Presented by
Andrew Smith
Food Scholar, Editor and Author
Andy Smith, one of our nation’s most eminent food historians has so much information to dish out, that he’s going to give us a two-subject lecture, based on his latest books: American Tuna—the Rise and Fall of an Improbable Food, and Drinking History: 15 Turning Points in the Making of an American Beverages. Continue reading
Presented by Terry Burson, Author
“A house without a cat is like a day without sunshine, a pie without fromage, a dinner without wine.” — Julia Child
The world knows Julia Child as the charismatic woman who brought French cuisine to America and became a TV sensation, but there’s one aspect of her life that’s not so familiar. Soon after the Childs arrived in Paris in 1948, a French cat appeared on their doorstep, and Julia recalled, “Our domestic circle was completed.” Minette captured Julia’s heart, igniting a lifelong passion for cats equaled only by her love of food and her husband, Paul. Continue reading
The journey from childhood passion to apprenticeship to the heights of the profession
Presented by
Eric Lanlard, Master Patissier
Podcast courtesy of WBEZ’s Chicago Amplified
“The British used to fuss for hours over fancy designs, but when it came to the flavor, they’d say, “Oh, sponge will do.” That’s all changing now.”
– Eric Lanlard
Master Pâtissier and cake maestro, Eric Lanlard, is the owner of the chic London cake emporium, Cake Boy, and has changed the face of British baking. Continue reading
Dug from the dirt, underdogs of the vegetable world
Presented by
Diane Morgan
Podcast by Chicago Amplified at WBEZ Chicago Public Radio
Beyond the locavore movement of shopping at farmer’s markets and joining community-supported agriculture organizations (CSAs), we are global eaters, excited to explore the tables of Thailand, China, Japan, Peru, India, Ethiopia and more at ethnic restaurants. Adventuresome cooks buy cookbooks focused on a particular cuisine and hunt down ingredients in Asian or Latin American markets so they can make a hot pot, simmer a curry, or madly stir-fry. If you’re like most, you wander through the produce section of an ethnic market selecting ingredients you know-‐lemongrass, ginger, Thai chiles–‐–‐all the while wondering, what the heck is this hairy potato-like tuber? Or what do I do with galangal? Continue reading
South’s Beloved Cuisine Evolves
Presented by
Kevin Gillespie
Cookbook Author and Executive Chef, Woodfire Grill, Atlanta
Podcast courtesy of WBEZ’s Chicago Amplified
Renowned southern Chef Kevin Gillespie has made a special trip north just to spread the gospel of Dixie cuisine to the Culinary Historians of Chicago. We invited Chef Kevin not only because he passionately honors the history and tradition of the South, but because he is also constantly evolving new dishes that fit seamlessly into the region’s culture. Continue reading