Category Archives: Culinary Historians of Chicago

For the Love of Soul Food

Posted on by

Presented by,
Adrian Miller, author, attorney

What gives soul food its soul? Join for sweet and savory talk on the history of soul food with Adrian Miller, author of the recently published Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time. He describes his book as “a love letter to African American cooks.” Continue reading →

Turning on with Turmeric!

Posted on by
Presented by,
Colleen Sen
For thousands of years, spices have played an important role in Asian medicine. Of all the spices, none was more important than turmeric. It was used to treat gastrointestinal and pulmonary disorders, diabetes, atherosclerosis, bacterial infections, and skins diseases. A couple of decades ago, medical researchers noticed that countries where peoples’ diet regularly includes turmeric and curry powder have much lower rates of breast, prostate, lung and colon cancers childhood leukemia and Alzheimer’s than people who are not turmeric-eaters. Continue reading →

A Toast to Beer

Posted on by
The Story of America’s Beer Renaissance
Presented by
John Holl

 

Join us as beer maven, John Holl, delves into our foamy past and pours forth a glorious history of craft beer. “It’s been 40 years since the first post-prohibition microbrewery opened in the United States, but craft beer is only now hitting its stride,” says Mr. Holl. “There are now more than 2,300 small breweries opening in the country, and they are producing some of the most flavorful and innovative brews that have ever been created.” Our beer leader will give us a guided tasting through the world of craft beer, with interesting facts, colorful stories, and a look at why beer matters. Continue reading →

Before the Food Network: Recollections by Chef Sanford D’Amato

Posted on by

Recollections by Chef Sanford D’Amato

It’s hard to believe, but before The Food Network, being a chef in America was often considered to be a last choice when one could just not make it in any other profession. Come join us as Chef Sanford (“Sandy”) D’Amato tells us personal anecdotes and gives readings from his memoir/recipe book “Good Stock” about the state of the American culinary profession in the late 60s and early 70s. Continue reading →