Upcoming Programs at a Glance

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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:

Chicago Foodways Roundtable:

  • Tuesday, May 4, 2021 @ 7:00 PM via Zoom: Special cookbook club selection Ossoli Cookbook, a fundraiser for the first public beach in Highland Park, IL. A joint meeting with Highland Park Public Library,  Highland Park Historical Society and us!
  • Thursday, May 13, 2021 @ 7:00 PM via Zoom: The Origins of Deep-Dish Pizza: What’s True, What’s False, and What’s Arguable with Peter Regas
  • Wednesday, June 2, 2021 @ 7 PM via Zoom: The Taco Truck: How Mexican Street Food Is Transforming the American City  with Robert Lemon
  • Wednesday, July 14, 2021 @ 7 PM via Zoom: Jewish Origins of Viennese Cuisine with Susanne Belovari
  • Saturday, October 16, 2021 @ 10 AM via Zoom:  First Catch Your Gingerbread  plus UK Supper Clubs, what are they? with Sam Bilton

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

Greater Midwest Foodways Alliance:

  • Tuesday, May 4, 2021 @ 7:00 PM via Zoom: Special cookbook club selection Ossoli Cookbook, a fundraiser for the first public beach in Highland Park, IL. A joint meeting with Highland Park Public Library,  Highland Park Historical Society and us!
  • Thursday, May 13, 2021 @ 7:00 PM via Zoom: Deep Dish Pizza History with Peter Regas
  • Thursday, August 12, 2021, Live judging @ 3:00 PM Eastern Time: Family Heirloom Recipe Contest @ Indiana State Fair (Indiana Building)
  • Friday, August 13, 2021, Winners announced @ 12:15 PM: Family Heirloom Recipe Contest @ Illinois State Fair (Hobby, Arts and Craft Building)
  • Saturday, August 14, 2021, Live judging @ 2:30 PM: Family Heirloom Recipe Contest @ Missouri State Fair (Home Economics Building)
  • Sunday, September 5, 2021, Live judging @ 1:00 PM: Family Heirloom Recipe Contest @ South Dakota State Fair (Women’s Building)
  • September 2021: Heirloom Apple Tour – postponed from 2019.

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

The Making of James Beard, An American Legend

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Presented by John Birdsall, Author,
The Man Who Ate Too Much

View presentation on Facebook


Food of the past that comes to us through recipes and cookbooks can appear to be fixed evidence of what generations before us ate, their tastes and preferences. John Birdsall says that his research for The Man Who Ate Too Much: The Life of James Beard (Norton, 2020) challenged all his assumptions about that. Continue reading →

Ossoli Cookbook: A fundraiser for the first public beach in Highland Park, Illinois

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Join Us on Tuesday, May 4, 2021 via Zoom!

Presented by Highland Park Public Library’s Cookbook Club
with Highland Park Historical Society and Us!
 
 
We are encouraging people to prepare a recipe from this antique community cookbook and discuss the results. This cookbook is available online via the University of Illinois. Certainly you are welcome to sit in on the discussion and not have cooked anything!

Continue reading →

Black Smoke: African Americans and the United States of Barbecue

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Join us on Wednesday, May 19, 2021 @ 7:00 PM CST via Zoom.

Presented by Adrian Miller
Food Writer, Attorney, Certified Barbecue Judge

Join us as James Beard Award-winning author Adrian Miller discusses the history of African American barbecue culture from his book, Black Smoke: African Americans and the United States of Barbecue. Black Smoke describes how African Americans inherited a type of cooking that fused Native American meat smoking and European grilling techniques that became known as “barbecue.” Continue reading →

Mock Goose and Lord Woolton’s Pie: Shopping, Eating, and Cooking ‘On the Ration’ in World War II Britain

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Annette Laing, 
Author, Academic, Public Historian

When war broke out in 1939, the British people, long dependent on imported foods, found themselves thrown back on their own resources. Sure, they had a little help from their American friends, much of it in the form of powdered eggs and Spam. Continue reading →

How the Frugality of Rural Foodways Reshaped this Nationally Acclaimed Chef

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Presented by Vivian Howard
Chef, Author, PBS Host

View presentation on Facebook

Vivian Howard moved from New York back to her rural hometown to open a fine-dining restaurant that she hoped would reshape the palates of eastern North Carolina. But an encounter with collard kraut and a trip to “America’s largest pork display” ignited her interest in the traditional foods and culinary techniques unique to the Carolina coastal plain she calls home. Continue reading →