Presented by George Geary
Chef, Author, Educator
When CHC President Scott Warner attends the Annual International Association of Culinary Professionals Annual Conference, he likes to say he is going on a “shopping trip” for speakers. (FYI, our speakers receive no remuneration, just a million dollars worth of TLC.) Continue reading
Presented by
Jose O. Arrom
With the neo-normalization of Cuban-American relations and the opening of travel to that nation, interest has focused on Cuban cuisine and foodways. For years, the quality and variety of Cuban cuisine has been contested by travelers and Cubans. Continue reading
Program and exhibit tour by
Eileen A. Ielmini, Assistant University Archivist, and
Catherine Uecker, Rare Books Librarian,
Special Collections Research Center
In the pioneering culinary era of the mid-twentieth century, Chicago chef Alma Lach was one of the primary figures who transformed traditional American cooking. As a chef, cookbook author, and food consultant, Alma was widely known for her bestselling book, Cooking à la Cordon Bleu(1970), later revised and published by the University of Chicago Press as Hows and Whys of French Cooking (1974). Continue reading
Presented by Yvonne Maffei
Halal food is fast becoming a buzz-word among many urban foodies, most of whom know a good ‘halal’ food truck or two. With the influx of kabob carts and trays of rice overflowing with spicy cubed meat, we can’t ignore that this food is somewhat of a fascination and perhaps misunderstood in the broader sense, as not all halal food hails from Middle Eastern cuisine. Continue reading
Presented by Naomi Duguid
Traveler, writer, photographer, cook
Here in the west, though we may know a little about the great Persian empires of times past, we have been cut off from an appreciation of Persian culture by complicated geopolitics. And we’re not familiar with the old deep-rooted connections between the various peoples in Iran and neighboring countries. Continue reading