Category Archives: Culinary Historians of Chicago

The History of Greektown’s Parthenon

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Presented by
Yanna Liakouras, partner, The Parthenon restaurant, and
Camille Stagg, author, “The Parthenon Cookbook”

“Long may its fine traditions flourish, and long may its saganaki flame to the ebullient cries of ‘Oooppa!’”–Harry Mark Petrakis

Podcast courtesy of WBEZ’s Chicago Amplified

Don’t try this at home,” cautions Yanna Liakouras as she ignites a platter of Saganaki, traditionally melted cheese over which she has poured Metaxa. “The flaming doesn’t affect the taste of the cheese–it’s just for show” she says of the searing tradition started by her father, Chris, who co-founded the beloved Parthenon in 1968.  Continue reading →

Grain-fed VS. Grass-fed: What’s the Beef?

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Presented by
Bill Kurtis
Documentary host, producer, conservationist, cattle rancher
and author, “The Prairie Table Cookbook”

Podcast recorded by WBEZ’s Chicago Amplified

For the last 60 years Americans have been dining divinely on succulent, juicy, well-marbled grain-fed beef. But not only has the grain-fed diet been unhealthy for the cattle, it’s had a bad impact on the herd known as the human race, according to Bill Kurtis. Continue reading →

FARM TO TABLE: CALIFORNIA CUISINE IN LATE 19TH-CENTURY LOS ANGELES

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Presented by
Amelia Saltsman, author
“The Santa Monica Farmers’ Market Cookbook”

Podcast by Chicago Amplified of WBEZ Chicago

What better way to celebrate the first day of summer than by joining us to savor the tale of farmers’ markets–and the fresh and flavorful bounty they help us bring to our tables. Farmers’ markets have their own intriguing culinary history, especially the lush markets of Southern California. Continue reading →

Curried Culinary History 

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By Raghavan Iyer, teacher and author
“660 Curries/The Gateway to Indian Cooking”

Podcast courtesy of WBEZ’s Chicago Amplified

Curious about curry? Curry is the backbone of Indian cooking, the glory of Indian cooking. Curry has nothing to do with powder in a can and everything to do with amazing flavors. Join us as author and IACP Cooking Teacher of the Year, Raghavan Iyer, dishes out a powerpoint presentation about the historical influence of spices during India’s 6,000 years existence as a civilization. Continue reading →