Sicilian Wine Today: Reviving Old Grape Varieties and The Return of Mamertino

Presented by Kathryn Occhipinti, MD

Long-time Culinary Historian member Kathryn Occhipinti opened the New York Times Magazine to find an article about a Sicilian winery bearing her family name. She learned from articles in the New York Times and Wine Spectator the Occhipinti family was making world-class wines. Continue reading

Alma Lach’s Kitchen: Transforming Taste

Program and exhibit tour by
Eileen A. Ielmini, Assistant University Archivist, and
Catherine Uecker, Rare Books Librarian,
Special Collections Research Center

In the pioneering culinary era of the mid-twentieth century, Chicago chef Alma Lach was one of the primary figures who transformed traditional American cooking. As a chef, cookbook author, and food consultant, Alma was widely known for her bestselling book, Cooking à la Cordon Bleu(1970), later revised and published by the University of Chicago Press as Hows and Whys of French Cooking (1974). Continue reading

Making Any Cuisine Halal

Presented by Yvonne Maffei

Halal food is fast becoming a buzz-word among many urban foodies, most of whom know a good ‘halal’ food truck or two. With the influx of kabob carts and trays of rice overflowing with spicy cubed meat, we can’t ignore that this food is somewhat of a fascination and perhaps misunderstood in the broader sense, as not all halal food hails from Middle Eastern cuisine. Continue reading