The Invisible 6,000 Year History of Sourdough

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

To Ukraine with Love

Podcast

Links to Recipes
Garlic Dinner Pampushky
Grandma’s Roasted Duck
Rhubarb Strawberry Kisel
Vegetarian Borscht with Chanterelle Mushrooms

Come join us as Anna Volyshyna, author of “Budmo, Recipes from a Ukranian Kitchen,” gives us a poignant and luscious tale of her homeland’s culture and cuisine. 

Anna will provide a buffet of topics, including Ukraine’s geographical location and how it shaped Ukrainian culture; the role of religious holidays in Ukrainian cooking; and modern versions of traditional Ukranian dishes. Continue reading

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

Rangana Bhargava

Podcast

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