The Chicago Food Encyclopedia Debuts

Presented by Coeditors Carol Haddix and Colleen Sen,
and contributors John Carruthers, Judy Hevrdejs and Scott Warner
Everyone knows that Chicago is the world’s greatest food city – and we now have a book that tells you why: The Chicago Food Encyclopedia. Edited by Carol Mighton Haddix, Bruce Kraig and Colleen Taylor Sen, this 300- page volume is a free-ranging portrait of a culinary paradise, with nearly 300 entries written by 70 of the city’s leading academics, journalists, and industry experts. 

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The South’s Fruity History

Presented by Nancie McDermott,
Cookbook Author, Cooking Teacher, and confirmed Southern Belle

According to acclaimed cookbook author Nancie McDermott, there are a dozen iconic fruits which hold an historic and enduring place on the Southern table. A Southerner herself, Nancie is in Chicago to spread the gospel of these beloved fruits and share the delicious rituals that surround them so that we Northerners can bring them across the Mason-Dixon line to our tables. Continue reading

Maize: The Heartland’s Corn

Information on Learning Tour: Graue Mill and Naper Settlement
October  6, 2017

Information on Maize: The Heartland’s Corn
October  7, 2017

Information on Learning Tour: Three Farms, an Orchard and a Fish Boil
October  8, 2017
 

Greater Midwest Foodways presents its sixth symposium examining Midwestern Maize as a foodstuff, a source of controversy and an economic engine. Continue reading

Hidden Flavors of the Philippine Kitchen

Presented by Restaurateurs Amy Besa and Chef Romy Dorotan,
of Purple Yam, Brooklyn, NY & Manila, Philippines

There are many indigenous ingredients in the Philippines which need to be recognized as the foundation of Philippine food traditions. These indigenous ingredients represent Filipino flavor profiles which should be categorized as FOOD THAT WAS ALWAYS OURS opposed to Food that was borrowed and made our own. Continue reading