Presented by Students in
Foodcultura: The Art and Anthropology of Cuisine,
University of Chicago, Autumn 2019
Yoon-Jee Choi’s analysis of cakes from Roeser’s Bakery through the eyes of a Bauhaus historian.
Eli Bec’s discussion of ofrendas prepared for Día de Muertos (Day of the Dead altars) and her own personal ofrenda
Alana Ferguson’s musings on cotton candy as an art form.
Maisie Watson and Daniel Simantob explored the intersection of public and private dining experiences at Sinhá, a Brazilian home-restaurant in Chicago and in their own apartment.
Persian Matzoh Ball Soup
In November we were treated to Maggi Galaxy, a presentation by Stephan Palmié, Professor of Anthropology at University of Chicago and Antoni Miralda, Barcelona-based artist and founder of FoodCultura. They are collaborating on a Chicago-focused project supported by a Gray Center Mellon Collaborative Fellowship, exploring the intersection between food, art, and other forms of cultural exchange. Continue reading
Presented by Louisa Chu and Monica Eng
Co-hosts, “Chewing” Podcast
“Chewing” podcast hosts Monica Eng, left, and Louisa Chu. (Michael Tercha / Chicago Tribune)
Links to mentions in podcast:
Chewing episode where Monica talks to Raymond Lee
How Chinese Restaurants Nearly Became Extinct across USA
What A Murder In My Family Reveals About Chicago’s Chinese Gangs
Why do Egg Rolls in Chicago Taste Like Peanut Butter?
Chicago Tribune food reporter Louisa Chu and WBEZ reporter Monica Eng talk about 150 years of Chinese food in America, how it was shaped by social, political, and legal circumstances plus how it shaped their own families and lives. The co-hosts of the Chewing podcast will document the Eng family restaurant dynasty in Chicago and how it reflected the food and culture of the times. Continue reading
Presented by Chandra Ram, Chef, Author, Editor
To be Indian-American means you have a foot in two cultures. For Chandra Ram, author of The Complete Indian Instant Pot Cookbook, America is home, but some part of her identifies as Indian as well. She didn’t want to let go of Indian culture as her parents were encouraged to do when they immigrated a generation ago, but she didn’t always know how to claim it for herself. Continue reading
Presented by Sharon L. Joyce
Maine’s Downeast culinary history begins well before explorers arrived in the 1500s. Some of the food preparation and preservation techniques used by the Wabanakis and early colonists are still in use today. Lobster and other seafood from the Gulf of Maine and the area now known as Acadia National Park paved the way for a vibrant tourist food scene. Continue reading
Presented by Stephan Palmié, Anthropology Dept. at University of Chicago
Antoni Miralda, Artist and founder of Food Cultura, Foodcultura*
Image by Peter Engler+
Haitian Djon-Djon Rice
The Reader’s Mike Sula weighs in on Maggi
As part of the Living Together Performance Series which took place in Little Haiti, the Haitian neighborhood of Miami, 2018, The Maggic Banquet, a participatory food-performance by the internationally acclaimed Miami- and Barcelona-based artist Miralda, celebrated Miami’s diverse cultural heritage by tracing the culinary history of Maggi, the ubiquitous and universal seasoning brand. Continue reading