Presented Erik Schultz, Long time reenactor
Erik Schultz spoke on food of the Civil War in July this year. Now it is your opportunity to participate in a Civil War Camp Cooking tour guided by Erik.
Schulz has been a re-enactor for over 30 years and has lead camp cooking tours. As we walk between encampments, Erik will regale us with his experiences. Often the conversation during the journey is just as educational as the encampments we visit. Continue reading
Presented by Stephan Palmié, Anthropology Dept. at University of Chicago
Antoni Miralda, Artist and founder of Food Cultura, Foodcultura*
Image by Peter Engler
As part of the Living Together Performance Series which took place in Little Haiti, the Haitian neighborhood of Miami, 2018, The Maggic Banquet, a participatory food-performance by the internationally acclaimed Miami- and Barcelona-based artist Miralda, celebrated Miami’s diverse cultural heritage by tracing the culinary history of Maggi, the ubiquitous and universal seasoning brand. Continue reading
Due to a temporary shortage of parking at Weiss Memorial Hospital, we are moving our meetings to Bethany Retirement Community at 4950 North Ashland Avenue, Chicago 60640
(West of Clark Street, North of Lawrence Avenue)
Public transportation: Clark St. Bus Route 22 is nearby.
Free Parking street parking and a parking lot
We regret any inconvenience, though we are saving you some inconvenience and expense.
Regards,
Scott Warner.
President
Margaret Carney, PhD, Director
The International Museum of Dinnerware Design
Margaret Carney, director and curator of the International Museum of Dinnerware Design will present Well of the Sea, all about the acclaimed seafood restaurant located in Chicago’s Hotel Sherman between 1948-1972. Why was dining there so memorable? Continue reading
Presented by Joe Weintraub, PhD
Paris à Table: 1846 is the first English translation of an essential text in the literature of gastronomy. Written by the journalist and critic, Eugène Briffault, the book takes readers from the opulence of a meal at the Rothschilds’ through every social stratum down to the student on the Left Bank and the laborer eating on the streets. The author surveys the restaurants of the previous generation and his own–from the most elegant to the lowest dive–along with the eating habits of the bourgeoisie, the importance and variety of banquets, and even the plight of “people who do not dine,” offering the reader, according to Le Monde, “the richest view of Balzac’s time seen from the table.” Continue reading