Culinary Historians of Chicago

Morel Mania: All About Morels

Presented by Tom Nauman

Tom Nauman's first mushroom hunt was while he was still "in the womb" and he has continued his passion for finding the elusive morel for more than 68 years. He has …

Well of the Sea

Presented by Margaret Carney, PhD

Margaret Carney, director and curator of the International Museum of Dinnerware Design will present Well of the Sea, all about the acclaimed seafood restaurant located in …

Culinary Historians of Chicago presents:

Midwestern Food—What is it?

Presented by Abra Berens, chef, farmer, author

It is true that we are a region …

Mycophagy 101: Continuing On!
Preparation, preservation, pickling
and eating wild, and not so wild, mushrooms!

Presented by Stephanie Kowalyk and Catherine Lambrecht

A dictionary definition of mycophagy: Fungivory or …

Overrated Tradition? Why Fresh Perspective Will Save the Jewish Deli

Presented by Aaron Steingold

Who doesn’t love Deli food? From the cornucopia of …

Paris à Table, circa 1846

Presented by Joe Weintraub, PhD

Paris à Table: 1846 is the first English translation of an essential text in the literature …

A Classic French Chef Confronts 21st Century Technology

Presented by Chef Dominique Tougne, Chez Moi

The importance of social media can’t be ignored. …

Friends Dan Goldberg and Andrea Kuhn fell in love with Cuba at first sight, on their first visit three years ago. They decided to write a cookbook to …

Beholding a Grainy History:
A Woman Named King is a Queen of Our Local Bread Scene

Presented by Ellen King, Hewn Bakery
Historian/Baker/Author

“The …

Swedish American Museum Tour

Tour led by Don Ahlm, Docent

The Swedish American Museum has been active for 40 years in the heart of Andersonville, a traditionally Swedish area on the north side of Chicago. Andersonville, …

Currying Interest in Indian Cuisine From its Arrival in America to its Rise in Chicago

Presented by Colleen Sen, PhD
Author, Culinary Historian

“The …

Currying Interest in Indian Cuisine From its Arrival in America to its Rise in Chicago

Presented by Colleen Sen, PhD
Author, Culinary Historian

“The …

75 Year Retrospective of French Restaurants in Chicago: 1924-1999

Alain Maes,
French Virtual Cafe
http://frenchvirtualcafe.blogspot.com

Since 2010, Alain Maes has published a five-part series on French restaurants in …

Community Cookbooks: Inspiring Twain Restaurant's Midwestern Menu

Join husband and wife team Chef Tim Graham and Sommelier Rebekah Graham’s of Twain (2445 N. Milwaukee Ave.). Logan Square’s new Midwestern-inspired …

Part One:
Food and German Identity
from the Third Reich to the Berlin Wall
Alice Weinreb, PhD
Associate Professor of History, Loyola University Chicago

…

Presented by Restaurateurs Amy Besa and Chef Romy Dorotan,
of Purple Yam, Brooklyn, NY & Manila, Philippines

There are many indigenous ingredients in the Philippines which need to be recognized as the foundation of …

Presented by Catherine Lambrecht
Vice-President, Culinary Historians of Chicago

Come join us as the Culinary Historians’ own Catherine Lambrecht dishes …

A Patch of the Midwestern Quilt
An occasional series about ethnic cultures
who call the American Midwest home

Sun Wah BBQ has had a generational shift …

Pigs were the first food animals to be domesticated, so they have a history with humans that goes back more than 12,000 years. Antiquity is only one of the reasons, however, that pork is the most commonly eaten meat in …

Presented by Dino Dean
Producer, The Black Foodies

Most of us adore barbecue. We just can’t seem to get enough of it. And just about all of us have imbibed in such iconic barbecue styles as Memphis, Texas and Kansas City. …

Steve Dolinsky and Chef DeRuvo will prepare Davanti’s traditional Neapolitan pizzas for people to sample as they regale us with Chicago and Italian …

Presented by Ramona Thomas,
Chief Sweets Officer, My Chocolate Soul
MyChocolateSoul.com

“I love candy. Always have. Now, I get to make chocolate that …

When the 18th Amendment was enacted in 1919, the fifth-largest industry in the United States became illegal. While many parts of the country (including, famously, many north-of-Chicago suburbs) were already legally …

By Russell Lewis
Executive Vice President and Chief Historian, Chicago History Museum
Founding Member, Culinary Historians of Chicago

Do join us as the …

Presented by Carrie Nahabedian

By Scott Warner, President, Culinary Historians of Chicago:
It’s not too often that a James Beard Award-winning chef …

Although the French are known for croissants, they did not invent this globally appealing culinary pleasure. Come join us as one of Chicago’s most …

Presented by Valerie Beck,
Founder, Chocolate Uplift, and Valerie’s Original Chocolate Tours

Editors note: Podcast ends abruptly during question period …

Presented by Meathead
Barbecue Maven and New York Times Best-Selling Author,
“Meathead, the Science of Great Barbecue and Grilling"

The barbecue world …

Presented by Dana Cree
Executive Pastry Chef, Publican Restaurants
Author, Hello, My Name is Ice Cream

According to pastry chef and Ice Cream …

Does a discussion about dinnerware just include the work of either skilled potters or gifted designers? When beauty and function intersect with a certain type of (possibly twisted) visionary genius, anomalies and …

Presented by Coeditors Carol Haddix and Colleen Sen,
and contributors Judy Hevrdejs and Scott Warner

Everyone knows that Chicago is the world’s …

Presented by Nancie McDermott,
Cookbook Author, Cooking Teacher, and confirmed Southern Belle

According to acclaimed cookbook author Nancie McDermott, …

Presented by Justin Diglia, Executive Chef
Joe’s Seafood, Prime Steak & Stone Crab, Chicago

It’s probably safe to say that all of us who attend the …

Michael Gebert, Editor

The world of Chicago food media is rapidly changing. Michael Gebert is a Chicago based writer who has found new opportunities …

Please join us for a rice tell-all with one of Chicago’s most eminent chefs, John Coletta, and writer/photographer Monica Kass Rogers, who …

Presented by Sarah Peters Kernan, PhD

The early centuries of cookbook production in England were filled with a dazzling variety of manuscript and printed texts. “Cookeries” from 1300 to 1700 ranged from basic, …

Presented by Chef Christopher Koetke
Vice President, Strategy and Industry Relations, Kendall College

For the last 5 years, Chef Koetke has been …

Drawing on the observations of three years spent in the company of dedicated amateur mushroomers and professional mycologists. Gary Alan Fine …