Gus Flesor came to the United States from Greece in 1901. His journey led him to Tuscola, Illinois, where he learned the confectioner’s trade and opened a business that still stands on Main Street. Sweet Greeks sets the story of Gus Flesor’s life as an immigrant in a small town within the larger history of Greek migration to the Midwest. Continue reading
Presented by Dennis Foley
“The basic Chicago dog has its own ingredients,” said Dennis Foley about the “Magnificent Seven” of mustard, onions, relish, tomatoes, pickle (or cucumber), sport peppers and celery salt that should top a dog with snap in a steamed bun. Continue reading
Presented Samuel Klee, Ph.D. candidate
(Program in conjunction with the Highland Park Historical Society)
View presentation on YouTube
During World War II, some farmers in Marengo, Illinois negotiated with a large food corporation and federal agencies to make local farm fields into restricted, prison-like spaces. When the Curtiss Candy Company brought Japanese-Americans from the Tule Lake Internment Camp in California to cultivate and pick potatoes in 1943, the Marengo community struggled with the federal government and the candy company to eliminate the outsiders’ presence.Continue Reading
Liz Rice presented her work comparing food choices in South Shore and Albany Park, two very different Chicago neighborhoods.
Paige Resnick exploring Chicago’s live poultry shops and the many issues associated with selecting and preparing one’s own chicken.
Presented by Students in
Foodcultura: The Art and Anthropology of Cuisine,
University of Chicago, Autumn 2019
In November we were treated to Maggi Galaxy, a presentation by Stephan Palmié, Professor of Anthropology at the University of Chicago and Antoni Miralda, Barcelona-based artist and founder of FoodCultura. The artist and anthropologist are collaborating on a Chicago-focused project exploring the intersection between food, art, and other forms of cultural exchange.Continue reading
Presented Erik Schultz, Long time reenactor
Erik Schultz spoke on food of the Civil War in July this year. Now it is your opportunity to participate in a Civil War Camp Cooking tour guided by Erik.
Schulz has been a re-enactor for over 30 years and has lead camp cooking tours. As we walk between encampments, Erik will regale us with his experiences. Often the conversation during the journey is just as educational as the encampments we visit. Continue reading