The Original Food Pyramid

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Beer, Bread and Foie Gras
Presented by
Michael Fenster, MD
Chef, Interventional Cardiologist, and Martial Artist

Podcast courtesy of WBEZ’s Chicago Amplified

“Let thy food be thy medicine and thy medicine be thy food.”–Hippocrates

Dr. Michael Fenster is making a house call to the Culinary Historians of Chicago.  And he’s going to ask all of us if we are healthier today. But before we’ll have a chance to answer, this physician/chef will give us the real skinny about health, ancient cuisines and their modern implications. Continue reading →

“What’s Your Hurry? Enjoy Our Curry! A savory tale of what curry is–and isn’t

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Presented by
Anupy Singla
author and teacher

Join Indian cookbook author, Anupy Singla, for a discussion on deconstructing curry. Anupy will discuss the differences between curry powder and what South Asians term ‘curry’ — essentially any dish with a gravy. Most in the West are shocked to learn that curry powder is rarely used by South Asian cooks. Continue reading →

The Early History of Pasta

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Post-Modern Myth and Medieval Reality
Presented by
Dr. Anthony F. Buccini
Author, Scholar

Pasta, now a near-ubiquitous food throughout the world, has achieved global status after a long, complex history, involving multiple points of origin and several periods of rapid expansion of its popularity regionally.  In the West one such period occurred in the late Middle Ages in the western Mediterranean.  Given the paucity of early evidence for pasta consumption, many questions arise concerning where this food first became important in local diets and exactly who diffused it.  Continue reading →

The South, According to Nathalie

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An intimate perspective from a Dixie culinary queen
Presented by
Nathalie Dupree
TV host, chef, author, and teacher

Podcast courtesy of WBEZ’s Chicago Amplified

According to Southern cooking icon Nathalie Dupree, Southerners lie awake at night and remember their grandmother’s biscuits, their Aunt Sue’s mashed potatoes and gravy, the grits from the mill down the road, and the boiled peanuts their grandfather taught them to cook in a large, well-used old can over a fire in the backyard. “We crave our food and dream about it,” Nathalie says. Continue reading →

Ramadan Food Rituals

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The Way of Eating During the Islamic Holy Month of Fasting
Presented by
Yvonne Maffei
Author of MyHalalKitchen.com

Podcast courtesy of WBEZ’s Chicago Amplified

Ramadan is the Islamic month of fasting for Muslims around the globe. Contrary to popular belief, there is so much wonderful food to enjoy between sunset and sunrise. As varied as the Muslims themselves, so is their food. With cuisine spanning from Asia to the Mediterranean, Europe and the Americas, this program will demonstrate a variety of dishes that provide a sampling of the sweet, savory and everything in between as well as how the ritual of fasting and eating is performed throughout the month. Come to learn more about the traditional and modern food rituals of this very tasty month and enjoy some samples of halal food, too. Continue reading →