Culinary Historians of Chicago studies the history of food and drink in human cultures. Why we procure, prepare and serve the food we do has cultural, sociological, geographical, financial and political influences. We encourage participation from all walks of life: from academics to home cooks, chefs to grill masters, farmers to heirloom gardeners, food scientists to students. Our programs, and those of our sister organization Chicago Foodways Roundtable, are supported by research, fieldwork and scholarship, though geared to an informed popular audience. We welcome everyone to gather at our table to share food, drink and their life’s culinary experiences.
If you would like to contact us, please e-mail us at [email protected]
Scott Warner, President, is a Chicago-based freelance food writer. Mr. Warner’s articles have appeared in the Chicago Tribune, Chicago Sun-Times, Chicago Magazine, Oxford Encyclopedia of Food and Drink in America, and The National Culinary Review. Mr. Warner is President and Program Chairman and a founding member of the Culinary Historians of Chicago. He is a member of the International Association of Culinary Professionals, and served as the Chicago correspondent for the James Beard Foundation.
Catherine Lambrecht, Vice-President and Program Chair for Chicago Foodways Roundtable, A founder and lead moderator of LTHForum.com. a Chicago based culinary chat site. Ex-presidents of the Illinois Mycological Society and the Highland Park Historical Society. She is also proud to have been a Master Gardener, a Master Food Preserver and Vice Chair of the Advisory Council for the University of Illinois Extension at Grayslake, as well as a Vice President of the Lake County Extension Foundation. Lambrecht is a founder with Bruce Kraig of the Greater Midwest Foodways Alliance.
Jeanne Zasadil, Treasurer, is a Master Gardner, Master Food Preserver, Tailor and Culinary Historian. She belongs to Nineteenth Century Club, Chicago Archaeological Society, Wild Flower Preservation Society and Treekeepers. Jeanne worked producing caviar at Collin’s Caviar. Public relations for hotel restaurant institutional market. Food editor at Vend magazine. Editor at Food Business Magazine.
- Wendy Dillard, Catherine Lambrecht, Website
- Jodi Cerny, Registration
- Marliss Levin, Membership.
Bruce Kraig, Ph.D., Founder and President-Emeritus, has a Ph.D. in History and Archaeology, Dr. Kraig is Professor Emeritus in History and Humanities at Roosevelt University, Chicago. Kraig is a founder of Greater Midwest Foodways Alliance. An internationally recognized food historian, he has been host and writer for a series of award-winning food documentaries for PBS. Dr. Kraig has also appeared on ABC National News, Good Morning America and BBC News. He delivered the keynote address to America’s food editors at the 1998 Pillsbury Bake-Off, and is a regular speaker at the Oxford (England) Symposium on Food and Cookery. Dr. Kraig has written several cookbooks and his articles have appeared in the Chicago Tribune.