Food and German Identity
from the Third Reich to the Berlin Wall
Alice Weinreb, PhD
Associate Professor of History, Loyola University Chicago
Beyond repletion: Discovering functions of German food in Chicago
Nadja Huthmann, M.A.
Cultural Anthropologist Continue reading
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
Presented by Peggy Glowacki, Curator
Manuscripts Librarian & Instructor
The nine-decade history of the Blackhawk Restaurant business and its visionary father and son owners, Otto and Don Roth, are the subject of an exhibit at the University of Illinois at Chicago’s Richard J. Daley Library, Continue reading
Travelling Tour by American Museum of Natural History
Learning tour to Milwaukee Public Museum to view a special traveling exhibit, one that explores the complex food system that brings what we eat from farm to fork. In sections devoted to growing, transporting, cooking, eating, tasting, and celebrating, the Global Kitchen exhibition illuminates the myriad ways that food is produced and moved throughout the world. Continue reading
Presented by Benjamin Kant, Founder
Nestled just six miles west of the Magnificent Mile in Humboldt Park, Metropolitan Farms is a thriving urban agricultural destination, producing locally-sourced tilapia, salad greens and culinary herbs year-round from within its state-of-the-art greenhouse. They utilize aquaponics; farming that combines fish with a hydroponic growing system in a closed-loop without the use of synthetic pesticides or fertilizers.