Ossoli Cookbook: A fundraiser for the first public beach in Highland Park, Illinois

Presented by Highland Park Public Library’s Cookbook Club
with Highland Park Historical Society and Us!
 
 
We are encouraging people to prepare a recipe from this antique community cookbook and discuss the results. This cookbook is available online via the University of Illinois. Certainly you are welcome to sit in on the discussion and not have cooked anything!

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Mock Goose and Lord Woolton’s Pie: Shopping, Eating, and Cooking ‘On the Ration’ in World War II Britain

Annette Laing, 
Author, Academic, Public Historian

When war broke out in 1939, the British people, long dependent on imported foods, found themselves thrown back on their own resources. Sure, they had a little help from their American friends, much of it in the form of powdered eggs and Spam. Continue reading

A Curious, Secret Spice in your Masala?

Stoney Curry Lichen
Stone Curry Lichen

Presented by Priya Mani
Live from Denmark

This will not be simulcast on Facebook nor hosted on YouTube. 
If you are missing the meeting and wish to watch it later, 
please email culinaryhistorians@gmail.com for a link.

A talk by Priya Mani on gathered, edible lichens from the Indian subcontinent. It is hardly imaginable that a lichen scraped off tree barks in the sub-Himalayan forests is the decisive and defining ingredient of what we know and imagine as “spicy-Indian.” Continue reading

Thoughts on the Origins of Pizzerias in America and Chicago

Presented by Peter Regas
PizzaHistoryBook.com

View Presentation on Facebook and Youtube.

In the past, the historical consensus was the first licensed pizzeria in America was opened in 1905 at 53 Spring St. in New York City by a young Italian immigrant named Gennaro Lombardi. However, in 2019 at the U.S. Pizza Museum in Chicago, Peter Regas challenged that consensus with a talk titled “Filippo Milone and the Forgotten Pizza Makers of New York City.” Continue reading