Category Archives: Podcast

From Cinnamon To Saffron

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Demystifying Indian Cooking in the Western World
Presented by
Ranjini Rao
Foodie, kitchen poet and social media branding professional

Podcast courtesy of WBEZ’s Chicago Amplified

Right from the chicken curry served out of a food truck in a bustling New York city street, to the jhalmuri served at Eat.St in King’s Cross in London, Indian food today has become more mainstream and less exotic than it used to be.  Everyone seems to like a taste of something Indian, a deep-fried samosa or a scoop of biryani, but they’re often a little intimidated by what they believe it entails – long hours of slaving in front of the stove and a gazillion spices to pepper everything with. Continue reading →

The Frosting on the (Filipino) Cake

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A family carries on their matriarch’s dessert legacy

Presented by
Maribel Anama, Proprietor,
Mrs. A. Cupcakes@the Pickwick, Park Ridge

If Philippine food and culture is a mystery to most of us, then Filipino desserts are a best kept secret.

Join us for a look at some sweet ethnic history as Maribel (Delia) Anama talks about the influence her baking maven mother, Gloria, had on her while she was growing up in the Philippines. It was her mother’s influence that led her to a career in baking, ultimately becoming an entrepreneur, opening her own sweet tooth emporium in Park Ridge.  Continue reading →

Pastrami on Rye: An Overstuffed History of the Jewish Deli

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Presented by
Ted Merwin, PhD

In Chicago, New York, L.A. and other American cities, the delicatessen was the lifeblood and the linchpin of the Jewish community. The “soul food” and atmosphere it dished up became a quintessential part of American culture for Jews and non-Jews alike.  But as Jews moved into the suburban middle class, the deli lost its bite, giving way to other ethnic restaurants and cuisines. Can the deli be resurrected. Continue reading →

“More than Just Tapas” Food trends and culture in 21st-century Spain

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Presented by
Blanca Valencia
Spanish Food Specialist, Cooking Teacher

https://soundcloud.com/chicago-amplified/much-more-than-tapas-food

In the last decade Spain has earned a reputation as a star of the culinary world, but this honor is not due to paella or tortilla but to molecular gastronomy. In a country so rich in regional foods, culture and products, this association is not always fair or correct. Continue reading →

Food Writing Workshop

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Presented by
Andrew Smith
Food Scholar, Editor and Author

This fast-paced workshop covers the basics: query letters, writing articles for newspapers and magazines, food book and cookbook proposals, ebooks, recipe writing, restaurant reviewing, blogging, etc. It is intended as a brief introduction for those interested in entering the field. Continue reading →