Margaret Carney, PhD, Director
The International Museum of Dinnerware Design
Does a discussion about dinnerware just include the work of either skilled potters or gifted designers? When beauty and function intersect with a certain type of (possibly twisted) visionary genius, anomalies and curiosities of dinnerware are created. Continue reading
Presented by Restaurateurs Amy Besa and Chef Romy Dorotan,
of Purple Yam, Brooklyn, NY & Manila, Philippines
There are many indigenous ingredients in the Philippines which need to be recognized as the foundation of Philippine food traditions. These indigenous ingredients represent Filipino flavor profiles which should be categorized as FOOD THAT WAS ALWAYS OURS opposed to Food that was borrowed and made our own. Continue reading
Part One:
Food and German Identity
from the Third Reich to the Berlin Wall
Alice Weinreb, PhD
Associate Professor of History, Loyola University Chicago
Part Two: (Starts at 46 minutes)
Beyond repletion: Discovering functions of German food in Chicago
Nadja Huthmann, M.A.
Cultural Anthropologist
Discussion overview with Don Ahlm, Docent
Podcast of our tour at the Swedish American Museum. There was a security or medical device present but not identified until played back. The worst was removed.
The Swedish American Museum has been active for 40 years in the heart of Andersonville, a traditionally Swedish area on the north side of Chicago. Andersonville, the “Little Sweden” of Chicago, is one of the most concentrated areas of Swedish heritage in the United States, with Swedish roots dating back to the 19th century. Tourists visit the area continually to sample Swedish food, buy gifts, visit the Museum, and partake in traditional Swedish holidays such as Midsommar and Julmiddag. Continue reading
Hear the crack of gunfire and the boom of cannons at the Lake County Forest Preserves’ 25th annual Civil War Days. Visitors of all ages are invited to explore the military and civilian camps to learn about life in the 1860s. Continue reading