Category Archives: Culinary Historians of Chicago

Women in the Kitchen: 12 Essential Cookbook Writers Who Defined the Way We Eat

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Presented by Anne Willan
Culinary Historian, Author, Cooking Teacher
 
 
Women cookbook writers have had an enormous influence on the way we eat today. In her latest book, Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today, Anne Willan profiles twelve of these women–from Hannah Woolley in the mid-1600s to Fannie Farmer, Edna Lewis, Alice Waters, and her dear friend, Julia Child. From her home in London, via Zoom, Anne will discuss the lives and works of these women, whose landmark books have defined cooking over the past three hundred years. Highlighting their historical contributions and most representative recipes, Anne shows how they created the foundation of the American table. Continue reading →

What a Waste! Here’s what the world is doing to recover, reduce and recycle food waste

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Presented by Andrew Smith
Culinary Historian, Author, Editor

Podcast

View Presentation on Facebook and YouTube

Don’t hold your nose! We’re not going to trash-talk you. Instead we’re going to offer you some savory food for thought when Andy Smith, one of our nation’s most esteemed culinary historians lifts the lid on a vital issue: food waste. Continue reading →

Fat Rascals: Dining at Shakespeare’s Table

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Presented by John Tufts
Actor, Author

View Presentation on Facebook and YouTube

If you ever wanted to see Shakespeare sizzle, now”s your chance. Join our “Zoominar” as actor/cook John Tufts dishes up an historically savory stew of Elizabethan and Tudor Culinary delights that the Bard himself whetted our appetites for in his iconic plays.

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Beyond the North Wind: Exploring Russia through Food

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Book Cover

Presented by Darra Goldstein, PhD
Professor and award-winning author

No samples available at this virtual presentation, though feel free to try these recipes for Sour Cream Honey Cake and  Syrniki (Russian Cheese Pancakes) (Courtesy of 10 Speed Press &  Stefan Wettainen, Photographer)

We welcome you to join us as Russian scholar and award-winning culinary authority Dr. Darra Goldstein shares highlights from her latest book Beyond the North Wind: Exploring Russia through Food. Darra will take us on a journey above the Arctic Circle, to Russia’s northernmost reaches, where the extremes of climate have inspired an inventive, resilient, and earthy cuisine. Continue reading →

The Most Loved Room In The House: The Evolution of the American Kitchen

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Wednesday July 15, 2020

Book cover of John Ota’s book, The Kitchen

Presented by John Ota,
Author, The Kitchen

View Presentation on Facebook and YouTube

No samples available at this virtual presentation,
though feel free to try this recipe for Matzo Ball Soup.

John Ota was a man on a mission–to put together the perfect kitchen. He and his wife had been making do with a room that was frankly no great advertisement for John’s architectural expertise. It just about did the job.

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