Presented by
Keli Fayard
Co-chef and Co-owner Vanille Patisserie, Chicago
Podcast courtesy of WBEZ’s Chicago Amplified
We’re going to satisfy your historical sweet tooth when pastry chef Keli Fayard gives us a slice of French Pastry history. There’s a whole buttertub of luscious lore behind such classics as eclairs, Croquembouche, and Paris Brest. Continue reading
Presented by
Gary Alan Fine, Ph.D. (GAF of LTHforum)
Podcast by Chicago Amplified of WBEZ Chicago
When the original research for Kitchens: The Culture of Restaurant Work was conducted in the 1980s, no broad, demanding public existed for fine dining. To be sure, gourmets were to be found in large cities and restaurants like Alice Waters’ Chez Panisse had made the Bay Area ground zero for what was to become an American dining revolution. Continue reading
Presented by
Karen Page and Andrew Dornenburg
Authors, “The Flavor Bible”
Podcast by Chicago Amplified of WBEZ Chicago
Ever since Adam first bit into that apple, flavor has had an astounding effect on mankind. Please join us as the award-winning husband-and-wife team of Karen Page and Andrew Dornenburg speak about flavor pairings in food and drink throughout history. Continue reading
Presented by
Mark Seaman
Pastry Chef, Sugar Artist, and Proprietor, Marked for Dessert
Podcast courtesy of WBEZ’s Chicago Amplified
We’re going to satisfy our historical sweet tooth when sugarmaster Mark Seaman gives us a slice of French Pastry history. Savor the luscious influence of personalities such as La Varenne and Careme, along with the surprising impact that the unsavory Revolution had on some of France’s best-known pastries and desserts (i.e.) the madeleine, the macaron and the crêpe. Continue reading
Presented by
Riva Feshbach,
Exhibits Manager
Podcast courtesy of WBEZ’s Chicago Amplified
What happens when you search the Newberry Library catalog using terms such as “cookery,” “menu,” “chocolate” “tea” and “foodways”? You discover an unexpected trove related to the history of food, from classical works such as De honesta voluptate [et] valetudine (On Right Pleasure and Good Health, 1494), to items of more local interest, such as John Drury’s Dining in Chicago (1931). Other highlights include early texts on chocolate, Gouffé’s heavily illustrated Le Livre de cuisine, and an array of books on “domestic economy and husbandry.” With a backdrop of illustrations from the Library’s eclectic collections, Riva Feshbach will discuss some of her favorite food-related finds, review tips for accessing these intriguing materials, and offer ideas for how to use the Newberry’s non-food-related collections to aid in your research.
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