Events

Featured

Our events are usually at Kendall College (directions and parking) on Saturday mornings from 10:00 am until noon. Occasionally, our event time varies or we meet at a different location. These variances will be highlighted below in ‘Upcoming Programs,’ though please read the full event notice for details.

Upcoming Programs:
 
Culinary Historians of Chicago:
  • July 22, 2017: Artisan Preserving with Madelaine Bullwinkel.
  • August 19, 2017: Joys of Jewish Preserving with Emily Paster
  • October 21, 2017: Chicago Food Engyclopedia
Chicago Foodways Roundtable: 
  • July 8, 2017: Civil War Camp Cooking Tour, Lakewood Forest Preserve, Wauconda, IL, 11:30 AM
  • August 26, 2017: Tour at the Swedish American Museum, 10:00 am
  • September 23, 2017: An Anthropologist’s Field Study of German Food and its Meaning in Chicago with Nadja Huffmann & Modern Hungers: Food and Power in Twentieth-Century Germany with Alice Weinreb

Find Culinary Historians of Chicago and Chicago Foodways Roundtable on Twitter or Facebook.

Greater Midwest Foodways Alliance:
  • July 8, 2017: Civil War Camp Cooking Tour, Lakewood Forest Preserve, Wauconda, IL, 11:30 AM
  • February 18, 2018: Annual High Tea

Find Greater Midwest Foodways on Twitter, Facebook or our website.

‘Tis The Season for Preserving, Part 1: Artisinal Preserves

Presented by Madelaine Bullwinkel
Author, Cooking Teacher

Madelaine Bullwinkel says that” history informs everything I do,” and she will weave the history of the art of preserving, the discovery of its chemistry and the evolution of her preserving technique into her presentation. Madelaine is the author of Artisanal Preserves which provides 100 recipes for jams, jellies, marmalades, along with recipes for breads, muffins, and desserts that make practical use of readers’ newly made jams and jellies. Continue reading

‘Tis The Season for Preserving, Part 2: The Joys of Jewish Preserving

Presented by Emily Paster
Author, Co-Founder, Chicago Food Swap

Jewish cooks, even casual ones, are proud of the history of preserved foods in Jewish life, from the time of living in a desert two millennia ago to the era in which Jews lived in European ghettoes with no refrigeration during the last century. In a significant sense, the Jewish tradition of preserved foods is a symbol of the Jewish will to survive. Continue reading

Swedish American Museum Tour

Discussion overview with Keith Ulrich, Curator

The Swedish American Museum has been active for 40 years in the heart of Andersonville, a traditionally Swedish area on the north side of Chicago. Andersonville, the “Little Sweden” of Chicago, is one of the most concentrated areas of Swedish heritage in the United States, with Swedish roots dating back to the 19th century. Tourists visit the area continually to sample Swedish food, buy gifts, visit the Museum, and partake in traditional Swedish holidays such as Midsommar and Julmiddag. Continue reading

Old Husbands Tales: Barbecue Myths That Deserve to Die

Presented by Meathead 
Barbecue Maven and New York Times Best-Selling Author,
Meathead, the Science of Great Barbecue and Grilling
The barbecue world is rife with rules and concepts that modern food science has proven wrong, and our speaker, reverently known in BBQ-land as Meathead, will debunk a bunch of them and teach concepts and techniques that can be applied to cooking indoors as well. He will also serve up a side order of some delectable barbecue history, along with a small barbecue sampling. Continue reading