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. You are always welcome to become a member.
Culinary Historians of Chicago:
Monday, December 11, 2023 @ 7 PM: A HISTORY OF THE WORLD IN 10 DINNERS: 2,000 YEARS, 100 RECIPES with Chef Jay Reifel
Chicago Foodways Roundtable:
December TBA, 2023: Announced once Kennedy Expressway repairs conclude for the 2023 season.
Find Culinary Historians of Chicago and Chicago Foodways Roundtable on Twitter or Facebook.
Greater Midwest Foodways Alliance:
- Sunday, September 4, 2023 @ 1 PM South Dakota State Fair: Family Heirloom Recipe Contest located at the Women’s Building
Join Us on Monday, December 11, 2023 @ 7 PM Central via Zoom!
Presented by Victoria Flexner and Jay Reifel
Glazed Whore’s Farts (Pets de Putain)
Jewish Buried Casserole (Yahoodi Mahshu Madfoon)
Pastry for the Elite (Shakmiyyat Al-Khawas)
In 2014, food historians Victoria Flexner and Jay Reifel cooked up a NYC supper club called Edible History, a pairing of fine dining and intellectual stimulation. Now they’ve spun their experience into a recently published book, A History of the World in 10 Dinners: 2,000 Years, 100 Recipes (Rizzoli). Continue reading
(Kaufman’s Deli image Catherine Lambrecht)
Docent lead private tour of the Jewish Deli exhibit
More than a place to get a meal, the Jewish deli is a community forged in food. “I’ll Have What She’s Having”: The Jewish Deli explores how Jewish immigrants, mostly from Central and Eastern Europe, imported and adapted traditions to create a uniquely American restaurant. The exhibition reveals how Jewish delicatessens became a cornerstone of American food culture, and how delis served as a lifeline for many Holocaust Survivors and refugees who came to the United States. Continue reading
Presented by Max Tucci
Flaming Baked Alaska Cupcakes
Max’s Wedge Salad
From Scott Warner, President, Culinary Historians of Chicago
I just couldn’t pass it up. When I attended the International Association of Culinary Professionals Conference in New York this past September, one limited-seating event had me signing up immediately: an historic dinner in the board room at Delmonico’s, hosted by third generation partner and global brand officer, Max Tucci. Continue reading
A central aspect of the culture and lifestyle of the 1920s and 30s was the creation and consumption of food. You could exist in an Art Deco world where everything from the soup to the nuts was inflected with this style. As a pervasive mode, Deco shaped a total environment and food and drink were an integral part of this. The lecture will focus upon some of the more striking results of this encounter.
Event at Eataly on October 11, 2023
Spicy ziti with eggplant, capers, and mint (Ziti piccanti ai capperi, melanzane e menta)
Swordfish of love (Pescespada dell’amore)
Come join us as Viola Buitoni (yes, she’s a member of that illustrious pasta-manufacturing family) shares the history and geography of Italy’s most iconic ingredients, and gives tips on how we can incorporate their vibrant flavors and techniques into our kitchens. (Think balsamic vinegar, flakes of parmigiano reggiano, fresh ricotta and creamy grains of risotto.) As a native Roman raised in the Umbrian countryside, Viola grew up savoring these artisanal foods. Continue reading