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
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
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
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
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