The Invisible 6,000 Year History of Sourdough

Join Us on Wednesday, July 20th, 2022 at 7:00 PM via Zoom! Links to recipes:
Pliny the Elder’s Picenum Bread
Sourdough Boston Brown Bread
Starting a Sourdough Starter

For at least 6000 years, people have summoned sourdough starter seemingly out of the air and combined it with milled wheat, water, and a dash of salt to produce The Staff of Life: Bread. Join us as Professor Eric Pallant slices into a 6,000-year journey through history. Continue reading

Street talking Indian Street Food — and a mini cooking demo!

Rangana Bhargava

Mention the words street food and most of us Chicagoans think of food trucks parked downtown at lunchtime with vendors selling a variety of freshly prepared ethnic foods. Our program today takes us to India where street food has abounded for years, but with a different twist — no trucks. Continue reading

Black Women in the Kitchen

Presented by Dr. Sephira Bailey Shuttlesworth

Grandmama’s Hot Water Cornbread
Mama Mary’s Blackberry Cobbler
Squash & Onion Medley

A note from Scott Warner, President, Culinary Historians of Chicago:

This past fall I had the joy of attending the International Association of Culinary Professionals Annual Conference held in Birmingham, Alabama. The conference offered a buffet of glorious foodwriters and speakers, all accessible and sharing. Continue reading