Sam Bilton, Food Historian and Restauranteur
Food historian and writer Sam Bilton is encouraging bakers to immerse themselves in the joy of making gingerbread.
Gingerbread is a lovely, squidgy treat which has played a part in almost everyone’s childhood. But do you know what gingerbread was made of when it first arrived on our plates? Was it flavoured with honey? Continue reading
Curator’s Tour
*Mask
Those who attend will have first priority for the exhibit tour next year.
Any cancellations require one-day notice to allow someone else to attend.
No shows deprive someone else a chance, just don’t do it.
Four spots available
The Chinese American Museum of Chicago (CAMOC) kicks off a new exhibition with its ‘Era of Opulence: Chinese Fine Dining.’ In 2022, there will be an expanded exhibit ‘Chinese Cuisine in America: Stories, Struggles and Successes,’ which we will visit next year. Continue reading
Susanne Belovari, Archivist
The famous Wiener Küche had long been a collective culinary tradition of Jews and non-Jews alike. It was perhaps the perfect example, in an imperfect and Anti-Semitic city, of two formerly distinct groups moving towards each other and integrating while daily creating, cooking, and eating one cuisine. Continue reading
Robert Lemon,
Author, Geographer, Documentary Film Maker
Listen to presentation via Podcast
Icons of Mexican cultural identity and America’s melting pot ideal, taco trucks have transformed cityscapes from coast to coast. The taco truck radiates Mexican culture within non-Mexican spaces with a presence—sometimes desired, sometimes resented—that turns a public street corner into a bustling business. Continue reading
Presented by Peter Regas
PizzaHistoryBook.com
View presentation on Facebook and YouTube.
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