Chicago’s Bold BBQ History
Presented by
Jared Leonard
Pit professor, Rub BBQ, Chicago
Come on down to our tasty talk to hear one of Chicago’s rising pit masters give us the skinny on ribs. Jared Leonard will regale us with his rub on different aspects of BBQ history: its historical significance to American culture, its regional differences, and how BBQ has evolved in our toddlin’ town over the past 100 years. Continue reading
Presented by
Sherri Brooks Vinton
“May God bless whoever invented canning.”
Come join us and learn how canning got its start and changed civilization and the culinary world forever. Our speaker will tell us a tale of preservation heritage and share a number of tips on modern home canning that she offers in her new book, Put ‘em Up! Fruit. Continue reading
Presented by
Jerrold Leiken, MD
Nationally Acclaimed Poison Expert
Poison expert Dr. Jerrold Leikin, will reveal the history and nature of agroterrorism, or how the human food supply has been used as a weapon to launch a multitude of toxins. Gather round as Dr. Leikin talks about our vulnerabilities, and describes some horrific biological, chemical and radiological food contamination events. And he will tell us of the numerous valiant food employees who have been “the first non-clinical professionals to identify and respond to incidences of agroterrorism.” Continue reading
Presented by
Janice Bluestein Longone
Curator of American Culinary History,
University of Michigan’s Special Collections Division
The Culinary Historians of Chicago had its first meeting in 1993, and we’re celebrating our 20th anniversary this year with a special lecture: Before mass media, communication and transit, the first wave of the women’s movement was already active via the most ordinary of objects – the lowly cookbook. “Charity cookbooks,” a legacy of the Civil War, championed many causes: suffrage, education, temperance, prohibition, equal rights, working conditions, welfare, immigration, and legal rights and responsibilities, while benefiting churches, schools, sororities, the homeless, and others in need. The effort required to create, publish and distribute the books created networks of communication, which nurtured fledging political movements that transformed American culture. Continue reading
Presented by
Wilbert Jones
Author, food scientist, cooking teacher
Please join Wilbert Jones as he takes you on a culinary journey throughout the earth’s second largest mass of land, Africa. This enormous continent contains 55 countries, where more than 1,500 languages are spoken. Jones will share his knowledge about the ancient Egyptian’s daily diet, national dishes from several countries, traditional use of some unique ingredients as well as cooking techniques, and current food and beverage trends emerging out of Africa. He will also address the lack of African culinary presence in America and offers some solutions to increase visibility. Continue reading