Global Kitchen: Food, Nature, Culture

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



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:
Chicago Foodways Roundtable: 
  • May 27, 2017: Metropolitan Farm Tour in Humboldt Park, Chicago
  • June 1, 2017: (Thursday @ 9:30 am) Global Kitchen: Food, Nature, Culture @ Milwaukee Public Museum
  • June 7, 2017: US Foods test kitchens tour, Rosemont, Illinois – Postponed – will advise new date.
  • September, 2017: An Anthropologist’s Field Study of German Food and its Meaning in Chicago with Nadja Huffmann

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

Greater Midwest Foodways Alliance:
  • June 1, 2017: (Thursday @ 9:30 am) Global Kitchen: Food, Nature, Culture @ Milwaukee Public Museum
  • June 10-11, 2017: Printers Row Book Fair
  • February 18, 2018: Annual High Tea

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

The Impact of American Indian Boarding School Education on Great Lakes Indigenous Foodways

A Case Study of the Lac du Flambeau Reservation


By: Amelia V. Katanski
$3000 Recipient of an American Midwest Foodways Scholar’s Grant

The US has a clear history of limiting Indian people’s abilities to harvest, hunt, fish for, or access their traditional foods in order to assert control over Indian communities and advance national policy objectives. Indian boarding school education is one significant way federal actions attempted to subvert native foodways. Students spent half of their time in the classroom and half working on the school farm, learning mainstream agricultural practices in the context of a boarding school curriculum that devalued indigenous knowledge and supported allotment, in which tribally-owned reservation land was broken into homesteads intended to be owned by individuals and run as family farms, producing food that mirrored European-American dietary norms and supplanting endangered traditional foodways. Continue reading

The Road Joyfully Traveled: Judging Family Heirloom Recipes at Midwestern State Fairs


Join us for an oral report card on Greater Midwest Foodways Alliance’s Family Heirloom Recipe contest.

Since 2009, Greater Midwest Foodways has sponsored and judged Family Heirloom Recipes contests in Illinois, Indiana, Iowa, Kansas, Ohio, Minnesota, Missouri, South Dakota and Wisconsin. Contestants prepare their family recipe circa 1950 or earlier, submit their recipe and its history. We suggest they display their family heirloom recipe simply though attractively, with the use of props, such as a copy of the original recipe, photographs, placemat, napkins, glassware or flowers. All this for cash prizes of: 1st place – $150., 2nd place – $100., 3rd place – $50 Continue reading

Midwestern Newspaper Food Editors: Ruth Ellen Church, Clarice Rowlands & Peggy Daum

Presented by
Kimberly Wilmot Voss, PhD
American Midwest Foodways Scholar’s Grant recipient, 2013

This talk is the story of three significant Midwestern food editors from the 1950s and 1960s. Ruth Ellen Church joined the Chicago Tribune as cooking editor in 1936 and oversaw one of the first test kitchens at a newspaper. She published many cookbooks—several under the pen name of Mary Meade. She remained the food editor until 1974 and became the nation’s first newspaper wine editor in 1962. Clarice Rowlands joined the Milwaukee Journal as food editor in 1943 based on an interest she developed as a member of the 4-H Club in high school. She occasionally wrote under the pen name Alice Richards. Peggy Daum began working in the women’s pages in the 1950s and was the food editor at the Milwaukee Journal from 1968 to 1988. She initiated the creation of what is now known as the Association of Food Journalists and was its first president. These women documented what home cooks were making and what was served in fine restaurants. They judged cooking contests and oversaw recipe exchange programs. They also had a lot of fun. Continue reading