Presentations by
Colleen Sen PhD and Bruce Kraig PhD
Podcast Courtesy of WBEZ’s Chicago Amplified
Culinary Scholars Colleen Sen and Bruce Kraig presentations were themes presented at past Oxford Symposium’s on Food and Cookery. Continue reading
Category Archives: Chicago Foodways Roundtable
Kitchens: The Culture of Restaurant Work
Presented by
Gary Alan Fine, Ph.D. (GAF of LTHforum)
Podcast by Chicago Amplified of WBEZ Chicago
When the original research for Kitchens: The Culture of Restaurant Work was conducted in the 1980s, no broad, demanding public existed for fine dining. To be sure, gourmets were to be found in large cities and restaurants like Alice Waters’ Chez Panisse had made the Bay Area ground zero for what was to become an American dining revolution. Continue reading
CONNIE’S PIZZA DEMYSTIFIED
Presented by
Vince Di Vincenzo, Manager
Connie’s Pizza
2373 S. Archer Ave
(Just 3 blocks east of Halsted between Halsted and Canal.)
Chicago, Illinois
Free Parking
Cost: $12 per person for Pizza tasting
In 1963, a young entrepreneur named Jim Stolfe exchanged his Oldsmobile Starfire for a small storefront pizzeria on 26th Street on Chicago’s South Side. That Bridgeport storefront became the original home of Connie’s Pizza. By the time Mr. Stolfe could afford to change the sign on the front of the store . . . it was too late, the legend and reputation of Connie’s Pizza had already begun. Continue reading
Thanksgiving: The Great American Holiday
Presented by
Penelope Bingham
Podcast Courtesy of WBEZ’s Chicago Amplified
Nine out of ten Americans eat turkey on Thanksgiving, and most do so around a family table. Food and tradition are the heart and soul of this most-loved, most-observed holiday. Thanksgiving has become the origin myth of America and the expression of deeply held American cultural ideals. Continue reading
Joan Reardon on M.F.K. Fisher
On the occasion of her 100th Birthday Anniversary
Presented by
Joan Reardon
In more than thirty books, M.F.K. Fisher forever changed the way Americans understood not only the art of eating but the art of living. Whether considering the oyster or describing how to cook a wolf, she addressed the universal needs “for food and security and love.” Continue reading