Presented by Students in
Foodcultura: The Art and Anthropology of Cuisine,
University of Chicago, Autumn 2019
Yoon-Jee Choi’s analysis of cakes from Roeser’s Bakery through the eyes of a Bauhaus historian.
Eli Bec’s discussion of ofrendas prepared for Día de Muertos (Day of the Dead altars) and her own personal ofrenda
Alana Ferguson’s musings on cotton candy as an art form.
Maisie Watson and Daniel Simantob explored the intersection of public and private dining experiences at Sinhá, a Brazilian home-restaurant in Chicago and in their own apartment.
Persian Matzoh Ball Soup
In November we were treated to Maggi Galaxy, a presentation by Stephan Palmié, Professor of Anthropology at University of Chicago and Antoni Miralda, Barcelona-based artist and founder of FoodCultura. They are collaborating on a Chicago-focused project supported by a Gray Center Mellon Collaborative Fellowship, exploring the intersection between food, art, and other forms of cultural exchange. Continue reading
Presented by Sharon L. Joyce
Maine’s Downeast culinary history begins well before explorers arrived in the 1500s. Some of the food preparation and preservation techniques used by the Wabanakis and early colonists are still in use today. Lobster and other seafood from the Gulf of Maine and the area now known as Acadia National Park paved the way for a vibrant tourist food scene. 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+
Haitian Djon-Djon Rice
The Reader’s Mike Sula weighs in on Maggi
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
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
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.