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:

  • Chicago FoodCultura Clarion update
  • Thursday, December 16. 2021 @ 7 PM via Zoom: Cooking and learning from a manuscript cookbook, circa 1892 with Nicole Stocker of the Dunn Museum and Catherine Lambrecht
  • Thursday, January 13, 2022 @ 7 PM via Zoom: Comparing and Contrasting Ossoli Club Cook Book, circa 1912 and the Highland Park Woman’s Club Cook Book, circa 1925, a deep dive to learn something new from old books with Catherine Lambrecht
  • Wednesday, February 16, 2022 @ 7 PM via Zoom: Edible Insects: A Global History with Gina Hunter
  • 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 – it actually happened!

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

Let’s Eat! Celebrating with Food

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Postard from Raupp Museum for Let’s Eat Celebrating with Food

Debbie Fandrei, Raupp Museum
Korean Cultural Center of Chicago

Podcast

Korean Army Stew

Let’s Eat! Celebrating with Food explores food, culture and history from the American and Korean viewpoints. Learn where people got their ingredients, how technology has changed food preparation, and explore how one ingredient, cabbage, can become very different dishes (sauerkraut and kimchi). We will compare how the harvest holidays of Thanksgiving and Chuseok are expressed in American and Korean culture. Continue reading →

The Pilgrim Kitchen The Harvest Celebration of 1621: Plimoth Patuxet Museum, Plymouth Massachusetts

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with John Ota

Podcast

As part of the research for his book, The Kitchen, John Ota travelled to Plymouth, Massachusetts where he cooked a meal over an open fire with Pilgrim Foodways historian Kathleen Wall.  On the 400th anniversary of the Harvest Feast between the New England colonists and the Wampanoag people, John will share his experiences of the culinary history, architecture, cooking methods and the dishes from the first Thanksgiving of 1621. Continue reading →

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

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 Sam Bilton, Food Historian and Restauranteur

Podcast

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 →