Upcoming Programs

Featured

 Culinary Historians of Chicago:
  • July 19, 2014: Chef Jacquy Pfeiffer on French baking
  • August, 2014: To be advised
  • September 20, 2014: Green City Market
  • October, 2014: To be advised
  • November 8, 2014: Dorie Greenspan
  • December, 2014: To be advised
Chicago Foodways Roundtable: 
  • June 28, 2014:  A Labor of Love: Domestic Cooking as Authentic Labor in the German Democratic Republic with Alice Weinreb
  • July 1, 2014: Iftar at Khan BBQ with Yvonne Maffei (advance payment required)
  • August 1, 2014:  Tour of Testa Produce (reservations required)
  • August 4, 2014: Mycophagy, a joint meeting with Illinois Mycological Association
  • November 1, 2014:  Duncan Hines, the man, not the cake mix, with Louis Hatchett

Find Culinary Historians of Chicago on Twitter as CulinaryHistory, on Facebook and Pinterest.

Greater Midwest Foodways Alliance:
September 2014: Corn!
Find Greater Midwest Foodways on Twitter as MidwestFoodways, on Facebook and
       www.GreaterMidwestFoodways.com for more information.

The Art and Soul of French Pastry

Program summary:

· The philosophy of French baking
· How to approach a pastry recipe
· The Do’s and Don’ts of baking

After a lifetime in pastry, internationally acclaimed pastry chef Jacquy Pfeiffer has a wealth of knowledge, advice, and tricks of the trade to help students of pastry learn to master these recipes. Chef Pfeiffer recently recorded many of these in his multi-award-winning book, The Art of French Pastry, co-authored with Martha Rose Shulman. Listen to stories from his life and career that he relates through witty anecdotes and find out more about the philosophy of baking that is the foundation of French pastry. He will offer several do’s and don’ts for baking to help anyone succeed in the kitchen. Continue reading

A Learning Tour: Civil War Camp Cooking Tour

Hear the crack of gunfire and the boom of cannons at the Lake County Forest Preserves’ 23rd annual Civil War Days. Visitors of all ages are invited to explore the military and civilian camps to learn about life in the 1860s. Visitors can meet historical figures including Abraham Lincoln, Harriet Tubman, Sojourner Truth, General Grant and more. Kids will enjoy special period crafts and games, and complete a scavenger hunt around the site. Visitors can also experience a recreation of the 1863 Agricultural Fair, which features public amusements and horticultural and domestic arts exhibitions including a camp cooking competition. Continue reading

Breaking the Fast at a Ramadan Iftar at Khan BBQ

We will gather one hour before sunset to learn about Iftar, the meal that breaks the fast during Ramadan nights and before observant Muslims depart for evening prayers. Many of the people present will not have consumed even a morsel of food or drink since daybreak that day at 4:01 am. To replicate the experience, we suggest not drinking or eating from once we meet at the restaurant until sunset at 8:29 pm. Certainly you may eat before you arrive.

Khan BBQ offers a nightly Iftar buffet during Ramadan. The composition of the meal is fixed, though what is offered changes nightly. The Iftar buffet will have dates (consumed at the initial breaking of the fast), naan (Indian bread), a featured BBQ, a rice dish, pakora (savory appetizer), rosewater milk and ice water.  Continue reading

A Labor of Love: Domestic Cooking as Authentic Labor in the German Democratic Republic

This presentation is from a book Alice Weinreb is currently working on: Matters of Taste, Food, War, and Germany in the Twentieth Century. This paper is based on a chapter on the way in which familial and gender roles were connected to domestic food consumption and production in Cold War divided Germany. It focuses on the ways in which German socialism negotiated the meaning of private, female cooking as something that was both productive labor and consumptive leisure. Continue reading

Cooking with Fire — from cavemen to contemporary cooks

Presented by Paula Marcoux
Archaeologist, Food Historian and Author

Long before the charcoal grill was invented, humans have been cooking with fire — for hundreds of thousands of years. Countless bygone cultures have manipulated fire and food to create desirable flavors and textures. This ancient process — people messing around with ingredients and combustion — is at the foundation of virtually every culinary tradition worldwide. Continue reading