Culinary Historians of Chicago
Food
About
Culinary Historians of Chicago studies the history of food and drink in human cultures. Why we procure, prepare and serve the food we do has cultural, sociological, geographical, financial and political influences. We encourage participation from all walks of life: from academics to home cooks, chefs to grill masters, farmers to heirloom gardeners, food scientists to students. Our programs, and those of our sister organization Chicago Foodways Roundtable, are supported by research, fieldwork and scholarship, though geared to an informed popular audience. We welcome everyone to gather at our table to share food, drink and their life’s culinary experiences.If you would like to contact us, please e-mail us at CulinaryHistorians@gmail.com
Episodes
- The Chicago Way: An Oral History of Chicago Dining
The Chicago Way: An Oral History of Chicago Dining Michael Gebert From a city associated with steak and the stockyards, Chicago has become a capitol of innovative, even avant-garde cuisine—but how? That’s the story that James Beard-winning…
- Rich History of Lebanese Baking with Maureen Abood
Rich History of Lebanese Baking with Maureen Abood Lebanon’s culinary repertoire includes a multi-faceted baking tradition that is influenced by the country’s history as much as by the diaspora the world over. Maureen Abood’s new book, Leb…
- Oakford Pecans - a story of discovery and Update on Pumpkin Squash
Oakford Pecans - a story of discovery and Pumpkin/Squash update Linda Eilks grew up on a farm outside of Oakford, Illinois. After careers at both IL Extension and U.S. Department of Agriculture, she retired and moved into a home within the…
- Heartland Masala: An Indian Cookbook from an American Kitchen
Heartland Masala: An Indian Cookbook from an American Kitchen Presented by Jyoti Mukharji and Auyon Mukharji Come join us as a mother and son duo talk about the historical and cultural context of traditional and diasporic Indian recipes. T…
- Chinese Table Manners
Chinese Table Manners Interpreted by Kelly Chang, Co-owner and general manager of Sun Wah BBQ Sun Wah BBQ was founded by Mr. Cheng who immigrated from China. His American born children who are now Sun Wah’s co-owners: son Michael and daugh…
- The Whys and Wheys of Wisconsin Cheese
The Whys and Wheys of Wisconsin Cheese Presented by Nicole Bujewski, Kristin Mitchell, Keith Burrows and Leslie Damaso Wisconsin cheese is more than a local delicacy—it’s a national treasure. Join us from the historic town of Mineral Point…
- Foods of the African Diaspora, Rahim Muhammad and Magic Johnson, Mahari restaurant, Chicago’s Hyde Park
Foods of the African Diaspora Presented by Rahim Muhammad and Magic Johnson, Mahari restaurant, Chicago’s Hyde Park America offers a melting pot of cuisines, with the foods from such countries as Mexico, Italy, France and China becoming as…
- White House Asian Chefs with Adrian Miller and Deborah Chang
Asian Heritage Chefs in White House History: Cooking to the President’s Taste with Adrian Miller and Deborah Chang Come join us to hear about the virtually unknown history of the many Asian heritage chefs who have prepared meals for U.S. p…
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- The Legacy and Impact of the Farm-to-Table Movement in Chicago
The Legacy and Impact of the Farm-to-Table Movement in Chicago Chef Jason Hammel Come join us as one of Chicago’s most iconic chefs, Jason Hammel, takes us back to the 1990s, tracing his journey from East Coast outsider to one of the Midwe…
- Two Great Chefs: Chicago’s Evolution as a Food Mecca
Two Great Chefs: Chicago’s Evolution as a Food Mecca John Hogan and Tony Mantuano Come join us as two of Chicago’s most acclaimed chefs, John Hogan and Tony Mantuano, look back on their 40+ year careers in Europe and Chicago, and reveal ho…
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How Vienna Changed Baking Everywhere Rick Rodgers’ book, Kaffeehause: Exquisite Desserts from Vienna, Budapest, and Prague, has been in print for over two decades. Its longevity is primarily due to the luscious recipes, which are so differ…
- How Vienna Changed Baking Everywhere - Rick Rodgers
How Vienna Changed Baking Everywhere Rick Rodgers’ book, Kaffeehause: Exquisite Desserts from Vienna, Budapest, and Prague, has been in print for over two decades. Its longevity is primarily due to the luscious recipes, which are so differ…
- Chicago’s Astounding Food Evolution: 1990 ’til Now
Chicago’s Astounding Food Evolution: 1990 ’til Now Chef Dean Zanella Founder and instructor, Tutore Italian Cooking School The past 35 years have seen a sea change in Chicago dining. And who better than to take us on a voyage through this…
- Leftovers A History of Food Waste & Preservation
Leftovers A History of Food Waste & Preservation Eleanor Barnett, PhD A third of all the food we produce goes to waste globally, and if all this needlessly discarded food were a country it would be the third largest emitter of greenhouse g…
- The Story of Chicago’s South Asians and Their Food
The Story of Chicago’s South Asians and Their Food Colleen Taylor Sen Chicago has the country’s third-largest urban population of South Asians (a community that includes Indians, Pakistanis, Bangladeshis, and Nepalis) – and a vibrant South…
- The Glory of Chicago-Style BBQ, Dominique Leach
The Glor y of Chicago-Style BBQ Dominique Leach We’ve all heard of the classic BBQ styles from regions like Kansas City, Memphis or Texas. But what about Chicago-style BBQ? From rib tips to hot links to mild sauce and more, Chicago chef an…
- The Soul of Jewish Food
The Sould of Jewish Food Presented by Dylan Maysick, co-owner Diaspora Dinners Links to Recipes @ CulinaryHistorians.org: Coconut Macaroons with Chocolate, Pistachio, and Orange Blossom Halloumi and Orange Salad with Pomegranate, Pistachio…
- Meticulous Process of Recipe Writing with Raeanne Sarazen
Meticulous Process of Recipe Writing Raeanne Sarazen Raeanne Sarazen received the IACP Award 2024 in the Reference and Technical catagory: The Complete Recipe Writing Guide: Mastering Recipe Development, Writing, Testing, Nutrition Analysi…
- My Life in Recipes: Food, Family and Memories
My Life in Recipes: Food, Family and Memories Presented by Joan Nathan Joan Nathan has been called the Jewish Julia Child, and is considered one of the world’s great authorities on Jewish cuisine. She is the author of twelve books, includi…
- How Publishing Legend Judith Jones Shaped Culture in America
How Publishing Legend Judith Jones Shaped Culture in America Sarah B. Franklin Come join us as food historian and author Sara Franklin gives insight into Judith Jones, the visionary behind some of the most important authors of the 20th cen…
- From Bean to Bar – Exploring the Complex World of Chocolate
From Bean to Bar – Exploring the Complex World of Chocolate Presented by Adam Centamore Chocolate is one of the world’s most beloved foods, and it’s no surprise why. Few treats can rival the sweet, rich flavors of a well-made bar of chocol…
- Ignite The Conversation: A Exploration Into Chicago-style BBQ
Ignite The Conversation: A Exploration Into Chicago-style BBQ Dominique Leach (Lexington Betty Smokehouse) – Brian Jupiter (Frontier/Ina Mae Tavern)- Daniel Hammond (Smoky Soul BBQ)- Ron Conner (U Want Dat Smoke BBQ) Media Speakers: Journa…
- A History of the World in 10 Dinners: 2,000 Years, 100 Recipes
A History of the World in 10 Dinners: 2,000 Years, 100 Recipes Victoria Flexner and Jay Reifel In 2014, food historians Victoria Flexner and Jay Reifel cooked up a NYC supper club called Edible History, a pairing of fine dining and intelle…
- The Delmonico Way
The Delmonico Way Max Tucci From Scott Warner, President, Culinary Historians of Chicago I just couldn’t pass it up. When I attended the International Association of Culinary Professionals Conference in New York this past September, one li…
- Feeding the Art Deco Spirit
Feeding the Art Deco Spirit Presented by Teri Edelstein, PhD Cover image: Café, bars, restaurants, Cover Félix Jobbé-Duval Café, bars, restaurants, Cover Félix Jobbé-Duval Paris: Librairie de la Construction moderne, 1930 A central aspect…
- What’s behind Italy’s ingredients?
What’s behind Italy’s ingredients? Presented by Viola Buitoni Come join us as Viola Buitoni (yes, she’s a member of that illustrious pasta-manufacturing family) shares the history and geography of Italy’s most iconic ingredients, and gives…
- Identification of Mushrooms: More than the sum of their parts
Identification of Mushrooms: More than the sum of their parts Presented by Patrick Leacock, PhD This presentation covers visible mushroom features found with caps, gills, stems, and veils. These features are used to key out and identify wi…
- Madison's Magical Market
Madison's Magical Market Presented by Terese Allen, Culinary Historian and writer Come join us as one of Wisconsin’s most celebrated culinary historians and food writers, Terese Allen, takes us on a delicious journey into our nation’s larg…
- Much ado about masalas—a deep dive into Indian Cuisine
Much ado about masalas—a deep dive into Indian Cuisine Come join us as a maven of masala, Nandita Godbole, explores India’s complex and delicious regional cuisines through its culinary backbone – its masalas (which, by the way, are a vast…
- Paul Prud'homme, Dinner with the President
Paul Prud'homme, Dinner with the President You all probably know of Alex Prud’homme as co-author of Julia Child’s best selling memoir, My Life in France. Come join us as Alex takes us into the White House to talk about his latest book, Din…
- Flora, Fauna and Foodways with Nancy Webster, Archivist
Flora, Fauna and Foodways with Archivist Nancy Webster Researching the early 20th century images of local flora and fauna by Jesse Lowe Smith and E. E. Parratt led to further investigation. Twenty-first century publications including Andre…
- Live from Rome: A Slice of Rice - Italian Style
Live from Rome: A Slice of Rice - Italian Style Valentina Masotti (with Viola Buitoni) Our illustrious speaker, Valentina Masotti, rice sommelier, comes to us from her home in Rome, Italy, where she will serve up a cornucopia of delectable…
- Colombian Exchange Hit World Like Culinary Comet
Colombian Exchange Hit World Like Culinary Comet Presented by Bill St. John What we call the Colombian Exchange was that vast interchange of foodstuffs (and peoples, non-edible plants, technology, cultures, diseases and various animals) be…
- Fieldwork: A Forager’s Memoir
Fieldwork: A Forager’s Memoir Presented by Iliana Regan As Regan explores the ancient landscape of Michigan’s boreal forest, her stories of the land, its creatures, and its dazzling profusion of plant and vegetable life are interspersed wi…
- Made in Chicago: Stories Behind 30 Great Hometown Bites
Made in Chicago: Stories Behind 30 Great Hometown Bites Presented by Monica Eng and David Hammond Chicago food shows its true depth in classic dishes conceived in the kitchens of immigrant innovators, neighborhood entrepreneurs, and mom-an…
- What you probably didn’t know about Indian food
What you probably didn’t know about Indian food Presented by Colleen Sen What ‘ethnic food” is universally popular among Indians? Who is known as India’s Julia Child? What Italian restaurateur opened a restaurant called “the Maxim’s of the…
- The Multiple Heritages of Irish Soda Bread
The Multiple Heritages of Irish Soda Bread Presented by Lucy Long, PhD Soda bread, a quick bread using baking soda as the primary rising agent, is closely associated in the U.S. with Ireland. Its history and meanings, however, are much mor…
- Advances in science and community science are positively impacting fungal conservation
Advances in science and community science are positively impacting fungal conservation Presented by Greg Mueller, PhD Greg will discuss how advances in science and community science are positively impacting fungal conservation. This presen…
- History of American Pies and Illinois is Well Represented
History of American Pies and Illinois is Well Represented Presented by Catherine Lambrecht Pies are as American as pizza is American: we took a great idea, adapted it to our needs and ran with it. Our ancestors used what they had available…
- Bitter Sweet: A Wartime Journal and Heirloom Recipes from Occupied France
Bitter Sweet: A Wartime Journal and Heirloom Recipes from Occupied France Kitty Morse In our speaker’s own words: “I’d never come across another suitcase quite like it. But what was the tattered black leather valise doing there, hidden beh…
- Mooooving Day – Transhumance and the Impact on Dairy Cultures
Mooooving Day – Transhumance and the Impact on Dairy Cultures Presented by Adam Centamore Every spring, Swiss dairy farmer Béat Piller escorts his 56 cows up the slope of the 6,000-foot Alp Vounetz to a grazing pasture and hand-built stabl…
- Truffles with Susi Gott Séguret
Truffles Presented by Susi Gott Séguret Nature’s most lauded culinary treasures—are subterranean fungi with magical properties which bring new dimensions to countless dishes. Cooking with Truffles: A Chef’s Guide demystifies the truffle fo…
- People's Place: Soul Food Restaurants & the Civil Rights Era
Soul Food Restaurants & the Civil Rights Era Presented by Dave Hoekstra and Paul Nathin Dr. Martin Luther King Jr. loved the fried catfish and lemon icebox pie at Memphis’s Four Way restaurant. Beloved nonagenarian chef Leah Chase introduc…
- Last Kitchen Tour at the Butz House, March 22, 2015
Last Kitchen Tour at the Butz House, March 22, 2015 Conducted by Leah Axelrod Leah Axelord, charter member and ex-president of the Highland Park Historical Society, conducts the last tour of the period kitchen before the museum closed. Rec…
- The Turkey, An American Story
The Turkey, An American Story Andrew F. Smith “Talking turkey” about the bird you thought you knew. Fondly remembered as the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar ind…
- Rose Levy Beranbaum: The Cookie Bible
Rose Levy Beranbaum: The Cookie Bible Her work can certainly be described as “biblical.” And Rose Levy Beranbaum is certainly one of the most sacred figures in all of cookbook publishing. Please join us as Rose delivers a sweet sermon abou…
- Chinese Home Cooking with The Woks of Life
Chinese Home Cooking with The Woks of Life Sarah and Kaitlin Leung For much of recent memory, Chinese food was largely the domain of restaurant kitchens or behind the closed doors of Chinese households—foreign at times even to younger gene…
- Naomi Duguid, A Salty Talk
Naomi Duguid, A Salty Talk “Salt”, as Naomi Duguid says, “is the only food we all need.” Come join us as this award-winning writer takes a deep dive into the miracle of salt and its essential role in preserving, fermenting, and transformin…
- From ‘Peanut Weddings’ to ‘Beef Stands’: The Socio-Culinary History of Chicago’s ‘Italian Beef’
From ‘Peanut Weddings’ to ‘Beef Stands’: The Socio-Culinary History of Chicago’s ‘Italian Beef’ Presented by Anthony F. Buccini, PhD Italian Americans have contributed a considerable number of portable fast foods to regional and local cuis…