Hidden Flavors of the Philippine Kitchen

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

German Food and German Identity on Both Sides of the Atlantic: 20th-Century Germany and Contemporary Chicago

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

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Swedish American Museum Tour

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