A program by
Penelope Bingham
“Just what is “American Food”? Raymond Sokolov says there is no such thing, David Rosengarten says “It’s All American Food”. It seems that every food historian and critic has an opinion on the subject, but there is no consensus. Continue reading
Presented by
Chinese-American Museum of Chicago
This tour starts with an introduction and demonstration of the art of Chinese tea making and continues with a tour to two Chinatown teahouses to explore both gourmet and herbal varieties
A program by
Myra Albert
Beginning in the 1880’s there was a philanthropic movement to return Jewish immigrants “back to the soil.” By 1924 there were 75,000 Jewish farmers in the USA. Presenter Myra Albert recollects her Grandpa’s poultry and produce farm in New Jersey and reads from her Mother’s memoirs about this “healthier lifestyle.” Continue reading
A program and book signing by
Jane and Michael Stern
3 MILLION MILES, 72,000 MEALS, 2 PEOPLE
Jane and Michael Stern are America’s leading authorities on the culinary delights to be found while driving.. They’ve been searching out American roadfood while driving, eating, and chronicling bbq pits, hamburger joints, clams shacks, ice cream parlors, diners and the like for over 30 years. Continue reading
Arranged by
Colleen Taylor Sen, Ph.D.
Village Hut
130 E. Army Trail Rd.
Glendale Heights, IL 60139
(630) 893-5800
The only religion in the world that is unconditionally vegetarian is Jainism, one of the eight religions of India. Jainism developed what is now northern India in the 6th century BCE and today has several million adherents. The cardinal rule of Jainism is ahimsa, translated as noninjury or nonviolence, which was adopted by Mahatma Gandhi.
Jains not only do not eat meat, fish, or eggs; they also avoid a myriad of other foods, including those whose production kills the entire plant, harms microscopic organisms, or destroys the germs of future life. As a result, most Jains avoid honey, fruits and vegetables with many little seeds (e.g., eggplant, figs), underground roots (potatoes, carrots, etc.), mushrooms, garlic, onions, and alcohol. Nonetheless, Jain meals can be extremely delicious, since over the centuries cooks have learned to make the most of grains and vegetables.
This meal will feature typical Jain dishes from the western Indian state of Gujarat, home to many Jains. Rajan Chokshi, owner of Village Hut restaurant, will discuss the dishes.
Khandvi Millet flour bread (bajri rotla)
Dhokla Wheat Paratha
Leelva Kachori, pigeon peas Buttermilk
Kichiri, split moong dal and rice
Stuffed Okra Pickle
Shev Tomatoes Papad
Turya Patra Walnut mohanthal
Urad dal Sweets
Another vegetable, depending on availability
Dr. Colleen Taylor Sen is the author of Food Culture in India and many articles on Indian food. She is a regular contributor to the Oxford Food Symposia.