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, though please read the full event notice for details.
Culinary Historians of Chicago:
October 28, 2017: Chicago Food Encyclopedia
November 4, 2017: Fruit (Savor the South) with Nancie McDermott at a new location, please await details.
Chicago Foodways Roundtable:
September 26, 2017: Restaurateurs AmyBesa and Chef Romy Dorotan (of Purple Yam Brooklyn & Manila), TUESDAY at 7:00 PM!
November 1, 2017: Anomalies and Curiosities of Dinnerware with Margaret Carney, Ph.D. of the International Museum of Dinnerware Design. WEDNESDAY at 7:00 PM!
Find Culinary Historians of Chicago and Chicago Foodways Roundtable on Twitter or Facebook.
Greater Midwest Foodways Alliance:
October 6, 2017: Learning Tour: Graue Mill and Naper Settlement FRIDAY at 9:30 AM!
October 7, 2017: Corn Symposium, 10 AM to 4 PM
October 8, 2017: Learning Tour: Three Farms, An Orchard and Fish Boil. SUNDAY AT 11:30 AM
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 →