Our events are usually at Kendall College (Map, directions and parking) on Saturday mornings from 10:00 am until noon. Occasionally, our event time varies or we meet at a different location. These variances will be highlighted on ‘Upcoming Events,’ though please read the event notice for full details.
Culinary Historians of Chicago:
Chicago Foodways Roundtable:
Find information on Culinary Historians of Chicago and Chicago Foodways Roundtable on Twitter as CulinaryHistory, on Facebook and Pinterest.
Greater Midwest Foodways Alliance:
- January 30, 2016: Raccoon Feed, Delafield, Wisconsin
- February 28, 2016: High Tea with Brownie Wise, The Original Tupperware Lady @ Highland Park Community House in Highland Park, IL
- April 8-9, 2016: Wisconsin’s Supper Club Culture, Racine, Wisconsin
- June 11, 2016: Printer’s Row Fair
- June, 2016: Learning Tour to Fort Wayne, Indiana
Note: There will be no podcast of this presentation
“For many people Henry Ford’s 1913 Detroit assembly line is a symbol of technological triumph. This book shows that Chicago’s 1865 disassembly line was an earlier more complete wonder, rapidly transporting animals, keeping them healthy and watered, dividing them into a wide variety of products, communicating ownership and destination, and keeping meticulous accounts of all the processes. Continue reading
You all know of the Cookie Monster, but how would you like to meet the Cake Angel? For that’s what we consider Jocelyn Delk Adams. Jocelyn has penned an oh-so-sweet book that captures not only her southern grandmother’s luscious baking legacy, but her loving warmth as well.
Presented by Dave Hoekstra
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. Continue reading
Presented by Chef Bill Reynolds,
Proprietor, New Buffalo Bill’s, New Buffalo, Michigan
It may be January, but we’ll be warming you up with a program that we typically hold in July—on the bliss and history of BBQ. Why January, you ask? Because that’s when we could get our speaker, Chef Bill Reynolds, a formidable force in America’s culinary scene; Chef Bill was finally able to take a break from his BBQ emporium, New Buffalo Bill’s, that he opened last summer in the lakefront getaway of New Buffalo, Michigan. Continue reading
Presented by Daniel Block and Howard Rosing
Chicago began as a frontier town on the edge of white settlement and as the product of removal of culturally rich and diverse indigenous populations. The town grew into a place of speculation with the planned building of the Illinois and Michigan canal, a boomtown, and finally a mature city of immigrants from both overseas and elsewhere in the US. Continue reading