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
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
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
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
Come join us as author Jennifer Billock explores the sweet and doughy history of Chicago from pioneering bakers to today’s cake makers. At one time, more than 7,000 bakeries dotted Chicago’s streets. Continue reading
