Presented by Colleen Sen, PhD
Author, Culinary Historian
“The history of Indian food in America has been largely neglected, even though it is much older than Chinese American cuisine,” says Colleen Sen, PhD, one of our nation’s foremost authorities on South Asian food.
Please join us as Colleen regales us with a buffet of flavorful facts about one of the world’s greatest cuisines, and its long-simmering impact on our nation and our city. Continue reading
Presented by Ellen King, Hewn Bakery
Historian/Baker/Author
“The future of food actually lies in the past,” says Ellen King, co-owner and head baker of the nationally acclaimed Hewn Bakery in Evanston, where she creates hand-forged artisan bread. (www.hewnbread.com).There’s more than a grain of truth to everything Ellen believes in. A historian by training, Ellen joins us to share the history of heirloom grains, and her company’s commitment to furthering the local grain economies in the Midwest. Continue reading
Anthony Buccini, PhD
Whether one prefers américaine or armoricaine is immaterial: both names are inappropriate and lack historical basis or even plausibility. — Alan Davidson
There are a great many famous dishes whose names defy legitimate historical or linguistic explanation. Of these, there are two primary sorts: 1) those with names that are in a basic sense completely transparent but, despite that superficial transparency, remain obscure, in that we have no idea why (and often also when and by whom) that name was applied to the dish; 2) those with names that from a linguistic standpoint are (or seem to be) opaque and resistant to linguistically sound etymologising. Continue reading
Presented Lucy Long, PhD
Like many Americans, Midwesterners have fond memories of apples: family apple orchards are commonplace; cider mills used to be and are returning; apple butter is a traditional way of preserving the fruit; apple pies and pastries frequent many homemade and commercial tables; Johnny Appleseed is embraced as a hometown hero; and festivals frequently celebrate the fruit. These memories make the fruit a significant part of personal histories and local food cultures. Continue reading
Alain Maes,
French Virtual Cafe
Food Served:
Quiche from The Bakery
Chef Didier’s Pate
Chocolate Mousse
Since 2010, Alain Maes has published a five-part series on French restaurants in Chicago from 1924 until 1999. Continue reading