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. You are always welcome to become a member.

Culinary Historians of Chicago:

  • Monday, December 12, 2022 via Zoom: Rose Levy Beranbaum, The Cookie Bible
  • January TBA, 2023 via Zoom: Grace Young
Chicago Foodways Roundtable:

  • Chicago FoodCultura Clarion update
  • Thursday, December 8 @ 7 PM via Zoom: Woks For Life
  • Thursday, January 5, 2023 @ 7 PM Zoom only: Eat, Drink and Be Merry: The History of Food and Hospitality in Lake County, 8th Annual Lake County History Symposium – Free Registration
  • Tuesday, January 10, 2023 @ 7 PM via Zoom: Cooking with Truffles with Susi Gott Séguret
  • Thursday, January 19, 2023 @ 7 PM Zoom only: Eat, Drink and Be Merry: The History of Food and Hospitality in Lake County, 8th Annual Lake County History Symposium – Free Registration
  • February TBA, 2023: History of American Pies … and Illinois is well represented! with Catherine Lambrecht
  • Monday, March 13, 2023: Irish Soda Bread with Lucy Long
  • Saturday, TBA, 2023 @ 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:

  • Sunday, September 4, 2022 @ 1:00 PM South Dakota State Fair: Family Heirloom Recipe Contest located at the Women’s Building
  • September 30, 2021: Heirloom Apple Tour – it actually happened!

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

Chinese Home Cooking with The Woks of Life

Join Us on Thursday, December 8th, 2022 at 7:00 PM via Zoom!

Bill, Judy, Kaitlin and Sarah from The Woks of Life sit at a round table with a lazy susan with Chinese food arrayed

Leung Family: Bill, Judy, Kaitlin and Sarah from The Woks of Life (image copyright)

For much of recent memory, Chinese food was largely the domain of restaurant kitchens or behind the closed doors of Chinese households—foreign at times even to younger generations wanting to recreate the tastes of home. 

Continue reading

Naomi Duguid, A Salty Talk


Links to Recipes
Black Bean Sauce
Duck Breast and Bitter Greens with Black Bean Sauce

“Salt”, as Naomi Duguid says, “is the only food we all need.” Come join us as this award-winning writer takes a deep dive into the miracle of salt and its essential role in preserving, fermenting, and transforming food. And she will dish out a generous serving of salt history, harvesting methods and recipes as she quotes from her just-published book, The Miracle of Salt.

Continue reading

From ‘Peanut Weddings’ to ‘Beef Stands’: The Socio-Culinary History of Chicago’s ‘Italian Beef’


Italian beef sandwich from Al’s Beef in Chicago, a picture courtesy of Dominic Armato.

Italian Americans have contributed a considerable number of portable fast foods to regional and local cuisines around the United States, some of which have become extremely popular at the national level. One such food which, despite its frequent discussion in recent food-related media, has remained very much a local dish is Chicago’s ‘Italian beef’. Continue reading

The Turkey, An American Story

“Talking turkey” about the bird you thought you knew.
Fondly remembered as the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar industry. As a bird, dinner, commodity, and as a national icon, the turkey has become as American as the bald eagle (with which it actually competed for supremacy on national insignias).

Continue reading

Savoring Appalachia

Susi Gott Séguret/ Photo by John Warner


Links to Recipes
Susi’s Jack Daniels-Infused Collards
Three Sisters Chowder

When asked which cuisine most typifies America, chefs are bound to tell you it stems from the South. From the luscious belly of our nation, the mountains where sweet corn is grown and the rivers where trout flashes its rainbow colors, all the way down to the Mississippi Delta, the South has a gift for capturing both our hearts and our taste buds. Continue reading