Upcoming Programs at a Glance


Currently all our programs are presented virtually via Zoom on Central Time. 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, September 29, 2021 @ 7:00 PM via Zoom: Peter Hoffman
  • Tuesday, November 9, 2021 @ 7 PM via Zoom: The Pilgrim Kitchen & The Harvest Celebration of 1621: Plimoth Patuxet Museum, Plymouth Massachusetts with John Ota
Chicago Foodways Roundtable:

  • FoodCultura Clarion update
  • Saturday, October 30, 2021 @ 10 AM via Zoom First Catch Your Gingerbread  plus UK Supper Clubs, What Are They? with Sam Bilton
  • November TBA, 2021 via Zoom:  Emily Martin’s archival research of Caroline Maddocks who wrote as ‘Jane Eddington’ for the Chicago Tribune food section.
  • Saturday, TBA 2022 @ 10 AM @ Chinese American Museum of Chicago: Chinese Cuisine in America: Stories, Struggles and Successes (Fee involved)

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

Greater Midwest Foodways Alliance:

  • September 30, 2021: Heirloom Apple Tour – postponed from 2019.

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

How Ingredients Shaped a Chef

Join Us Via Zoom On September 29th at 7:00 PM!

Bookcover of Peter Hoffman’s ‘What’s Good?’

Come join us as acclaimed New York chef Peter Hoffman, author of the recently published book “What’s Good?: A Memoir in Fourteen Ingredients”,reveals why he combined the story of his career with profiles of the favorite ingredients that he found at his favorite farmers market. Hoffman, founder of iconic Manhattan restaurants Savoy and Back Forty, describes his journey from line cook to chef/owner during New York’s culinary shift from French dominance to a more global and farm-to-table approach. Continue reading

First Catch Your Gingerbread! UK Supper Clubs: What Are They?

Join Us Via Zoom on October 30, 2021 at 10:00 AM!

 Sam Bilton, Food Historian and Restauranteur

Food historian and writer Sam Bilton is encouraging bakers to immerse themselves in the joy of making gingerbread.

Gingerbread is a lovely, squidgy treat which has played a part in almost everyone’s childhood. But do you know what gingerbread was made of when it first arrived on our plates? Was it flavoured with honey? Continue reading

Live from Taliesin, Eat Like a Planet

Presented by Chef Odessa Piper

Come join us for a visit to Frank Lloyd Wright’s home Taliesin in Spring Green, Wisconsin, where one of our nation’s most iconic and beloved chefs, Odessa Piper, will talk to us about the future of food and give us a mini-tour of this national landmark where she has created a work-study program for the estate’s garden and cafe. In her own words: “I’m going to take the long view of where we’ve come from and the perennial role of deliciousness, wholesomeness, rumination and gratitude. Continue reading

Era of Opulence: Chinese Fine Dining

Picture postcard from the Chinese American Museum of Chicago Archives

Curator’s Tour

Those who attend will have first priority for the exhibit tour next year.
Any cancellations require one-day notice to allow someone else to attend.
No shows deprive someone else a chance, just don’t do it.
Four spots available

The Chinese American Museum of Chicago (CAMOC) kicks off a new exhibition with its ‘Era of Opulence: Chinese Fine Dining.’ In 2022, there will be an expanded exhibit ‘Chinese Cuisine in America: Stories, Struggles and Successes,’ which we will visit next year. Continue reading

Chicago Trib’s New Restaurant Critics Exposed! Meet Louisa Chu and Nick Kindelsperger


Time was we could never get a Chicago food critic to speak to our group; they religiously refused to reveal their identities in public. That is until about three years ago when the Tribune’s esteemed food critic, Phil Vettel, published a story in the paper, complete with his photo, explaining that it was almost impossible for him to remain anonymous when reviewing restaurants. Continue reading