Category Archives: Culinary Historians of Chicago

A Treasure Trove of Thai

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Presented by
Nancie McDermott
Author, Cooking Teacher

Podcast courtesy of WBEZ’s Chicago Amplified

Join former Peace Corps volunteer Nancie McDermott on an armchair tour of the traditional Thai kitchen, with a focus on regional distinctions, religion, and a taste of Southeast Asian history. Nancie will elaborate on the role of particular ingredients and kitchen equipment in the traditional cuisines of the Thai kingdom, offering a context for the extraordinary dishes and flavors that have earned Thai food a permanent place on the restaurant scene throughout the United States. Continue reading →

Pizza According to the Gospel of Pollack and Goldsmith

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Presented by
Penny Pollack, Dining Editor, Chicago Magazine
Jonathan Goldsmith, Chef, Owner, Spacca Napoli, Chicago

Spacca Napoli
1769 W. Sunnyside, Chicago

Podcast Courtesy of WBEZ’s Chicago Amplified

SCENE ONE: LET THERE BE PIZZA
The history of pizza is about as old as the history of the world, and its beginnings cause about as much debate. The key question is probably: Where did the idea of first putting toppings on bread originate, and why? Continue reading →

Asian Culinary Evolution

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Presented by
Bruce Cost
Chef, Author and Culinary Partner,
Big Bowl

Big Bowl Restaurant
6 E. Cedar
Chicago

Podcast courtesy of WBEZ’s Chicago Amplified

It seems that it wasn’t that long ago in America when an exotic Asian dinner was chicken Chop Suey , or even MORE adventuresome, Chicken Chow Mein, with egg roll. We’ve come a long way, baby, and who better than to take us on our Asian culinary journey than Bruce Cost. Continue reading →

When Extra-Virgin Olive Oil Wed Balsamic Vinegar, the rest was History

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Presented by
Rick Petrocelly
Founder and Owner, The Olive Tap, Long Grove, IL

Podcast courtesy of WBEZ’s Chicago Amplified

A culinary dynamic duo with ancient origins is titillating contemporary palates like never before. Join us as the well-oiled Rick Petrocelly leads us through the history of olive oils and balsamic vinegars from their ancient origins to modern times. Rick will also share his passion by detailing the radical changes that have occurred in the past 20 years regarding availability, varietals, and use. Continue reading →