Margaret Carney, PhD, Director
The International Museum of Dinnerware Design
Does a discussion about dinnerware just include the work of either skilled potters or gifted designers? When beauty and function intersect with a certain type of (possibly twisted) visionary genius, anomalies and curiosities of dinnerware are created. Continue reading
Information on Learning Tour: Graue Mill and Naper Settlement
October 6, 2017
Information on Maize: The Heartland’s Corn
October 7, 2017
Information on Learning Tour: Three Farms, an Orchard and a Fish Boil
October 8, 2017
Greater Midwest Foodways presents its sixth symposium examining Midwestern Maize as a foodstuff, a source of controversy and an economic engine. Continue reading
Presented by Restaurateurs Amy Besa and Chef Romy Dorotan,
of Purple Yam, Brooklyn, NY & Manila, Philippines
There are many indigenous ingredients in the Philippines which need to be recognized as the foundation of Philippine food traditions. These indigenous ingredients represent Filipino flavor profiles which should be categorized as FOOD THAT WAS ALWAYS OURS opposed to Food that was borrowed and made our own. Continue reading
Part One:
Food and German Identity
from the Third Reich to the Berlin Wall
Alice Weinreb, PhD
Associate Professor of History, Loyola University Chicago
Part Two: (Starts at 46 minutes)
Beyond repletion: Discovering functions of German food in Chicago
Nadja Huthmann, M.A.
Cultural Anthropologist