Ossoli Cookbook: A fundraiser for the first public beach in Highland Park, Illinois

Presented by Highland Park Public Library’s Cookbook Club
with Highland Park Historical Society and Us!
 
 
We are encouraging people to prepare a recipe from this antique community cookbook and discuss the results. This cookbook is available online via the University of Illinois. Certainly you are welcome to sit in on the discussion and not have cooked anything!

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The Making of James Beard, An American Legend

Presented by John Birdsall, Author,
The Man Who Ate Too Much

View presentation on Facebook and YouTube

Food of the past that comes to us through recipes and cookbooks can appear to be fixed evidence of what generations before us ate, their tastes and preferences. John Birdsall says that his research for The Man Who Ate Too Much: The Life of James Beard (Norton, 2020) challenged all his assumptions about that. Continue reading

Mock Goose and Lord Woolton’s Pie: Shopping, Eating, and Cooking ‘On the Ration’ in World War II Britain

Annette Laing, 
Author, Academic, Public Historian

When war broke out in 1939, the British people, long dependent on imported foods, found themselves thrown back on their own resources. Sure, they had a little help from their American friends, much of it in the form of powdered eggs and Spam. Continue reading

How the Frugality of Rural Foodways Reshaped this Nationally Acclaimed Chef

Presented by Vivian Howard
Chef, Author, PBS Host

View presentation on Facebook and YouTube

Vivian Howard moved from New York back to her rural hometown to open a fine-dining restaurant that she hoped would reshape the palates of eastern North Carolina. But an encounter with collard kraut and a trip to “America’s largest pork display” ignited her interest in the traditional foods and culinary techniques unique to the Carolina coastal plain she calls home. Continue reading

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