Category Archives: Culinary Historians of Chicago

‘Tis The Season for Preserving, Part 1: Artisinal Preserves

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Presented by Madelaine Bullwinkel
Author, Cooking Teacher

Madelaine Bullwinkel says that” history informs everything I do,” and she will weave the history of the art of preserving, the discovery of its chemistry and the evolution of her preserving technique into her presentation. Madelaine is the author of Artisanal Preserves which provides 100 recipes for jams, jellies, marmalades, along with recipes for breads, muffins, and desserts that make practical use of readers’ newly made jams and jellies. Continue reading →

Old Husbands Tales: Barbecue Myths That Deserve to Die

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Presented by Meathead 
Barbecue Maven and New York Times Best-Selling Author,
“Meathead, the Science of Great Barbecue and Grilling

The barbecue world is rife with rules and concepts that modern food science has proven wrong, and our speaker, reverently known in BBQ-land as Meathead, will debunk a bunch of them and teach concepts and techniques that can be applied to cooking indoors as well. He will also serve up a side order of some delectable barbecue history, along with a small barbecue sampling. Continue reading →

Global Kitchen: Food, Nature, Culture

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Travelling Tour by American Museum of Natural History

Learning tour to Milwaukee Public Museum to view a special traveling exhibit, one that explores the complex food system that brings what we eat from farm to fork. In sections devoted to growing, transporting, cooking, eating, tasting, and celebrating, the Global Kitchen exhibition illuminates the myriad ways that food is produced and moved throughout the world. Continue reading →

Street Food: Everything You Need to Know About Open-Air Stands, Carts, and Food Trucks Across the Globe

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Presented by Colleen Sen, PhD, Food Writer

An estimated 2.6 billion people worldwide eat street food every day. Once associated with developing countries, street food has spread around the globe, particularly in the United States, where a variety of food trucks, top chefs, and trendy pop-up restaurants specialize in grab-and-go fare. Continue reading →