On the occasion of her 100th Birthday Anniversary
Presented by
Joan Reardon
In more than thirty books, M.F.K. Fisher forever changed the way Americans understood not only the art of eating but the art of living. Whether considering the oyster or describing how to cook a wolf, she addressed the universal needs “for food and security and love.” Continue reading
Presented by
Mark Seaman
Pastry Chef, Sugar Artist, and Proprietor, Marked for Dessert
Podcast courtesy of WBEZ’s Chicago Amplified
We’re going to satisfy our historical sweet tooth when sugarmaster Mark Seaman gives us a slice of French Pastry history. Savor the luscious influence of personalities such as La Varenne and Careme, along with the surprising impact that the unsavory Revolution had on some of France’s best-known pastries and desserts (i.e.) the madeleine, the macaron and the crêpe. Continue reading
Guided by David Hammond & Bruce Kraig
In front of the Red “Maxwell Street Market” sign
Northwest corner of Des Plaines and Roosevelt Roads
Chicago, IL
Maxwell Street Market moved recently for the third time in its history, which prompted us to arrange a tour to see what’s new. Bruce Kraig will provide history of the market. David Hammond will talk about Maxwell Street today. Continue reading
Presented by
Riva Feshbach,
Exhibits Manager
Podcast courtesy of WBEZ’s Chicago Amplified
What happens when you search the Newberry Library catalog using terms such as “cookery,” “menu,” “chocolate” “tea” and “foodways”? You discover an unexpected trove related to the history of food, from classical works such as De honesta voluptate [et] valetudine (On Right Pleasure and Good Health, 1494), to items of more local interest, such as John Drury’s Dining in Chicago (1931). Other highlights include early texts on chocolate, Gouffé’s heavily illustrated Le Livre de cuisine, and an array of books on “domestic economy and husbandry.” With a backdrop of illustrations from the Library’s eclectic collections, Riva Feshbach will discuss some of her favorite food-related finds, review tips for accessing these intriguing materials, and offer ideas for how to use the Newberry’s non-food-related collections to aid in your research.
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Presented by
Virginia Willis
Author, Chef, former Kitchen Director for Martha Stewart Living TV
Podcast by Chicago Amplfied by WBEZ Chicago
“Virginia Willis is a proud daughter of the South, who, by way of butter beans, okra, biscuits and dumplings, honors her kith, her kin, her place.”
–John T. Edge, Director, Southern Foodways Alliance