Ramadan Food Rituals

The Way of Eating During the Islamic Holy Month of Fasting
Presented by
Yvonne Maffei
Author of MyHalalKitchen.com

Podcast courtesy of WBEZ’s Chicago Amplified

Ramadan is the Islamic month of fasting for Muslims around the globe. Contrary to popular belief, there is so much wonderful food to enjoy between sunset and sunrise. As varied as the Muslims themselves, so is their food. With cuisine spanning from Asia to the Mediterranean, Europe and the Americas, this program will demonstrate a variety of dishes that provide a sampling of the sweet, savory and everything in between as well as how the ritual of fasting and eating is performed throughout the month. Come to learn more about the traditional and modern food rituals of this very tasty month and enjoy some samples of halal food, too. Continue reading

TOFU PROCESSING TOUR

Presented by
The Cheng Family of Sun Xien Soy Products and Sun Wah BBQ

Podcast courtesy of WBEZ’s Chicago Amplified

Sun Xien Soy Products
613 W. 47th St., Chicago, IL 60609
http://www.sunxiensoyproducts.com

Tofu has long been a traditional food of Asian cultured and a mystery to many.  Believed by many to be a “fountain of youth” food, it has served as a staple for many countries in the Far East for thousands of years. Continue reading

Feast: Radical Hospitality in Contemporary Art

Presented by

Stephanie Smith, Deputy Director and Chief Curator

 Limit: 30 people, Reservations expected. 

Podcast courtesy of WBEZ’s Chicago Amplified
This recording from April 29, 2012

Since the 1930s, numerous artists have used the simple act of sharing food and drink to advance aesthetic goals and to foster critical engagement with the culture of their moment. These artist-orchestrated meals can offer a radical form of hospitality that punctures everyday experience, using the meal as a means to shift perceptions and spark encounters that aren’t always possible in a fast-moving and segmented society.

Feast surveys this practice for the first time, presenting the work of more than thirty artists and artist groups who have transformed the shared meal into a compelling artistic medium. The exhibition examines the history of the artist-orchestrated meal, assessing its roots in early-twentieth century European avant-garde art, its development over the past decades within Western art, and its current global ubiquity. Through a presentation within the Smart Museum and new commissions in public spaces, the exhibition will introduce new artists and contextualize their work in relation to other influential artists, from the Italian Futurists and Gordon Matta-Clark to Marina Abramović and Rirkrit Tiravanija. Feast addresses the radical hospitality embodied by these artists and the social, commercial, and political structures that surround the experience of eating together.

Stephanie Smith joined the Smart Museum as associate curator in 1999 and was named deputy director and chief curator in 2010. She is an affiliate member of the University of Chicago’s Department of Visual Arts and a contributing editor to the journal Afterall. She has held curatorial positions at Rice University, where she earned her MA in art history, and the Contemporary Arts Museum, Houston. For her ambitious contemporary exhibitions such as Beyond Green (2005) and Heartland (2009), Smith has been named one of the most visionary curators in Chicago. Smith is curator of Feast.

This program is hosted by the Chicago Foodways Roundtable.

Saturday, April 7, 2012
Please arrive early, program begins promptly 11:30 AM
Smart Museum of Art of the University of Chicago

5550 S. Greenwood Ave
Chicago, Illinois
Street Parking

Chicago’s Classic Restaurants: Past, Present and Future

with Neal Samors and Eric Bronsky

Podcast courtesy of WBEZ’s Chicago Amplified

We will explore Chicago’s classic restaurants from pre-1900 until the present including classics like Henrici’s, Fritzel’s, Shangri-La, The Bakery, Le Perroquet, The Berghoff, The Pump Room, The Cape Cod Room, The Walnut Room, and Gordon among many others. Then, post-1970, Richard Melman and Lawrence Levy introduced a new type of fun restaurant atmosphere in Chicago restaurants that ranged from R.J. Grunts, D.B. Kaplan, and Fritz That’s It! to Lawrence of Oregano and Jonathan Livingston Seafood. Continue reading