A Curious, Secret Spice in your Masala?

Stoney Curry Lichen
Stone Curry Lichen

Presented by Priya Mani
Live from Denmark

This will not be simulcast on Facebook nor hosted on YouTube. 
If you are missing the meeting and wish to watch it later, 
please email culinaryhistorians@gmail.com for a link.

A talk by Priya Mani on gathered, edible lichens from the Indian subcontinent. It is hardly imaginable that a lichen scraped off tree barks in the sub-Himalayan forests is the decisive and defining ingredient of what we know and imagine as “spicy-Indian.” Continue reading

The Rise: Black Cooks and the Soul of American Food

An interview with 
Chef Marcus Samuelsson

Conducted by culinary historian and food writer
Donna Pierce

View presentation on Facebook.

Black cooking has always been more than “soul food,” with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. 

Join us as internationally acclaimed chef Marcus Samuelsson highlights the diverse deliciousness of Black cooking today. Continue reading

Thoughts on the Origins of Pizzerias in America and Chicago

Presented by Peter Regas
PizzaHistoryBook.com

View Presentation on Facebook

In the past, the historical consensus was the first licensed pizzeria in America was opened in 1905 at 53 Spring St. in New York City by a young Italian immigrant named Gennaro Lombardi. However, in 2019 at the U.S. Pizza Museum in Chicago, Peter Regas challenged that consensus with a talk titled “Filippo Milone and the Forgotten Pizza Makers of New York City.” Continue reading