Presented by Anthony F. Buccini, PhD

One aspect of the issue of culinary authenticity involves the borrowing and integration of new foodstuffs. In this paper we address this aspect of authenticity in connexion with the family of western Mediterranean vegetable stews, namely, pisto, samfaina, cianfotta and ratatouille, a family of dishes which to some are emblematic for the cuisines of the region but which all feature multiple exotic ingredients (eggplant, peppers, tomato, courgette, potato). Continue reading →

Joan Nathan,
Cookbook Author, Washington, D.C.

From Publisher’s Weekly: “What makes a particular dish or technique uniquely American? Nathan, perhaps best known for Jewish Cooking in America , and the author of seven additional cookbooks, eschews the notion that agribusiness and fast food have commandeered the American palate. Continue reading →

Marking the boundaries and draining its central prairies, rivers flow around and through the state of Illinois. In the century before World War II the largest and slowest flowing gave home to groups of people who lived on the rivers, along their banks, and who made their meager livings by harvesting the waters. Continue reading →

If you have always wanted to go to Maxwell Street Market but didn’t have someone to partner up with, then this is your opportunity.  This will not be a history tour rather it will be a here-and-now walking tour through this dynamic market.  Continue reading →

Presented by
Chinese-American Museum of Chicago

Learn about the famous Chinese dish Peking duck and other barbeque dishes with an introduction by one of the Midwest’s leading experts on Chinese barbeque.  We will begin with lecture and slide presentation at the Chinese-American Museum, followed by walking to two restaurants that specialize in Chinese barbeque for a tasting. Continue reading →