Let’s Eat! Celebrating with Food explores food, culture and history from the American and Korean viewpoints. Learn where people got their ingredients, how technology has changed food preparation, and explore how one ingredient, cabbage, can become very different dishes (sauerkraut and kimchi). We will compare how the harvest holidays of Thanksgiving and Chuseok are expressed in American and Korean culture. Continue reading →
Food historian and writer Sam Bilton is encouraging bakers to immerse themselves in the joy of making gingerbread.
Gingerbread is a lovely, squidgy treat which has played a part in almost everyone’s childhood. But do you know what gingerbread was made of when it first arrived on our plates? Was it flavoured with honey? Continue reading →
*Mask Those who attend will have first priority for the exhibit tour next year. Any cancellations require one-day notice to allow someone else to attend. No shows deprive someone else a chance, just don’t do it. Four spots available
The Chinese American Museum of Chicago (CAMOC) kicks off a new exhibition with its ‘Era of Opulence: Chinese Fine Dining.’In 2022, there will be an expanded exhibit ‘Chinese Cuisine in America: Stories, Struggles and Successes,’ which we will visit next year. Continue reading →
The famous Wiener Küche had long been a collective culinary tradition of Jews and non-Jews alike. It was perhaps the perfect example, in an imperfect and Anti-Semitic city, of two formerly distinct groups moving towards each other and integrating while daily creating, cooking, and eating one cuisine. Continue reading →
Icons of Mexican cultural identity and America’s melting pot ideal, taco trucks have transformed cityscapes from coast to coast. The taco truck radiates Mexican culture within non-Mexican spaces with a presence—sometimes desired, sometimes resented—that turns a public street corner into a bustling business. Continue reading →