Feeding Fascism: The Politics of Women’s Food Work

Podcast
Historical Cooking Show

Feeding Fascism explores how women negotiated the politics of Italy’s Fascist regime (1922-1943) in their daily lives and how they fed their families through agricultural and industrial labour. Darvin looks at women’s experiences of Fascism by examining the material world in which they lived in relation to their thoughts, feelings, and actions. Continue reading

Cooking with Priya Mani: Stone Flowers aka Lichens

Images of Stone Flowers aka Lichens by Priya Mani

Back in March, 2021, there was a talk by Priya Mani on gathered, edible lichens from the Indian subcontinent. It is hardly imaginable that a lichen scraped off tree barks in the sub-Himalayan forests is the decisive and defining ingredient of what we know and imagine as “spicy-Indian.” Knowledge and use of stone flower that was for generations hidden in regional kitchens have suddenly found a nationwide use, albeit as a secret ingredient in readymade spice blends. Continue reading

The Ten Commandments of Pizza

Peter Reinhart

Podcast

Links to recipes:
Clams Casino Pizza Portland Style
The Hellboy Slice Pizza
New York Pizza Dough

In celebration of his newest book, Pizza Quest: Peter Reinhart’s Never-Ending Search for the Perfect Pizza, the award-winning authority returns for his third visit to the Culinary Historians of Chicago. Peter will reveal his “Ten Commandments of Pizza,” and give an overview of the 35 featured pizza recipes inspired by many of the greatest pizza makers in America. (The book features creative variations on Neapolitan pizza, Detroit-style pan pizza, calzones, strombolis, focaccia, and Sicilian styles.) Continue reading

The Making of a Chicago Master Chef And Chicago’s Food Evolution

Chefs Michael and Susan Maddox

Presented by Chef Michael Maddox
Former Chef/Partner Le Titi de Paris
Chef Instructor at College of DuPage

Podcast
‘Joy of Michael’s Cooking,’ by Cynthia Clampitt

What shapes a master chef, especially a chef who has been a key ingredient in Chicago’s evolution into a world class culinary destination? Come join us as Chef Michael Maddox dishes on the many culinary influences in his life, from growing up in a farming community in Illinois, to collaborating with celebrated Chicago chefs like Jean Banchet, Didier Durand, Pierre Pollin and Michael Lachowicz — not to mention his stints working under esteemed chefs in France. Continue reading