Culinary Historians of Chicago

The Legacy and Impact of the Farm-to-Table Movement in Chicago Chef Jason Hammel Come join us as one of Chicago's most iconic chefs, Jason Hammel, takes us back to the 1990s, tracing his journey from East Coast outsider to one of the Midwest's most passionate advocates for hyper-local sourcing. He'll recount the early days of the farm-to-table movement, the founding of Green City Market, and the rise of restaurants dedicated to local ingredients. Lula Café, his restaurant of 25 years, has grown in parallel step to this movement, and through stories from its early days, he'll highlight the challenges and resistance that once stood in its way. But this conversation isn't just about the past—it's about the economic and ethical decisions chefs face when choosing where and how to source their ingredients. As Hammel enters his third decade in the industry, he'll reflect on the movement's impact: What has changed in the restaurant world and beyond? What progress has been made for local, organic producers? And what does the future hold for Lula, for chefs across the Midwest, and for the next evolution of farm-to-table dining? BIOGRAPHY: Jason Hammel is the executive chef and owner of Lula Cafe in Chicago, the Logan Square eatery known for its seasonal cuisine. His debut cookbook, The Lula Cafe Cookbook: Collected Recipes and Stories, was published by Phaidon in 2024. Growing up in New Haven, Connecticut, Hammel aspired to be a writer, not a chef. After graduating in 1994 with a degree in English, he traveled to Italy, where an accidental stay across the street from Florence's central market foresaw his career as a chef dedicated to seasonality. In 2017 the Museum of Contemporary Art named Chef Hammel as executive chef/culinary curator for the museum's new restaurant, Marisol, Hammel himself was named the Jean Banchet 2019 Chef of the Year, and in 2024 Lula Cafe was awarded for Outstanding Hospitality by the James Beard Foundation. Today Hammel splits his time between Lula, Marisol, and the non-profit food education group Pilot Light, which he co-founded in 2010. jasonhammel@lulacafe.com / instagram Recorded via Zoom on April 16, 2025 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Two Great Chefs: Chicago's Evolution as a Food Mecca John Hogan and Tony Mantuano Come join us as two of Chicago's most acclaimed chefs, John Hogan and Tony Mantuano, look back on their 40+ year careers in Europe and Chicago, and reveal how our city has evolved as a world class food destination since the 1980's, the significant changes in the restaurant industry, the farm-to-table movement, and their vision of restaurants in the future. BIOS Chef John Hogan began his career in the 1979 learning the craft of French cuisine in some of Chicago's finest restaurants. In 1987 he was contacted by Chef Jean Joho at the four-star Everest. Chef Joho took Hogan under his tutelage and groomed him to run the kitchen. Later Chef Joho recommended Hogan to Georges “Kiki” Cuiance, where he spent the next five years developing his style of French food. Kiki's Bistro is where he earned many accolades in both local and national press, He then was tapped by David Burke to run the Chicago outpost of Park Avenue. Later he fulfilled his dream of opening his own French restaurant, Savarin. When he opened Savarin, the Chicago Tribune named Hogan as one of the “Top 10 Chefs in Chicago. Following Savarin, Hogan joined Glenn Keefer, who was a well-regarded Chicago steak house legend and opened Keefer's. After a successful thirteen year run, Hogan took a trip to London with his longtime friend, Tony Mantuano, where they together created the idea of a English style Roast House, River Roast, on the Chicago River. The eatery features whole roasted meats, and a charcuterie program. After being named Chef of the year in 2018 and inducted in to the Chicago Chef Hall of Fame, Hogan decided it was time to move on. He is currently pursuing his vision for the production and distribution of charcuterie, as well as a blues based television show, Chef Tony Mantuano has been credited as being among the first to bring fine Italian dining to Chicago at Spiaggia, one of the country's most decorated Italian restaurants. He is respected as a mentor to others and has received 12 nominations from The James Beard Foundation, winning Best Chef Midwest in 2005. He was also honored by President Obama for his culinary contributions to diplomacy (and cooked at the White House as well!) Most recently he served as Food and Beverage Partner at Yolan, an Italian restaurant in Nashville that was voted the #1 restaurant in America by Food & Wine readers. He is also the co-author of Wine Bar Food, a celebration of the Mediterranean. Recorded via Zoom on February 19, 2025 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

How Vienna Changed Baking Everywhere Rick Rodgers' book, Kaffeehause: Exquisite Desserts from Vienna, Budapest, and Prague, has been in print for over two decades. Its longevity is primarily due to the luscious recipes, which are so different from those in the Franco-Italo canon. Also, readers are fascinated by the interesting story of the coffeehouse culture. In his presentation, Rick will discuss how the Viennese (it was not Marie Antoinette) brought the crescent roll (kipferl) to Paris, its transformation into the croissant, and subsequent conquering of the pastry world. In Europe, what we Americans call Danish are called Viennoiserie, but do you know the story behind the discrepancy? What famous dessert was the basis of a long and expensive lawsuit to determine the legal owner of the recipe? What is the difference between “masculine/feminine” and “sugar/flour” desserts on Viennese menu? Rick will also tell how he researched his book, and his work as a ghostwriter with many celebrities, chefs, and social media influencers. Rick Rodgers is the sole author, co-author, ghostwriters, or editor of over a hundred cookbooks, many of which have been nominated for Beard, IACP, and Gourmand Awards. He is also the recipient of Bon Appétit Magazine's Food & Entertaining Award for Outstanding Culinary Teacher. He is currently consulting social media influencers as they transition to cookbook writing. Recorded via Zoom on Tuesday, January 7, 2025 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

How Vienna Changed Baking Everywhere Rick Rodgers' book, Kaffeehause: Exquisite Desserts from Vienna, Budapest, and Prague, has been in print for over two decades. Its longevity is primarily due to the luscious recipes, which are so different from those in the Franco-Italo canon. Also, readers are fascinated by the interesting story of the coffeehouse culture. In his presentation, Rick will discuss how the Viennese (it was not Marie Antoinette) brought the crescent roll (kipferl) to Paris, its transformation into the croissant, and subsequent conquering of the pastry world. In Europe, what we Americans call Danish are called Viennoiserie, but do you know the story behind the discrepancy? What famous dessert was the basis of a long and expensive lawsuit to determine the legal owner of the recipe? What is the difference between “masculine/feminine” and “sugar/flour” desserts on Viennese menu? Rick will also tell how he researched his book, and his work as a ghostwriter with many celebrities, chefs, and social media influencers. Rick Rodgers is the sole author, co-author, ghostwriters, or editor of over a hundred cookbooks, many of which have been nominated for Beard, IACP, and Gourmand Awards. He is also the recipient of Bon Appétit Magazine's Food & Entertaining Award for Outstanding Culinary Teacher. He is currently consulting social media influencers as they transition to cookbook writing. Recorded via Zoom on Tuesday, January 7, 2025 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Chicago's Astounding Food Evolution: 1990 'til Now Chef Dean Zanella Founder and instructor, Tutore Italian Cooking School The past 35 years have seen a sea change in Chicago dining. And who better than to take us on a voyage through this period than a master chef who has sailed through this time? Come join us as chef Dean Zanella takes us from the local culinary world of 1990 to the present; where fine dining no longer requires white tablecloths; where non-European cuisine has been elevated; where chefs are the main focus of the restaurant; and where chefs work with local farmers. And he'll dish on the impact of TV's Food Network on our dining experience. Chef Zanella will also give his take on some of Chicago's key chef influencers, like Charlie Trotter, Rick Bayless, and more recently, Erik Williams. “They held their standards high and made people expand their palates,” he says. Bio: Chef Dean Zanella is a founder and instructor at Chicago's Tutore Italian Cooking School. He has worked at some of Chicago's finest restaurants, including Charlie Trotter's and Gordon, in addition to helming such notable eateries as 312 Chicago, and Rhapsody Restaurant at the Chicago Symphony Center. He is a strong supporter of Chicago's Green City Market. Recorded via Zoom on December 16, 2024 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Leftovers A History of Food Waste & Preservation Eleanor Barnett, PhD A third of all the food we produce goes to waste globally, and if all this needlessly discarded food were a country it would be the third largest emitter of greenhouse gases in the world after China and the US! How did we become such a wasteful society? What can we learn about building a sustainable food future by looking to the past?Based on Dr Eleanor Barnett's newly-published book Leftovers: A History of Food Waste and Preservation, this talk will explore the many ingenious ways our ancestors sought to avoid food waste through preservation, recycling or otherwise disposing of food scraps. Beginning in the Tudor kitchen, it's a delicious and disgusting story that takes us to medieval streets lined with butchers' offal, that explores the world-changing inventions in preservation of the Industrial Revolution, the hidden history of Victorian street-food scavengers, the thrifty recipes of the World Wars, right through to the AI restaurants of the future. Through our leftovers, we learn a lot more about our culture and our shared history, from poverty and inequality to globalisation. If we are what we don't eat, we are equally defined by what we don't eat! Eleanor Barnett is a historian of food and religion with a PhD from the University of Cambridge (UK). She is currently a Leverhulme Early Career Fellow at Cardiff University in Wales, where her research uses food as a unique lens through which to view the daily lives, beliefs, and identities of ordinary people in the past. Her first book, Leftovers: A History of Food and Preservation has just been released in 2024, exploring the topical issue of wasting food from a historical lens that moves from the medieval era to the AI restaurants of the future! Her other area of expertise focuses on the links between food and religion in the early modern world, exploring shared meals to break down traditional Christian-centric notions of major themes from the Reformation to colonisation. As @historyeats on Instagram, Eleanor posts daily food history facts, stories, and art to a large international following . She is a regular contributor to public-facing media, including TV, podcasts, and radio, and writes the monthly food history column for BBC History Magazine. Recorded via Zoom on November 9, 2024 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

The Story of Chicago's South Asians and Their Food Colleen Taylor Sen Chicago has the country's third-largest urban population of South Asians (a community that includes Indians, Pakistanis, Bangladeshis, and Nepalis) – and a vibrant South Asian food scene. Colleen Taylor Sen will tell the story of this community from the early 20th century when a small community lived on the Far South Side to the present. She'll also talk about the evolution of the city's South Asian grocery stores and restaurants, including the transformation of Devon Avenue on the Far North Side from a mainly Jewish shopping district in the 1960s to a mecca for South Asian shoppers from all over the Midwest. Today, Chicago's Indian food lovers can enjoy a wide range of cuisines from the simple fare of taxi drivers' "dhabas" to a Michelin-starred temple of cuisine. Biography: Colleen Sen has presented many programs before the Culinary Historians of Chicago. A prolific author and editor, she has contributed free-lance articles to such publications as Travel and Leisure, the Chicago Sun-Times, the Chicago Tribune, and was a regular participant in the Oxford Symposia on Food and Cookery. She has written eight books, among them Food Culture in India, Curry: A Global History, and Feasts and Fasts: A History of Food in India. In 2017 Colleen coedited The Chicago Food Encyclopedia. Her books have been translated into Arabic, Japanese, Korean, and Chinese. She has also organized many culinary tours of Indian stores and has given talks and cooking demonstrations on Indian cuisine. Recorded via Zoom on December 3, 2024 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

The Glory of Chicago-Style BBQ Dominique Leach We've all heard of the classic BBQ styles from regions like Kansas City, Memphis or Texas. But what about Chicago-style BBQ? From rib tips to hot links to mild sauce and more, Chicago chef and pitmaster Dominique Leach of the black-women-queer-owned and award-winning restaurant Lexington Betty's Smokehouse (plus the 2023 winner of the Food Network's hit show BBQ Brawl), is making it her mission to further define this unique style and put it on the map in 2024. Join us to hear Dominique discuss the origins of Chicago-style BBQ, its variations, and its future. Biography: Known as one of the Chicago's leading BBQ chefs, Dominique Leach is a classically trained chef turned nationally recognized pitmaster. First garnering culinary experience in some of Chicago's most prestigious kitchens under the direction of such chef icons as Tony Mantuano at Spiaggia, and Sarah Grueneberg at Monteverde, Leach then branched out with her wife Tanisha in 2016 to create her own catering company “Cater to You Events & Drop Offs.” Inspired by fond childhood memories of her grandmother, Betty King of Lexington, Mississippi, who filled the house with flavorful aromas of home-cooked meals, Dominique then took those aromas and applied techniques to launch a successful food truck, Lexington Betty Smoke House. Her expertise and soulful food would earn her a spot on The Food Network's show “Chopped” and as a judge/contestant on Food Network Canada “Fire Masters,” recognition as the “Best Barbecue in Chicago” by Good Morning America, as well as a full brick-and-mortar home for Lexington Betty on Chicago's South Side. Chef Leach and her wife's persistence in a male-dominated industry have helped them to carve out a name for themselves in the culinary world in Chicago and beyond. Recorded via Zoom on October 30, 2024 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

The Sould of Jewish Food Presented by Dylan Maysick, co-owner Diaspora Dinners Links to Recipes @ CulinaryHistorians.org: Coconut Macaroons with Chocolate, Pistachio, and Orange Blossom Halloumi and Orange Salad with Pomegranate, Pistachio, and Herbs Montreal Bagels What is Jewish food? That is the question Dylan Maysick has been on a quest to answer through his Diaspora Dinner project, a Chicago-based series of dinners that explores the cuisines of the Jewish Diaspora. Dylan, a professional baker by trade, follows the common thread of what makes up Jewish food; and it's a lot more than bagels, and chopped liver. He said that while his knowledge had been limited to Jewish deli foods and the greatest hits of Eastern European Jewish cuisine “I now know that Jewish cuisine represents a much more diverse set of recipes, cultures, and ingredients.” Come join us as Dylan serves a savory summary of the history of Jewish food from ancient times to the state of Jewish food culture in America today. (“Do Chinese food and Jewish food overlap on Christmas, only for that one special day?” Dylan asks.) *** Recorded via Zoom on Wednesday, May 22, 2024 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Meticulous Process of Recipe Writing Raeanne Sarazen One might think that writing a recipe is an easy task; just list some ingredients, their amounts and give some simple instructions on how to combine them, then roast, bake, boil or fry them. But it's not that easy! Writing a recipe that takes a cook's hand and guides them into turning out a delicious dish, takes great skill, with a large pinch of talent thrown in. Come join us as Raeanne Sarazen, registered dietitian and chef, gives us a behind-the-scenes look at the grueling and glorious art of recipe writing. Raeanne will also delve into the history and evolution of recipes, the art of headnote writing, and the importance of nutrition standards. Raeanne will reference her recently published book, The Complete Recipe Writing Guide, which is an awards finalist at the International Association of Culinary Professionals. BIO: Raeanne Sarazen, a registered dietitian and chef, combines over 20 years of experience producing recipe content as a test kitchen professional, food writer, and editor. Her writing and recipes have appeared in the Chicago Tribune, The Wall Street Journal, Cooking Light, and Better Homes and Gardens, among other places. She is the author of The Complete Recipe Writing Guide, a comprehensive resource for food professionals on developing, writing, and publishing successful recipe content. Raeanne currently works as a consultant for major health organizations, nonprofits, and food media companies, incorporating her extensive knowledge and experience to help improve their policies, curriculum, and food and recipe content. Find Raeanne at RaeanneSarazen.com and on Instagram @rsarazen. Recorded via Zoom on Wednesday, September 18, 2024 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

My Life in Recipes: Food, Family and Memories Presented by Joan Nathan Joan Nathan has been called the Jewish Julia Child, and is considered one of the world's great authorities on Jewish cuisine. She is the author of twelve books, including the award winning Jewish Cooking in America and King Solomon's Table. Come join us as Joan Nathan serves a buffet of tales from her latest and most personal book, My Life in Recipes/ Food Family and Memories. Joan uses recipes to look back at her own family's history — their arrival in America from Germany; her childhood in postwar New York and Rhode Island; her years in Paris, and Israel, where she worked for Jerusalem's mayor, Teddy Kollek. Along the way she earned a graduate degree from Harvard University, married a Washington attorney, had children, wrote for the New York Times, produced and hosted a PBS television series “Jewish Cooking in America”, and ultimately became “The Matriarch of Jewish Cooking”, according to the Jerusalem Post. So, gather ‘round to hear of a life well-lived, centered around all the foods Joan has come to love and share with the world. *** Here's a sampling of Joan's favorites from My Life in Recipes on our website CulinaryHistorians.org: Pasta with Almond Pesto, Green Beans, Eggplant, and Cherry Tomatoes Halibut Gefilte Terrine with Fresh Herbs Passover Pecan Lemon Torte with Lemon Curd Filling Rugelach with Raspberry Walnut Filling Recorded via Zoom on Wednesday, August 14, 2024 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

How Publishing Legend Judith Jones Shaped Culture in America Sarah B. Franklin Come join us as food historian and author Sara Franklin gives insight into Judith Jones, the visionary behind some of the most important authors of the 20th century, including Julia Child, Anne Frank, John Updike and Sylvia Plath. This iconic editor finally gets her due in Ms. Franklin's newly released book, The Editor. Ms. Franklin recounts that when Judith Jones began working at Doubleday's Paris office in 1949, the then twenty-five-year-old spent most of her time wading through manuscripts in the slush pile and passing on projects—until one day, a manuscript caught her eye. She read the book in one sitting, then begged her boss to consider publishing it. A year later, Anne Frank: The Diary of a Young Girl became a bestseller. It was the start of Jones' culture-defining career in publishing. Jones moved to Knopf publishing, and during her more than fifty years at that company, she published the who's who of food writing, including Edna Lewis, M.F.K. Fisher, Madhur Jaffrey, James Beard, Joan Nathan, and, most famously, Julia Child. Jones helped turn these authors into household names and changed the way Americans think about food, cooking, and culinary diversity. Ms. Franklin became friendly with Ms. Jones, conducted numerous interviews with her and studied her personal papers. And now she wants to share the life of one of our country's most influential tastemakers. Biography: Sara B. Franklin received a 2020–2021 National Endowment for the Humanities (NEH) public scholars grant for her research on Judith Jones and teaches courses on food culture, writing, and oral history at NYU's Gallatin School for Individualized Study and via the NYU Prison Education Initiative at Wallkill Correctional Facility. She is the author of Edna Lewis and The Phoenicia Diner Cookbook. She holds a PhD in food studies from NYU and studied documentary radio and nonfiction at both the Duke Center for Documentary Studies and the Salt Institute for Documentary Studies. SaraBFranklin.com. Recorded via Zoom on June 10, 2024 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

From Bean to Bar – Exploring the Complex World of Chocolate Presented by Adam Centamore Chocolate is one of the world's most beloved foods, and it's no surprise why. Few treats can rival the sweet, rich flavors of a well-made bar of chocolate. When it comes to the history, creation and production of cacao, however, most people are far less familiar with those details. It's time to see what makes this global favorite tick! Spend an evening learning all about chocolate with educator and writer (and chocolate fiend) Adam Centamore. He'll share chocolate's origins and history, how different styles of chocolate are made, and what makes it so special. He'll also touch on why chocolate has been such a controversial food on the global stage, and how the industry is responding. Get to know one of the world's most favorite foods – chocolate! BIOGRAPHY: Adam Centamore is a culinary educator and writer with thousands of events and seminars to his name, including hundreds on the topic of chocolate alone. From casual tasting seminars to more formal academic presentations, Adam has been sharing his knowledge and love of chocolate with students for more than 15 years. He is also a writer and journalist with chocolate-themed stories written for Chocolate Professor, Edible Magazine, and other print and online publications. Recorded on February 28, 2024 via Zoom CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Ignite The Conversation: A Exploration Into Chicago-style BBQ Dominique Leach (Lexington Betty Smokehouse) – Brian Jupiter (Frontier/Ina Mae Tavern)- Daniel Hammond (Smoky Soul BBQ)- Ron Conner (U Want Dat Smoke BBQ) Media Speakers: Journalist Monica Eng of AXIOS Chicago and co-author of Made in Chicago: Stories Behind 30 Great Hometown Bites & James Beard Award-winning food writer/video producer Mike Gebert of Fooditor Moderator: Catherine Lambrecht, Culinary Historians of Chicago We've all heard of the classic BBQ styles from regions like Kansas City, Memphis or Texas-style. But what about Chicago-style BBQ? From Rib tips to Hot Links to Mild Sauce and more, Chicago Chef and Pitmaster Dominique Leach of the Black-Women-Queer-Owned and award-winning restaurant Lexington Betty's Smokehouse, plus the 2023 winner and the current reigning “MASTER OF ‘CUE” of the Food Network's Hit Show BBQ Brawl , is making it her mission to further define this unique style and put it on the map in 2024. And she's calling on a few more experts to help! On Sunday, February 25th, join us for Ignite the Conversation, an educational panel and BBQ tasting with BBQ legends from throughout Chicago and top local journalists to lead a discussion on the origins of Chicago-style BBQ, its variations, and its future. To moderate the discussion, she has tapped Catherine Lambrecht of the Culinary Historians of Chicago with proceeds of this event to be made to their American Midwest Scholarship fund which provides financial support for the study of Midwestern foods and food-related institutions. Recorded live at Lexington Betty Smokehouse on February 25, 2024 www.CulinaryHistorians.org

A History of the World in 10 Dinners: 2,000 Years, 100 Recipes Victoria Flexner and Jay Reifel In 2014, food historians Victoria Flexner and Jay Reifel cooked up a NYC supper club called Edible History, a pairing of fine dining and intellectual stimulation. Now they've spun their experience into a recently published book, A History of the World in 10 Dinners: 2,000 Years, 100 Recipes (Rizzoli). Come join us as the authors share highlights from their work and give us a world of culinary traditions and unfamiliar ingredients through dishes that make up 10 historical dinners: think Tudor England's Cockatrice — a chicken sewn into a pig, then roasted; or Glazed Whore's Farts (meringues) from Versailles. And they point out how we, too, can reenact these dishes at home. Bios: Victoria Flexner is a food historian and founder of Edible History, a NYC-based historical supper club. Jay Reifel, Edible History's executive chef, studied at the French Culinary Institute. He has competed on Chopped, and Beat Bobby Flay. Recorded via Zoom on December 11, 2023 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP culinaryhistorians.org/membership/ ✔ EMAIL LIST culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present culinaryhistorians.org/podcasts/ By Presenter culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E www.CulinaryHistorians.org

The Delmonico Way Max Tucci From Scott Warner, President, Culinary Historians of Chicago I just couldn't pass it up. When I attended the International Association of Culinary Professionals Conference in New York this past September, one limited-seating event had me signing up immediately: an historic dinner in the board room at Delmonico's, hosted by third generation partner and global brand officer, Max Tucci. Max regaled us with the luscious history of what is widely recognized as America's first fine dining restaurant, that began in 1827 in Manhattan as a small cafe and pastry shop. It was opened by Italian-Swiss immigrants, the brothers Giovanni and Pietro Delmonico. Ten years later, in 1837, they moved nearby to what is still Delmonico's present location at 56 Beaver Street — in the heart of Manhattan's financial district. The rich, powerful and famous frequented the eatery. Fast forward 100 years, to 1926, and Italian immigrant Oscar Tucci (Max's grandfather) buys Delmonico's, opens a speakeasy in the basement, continues attracting celebrities and world leaders (i.e.,Elvis, Jackie Kennedy Onassis, Marilyn Monroe, Richard Nixon) and institutes many of the professional restaurant standards in use today, known as the Delmonico Way. During the height of the Tucci era, Delmonico's, with its many rooms was considered the largest restaurant in the world. (63,000 sq. ft.) One of the lush private dining rooms included an en suite bedroom — if only the walls could talk! Delmonico's is also credited with being the first U.S. restaurant to use white tablecloths, and the creator of Delmonico steak, Eggs Benedict, Baked Alaska, Lobster Newberg and the Wedge Salad. So do join us as Max Tucci takes us on his personal tour of his beloved Delmonico's. Max has also captured his family's legacy in his book, The Delmonico Way. Sublime Entertaining and Legendary Recipes from the Restaurant that Made New York! (Rizzoli). Recorded via Zoom on November 9, 2023 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Feeding the Art Deco Spirit Presented by Teri Edelstein, PhD Cover image: Café, bars, restaurants, Cover Félix Jobbé-Duval Café, bars, restaurants, Cover Félix Jobbé-Duval Paris: Librairie de la Construction moderne, 1930 A central aspect of the culture and lifestyle of the 1920s and 30s was the creation and consumption of food. You could exist in an Art Deco world where everything from the soup to the nuts was inflected with this style. As a pervasive mode, Deco shaped a total environment and food and drink were an integral part of this. The lecture will focus upon some of the more striking results of this encounter. Dr. Teri J. Edelstein, curator and museum consultant is principal of Teri J. Edelstein, Museum Strategies. She served as Deputy Director of The Art Institute of Chicago and before that as director of the David and Alfred Smart Museum of Art and the Mount Holyoke College Art Museum. She has taught at Yale University, Mount Holyoke College, and The University of Chicago. Her numerous publications include many articles and exhibition catalogues as well as the book Art for All: British Posters for Transport. She contributed a major essay to Art Deco Chicago: Designing Modern America. Most recently, she curated Everyone's Art Gallery: Posters of the London Underground for the Art Institute of Chicago and contributed an essay to the book E. McKnight Kauffer: The Artist in Advertising. Recorded via Zoom on Monday, October 16, 2023 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

What's behind Italy's ingredients? Presented by Viola Buitoni Come join us as Viola Buitoni (yes, she's a member of that illustrious pasta-manufacturing family) shares the history and geography of Italy's most iconic ingredients, and gives tips on how we can incorporate their vibrant flavors and techniques into our kitchens. (Think balsamic vinegar, flakes of parmigiano reggiano, fresh ricotta and creamy grains of risotto.) As a native Roman raised in the Umbrian countryside, Viola grew up savoring these artisanal foods. Viola will also give us a preview of her just-released debut cookbook Italy by Ingredient: Artisanal Foods, Modern Recipes Viola is now a San Francisco-based cooking instructor and food writer. In 2020, the President of the Italian Republic honored her with the title Cavaliere dell'Ordine della Stella d'Italia for her work furthering the culture and business of Italian food. Recorded via Zoom on October 4, 2023 www.CulinaryHistorians.org CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Identification of Mushrooms: More than the sum of their parts Presented by Patrick Leacock, PhD This presentation covers visible mushroom features found with caps, gills, stems, and veils. These features are used to key out and identify wild mushrooms. We can combine these features to learn the "stature types" of gilled mushrooms, such as amanita, pluteus, tricholoma, mycena, etc. Patrick is a mycologist documenting the mushrooms of the Upper Midwest with collections going to the Field Museum of Natural History. He teaches botany and mycology at the School of the Art Institute of Chicago. He assists on forays as a scientific advisor for the IMA. He started his mushroom activities with the Minnesota Mycological Society before moving to Chicago. Patrick is also active with the Wisconsin Mycological Society. Recorded at the Niles History Center, Illinois via Zoom on October 2, 2023 IllinoisMyco.org

Madison's Magical Market Presented by Terese Allen, Culinary Historian and writer Come join us as one of Wisconsin's most celebrated culinary historians and food writers, Terese Allen, takes us on a delicious journey into our nation's largest produce-only farmers' market, The Dane County Farmers' Market. Held in Madison's vast Capitol Square, this more than half-century old market has helped area agriculture flourish, and dramatically changed the character of food culture in the region. Terese will share all this and introduce us to the colorful farmers. Terese has also captured the full flavor off the market in her just-released (and 14th book), The Dane County Farmers' Market Cookbook, Local Foods, Global Flavors. The book offers 125 recipes. For a sampling, click link on this page. * * * Image BIOGRAPHY: Terese Allen has been called Wisconsin's “premier food writer” and “the keeper of its culinary heritage.” She has written scores of books and articles about the pleasures and benefits of regional foods, sustainable cooking and culinary folklore. She is author of The Dane County Farmers' Market Cookbook: Local Foods, Global Flavors, a tribute to one of the nation's largest and most renowned farmers markets. Among her other titles are: the prize-winning The Flavor of Wisconsin, an extensive history of food and cooking in the Badger State, with more than 450 recipes, The Flavor of Wisconsin for Kids, Wisconsin Local Foods Journal, Fresh Market Wisconsin, Wisconsin Hometown Flavor and The Ovens of Brittany Cookbook. Terese has been a food columnist for Edible Madison, Edible Door, Wisconsin Trails magazine, and Isthmus newspaper, among other publications, and is a co-founder and long-time leader of the Culinary History Enthusiasts of Wisconsin (CHEW). She served for a decade as food editor for Organic Valley Family of Farms, and for fifteen years was a key leader of REAP Food Group, a cutting edge organization that fosters a sustainable food system in southern Wisconsin. She lives in Madison and on Washington Island. Recorded via Zoom on Wednesday, September 20, 2023 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Much ado about masalas—a deep dive into Indian Cuisine Come join us as a maven of masala, Nandita Godbole, explores India's complex and delicious regional cuisines through its culinary backbone – its masalas (which, by the way, are a vast number of spice mixtures ground into a paste or powder for use in Indian cooking). Nandita will be dishing out a buffet of savory information on the micro cuisines of India, giving us a healthy serving of geopolitical histories that have shaped regional food identities. And she'll liberally season her talk with her own culinary anecdotes. Nandita is drawing her story from her newly published, seventh cookbook, Masaleydaar: Classic Spice Indian Blends. She says it's her “love letter” to the micro cuisines of India, The book explores nearly 50 spice blends and offers more than 100 recipes. Our own Culinary Historians member, Colleen Sen, an internationally renowned Indian authority herself, wrote the forward to the book. She calls it “a brilliant culmination of a lifetime of research, practice, thinking and talking about Indian food, an encyclopedia of information about spices and Indian food in general that can serve as a valuable reference work.” Nandita Godbole: instagram: @currycravings My Website: www.currycravingskitchen.com Instagram (food): www.Instagram.com/currycravings Instagram (ceramics): www.Instagram.com/Mrttika_bynandita Digital book is available on Kindle: https://bit.ly/3EhhwJw GooglePlay/Android: https://bit.ly/3Pk039W iBooks: https://bit.ly/45tPh6p Print books can be purchased directly from my website: www.currycravingskitchen.com/inventory I have uploaded the presentation itself into Google Drive, it is here: https://docs.google.com/presentation/d/1tbjdZy-HQEvon7vWYV4G6JKAtCNbCkSP/edit?usp=sharing&ouid=109443269166842455632&rtpof=true&sd=true Recorded via Zoom on August 30, 2023 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Paul Prud'homme, Dinner with the President You all probably know of Alex Prud'homme as co-author of Julia Child's best selling memoir, My Life in France. Come join us as Alex takes us into the White House to talk about his latest book, Dinner with the President. Alex will serve us a capsulated history of American food and politics, from the grim meals eaten by George Washington and his starving troops at Valley Forge, to Donald Trump's burger banquets and Joe Biden's “performance enhancing” ice cream—what they ate, why they ate it, and what it tells us about the state of the nation. “At the White House, every meal, every bite, has consequences – some intended, some not,” Alex says. “Some of the most significant moments in American history have occurred over meals, as U.S. presidents broke bread with friends or foe,” Alex says. “Thomas Jefferson's nation building receptions in the new capitol, Washington, D.C.; Richard Nixon's practiced use of chopsticks to pry open China; and Jimmy Carter's cakes and pies that fueled a détente between Israel and Egypt at Camp David.” Alex will also detail overlooked figures, like George Washington's enslaved chef, Hercules Posey, whose meals burnished the president's reputation before the cook narrowly escaped to freedom; and pioneering First Ladies, such as Dolley Madison and Jackie Kennedy, who used food and entertaining to build political and social relationships. “Food is not just fuel when it is served to the most powerful people in the world,” Alex says says. “It is a tool of communication, a lever of power and persuasion, a form of entertainment, and a symbol of the nation.” You may purchase his book from your local bookseller or directly from his publisher. Alex Prud'homme is a freelance writer whose work has appeared in The New York Times, The New Yorker, and many other publications. He coauthored with his aunt, Julia Child, her memoir, My Life in France, and has authored or coauthored: The French Chef in America, France is a Feast, Born Hungry, The Ripple Effect, Hydrofracking, The Cell Game, and Forewarned. He lives with his family in Brooklyn, New York. Recorded via Zoom on July 12, 2023 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Flora, Fauna and Foodways with Archivist Nancy Webster Researching the early 20th century images of local flora and fauna by Jesse Lowe Smith and E. E. Parratt led to further investigation. Twenty-first century publications including Andreas Viestad's Dinner in Rome a History of the world in one Meal and Arbres et arbustes sauvages des trottoirs toulousains (Wild trees and plants and shrubs of the sidewalks of Toulouse) by Boris Presseq inspired further research of these plants as food sources for humans. We will share selected early 20th century, local images and documentation of these plants' in early recipes. Nancy Webster began working with historical collections in Highland Park, Illinois in 2010 when she launched the community archives program with a grant from the National Archives' National Historical Publications and Records Commission (NHPRC). Since beginning the community archives program in collaboration with the NHPRC, she has written and managed $50,000.00 in local and Illinois state grants for digitization and other history and culture projects. She teaches at Dominican University as an adjunct instructor, currently teaching the Advanced Archives seminar. Previously, she worked at the Bentley Library, the Chicago History Museum and Molex Connector Corporation. She received her MILS and BA from University of Michigan, Ann Arbor. Prior to her 30 year career as an archivist Webster worked as a translator, political science researcher, au pair, waitperson, and bartender. Her years working in restaurants provided a base for this project. Recorded via Zoom on June 29, 2023

Live from Rome: A Slice of Rice - Italian Style Valentina Masotti (with Viola Buitoni) Our illustrious speaker, Valentina Masotti, rice sommelier, comes to us from her home in Rome, Italy, where she will serve up a cornucopia of delectable rice history, teach us about the different classifications of rice, and demonstrate how to properly prepare risotto. Here's what's on our rice guru's menu: - What kind of rice is cultivated in Europe and in Italy. - What should we use for different recipes? (We'll discover the European classification to distinguish the different types.) - The milling process: white rice and whole rice. - Round rice: from soups to dessert. - Sushi rice: crystalline round grain. - Long B grain for salads and pilaf. Not only Basmati! - Long A grain for risotto. - Black whole rice and red whole rice. - The international history of risotto. - How to prepare risotto in 4 steps. Bio: Valentina Masotti is considered one of Italy's most respected food authorities, She is both a certified Rice Sommelier and Wine Sommelier, has published cookbooks on rice, and offers online classes in Italian and English. Instagram: @rice_sommelier www.facebook.com/thericesommelier e-mail: Masottiv@gmail.com https://www.ricesommelier.com/ (Select English version.) Recorded on Zoom on June 10, 2023 from Rome, Italy CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Colombian Exchange Hit World Like Culinary Comet Presented by Bill St. John What we call the Colombian Exchange was that vast interchange of foodstuffs (and peoples, non-edible plants, technology, cultures, diseases and various animals) between the New World and the Old World that began in 1492 A.D. when Columbus “reunited” those two hemispheres. Come join us as culinary historian Bill St. John serves us the story of the Exchange's most noteworthy foods: maize, the potato and tomato, cacao, many squashes and beans, the chicken, turkey and the hog. “Note that the exchanges were in both directions” Bill says. “The tomato and turkey, East, for example; in their turns, the chicken and hog, West—and the exchanges or swaps changed each hemisphere's diet massively and forever.” Some samplings from Bill's talk: - The North American colonies didn't even obtain the tomato from its native (what we now call) Mexico; it came to us from British settlers here. And from the likes of Thomas Jefferson, who planted tomatoes at Monticello in 1781. - Unlike the dog, about which you could argue we domesticated it (from the wolf), I like to think that the pig domesticated us. - Of all the foods that Columbus and his peripatetic descendants brought from the New World to the Old——none since has been more widely planted globally than maize (Zea mays), what we call corn. It remains the most important grain consumed by humans in Latin America (and also in Africa), and the second most consumed on earth. But oddly, of the three global grain crops to include rice and wheat, it is the only one not grown primarily for direct human consumption. - Because the turkey, brought back to Spain by Columbus, was from Honduras, where he landed on his fourth voyage, it was of the strain and progeny of the original turkey flocks from Mexico and the (now) Southwestern United States. Because it was so readily accepted, propagated, and cooked with delight by the English and other Europeans, when it was brought (back) to the New World by the English in the late 1580s and into the early 1600s, it was that turkey to make the trip. BIOGRAPHY: During his long career, Bill St. John has worked in the kitchen on the Orient-Express, interviewed the nuns who cook for the Pope, and offered his shoulder as a resting place for a napping Julia Child (twice!) during boring meetings. He has written about food for nearly 50 years, including a five-year stint at Tribune Newspapers where he covered wine and food pairing. He also lectured on history, food, wine and religion for students from the University of Chicago Graham School. Bill has returned to his native Denver, where he was a newspaper and magazine journalist, television reporter and college professor. He'll be “Zooming” to us from his Colorado home. https://www.billstjohn.com/ Recorded via Zoom on May 31, 2023 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Fieldwork: A Forager's Memoir Presented by Iliana Regan As Regan explores the ancient landscape of Michigan's boreal forest, her stories of the land, its creatures, and its dazzling profusion of plant and vegetable life are interspersed with efforts to make a home and a business of an inn that's suddenly, as of their first full season there in 2020, empty of guests due to the COVID-19 pandemic. She discovers where the wild blueberry bushes bear tiny fruit, where to gather wood sorrel, and where and when the land's different mushroom species appear—even as surrounding parcels of land are suddenly and violently decimated by logging crews that obliterate plant life and drive away the area's birds. Iliana Regan is a Michelin-starred chef and restaurateur in the Hiawatha National Forest, owner of The Milkweed Inn in Wetmore, Michigan. She received one Michelin star for each year she owned and operated Elizabeth Restaurant in Chicago, Illinois from 2012-2020. Regan was born (1979) in Merrillville, Indiana. Her mother was a scratch cook and her steelworker father was a gardener. She and her three older sisters grew up on a 10-acre farm. She studied chemistry at Indiana University Bloomington before earning a degree in Creative writing at Columbia College Chicago. In the spring of 2022 she earned her MFAW from the School of the Art Institute of Chicago. Recorded via Zoom on May 1, 2023 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Made in Chicago: Stories Behind 30 Great Hometown Bites Presented by Monica Eng and David Hammond Chicago food shows its true depth in classic dishes conceived in the kitchens of immigrant innovators, neighborhood entrepreneurs, and mom-and-pop visionaries. Monica Eng and David Hammond draw on decades of exploring the city's food landscape to serve up thirty can't-miss eats found in all corners of Chicago. From Mild Sauce to the Jibarito and from Taffy Grapes to Steak and Lemonade, Eng and Hammond present stories of the people and places behind each dish while illuminating how these local favorites reflect the multifaceted history of the city and the people who live there. Monica Eng is a reporter for Axios Chicago and co-host of The Chewing Podcast. Before joining Axios, Monica was food, health and Curious City reporter for WBEZ. For 16 years Eng was a food, culture and watchdog-investigative reporter at the Chicago Tribune. She has been nominated for the James Beard Award five times for her good writing. David Hammond, born in Chicago, is a father of three, a former college professor and corporate communications consultant. He has written food reviews for Chicago Reader and TimeOut, as well as the Food Detective column for the Chicago Sun-Times; he is a co-founder of LTHForum.com, the Chicago culinary chat site, and he has produced and hosted the Sound Bites series on Chicago Public Radio. He is currently Dining & Drinking Editor at Newcity, Chicago, a regular contributor to Oak Park's Wednesday Journal, Chicago Tribune, Better, and a number of other local and national publications. Recorded via Zoom on April 6, 2023 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

What you probably didn't know about Indian food Presented by Colleen Sen What ‘ethnic food” is universally popular among Indians? Who is known as India's Julia Child? What Italian restaurateur opened a restaurant called “the Maxim's of the East?” How are lichens used in Indian cuisine? How do Indian Jews celebrate Purim? Chicago-based Indian food authority and author Colleen Sen will answer these and many more questions when she dishes on the stories in her soon-to-be published work, the new Bloomsbury Handbook of Indian Cuisine. Colleen was one of three editors of this massive 450-page tome that has more than 200 entries written by leading food writers in India and abroad. The entries cover city and state cuisines, famous restaurants, iconic dishes, food and medicine, cooking utensils, and much more. Biography: Colleen Sen has presented many programs before the Culinary Historians of Chicago. A prolific author and editor, she has contributed free-lance articles to such publications as Travel and Leisure, the Chicago Sun-Times, the Chicago Tribune, and was a regular participant in the Oxford Symposia on Food and Cookery. She has written eight books, among them Food Culture in India, Curry: A Global History, and Feasts and Fasts: A History of Food in India. In 2017 Colleen coedited The Chicago Food Encyclopedia. Her books have been translated into Arabic, Japanese, Korean, and Chinese. She has also organized many culinary tours of Indian stores and has given talks and cooking demonstrations on Indian cuisine. The pricing of the The Bloomsbury Handbook of Indian Cuisine is intended for academic institutions. If there are at least three requests for this book at your local library, it increases the likelihood it will be ordered: The Bloomsbury Handbook of Indian Cuisine Publisher ‏ : ‎ Bloomsbury Academic (February 23, 2023) ISBN-10 ‏ : ‎ 1350128635 Recorded via Zoom on March 29, 2023 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

The Multiple Heritages of Irish Soda Bread Presented by Lucy Long, PhD Soda bread, a quick bread using baking soda as the primary rising agent, is closely associated in the U.S. with Ireland. Its history and meanings, however, are much more complicated—and tasty—than the sweet loaf with raisins that is usually found around St Patrick's Day in March. This talk discusses the various forms this bread takes in Northern Ireland, the Republic of Ireland, and the U.S., exploring how it represents different notions of Irish heritage in each of those countries. Recipes will be made available. Lucy M. Long directs the non-profit Center for Food and Culture (www.foodandculture.org) and teaches adjunct in American studies, ethnic studies, folklore, nutrition, and tourism at Bowling Green State University in Ohio. With a PhD in Folklore and Folklife (University of Pennsylvania), she has been involved in humanities-based research on food as a medium for creating meaning, identity, and community since the 1980s. She has published extensively on food topics, including Culinary Tourism (2004), Regional American Food Culture (2009), The Food and Folklore Reader ( 2015), Ethnic American Food Today: A Cultural Encyclopedia (2015, 2016), Honey: A Global History (2017) and Comfort Food Meals and Meanings (2017) and has produced numerous documentaries and community programs on a variety of food-related subjects and issues. Recorded on March 13, 2023 via Zoom. CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Advances in science and community science are positively impacting fungal conservation Presented by Greg Mueller, PhD Greg will discuss how advances in science and community science are positively impacting fungal conservation. This presentation is for all audiences, and no prior knowledge of mycology or biology will be needed to thoroughly enjoy it. Gregory M. Mueller, Ph.D. is Negaunee Chief Scientist and Vice President of Science at the Chicago Botanic Garden. He has been involved with the Illinois Mycological Association nearly 40 years. Among Greg's many interests and duties, he serves as Chair of the ”Fungal Conservation Committee” and the “Mushrooms, Brackets, and Puffballs” Specialist Group, International Union for the Conservation of Nature Species Survival Commission. Through this work he acts as a coordinator of the Global Fungal Red List Initiative. http://www.chicagobotanic.org/researc... Recorded via Zoom on March 6, 2023 www.IllinoisMyco.org

History of American Pies and Illinois is Well Represented Presented by Catherine Lambrecht Pies are as American as pizza is American: we took a great idea, adapted it to our needs and ran with it. Our ancestors used what they had available locally and made the most from it. You might be thinking that pies are just for dessert, but for our American ancestors, they were often considered survival food. Sometimes, they ate pie for breakfast, lunch and dinner for months at a time. Catherine Lambrecht, who achieved Grand Champion and Best of Show at the Lake County Fair for apple pie, will present the history of pies in America and our state. Illinois' contribution to our country's pie culture includes the following: * Pumpkin Pie is Illinois' State Pie, with over 90 percent of canned pumpkin grown in Illinois * The pecan pie * Did you know Johnny Appleseed roamed our state? Apples originating in Kazakhstan are an introduced crop everywhere in the Americas. * Lambrecht will share a story from the Family Heirloom Recipe Contest at the Illinois State Fair of love, family, a special pie, and a gift of immeasurable value. Catherine Lambrecht is a veteran of culinary competitions at the Lake County and Illinois State Fairs, a former University of Illinois Extension volunteer whose specialties were Master Food Preserver and Master Gardner, and a founder of Greater Midwest Foodways Alliance, Chicago Foodways Roundtable (sister organization to Culinary Historians of Chicago) and LTHforum.com, a Chicago culinary chat site. Catherine is also program director for the Highland Park Historical Society and Illinois Mycological Association (Mushroom Club) and editor of Heirloom Recipes from the Illinois State Fair, A Bicentennial Project. Since 2020, an Illinois Road Scholar speaker's bureau for Illinois Humanities. "I love my work. I don't count the hours. I think my work has value." A quote by a French farmer recorded by Patricia Wells. Recorded at the Highland Park Public Library on February 23, 2023 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Bitter Sweet: A Wartime Journal and Heirloom Recipes from Occupied France Kitty Morse In our speaker's own words: “I'd never come across another suitcase quite like it. But what was the tattered black leather valise doing there, hidden behind a crocheted comforter on the top shelf of my late mother's closet? The tarnished brass locking mechanism had already been sprung.” … Looking up at me from inside la petite valise was a photographic portrait of a teenage girl dressed in the traditional Alsatian attire of the late 1800s, complete with an oversized black bow in her hair. Blanche Lévy-Neymarck, my great grandmother and namesake. Her portrait partially hid a pocket-size doctor's notebook titled Carnet Médical 1936, the daily journal of Doctor Prosper Lévy, my great-grandfather, a distinguished army surgeon twice the recipient of the Legion of Honor, that commemorated the advance of the Germans on Eastern France from April to December 1940. As I dug deeper, I retrieved another notebook containing close to 120 of Blanche's handwritten recipes. This gave rise to the question: what would I do with all the information? The answer became clear. I would publish Prosper's journal along with Blanche's recipes—as a way to memorialize and breathe life back into a family so ruthlessly destroyed. I translated journal and recipes from the French, and kitchen-tested the dishes for the American kitchen. My husband, Owen Morse, provided the food photography for Bitter Sweet: A Wartime Journal and Heirloom Recipes from Occupied France. Biography Kitty Morse was born in Casablanca, Morocco, of a French mother and British father, and emigrated to the United States in 1964. She began catering Moroccan parties while studying for her Master's Degree at the University of Wisconsin-Milwaukee. Catering and giving Moroccan cooking classes eventually led to writing ten cookbooks, including the award-winning Cooking at the Kasbah: Recipes from my Moroccan Kitchen, The vegetarian table: North Africa, and The Scent of Orange Blossoms: Sephardic Cuisine from Morocco. Her first memoir, Mint Tea and Minarets: a Banquet of Moroccan Memories, which she translated into French as Le Riad au Bord de l'Oued, were recipients of a Gourmet World Cookbook Award. Kitty's career as a food writer, cooking instructor, and tour leader spans more than three decades. She has contributed articles in French and English to leading publications in the US and abroad, and has been a guest on local and national television stations. She is a staff writer for winedineandtravel.com, an award-winning online travel magazine. Kitty has lectured around the country on Moroccan cuisine and culture. One of the highlights of her career was cooking alongside Julia Child to benefit the International Association of Culinary Professionals. Kitty lives in Vista, CA. To order books: Unsigned copies of Bitter Sweet are listed on Amazon.com as a preorder. The books will be available in March 2023. For a signed copy shipped directly, please contact Kitty Morse at kitty@kittymorse.com. Shipping via media mail in the US only. Send a check for $37.50 made out to Kitty Morse, La Caravane Publishing, P.O. Box 433, Vista CA 92083. Recorded via Zoom on February 15, 2023 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Mooooving Day – Transhumance and the Impact on Dairy Cultures Presented by Adam Centamore Every spring, Swiss dairy farmer Béat Piller escorts his 56 cows up the slope of the 6,000-foot Alp Vounetz to a grazing pasture and hand-built stable. They will stay there for the next six months, making milk and cheese every single day. In late autumn, they will descend back down to the valley where his family lives year-round. It's a routine that has existed for millenia. This seasonal shifting, called transhumance, is not uniquely Swiss. Similar journeys are found in Italy, Argentina, France, Brazil…pretty much everywhere on earth where herd animals and mountains or highlands co-exist. While it may seem like a lot of work to simply let animals graze on “the grass up there”, its actually a brilliant solution designed to help valley communities grow and thrive. Do join us to learn more about this elegant cultural practice with culinary educator and author Adam Centamore. He'll discuss the history, how it works, and why it matters. Beyond the nuts and bolts of transhumance, Adam will also share some secrets of how seasonal grazing impacts some of the world's favorite alpine cheeses like Swiss Gruyère, Emmentaler, and French Comté, and how to seek out these curdy treasures. Using pictures, stories, and artifacts from his first-hand experiences with transhumance, Adam will share his love of cheese, culture, and culinary travel in what is sure to be an entertaining, informative evening. Notes from the presentation: Adam Centamore: adam@eatdrinklearn.com www.eatdrinklearn.com @eatdrinklearn Wine: Chignin (Jacquere), Chasselas, Pinot Blanc, legit Pinot Grigoi, Poulsard, Lagrein, Pinot Nero, Schiava www.formaggiokitchen.com Cheeses mentioned: Gruyere Alpage, Comté, Grand Cru, Extra Grand Cru Recorded via Zoom on January 25, 2023 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/member... ✔ EMAIL LIST http://culinaryhistorians.org/join-ou... ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0... ✔ F A C E B O O K https://www.facebook.com/CulinaryHist... ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcas... ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0... ✔ W E B S I T E https://www.CulinaryHistorians.org

Truffles Presented by Susi Gott Séguret Nature's most lauded culinary treasures—are subterranean fungi with magical properties which bring new dimensions to countless dishes. Cooking with Truffles: A Chef's Guide demystifies the truffle for the professional and the home chef, with over 150 unique and tantalizing recipes to suit every palate and occasion, featuring a variety of recipes, ranging from the simple to the sublime. And if you should happen to find yourself without a truffle in your pantry, the recipes stand well on their own! Join author Susi Gott Séguret on Tuesday evening, January 10th, for an introduction to truffle history—both at home and abroad—as well as a bit of truffle science and geography, and notes on taste profiles and seasonality. If you've ever been curious about truffles, here's your chance to satisfy your yearnings! Susi Gott Séguret, author, chef, fiddler, forager, hails from Madison County, North Carolina, in the heart of the Blue Ridge Mountains. A Certified Culinary Professional and Certified Specialist of Wine, with a diploma in Gastronomy and Taste from the Cordon Bleu and the Université de Reims, Susi is the founder and director of the Seasonal School of Culinary Arts, which convenes four times a year, in Asheville, Ithaca, Sonoma, and Paris. Susi also orchestrates a series of wine dinners known as the Asheville Wine Experience; the yearly gustatory extravaganza, the Asheville Truffle Experience; and a series of foraging-cooking-dining events called the Appalachian Culinary Experience. Susi has authored a quartet of books: Appalachian Appetite, Child of the Woods, Cooking with Truffles, and A Chef's Book of Favorite Culinary Quotations. Book references: - There's a delightful little book, "Truffle Hound" by Rowan Jacobsen that has tales about growing and hunting truffles around the world as well as very funny ones about training truffle hounds. - Truffle Underground, by Ryan Jacobs about Truffle related crime Movie references: - Pig, https://www.imdb.com/title/tt11003218/ - The Truffle Hunters, https://www.sonyclassics.com/film/thetrufflehunters To answer your questions, no, the truffle dinner is not sold out (an older version of the registration page had that posted from last year's dinner, but it's been updated since). Here's the link to registration: http://ashevilletruffle.com/register.html As far as music goes, The Truffle Game (the second talking blues) is the background for this little sizzle reel: https://www.youtube.com/watch?v=wdk-x8HdICs (the second fellow sniffing the truffle, with the French-looking nose, is Rowan Jacobsen who wrote Truffle Hound, which we referenced during the presentation). For those who requested more music, here's a selection of songs I wrote and recorded in Paris and Nashville in the late 90s: https://www.youtube.com/watch?v=r1juZ0IptZg There might be a few CDs (under the name Carolina) floating around for adventurous searchers. Here's another sizzle reel of bits and pieces of music with the backdrop of the farm where I live: https://www.youtube.com/watch?v=-S9C136Fs1w And here's another culinary-oriented sizzle reel with an original fiddle tune (Ripshin) in the background, and more farm shots: https://www.youtube.com/watch?v=myMYfnNzDSk&t=3s Feel free to share with those who tuned in on Monday night. Recorded via Zoom on January 10th, 2022 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Soul Food Restaurants & the Civil Rights Era Presented by Dave Hoekstra and Paul Nathin Dr. Martin Luther King Jr. loved the fried catfish and lemon icebox pie at Memphis's Four Way restaurant. Beloved nonagenarian chef Leah Chase introduced George W. Bush to baked cheese grits and scolded Barack Obama for putting Tabasco sauce on her gumbo at New Orleans's Dooky Chase's. When SNCC leader Stokely Carmichael asked Ben's Chili Bowl owners Ben and Virginia Ali to keep the restaurant open during the 1968 Washington, DC, riots, they obliged, feeding police, firefighters, and student activists as they worked together to quell the violence. Celebrated former Chicago Sun-Times columnist Dave Hoekstra unearths these stories and hundreds more as he travels, tastes, and talks his way through twenty of America's best, liveliest, and most historically significant soul food restau­rants. Following the “soul food corridor” from the South through northern industrial cities, The People's Place gives voice to the remarkable chefs, workers, and small business owners (often women) who provided sustenance and a safe haven for civil rights pioneers, not to mention presidents and politicians; music, film, and sports legends; and countless everyday, working-class people. Dave Hoekstra was a Chicago Sun-Times staff writer from 1985-2014. His work has also appeared in Playboy magazine, the Chicago Reader and the Journal of Country Music. Ticket To Everywhere, his collection of Sun-Times travel columns, was published by Lake Claremont Press. He also wrote Farm Aid: A Song For America and contributor to The Unofficial Guide To Chicago. Recorded at Kendall College, School of Culinary Arts on February 20, 2016

Last Kitchen Tour at the Butz House, March 22, 2015 Conducted by Leah Axelrod Leah Axelord, charter member and ex-president of the Highland Park Historical Society, conducts the last tour of the period kitchen before the museum closed. Recorded at the Highland Park Historical Society on March 22, 2015. www.HighlandParkHistory.org

The Turkey, An American Story Andrew F. Smith “Talking turkey” about the bird you thought you knew. Fondly remembered as the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar industry. As a bird, dinner, commodity, and as a national icon, the turkey has become as American as the bald eagle (with which it actually competed for supremacy on national insignias). Food historian Andrew F. Smith's sweeping and multifaceted history of Meleagris gallopavo separates fact from fiction. Smith presents the turkey in ten courses, beginning with the bird itself (actually several different species of turkey) flying through the wild. Learn practically every aspect of the iconic bird, including the wild turkey in early America, how it came to be called “turkey,” domestication, turkey mating habits, expansion into Europe, stuffing, conditions in modern industrial turkey factories, its surprising commercial history of boom and bust, and its eventual ascension to holiday mainstay. BIOGRAPHY: Andrew F. Smith has taught food studies courses at the New School University since 1996. He is currently teaching an undergraduate course online “Zero Food Waste.” Andrew is the editor of The Oxford Encyclopedia of Food and Drink in America, and is the author or editor of 33 books. His most recent works include the three-volume Food in America (2017), Fast Food: The Good, the Bad and the Hungry (2016), and Why Waste Food? (2020). He serves as the series editor for both the “Edible Series” and the “Food Controversies Series” at Reaktion Books in the United Kingdom. CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Rose Levy Beranbaum: The Cookie Bible Her work can certainly be described as “biblical.” And Rose Levy Beranbaum is certainly one of the most sacred figures in all of cookbook publishing. Please join us as Rose delivers a sweet sermon about her latest scripture, The Cookie Bible. And she'll do a lot more than tell us how a cookie crumbles. Just sit tight in your pew as Rose regales us with crisp comments about cookie history, her own history, and then preaches baking tips that will save your soul. And be sure to offer your kitchen questions to Rose. Her answers will surely prove to be a blessing. Amen! Bio: Rose Levy Beranbaum has been called the “Diva of Desserts” and “the most meticulous cook who ever lived.” She is an award-winning author of 13 cookbooks, including The Cake Bible, which is now in its astounding 60 th printing. She is a popular guest on major TV, such as The Today Show, Martha Stewart, The Food Network and PBS. And she's a frequent contributor to The New York Times and all the major food magazines. Rose pioneered the reverse creaming technique of cake-making. In this process, the fat and flour are mixed first before adding the remaining ingredients. By coating the flour in fat, gluten development is inhibited, helping to prevent toughness. This is in contrast to the usual creaming technique, which first mixes fat and sugar. CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Chinese Home Cooking with The Woks of Life Sarah and Kaitlin Leung For much of recent memory, Chinese food was largely the domain of restaurant kitchens or behind the closed doors of Chinese households—foreign at times even to younger generations wanting to recreate the tastes of home. Today, Chinese home cooking in America is excitingly in flux. Never before has Chinese food been so present in our home kitchens. Along with their parents, Sarah and Kaitlin Leung run the popular Chinese cooking blog The Woks of Life, which has helped fuel the popularity of Chinese home cooking. In this virtual Chicago Foodways Roundtable, Sarah and Kaitlin will share more on the evolution of Chinese home cooking from their experience developing recipes for their blog and new cookbook, The Woks of Life: Recipes to Know and Love from a Chinese American Family. Founded in 2013, The Woks of Life began as a quest to document one family's history through food and has become the most popular online resource for Chinese cooking in English, recording generations of recipes for millions of home cooks. Image Bill, Judy, Sarah, and Kaitlin Leung have been featured on PBS, Food Network Digital, Magnolia Network, Good Morning America, as well as The New York Times, Eater, and many other publications. Their cookbook, The Woks of Life: Recipes to Know and Love from a Chinese American Family is a New York Times and USA Today Best Seller. The family lives in New Jersey where they cook, write, and photograph recipes together—and continue their eternal debate over what's for dinner. Recorded via Zoom on December 8, 2022 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Naomi Duguid, A Salty Talk “Salt”, as Naomi Duguid says, “is the only food we all need.” Come join us as this award-winning writer takes a deep dive into the miracle of salt and its essential role in preserving, fermenting, and transforming food. And she will dish out a generous serving of salt history, harvesting methods and recipes as she quotes from her just-published book, The Miracle of Salt. “In pre-modern times, access to salt in various forms depended on geography and politics: wars were fought over access,” she says. “Humans around the world have used salt as an essential tool for survival; it all gives me a sense of wonder at human creativity and inventiveness.” BIO: A former lawyer, Naomi Duguid is a food writer, traveler, and photographer. In her work she explores daily home-cooked foods in their cultural context through stories, recipes, and photographs. Her previous books include Burma: Rivers of Flavor (2012) and Taste of Persia: Culinary Travels in Armenia, Azerbaijan, Georgia, Iran, and Kurdistan (2016). She is also the co-author of six other award-winning books of food and travel. Recorded via Zoom on November 30, 2022 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP culinaryhistorians.org/membership/ ✔ EMAIL LIST culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present culinaryhistorians.org/podcasts/ By Presenter culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E www.CulinaryHistorians.org

From ‘Peanut Weddings' to ‘Beef Stands': The Socio-Culinary History of Chicago's ‘Italian Beef' Presented by Anthony F. Buccini, PhD Italian Americans have contributed a considerable number of portable fast foods to regional and local cuisines around the United States, some of which have become extremely popular at the national level. One such food which, despite its frequent discussion in recent food-related media, has remained very much a local dish is Chicago's ‘Italian beef'. As a sandwich filled with thin slices of roasted beef, this product at first blush looks to be an Italian-American take on the mainstream Anglo-American roast beef sandwich, and popular food writers have accordingly sought its origins in terms of some single ‘inventor' whose culinary and entrepreneurial stroke of genius came to be imitated by other small entrepreneurs and thus the dish gradually became established throughout the city and ultimately its suburbs. The idea of seeking an individual responsible for the invention of a given dish is common but often misguided, and in the case of Italian beef it is especially so. My own analysis of the issue of the origins of Chicago's ‘beef sandwich', based in part on my knowledge of Italian and Italian-American cookery and in part on decades of interactions with older lifelong residents of the Taylor Street neighbourhood, where Italian beef first arose as a fast food, indicates, however, that today's messy sandwich is a commercial reflection of a festive dish which itself derives directly from a traditional method of preparing meat; in essence, this dish was brought to America by immigrants from southern Italy and more specifically from Naples and its surrounding area. Of particular interest here are the socio-culinary and economic aspects of this bit of Italian-American food history. Anthony F. Buccini studied at Columbia University (B.A.) and Cornell University (Ph.D. 1992, Germanic Linguistics); he also studied and later conducted research as a Fulbright Scholar at the Katholieke Universiteit Leuven. He taught for many years in various capacities at the University of Chicago (Germanic Languages and Literatures, Linguistics, the College); his current research focusses on Mediterranean and Atlantic World foodways. Buccini is a two-time winner of the Sophie Coe Prize in Food History (2005, 2018). https://anthonybuccini.com CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

The Secret House Fungi in the Built Environment Presented by Keith Seifert Department of Biology, Carleton University, Ottawa, Ontario, Canada K1S 5B6 We often overlook the built environment as a biological system, partly because we design our shelters to protect us from the climate and competing organisms. Houses and other buildings contain several sub-environments, which vary from location to location. The outer walls and roof, the wooden or metal skeletons that support the structures, the interior surfaces and flooring each have their own distinct mycota. Material introduced into the house, like furniture, bedding, houseplants, food, compost, and human, pet and rodent inhabitants also carry fungi that might become resident. Most parts of the house are like a desert and play host to xerophiles, fungi that do not require much moisture. Symbioses occur between some xerophilic moulds and dust mites (and possibly some insects). The abundant moisture and higher humidity of kitchens, bathrooms and laundry rooms are like tropical rain forests. Although many of the species are benign, understanding the biology of the fungi in a building is critical. The health of occupants can be affected by fungal spores, β-glucan containing hyphal fragments, or volatile organic compounds that cause allergies or asthma, especially in children. Fungal populations may change dramatically if plumbing systems leak, and spores can be distributed widely by air handling systems. This can have serious consequences in public or multiple dwelling buildings. Studies of indoor microbiomes are relevant to the larger topics of island biogeography and urban biology. In addition, events that concern us on a planetary scale, such as the phenomenon of invasive species, sometimes also occur in the built environment. However, its direct relevance to human health suggests the ecology of buildings deserves much more study. Keith Seifert is the author of the recent book The Hidden Kingdom of Fungi, which takes readers on a fantastic voyage through the world of microscopic fungi. He spent his career as a Research Scientist for Agriculture & Agri-Food Canada in Ottawa as a mycologist specializing in the identification and classification of microscopic fungi that produce toxins in crops and foods. His academic publications include more than 250 scientific papers and six books. From 2014-2018, he was the President of the International Mycological Association, was the chair of the International Commission on the Taxonomy of Fungi, and was an executive editor of the scientific journal Mycologia. He retired in 2019 and is now an adjunct professor at Carleton University in Ottawa. As a writer and speaker, Keith combines humour and philosophy to explore the interactions between science, the humanities, history and society. The stories in his book show the positive and negative effects of fungi on our forests, farms, food and drink, homes, bodies and human economic activities. If you have any questions, please direct them to Illinois Mycological Association illinoismyco@gmail.com. IllinoisMyco.org Recorded via Zoom on November 14, 2022

Savoring Appalachia Susi Gott Séguret When asked which cuisine most typifies America, chefs are bound to tell you it stems from the South. From the luscious belly of our nation, the mountains where sweet corn is grown and the rivers where trout flashes its rainbow colors, all the way down to the Mississippi Delta, the South has a gift for capturing both our hearts and our taste buds. If the South is the heart of America, Appalachia is the heart of the South. It has been said that to understand America, you must first understand Appalachia. Edgar Allen Poe preferred Appalachia to America as a name for a country of enterprising immigrants. Join Susi Gott Séguret for an adventure into the soul of the Appalachian Mountains. Susi will dish out a program of stories and song, recipes, and her own fiddle playing. Whet your appetite as you savor the sweetness of the ballads and ingredients which define this region of rare history. BIO: Susi Gott Séguret, author, chef, fiddler, forager, hails from Madison County, North Carolina, in the heart of the Blue Ridge Mountains. A Certified Culinary Professional and Certified Specialist of Wine, with a diploma in Gastronomy and Taste from the Cordon Bleu and the Université de Reims, Susi is the founder and director of the Seasonal School of Culinary Arts. The school convenes four times a year; in Asheville, Ithaca, Sonoma, and Paris. Susi also orchestrates a series of wine dinners known as the Asheville Wine Experience; and a series of foraging-cooking-dining events called the Appalachian Culinary Experience. Susi has authored a quartet of books: Appalachian Appetite, Child of the Woods, Cooking with Truffles, and A Chef's Book of Favorite Culinary Quotations. http://www.susigott.com/index.html Recorded via Zoom on October 25, 2022 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Fool's Gold: A History of British Saffron Sam Bilton Saffron has allured us with its golden hues throughout time. It was the darling of the Medieval kitchen, the saviour of the apothecary's chest and gave cloth a regal glow. Unlike many spices, such as cinnamon, nutmeg and cloves, saffron can be successfully grown in England. From the middle ages through to the eighteenth century there was a thriving saffron industry in this country. Some people even claimed English saffron was the best to be found in the world. So renowned was the town of Chipping Walden for saffron production that it adopted the spice's name at some point during the fifteenth century (it is now known as Saffron Walden). Despite its expense, saffron was used extensively in British cookery particularly during the medieval era. It was also valued for its medicinal properties and was said to cure everything from melancholy to the plague. However, as tastes change our ardour for saffron waned and so with it the need and desire to farm it. By the end of the nineteenth century saffron production in England had all but disappeared, although there is a current day revival. Saffron is now a spice more commonly associated with ‘exotic' dishes from distant climes. Given its lavish reputation (saffron is the most expensive spice in the world) it is no wonder that most people do not have it in their spice cupboard. Sam Bilton is a food historian, who runs the Repast Supper Club, food events with a historical theme. She is also a food and drink writer, with articles appearing in magazines and online, with English Heritage, and she works on historical recipes, recreating them for the modern day, including an eighteenth-century recipe for a Bride Cake. Sam is a member of the Guild of Food Writers Committee. Recorded via Zoom on October 1, 2022 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

The Pie Must Go On — An American Pie Story Presented by Catherine Lambrecht Pies are as American as pizza is American: we took a great idea, adapted it to our needs and ran with it. They used what they had available locally and made the most from it. In the Northeast and Midwest, it was apples; in the South it was molasses pies, in Florida the Key Lime Pie and the Southwest came nut pies. Apple pies were not always dessert, our American ancestors considered them survival food often eating pie for breakfast, lunch and dinner for six month stretches. This History of American Pies was originally presented to Culinary Historians of Chicago's, ‘Munching Your Way Through the Midwest: Celebrating the History of America's Food and Foodways.' This symposium introduced the newly published Oxford Encyclopedia of American Food and Drink. * * * Catherine Lambrecht is a founder and moderator of LTHforum.com, the Chicago-based culinary chat site. A founder of Greater Midwest Foodways Alliance dedicated to celebrating, exploring and preserving unique food traditions and their cultural contexts in the American Midwest. Every month she organizes programs for Chicago Foodways Roundtable of Culinary Historians of Chicago. Recorded at Lexington College on November 19, 2011 by WBEZ's Chicago Amplified. www.CulinaryHistorians.com

What Ewe Always Wanted to Know About Lamb Farming In The U.S. Presented by John and Sukey Jamison, owners, Jamison Farm, Latrobe, Pa. From Scott Warner, president, Culinary Historians of Chicago: As a kid, I was always hesitant when it came to eating lamb chops; too often they were greasy and usually had an unpleasant “lamby” taste. In the last few years however, the lamb chops I've been buying from my local grocery store have been meaty, juicy and non “lamby” tasting. But it wasn't until I met lamb farmers John and Sukey Jamison this past spring (at the International Association of Culinary Professionals Annual Conference in Pittsburgh), that I fully realized my new addiction to lamb chops was because I've now been eating grass-fed rather than corn-fed lamb. I had this lamb epiphany when I chatted with the Jamisons as they were signing copies of their recently published book, “Coyotes in the Pasture and Wolves at the Door.” This book of recipes and reminiscences tells how, in the early 80's, they became entranced with an old stone house in rural Pennsylvania. They wanted to buy it, but the owner, a farmer, wouldn't sell it without the 210 grassy acres it sat on. So they bought the house, acres and all, and became accidental lamb farmers to make use to make use of the land. The Jamison's developed a thriving mail order business, first selling to home cooks, with Sukey providing innovative lamb recipes. Their business greatly expanded when, in the early 90's, Chuck Williams of Williams Sonoma asked the Jamisons to be in their catalog. Word of their quality lamb also spread to our nation's top chefs, who ordered custom cuts. In Chicago alone, culinary icons like Charlie Trotter, Rick Bayless and Grant Achatz counted themselves as customers. And here's what Dan Barber, renowned chef/owner of New York's Blue Hill restaurant, says about the Jamisons: “John and Sukey broke the mold of modern agriculture. When everyone was heading towards mass production and uniformity, they looked to the past — to the great traditions of peasant farming. The flavor of their lamb speaks for itself.” Recorded via Zoom on August 24, 2022 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ W E B S I T E https://www.CulinaryHistorians.org

The Invisible 6,000 Year History of Sourdough Eric Pallant For at least 6000 years, people have summoned sourdough starter seemingly out of the air and combined it with milled wheat, water, and a dash of salt to produce The Staff of Life: Bread. Join us as Professor Eric Pallant slices into a 6,000-year journey through history. We will see why bread was the greatest invention of all time (not the slicer). We will meet ancient Egyptian pyramid builders, bygone Roman bakers, medieval housewives, Gold Rush miners, and historical celebrities like Plato, Pliny the Elder, and Marie Antoinette. Then we will watch bread fall into deserved disrespect at the end of the twentieth century. Commercial yeast will displace sourdough as bread's primary leavening agent, machines will replace hands as the tools of manufacture, and monetary efficiency will take the place of flavor as pale squidgy loaves march forth by the millions looking and tasting like they were made by a photocopier. Finally, we will consider the rise of a new artisanal bread culture and see how modern bakers are remaking our bread economy and repurposing our fundamental human connection with food. Bio Eric Pallant is the author of the recently released Sourdough Culture: The History of Bread Making from Ancient to Modern Bakers. He is a serious amateur baker, a two-time Fulbright Scholar, double, award-winning professor, and the Christine Scott Nelson Endowed Professor of Environmental Science and Sustainability at Allegheny College, in Meadsville, Pennsylania. He is acknowledged for his skill in weaving research narratives into compelling stories for NPR, CNN, Foreign Policy, the Gresham Lecture Series, London, bread symposia, podcasts, and articles for magazines such as Gastronomica, Sierra, and Science. You can learn more about him at Eric Pallant – Author & Professor. Recorded via Zoom on July 20, 2022 www.CulinaryHistorians.org

Show and Tell Like the “Show and Tell” of our school days, show us what you have to offer that is mushroom related. If not, just join us to hear the collectors' stories. Many things can trigger memories or lead to the discovery of forgotten history or unique cultures and customs: – A photo, letter, or postcard discovered in an old family album that re-opened childhood memories and family history. – A unique mushroom flea market find that led you to research and discover culture and lifestyles of other times or places. – A collection of “mushroom stuff” from your travels that you have grown to treasure. – Mushrooming as a hobby that has become a passion and has taught you something you'd like to share with others. – A restaurant menu offering a mushroom-centric menu. These are all treasures, not necessarily in the financial sense, but invaluable as historical artifacts or keys to a wealth of memories and learning. Whether or not you have a story to tell, please join us to learn the wide ranging histories and interests of our community members and their amazing experiences. If you have something you'd like to present, please email prior to the meeting. Otherwise please come with your favorite and we will try to fit you in. If you have any questions, please direct them to Illinois Mycological Association illinoismyco@gmail.com. Recorded via Zoom on August 1, 2022 IllinoisMyco.org

To Ukraine with Love Come join us as Anna Volyshyna, author of Budmo, Recipes from a Ukranian Kitchen, gives us a poignant and luscious tale of her homeland's culture and cuisine. Anna will provide a buffet of topics, including Ukraine's geographical location and how it shaped Ukrainian culture; the role of religious holidays in Ukrainian cooking; and modern versions of traditional Ukranian dishes. (Sample recipes provided via links in this notice.) Anna will also talk about Ukraine's Soviet period and the near destruction of Ukrainian culinary identity; and she will give her heartfelt perspective on her homeland's current war with Russia. BIOGRAPHY: Anna Voloshyna and her husband Alex moved from Kyiv to the San Francisco Bay Area in 2011. Anna is a chef, blogger, and culinary instructor who is particularly known for her wildly successful pop-up dinners and workshops. To learn more about Anna, you can visit https://annavoloshyna.com/ or follow her on IG @ annavoloshynacooks. BUDMO! Recipes from a Ukranian Kitchen will be published on September 6. The book can be ordered from Rizzoli, who will donate 10 percent of all cookbook pre-sales to World Central Kitchen. Rizzoli: https://www.rizzoliusa.com/book/9780847872565/ Amazon: https://www.amazon.com/BUDMO-Recipes-Ukrainian-Anna-Voloshyna/dp/0847872564/ Recorded via Zoom on June 22, 2022 http://www.CulinaryHistorians.com CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST https://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ W E B S I T E https://www.CulinaryHistorians.org https://www.rizzoliusa.com/book/9780847872565/

Street talking Indian Street Food Ranjana Bhargava Mention the words street food and most of us Chicagoans think of food trucks parked downtown at lunchtime with vendors selling a variety of freshly prepared ethnic foods. Our program today takes us to India where street food has abounded for years, but with a different twist — no trucks. What you'll see are vendors with open carts preparing food right before your eyes; or vendors sitting on the ground cooking at their stoves; or cooks at storefronts preparing one or more items And while these scenes may be the same across India, the variety of food is endless and served on leaves, newspaper squares, or plates made from clay. Street food addresses the palates and pockets of all, and Indian street food has become a staple for workers, students and tourists. Join us as Ranjana Bhargava, one of Chicago's pioneering Indian cooking teachers, discusses the street food of several Indian regions and gives us tips on their preparation. Says Ranjana, “The art of Indian cooking focuses on combining a variety of grains, vegetables, spices and fresh condiments.” She'll cover the following (Links to recipes): Bread, flatbreads, and bread rolls are served with sauces, relishes, or stews. (Paneer Kathi Rolls) https://culinaryhistorians.org/wp-con... Medley of snacks, nuts, and bite-sized grains-soaked, blended or fried. (Bhel Puri) https://culinaryhistorians.org/wp-con... Items filled with sauces, spices, vegetables. (Chutneys and Samosa (combined)) https://culinaryhistorians.org/wp-con... Ranjana Bhargava has taught vegetarian Indian cooking for nearly 40 years. Her focus has been to make Indian foods simplified and accessible to all. She has taught from her home in Chicago's south side well as in schools, libraries and community centers. She has also led Indian culinary tours of Devon Avenue. A psychologist by profession, Ranjana has served as the executive director of five different non-profits and is the founding member of the first shelter for battered Asian women in the United States. For information on Ranjana's classes go to www.indiancookingclass.com https://culinaryhistorians.org/street... Recorded via Zoom on May 25, 2022 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ W E B S I T E https://www.CulinaryHistorians.org

Feeding Fascists The Politics of Women's Food Work Diana Garvin, PhD Feeding Fascism explores how women negotiated the politics of Italy's Fascist regime (1922-1943) in their daily lives and how they fed their families through agricultural and industrial labour. Darvin looks at women's experiences of Fascism by examining the material world in which they lived in relation to their thoughts, feelings, and actions. Over the past decade, Diana Garvin has conducted extensive research in Italian museums, libraries, and archives. Feeding Fascism includes illustrations of rare cookbooks, kitchen utensils, cafeteria plans, and culinary propaganda to connect women's political beliefs with the places that they lived and worked and the objects that they owned and borrowed. Garvin draws on first-hand accounts, such as diaries, work songs, and drawings, that demonstrate how women and the Fascist state vied for control over national diet across many manifestations – cooking, feeding, and eating – to assert and negotiate their authority. Revealing the national stakes of daily choices, and the fine line between resistance and consent, Feeding Fascism attests to the power of food. Diana Garvin is an Assistant Professor of Italian with a specialty in Mediterranean Studies in the Department of Romance Languages at the University of Oregon. She conducted her postdoctoral research at the American Academy in Rome as the 2017-2018 Rome Prize winner for Modern Italian Studies. She received her PhD from Cornell University and her AB from Harvard University. Recorded via Zoom on May 13, 2022 https://dianagarvin.com/ Historical Cooking Show: https://www.youtube.com/watch?v=QEgKUAn-MmE www.CulinaryHistorians.com