Cover art for podcast Culinary Historians of Chicago

Culinary Historians of Chicago

50 EpisodesProduced by CulinaryHistoryWebsite

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, chef… read more

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Maggi Galaxy

November 15th, 2019


Maggi Galaxy

Presented by Stephan Palmié, Anthropology Dept. at University of Chicago
Antoni Miralda, Artist and founder of Food Cultura, Foodcultura*

After fall from Grace, Chef and Business Partner plan the best Ever

November 13th, 2019


After fall from Grace, Chef and Business Partner plan the best Ever

An interview with Chef Curtis Duffy and
Business Partner Michael Muser,
conducted by Monica Eng, WBEZ radio

When Grace restaurant abruptly closed in 2017, …

The Last Night on the Titanic: Unsinkable Drinking, Dining & Style

November 6th, 2019


The Last Night on the Titanic, Unsinkable Drinking, Dining & Style

Presented by
Veronica Hinke, Food Historian, Author
Chef Gale Gand

All hands on deck! Come join us and drift back in time as author Veronica Hinke …

Ballots, Babes and Beer

November 4th, 2019


Ballots, Babes and Beer
Fifth Annual Lake County Symposium

Debbie Fandrei, Museum Curator, The Raupp Museum

Explore the relationship between women' suffrage and Prohibition in Illinois - hoe the desire for Prohibition …

Going Dry: Pre-Prohibition Lake County

November 3rd, 2019


Going Dry: Pre-Prohibition Lake County

Diana Dretske, Curator, Bess Bower Dunn Museum
Al Westerman, Independent Scholar

Prior to Prohibition, there was …

Apples in the Midwestern Imagination

October 21st, 2019


Apples in the Midwestern Imagination

Presented Lucy Long, PhD

Like many Americans, Midwesterners have fond memories of apples: family apple orchards are commonplace; cider mills used to be and are returning; apple butter …

Fetid Russulas in North America: What we know, What we don't

October 9th, 2019


Fetid Russulas in North America: What we know, What we don't

Presented by Peter Avis, PhD

Niles Historical and Cultural Center, 8970 N. Milwaukee Ave, …

The Dark Side of Peach History

September 14th, 2019


The Dark Side of Peach History
Presented by Chef Belinda Smith-Sullivan, Author, Just Peachy

Who among us does not like peaches? In fact, most will …

Bread Guru’s Never-Ending Quest for the Perfect Pizza

September 10th, 2019


Bread Guru’s Never-Ending Quest for the Perfect Pizza

Presented by
Peter Reinhart
Chef, Author, Teacher

Peter Reinhart has been writing, blogging, and video chronicling his ongoing search for pizza excellence for many …

Mushrooms and Poisoning

August 28th, 2019


Mushrooms and Poisoning
"Why There Are No Old, Bold Mushroom Pickers"

Presented by Dr. Elizabeth Black, Connie Fishbein and Greg Mueller, PhD

Mushroom …

Spicy Chicago Couple to Give Well-Seasoned Talk

August 24th, 2019


Spicy Chicago Couple to Give Well-Seasoned Talk

Presented by Patty and Tom Erd,
Spice Merchants and Proprietors of The Spice House

Throughout time, man’s destiny has been shaped by the search for the elusive spices coveted …

Civil War Camp Cooking, 2019 Armchair Tour

July 16th, 2019


Civil War Camp Cooking
2019 Armchair Tour

Presented Erik Schultz, Long time reenactor

While Lake County’s Civil War Days may be cancelled this year, it …

Morel Mania: All About Morels

June 15th, 2019


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

June 13th, 2019


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 …

Midwestern Food - What is it?

June 13th, 2019


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!

May 13th, 2019


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

May 12th, 2019


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

May 12th, 2019


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

April 14th, 2019


A Classic French Chef Confronts 21st Century Technology

Presented by Chef Dominique Tougne, Chez Moi

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

Crossing into Cuba: Two Chicagoans Take Us on a Cultural and Culinary Journey

March 17th, 2019


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

March 11th, 2019


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

Presented by Ellen King, Hewn Bakery

“The …

Swedish American Museum Tour

March 9th, 2019


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, …


February 28th, 2019


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

February 28th, 2019


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

February 4th, 2019


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

Alain Maes,
French Virtual Cafe

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

Community Cookbooks: Inspiring Twain Restaurant's Midwestern Menu

January 19th, 2019


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 …

German Food and Identity from Both Sides of the Atlantic: 20th Century Germany and Chicago Today

January 6th, 2019


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

Hidden Flavors of the Philippine Kitchen

December 19th, 2018


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 …

Family Heirloom Recipes from the Illinois State Fair, An Illinois Bicentennial Project

December 11th, 2018


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

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

Chinese BBQ Demystified

November 27th, 2018


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 …

From Wild Boar to Baconfest: Pigs in History and Popular Culture

November 27th, 2018


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 …

Chicago Fire: How the Windy City Carved its Niche in BBQ History

November 26th, 2018


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. …

Why Chicago is Pizza City, USA

October 27th, 2018


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

Cacao Catharsis: Spreading Joy Through Chocolates

October 7th, 2018


Presented by Ramona Thomas,
Chief Sweets Officer, My Chocolate Soul

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

High and Dry on the North Shore

September 21st, 2018


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 …

Chicago's Meaty History: From Our Stockyards to Our Steakhouses

September 17th, 2018


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

Do join us as the …

How Chicago Became a National Food Shrine: A Master Chef Dishes on Our Delicious History

August 21st, 2018


Presented by Carrie Nahabedian

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

Laminations be praised! How Croissants came to be, and other crusty tales

August 15th, 2018


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 …

From Cacao to Craft Chocolate Stories from the Past, Sustainability for the Future

July 16th, 2018


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

Editors note: Podcast ends abruptly during question period …

Old Husbands Tales: Barbecue Myths That Deserve To Die

July 15th, 2018


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

The barbecue world …

Big Scoop! Ice Cream Maven Gives Chilling Tale

July 15th, 2018


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

According to pastry chef and Ice Cream …

Anomalies and Curiosities of Dinnerware

July 9th, 2018


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 …

Chicago Food Encyclopedia

June 22nd, 2018


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

Everyone knows that Chicago is the world’s …

The South's Fruity History

June 19th, 2018


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

According to acclaimed cookbook author Nancie McDermott, …

The Mind of a Chef and the Secret of Lettuce

June 18th, 2018


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 …

Fooditor. Eat Chicago. Drink Chicago. Read Chicago

June 3rd, 2018


Michael Gebert, Editor

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

Risotto and Beyond: The Heartfelt History of Italian Rice

June 3rd, 2018


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 …

Whoever Said the English Can't Cook? Cookbooks from 1300 to 1700 Prove Otherwise!

June 1st, 2018


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, …

International Inspirations - Culinary Lessons Learned from the Road

May 29th, 2018


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

For the last 5 years, Chef Koetke has been …

Morel Tales: Culture of Mushrooming

May 16th, 2018


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

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