Upcoming Programs


 Culinary Historians of Chicago:
  • November 8, 2014: Dorie Greenspan, Baking Chez Moi
  • December 13, 2014: Clara Orban, Illinois Wines and Wineries: The Essential Guide
  • January 17, 2015:  Colleen Sen, 5 Myths About Indian Food
  • February 21, 2015:  Anupy Singla, Indian for Everyone: The Home Cook’s Guide to Traditional Favorites
  • March 21, 2015: Nancy Ross Ryan, Food, Family and Traditions: Hungarian Kosher Family Recipes and Remembrances
  • April 11, 2015: Jennifer Amdur Spitz, Food Patriots (film)
Chicago Foodways Roundtable: 
  • November 1, 2014:  Duncan Hines, the man, not the cake mix, with Louis Hatchett
  • January 31, 2015:  Nic Mink

Find Culinary Historians of Chicago on Twitter as CulinaryHistory, on Facebook and Pinterest.

Greater Midwest Foodways Alliance:
September 2014: Corn!
Find Greater Midwest Foodways on Twitter as MidwestFoodways, on Facebook and
       www.GreaterMidwestFoodways.com for more information.

Paris Confidential

The Sinful Creations That French People Bake 
Behind Closed Doors
Presented by
Dorie Greenspan, tell-all French culinary chronicler
The “New York Times” has referred to her as a “culinary guru. So to call Dorie Greenspan an impressive cookbook author is an understatement. Over a span of 20 years, she’s written 10 cookbooks, received six James Beard and International Association of Culinary Professionals awards, and worked with culinary giants such as Pierre Hermé, Daniel Boulud, and Julia Child. She is a two-time winner of the IACP Cookbook-of-the-Year Award, And there’s more to Dorie-she’s as sweet as the sugar she writes about. That’s why we have asked her back for her third appearance before the Culinary Historians of Chicago. Dorie will dish out a behind-the-scenes look at her newest book, “Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere.” Continue reading

Duncan Hines: The Man Behind the Cake Mix

Presented by Louis Hatchett, Biographer

Duncan Hines (1880–1959) may be best known for the cake mixes, baked goods and bread products that bear his name, but most people forget that he traveled across America discovering restaurants and offering his recommendations to readers in his best-selling compilation Adventures in Good Eating.  His biographer, Louis Hatchett, will explore the life and legacy of a savvy businessman, American icon and an often-overlooked culinary pioneer.  Continue reading

When Sweden Came to America, A Midwesterner Tackles her Culinary Roots

More than one million Swedes immigrated to the United States in a great wave during the 19th and early 20th century. While the impact they had on American cuisine continues today, their culinary influence is often overlooked. Join us as New York Times best-selling author Kathleen Flinn shows how there’s a lot more to Swedish cuisine than smorgasbord. Continue reading

What Flavor Was Your Childhood? A Workshop on How to Trace Your Culinary Legacy

When New York Times bestselling author Kathleen Flinn decided to tackle her culinary roots in her new book, Burnt Toast Makes You Sing Good, she unearthed some surprises. She discovered three generations of cooks among her immigrant ancestors and a startling fact: That her last name isn’t really Flinn. She’ll share the behind-the-scenes research she conducted on what turned out to be a most curious culinary journey. Continue reading

The Road Joyfully Traveled: Judging Family Heirloom Recipes at Midwestern State Fairs


Join us for an oral report card on Greater Midwest Foodways Alliance’s Family Heirloom Recipe contest.

Since 2009, Greater Midwest Foodways has sponsored and judged Family Heirloom Recipes contests in Illinois, Indiana, Iowa, Kansas, Ohio, Minnesota, Missouri, South Dakota and Wisconsin. Contestants prepare their family recipe circa 1950 or earlier, submit their recipe and its history. We suggest they display their family heirloom recipe simply though attractively, with the use of props, such as a copy of the original recipe, photographs, placemat, napkins, glassware or flowers. All this for cash prizes of: 1st place – $150., 2nd place – $100., 3rd place – $50 Continue reading