Category Archives: Culinary Historians of Chicago

The Glory of Chicago-Style BBQ

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Join us on Wednesday, October 30, 2024 @ 7 PM, via Zoom
Chef Dominique Leach

We’ve all heard of the classic BBQ styles from regions like Kansas City, Memphis or Texas. But what about Chicago-style BBQ?

From rib tips to hot links to mild sauce and more, Chicago chef and pitmaster Dominique Leach of the black-women-queer-owned and award-winning restaurant Lexington Betty’s Smokehouse (plus the 2023 winner of the Food Network’s hit show BBQ Brawl), is making it her mission to further define this unique style and put it on the map in 2024. 

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The Meticulous Process of Recipe Writing

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Presented by Raeanne Sarazen

Podcast

Raeanne Sarazen received the IACP Award 2024 in the Reference and Technical catagory:

The Complete Recipe Writing Guide: Mastering Recipe Development, Writing, Testing, Nutrition Analysis, and Food Styling
Raeanne Sarazen
Academy of Nutrition and Dietetics

One might think that writing a recipe is an easy task; just list some ingredients, their amounts and give some simple instructions on how to combine them, then roast, bake, boil or fry them. But it’s not that easy! Writing a recipe that takes a cook’s hand and guides them into turning out a delicious dish, takes great skill, with a large pinch of talent thrown in. Continue reading →

THE EDITOR: How Publishing Legend Judith Jones Shaped Culture in America

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Join Us on Monday, June 10, 2024 @ 7 PM Central via Zoom!

By Sara B. Franklin

Podcast

Come join us as food historian and author Sara Franklin gives insight into Judith Jones, the visionary behind some of the most important authors of the 20th century, including Julia Child, Anne Frank, John Updike and Sylvia Plath. This iconic editor finally gets her due in Ms. Franklin’s newly released book, The Editor. Continue reading →

The Soul of Jewish Food

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Presented by Dylan Maysick, co-owner Diaspora Dinners

Links to Recipes:
Coconut Macaroons with Chocolate, Pistachio, and Orange Blossom
Halloumi and Orange Salad with Pomegranate, Pistachio, and Herbs
Montreal Bagels

What is Jewish food? That is the question Dylan Maysick has been on a quest to answer through his Diaspora Dinner project, a Chicago-based series of dinners that explores the cuisines of the Jewish Diaspora.

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