Currently all our programs are presented virtually via Zoom. Once we can meet again, we hope to continue with both live and virtual programs. Please read the full event notices for details because days and times often vary. You are encouraged to join our email list to receive advance notices followed by day-of-meeting reminders with the required Zoom link.
Culinary Historians of Chicago:
Wednesday April 14, 2021 @ 7:00 PM via Zoom: The Man Who Ate Too Much: The Life of James Beard
Chicago Foodways Roundtable:
February 11, 2021 via Zoom: Pizza with Peter Regas
February 2021 via Zoom: Jewish Origins of Viennese Cuisine with Susanne Belovari
Thursday, March 4, 2021 @ 7:00 PM via Zoom: Swedish Pancakes for Breakfast? with B. Marcus Cederstrom
Saturday, March 13, 2021 @ 10:00 AM via Zoom from Denmark: A Curious, Secret Spice in Your Masala with Priya Mani
The following information appeared in The Chicago Food Encyclopedia, University of Illinois Press, 2017, and was authored by Barbara Revsine.
Gordon Sinclair was working in public relations when a psychic predicted he would become a famous restaurateur. After working part-time as a maître d’ to see whether he liked it, he opened his flagship restaurant Gordon in 1976. Continue reading →
Join us on Saturday March 13, 2020 @ 10:00 AM via Zoom!
Presented by Priya Mani Live from Denmark
A talk by Priya Mani on gathered, edible lichens from the Indian subcontinent. It is hardly imaginable that a lichen scraped off tree barks in the sub-Himalayan forests is the decisive and defining ingredient of what we know and imagine as “spicy-Indian.” Continue reading →
Thanks to her beloved cookbooks and groundbreaking work as the chef at Greens Restaurant in San Francisco, Deborah Madison, though not a vegetarian herself, has long been revered as this country’s leading authority on vegetables. Continue reading →
Discover Trader Joe’s key role in introducing fun and unusual foods into the American diet decades ago, when the company was already encouraging the non-health food store shopper to try “better for you” versions of already-popular foods. Wyshak compares items featured in a 1982 flyer to how we eat now to show TJ’s importance in creating a nation of adventurous food lovers. Continue reading →