Category Archives: Chicago Foodways Roundtable

Culinary Memoir & Personal Essays

Posted on by

Turning a Bunch of Heartland Food Stories into an Anthology
Presented by
Peggy Wolff
With readings by Carol Mighton Haddix and Melanie Benjamin

Peggy Wolff, editor of Fried Walleye and Cherry Pie: Midwestern Writers on Food (U. of Nebraska Press), talks about the inspiration for a post-WWII regional food anthology, the genre called food/lit, some anecdotes about working with writers, and how she put together essays from notable authors who could see food beyond the printed recipe on the page. Continue reading →

If Recipes Could Talk: Wisconsin Foods and the Stories They Tell

Posted on by

by
Terese Allen,
Author and President of Culinary History Enthusiasts of Wisconsin

Wisconsin’s culinary traditions, both past and present, reflect the richness of an ethnically and agriculturally diverse region. Author Terese Allen shares the stories behind–and recipes for–such varied foodways as cream puffs, Hmong egg rolls and the Friday night fish fry. From Ojibwe wild rice to arugula pesto pasta, she tracks the amazing cornucopia of what Wisconsinites have gathered, grown, produced, cooked, and eaten. Continue reading →

Recipes for Domesticity: Cookery, Household Management, and the Notion of Expertise

Posted on by

Program and exhibit tour by
Julia Gardner, Exhibit Curator
and Head Reader Services, Special Collections Research Center

Special Collections Research Center Exhibition Gallery
Regenstein Library
1100 East 57th Street, Chicago, IL

How does one roast a fawn or properly set a dinner table for twelve? For centuries, people have been documenting and decoding the vast array of knowledge associated with domestic life, assembling cooking and household guides to assist with the tasks of daily living. Not merely collections of recipes and how-to instructions, these guides also document cultural  patterns and give insight into the development of modern-day kitchen and cooking practices. This exhibition, drawn primarily from the Rare Books Collection, provides a sampling of European and American cookbooks and domestic manuals from court chefs of the 15th century to cooking icons of the 20th century. Continue reading →

The Secret Financial Life of Food

Posted on by

Presented by
Kara Newman

Kara Newman began her career as a financial writer.  Her inspiration for The Secret Financial Life of Food  began with two little words in the financial newsweekly Barron’s.  Jim Rogers, a noted commodities expert, gave the following advice:  “Buy breakfast.” He was talking about pork belly futures (which no longer trade) and frozen orange juice futures.  That one little comment snapped into focus the point that agricultural commodities aren’t abstract financial concepts – at heart, they’re about food. Pork bellies become the bacon on your plate; frozen orange juice becomes the OJ in your glass. In the end, it’s all about food. Continue reading →

Soup & Bread: Building Community One Pot at a Time

Posted on by

Presented by Martha Bayne

Martha Bayne explores the social role of soup and its history as a tool for both building community and fostering social justice. She examines the classic model of a soup kitchen, national initiatives like Empty Bowls fundraisers and Sunday Soup dinners, as well as casual soup swaps and community soup cookoffs. Continue reading →