Author Archives: Catherine Lambrecht

How the Depression Affected Our Culinary Landscape

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Presented by Andrew Coe
Author, Culinary Historian

Come join us for an insightful discussion with the co-author of A Square Meal: A Culinary History of the Great Depression, a book which The New York Times says is an “engaging and often moving cultural history.” Andrew Coe, who wrote the book with his wife, Jane Ziegelman, will explore for us the intersection of food, politics and culture during the Great Depression, a period of seismic shifts in the country’s political and social landscape. Continue reading →

Alma Lach’s Kitchen: Transforming Taste

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Program and exhibit tour by
Eileen A. Ielmini, Assistant University Archivist, and
Catherine Uecker, Rare Books Librarian,
Special Collections Research Center

In the pioneering culinary era of the mid-twentieth century, Chicago chef Alma Lach was one of the primary figures who transformed traditional American cooking. As a chef, cookbook author, and food consultant, Alma was widely known for her bestselling book, Cooking à la Cordon Bleu(1970), later revised and published by the University of Chicago Press as Hows and Whys of French Cooking (1974). Continue reading →

Making Any Cuisine Halal

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Presented by Yvonne Maffei

Halal food is fast becoming a buzz-word among many urban foodies, most of whom know a good ‘halal’ food truck or two. With the influx of kabob carts and trays of rice overflowing with spicy cubed meat, we can’t ignore that this food is somewhat of a fascination and perhaps misunderstood in the broader sense, as not all halal food hails from Middle Eastern cuisine. Continue reading →