Lecture, and cooking demo
Presented by: Mary Aregoni and Matt Eversman Owner, and Executive Chef of Saigon Sisters Restaurant, Chicago
Podcast courtesy of WBEZ’s Chicago Amplified
Vietnamese cooking has long been acclaimed for its use of the freshest ingredients and the healthy balance it provides. Saigon Sisters’ owner Mary Nguyen Aregoni will present the history of The Street Food of Vietnam and how she has brought this culinary tradition to her downtown restaurant. Continue reading
Presented by
Andrew F. Smith
Author/Teacher/Culinary Historian
This program was not recorded.
Starving the South was presented once more on on June 20, 2015.
What do the Civil War and the Potato have in common?
Not much really— except that our renowned speaker, Andrew Smith, has written two soon-to-be published books on each subject: Starving the South: How the North Won the Civil War, and Potato: A Global History,– and he’s hungering to dish his special brand of culinary history for us. Continue reading
Presented by:
Chef Susan and Drew Goss,
Owners, West Town Tavern
and Introduced by
Nancy Ross Ryan
Food journalist, editor
West Town Tavern
1329 West Chicago Ave., Chicago
Podcast courtesy of WBEZ’s Chicago Amplified
A conversation about comfort food in America must start with the gathering of Europeans in the southeast portion of the country. There, British landowners, Scotch and Welsh sheepherders, Irish farmers and African slaves first stirred the melting pot that would become American cuisine. Continue reading
Presented by:
Joan Reardon, PhD,
Author, Culinary Historian
No podcast was made.
Do join us as one of Chicago’s own culinary treasures, Joan Reardon, shares the “backstory” of how the Julia Child/Avis DeVoto letters came to be published in her book, “As always, Julia: The letters of Julia Child & Avis DeVoto.” Dr. Reardon, who personally knew Julia, will also stress the letters’ importance in understanding the beloved woman who achieved iconic status in America’s culinary world. Continue reading
presented by:
Robert Launay, PhD
Program of African Studies, Northwestern University
Sikia Restaurant
Washburne Culinary Institute of Kennedy King College
740 W. 63rd St, Chicago
Podcast courtesy of WBEZ’s Chicago Amplified
It is hard to imagine two culinary traditions so different and yet so intimately related through history as the cuisines of the United States and of West Africa. Yet African cuisine remains a total mystery to most of the American public. Continue reading