Presented by
Riva Feshbach,
Exhibits Manager

Podcast courtesy of WBEZ’s Chicago Amplified

Handout from the lecture

What happens when you search the Newberry Library catalog using terms such as “cookery,” “menu,” “chocolate” “tea” and “foodways”? You discover an unexpected trove related to the history of food, from classical works such as De honesta voluptate [et] valetudine (On Right Pleasure and Good Health, 1494), to items of more local interest, such as John Drury’s Dining in Chicago (1931).  Other highlights include early texts on chocolate, Gouffé’s heavily illustrated Le Livre de cuisine, and an array of books on “domestic economy and husbandry.”  With a backdrop of illustrations from the Library’s eclectic collections, Riva Feshbach will discuss some of her favorite food-related finds, review tips for accessing these intriguing materials, and offer ideas for how to use the Newberry’s non-food-related collections to aid in your research.
Continue reading →

Presented by
Robert Gardner and Sophie Gardner

Podcast courtesy of WBEZ’s Chicago Amplified

Just when you thought you reached the holy grail of upscale, healthy, hip eating; a whole new movement snuck up.  The New Oxford American Dictionary declared locavore as the 2007 word of the year.  Continue reading →

Presented by
Barbara Kuck

Podcast courtesy of WBEZ’s Chicago Amplified

Hungarian immigrant Lajos Istvan Szathmáry II Ph.D., better known to gourmets the world over as “Chef Louis” immigrated to the United States with $1.10 cents and five words of English. Educated as a journalist and psychologist in his native Hungary in a much-traveled life, he was an actor, newspaperman, soldier, marriage counselor, spy, prisoner of war, lecturer, author, TV & radio personality, adventurer and chef. Continue reading →