Who invented deep-dish pizza? Is there a more controversial question in Chicago food history? There’s little doubt the pizzeria at 29 East Ohio Street in Chicago- originally named “The Pizzeria” later renamed “Pizzeria Uno”- served the original deep-dish pizza. But despite decades of debate and speculation, no one has definitively identified who created the pizza style that now has a market niche worth hundreds of millions of dollars and that -rightly or wrongly- branded Chicago, as a deep-dish pizza town. Continue reading →
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 →
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 →
This will not be simulcast on Facebook nor hosted on YouTube. If you are missing the meeting and wish to watch it later, please email firstname.lastname@example.org for a link.
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.” Continue reading →