Upcoming Programs


 Culinary Historians of Chicago:
  • May 2, 2015:  Susan Ungaro, President of the James Beard Foundation
  • June 20, 2015: Dr. Michael Fenster
Chicago Foodways Roundtable: 

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

Greater Midwest Foodways Alliance:

Find Greater Midwest Foodways on Twitter as MidwestFoodways, on Facebook and
       www.GreaterMidwestFoodways.com for more information.

The Legacy of James Beard

Chicago Hosts 25th Anniversary of James Beard Foundation Awards

Presented by Susan Ungaro, President
James Beard Foundation, New York

With a special introduction by
Steve Dolinsky,
12-time James Beard Award-winning food reporter (ABC 7)

Just who was James Beard and why did he have such a profound impact on America’s culinary scene? Who better to answer this question than Susan Ungaro, president of the James Beard Foundation, the country’s preeminent culinary organization dedicated to celebrating, nurturing, and honoring America’s diverse culinary heritage through programs that educate and inspire.   Continue reading

Bitter: A Taste of the World’s Most Dangerous Flavor

Presented by Jennifer McLagan


*A departure from our regular program format, Culinary Historians will host Food Patriots at 10:00 AM and Bitter will follow at Noon. At approximately 11:30, we will serve a light lunch of soup and bread for those attending in the afternoon. We will start Bitter at approximately noon. Please reserve to allow for enough food and perhaps offer to bring some soup! Continue reading

Food Patriots

What are Americans doing to change the way they eat and buy food and teach the next generation of consumers?

Presented by Filmmakers Jeff and Jennifer Spitz, and their son, Sam

Join us as filmmakers Jeff Spitz and Jennifer Amdur Spitz showcase their documentary, “Food Patriots,” which details the journey of a Midwestern mother whose son nearly died from a foodborne superbug, and the army of American Food Patriots who teach her that even one person has the power to make a difference. Continue reading

Matzah, The Bread of Faith: Making Model Shmurah Matzot*

Under Supervision of Rabbi Yosef Schanowitz


(Please reserve to assure enough flour and water. Bring an apron.)

When the Children of Israel left Egypt, they were in such a hurry that there was no time to wait for the dough to rise. They therefore ate matzah, unleavened bread. With only this food (but with great faith), they relied on the Almighty to provide sustenance for the entire Jewish nation—men, women and children. Each year, to remember this, Children of Israel eat matzah on the first two nights of Pesach, thereby fulfilling the Torah’s commandment, “Matzot shall you eat . . .” Continue reading

“Chicago Has Something to Beef About”

Cutting Remarks from A Woman Butcher


Join us as Kari Underly, a third-generation master butcher, and author of the “The Art of Beef Cutting,” as she talks about:

. The rich history of the Chicago stockyards and the influence and importance of our city to the world of meat processing;
. The evolution of the trade, where it started and where it’s going;
. The changing face of the butcher, including the role of women in the meat business;
. The trend to whole animal butchery and the challenges it brings to both merchants and consumers. Continue reading