia. Native American Cooking of the Great Lakes Region. Maple Sugar of the Ojibwa.

Spring 2002
Snack on the History of Chinese Snacks. Chinese Ramen in Japan. From Ancient Biblical Lands to Modern Israel.

Summer 2002
Congee Comfort. Tofu from China to America. Henry Ford Cranks Up the Soy Industry.

Fall 2002
Paris and the Rise of Gastronomie. The French Chef Turns 90: Julia Child. The House that Nickels Built: Automat.

Winter 2003
A Look Back at Two Decades of Culinary Exploration. CHAA 20th Anniversary.

Spring 2003
Where Do Mexican Culinary Traditions Come From? Maize: Mexico’s Gift to the World. Variegated Landscape of Mexican Cuisine.

Summer 2003
Discovering Escoffier and the Fundamentals of Cooking. Confessions of Cooking Student. Escoffier’s Kitchen Brigades.

Fall 2003
Slicing Fish & Fowl in Medieval Japan. Stuffed, Studded, Encased: Filled Food. Menus from Patrick O’Brian’s Novels.

Winter 2004
Muskrat and the Early French Settlers. A Dinner Tribute to James Beard. Giving the Potato Its Due.

Spring 2004
Feasting and Fasting in Classical Greece. Diet and Training of Ancient Olympians. Milk Products in Ancient Israel.

Summer 2004
Promoting Pure Food at the 1904 St. Louis World’s Fair. Alimentary Nationalism in England. Liberation in the Kitchen. Yuan Mei: Collector of Recipes.

Fall 2004
Blended Cuisine in Ancient Rome. Liquamen and Other Fish Sauces. Roman Food Production in North Africa.

Winter 2005
Turkish Yufka and Its Offspring. Stalking Alliums Along the Silk Road. Chicago Celebrates Oxford Encyclopedia.

Spring 2005
Acceptance of Greek Foods in America. Thoughts on Ethnic Foodways and Identity. Food Production by the Slaves at Monticello. Norwegian Krumkake.

Summer 2005
Creating a Central Asian Cuisine for Uzbekistan. Kichri Quroot, Dish of Afghanistan. Symposium Launches Longone Center.

Fall 2005
Great German Thirst. Early American Beer. Story of Champagne. Early History of American Wine. Absinthe, the Green Fairy.