Chicago’s Crusty History
Presented by
Paula Haney, Chef/Owner

We’re going to be rolling in dough as one of Chicago’s most renowned pie mavens gives us a hearty slice of Chicago’s sweet and savory pie history.

But wait, there’s more! Our pie mistress will also delve into the myriad pies of ancient times. She’ll then dish out her perspective on modern American versus British pie, and talk about the decline of pie companies and the rise of her tiny pie shop on West Chicago Avenue. Continue reading →

Taste-Profiling Beverages with Spectroscopy
Presented by
Subda Das, PhD

Come explore the basics of taste and taste perceptions and then focus on flavor profiles of liquids, from morning java to cooling afternoon soda to crisp evening wine. Spectral data from nuclear magnetic resonance (NMR) can detect specific analytes but offers also a broader window into the overall profile of these drinks. This presentation will examine how these profiles relate to genomics and metabolomics and how these complex profiles can be determined and used under real world conditions for education and enjoyment. And put theory to delicious practice — with taste tests. Continue reading →

Chicago’s Bold BBQ History
Presented by
Jared Leonard
Pit professor, Rub BBQ, Chicago

Come on down to our tasty talk to hear one of Chicago’s rising pit masters give us the skinny on ribs. Jared Leonard will regale us with his rub on different aspects of BBQ history: its historical significance to American culture, its regional differences, and how BBQ has evolved in our toddlin’ town over the past 100 years. Continue reading →