Upcoming Programs


 Culinary Historians of Chicago:
  • January 17, 2015:  Colleen Sen, 5 Myths About Indian Food
  • February 21, 2015:  Anupy Singla, Indian for Everyone: The Home Cook’s Guide to Traditional Favorites
  • April 11, 2015: Jennifer Amdur Spitz, Food Patriots (film)
  • May 2, 2015:  TBA
  • June 20, 2015: Dr. Michael Fenster
Chicago Foodways Roundtable: 
  • January 31, 2015:  Nic Mink, Salmon
  • March 15, 2015 (Sunday): Lynne Shapiro, Food, Family and Tradition – Hungarian Kosher Recipes and Remembrances
  • April 11, 2015: Jennifer McLagan, Bitter (afternoon)
  • September TBA: Charles Baker-Clark on Montenegro

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

Greater Midwest Foodways Alliance:

  • February 8, 2015:  High Tea with Estee Lauder
  • February 28, 2015: Cynthia Clampitt, Midwest Maize: How Corn Shaped the U.S. Heartland
  • TBA: Learning Tour to Fort Wayne, Indiana
  • TBA: Corn Symposium
Find Greater Midwest Foodways on Twitter as MidwestFoodways, on Facebook and
       www.GreaterMidwestFoodways.com for more information.

Illinois Has a Lot to Wine About: A Toast and Tasting to Our State’s Great History


Illinois has a thriving wine industry although this may come as a surprise to many residents of Illinois and beyond. Clara Orban, author of Illinois Wines and Wineries: the Essential Guide (SIU Press, 2014) will present the history of Illinois wines, with some little-known facts about an industry that dates back more than 150 years. She will also compare Illinois to other Midwest States and then see how the Illinois wine industry compares to that of the West Coast powerhouses. She will give an overview of the different wine regions of Illinois, the current status of grape varieties, and look into the future of Illinois wine.

Continue reading

In Remembrance of Me: Feasting with the Dead in the Ancient Middle East

Podcast (fragment)

In Remembrance of Me: Feasting with the Dead in the Ancient Middle East, shows how the living cared for the dead and how the ancients conceptualized the idea of the human soul in ancient Mesopotamia, Egypt, and the Levant.

The show is built around two themes: the offering of food and drink on regular occasions to nourish the dead in the afterlife, and the use of two or three-dimensional effigies of the dead, often made of stone, to preserve their memory and to provide a means of interaction between the living and the dead. Continue reading

Paris Confidential

The Sinful Creations That French People Bake 
Behind Closed Doors
Presented by
Dorie Greenspan, tell-all French culinary chronicler
The “New York Times” has referred to her as a “culinary guru. So to call Dorie Greenspan an impressive cookbook author is an understatement. Over a span of 20 years, she’s written 10 cookbooks, received six James Beard and International Association of Culinary Professionals awards, and worked with culinary giants such as Pierre Hermé, Daniel Boulud, and Julia Child. She is a two-time winner of the IACP Cookbook-of-the-Year Award, And there’s more to Dorie-she’s as sweet as the sugar she writes about. That’s why we have asked her back for her third appearance before the Culinary Historians of Chicago. Dorie will dish out a behind-the-scenes look at her newest book, “Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere.” Continue reading

Duncan Hines: The Man Behind the Cake Mix

Presented by Louis Hatchett, Biographer

Duncan Hines (1880–1959) may be best known for the cake mixes, baked goods and bread products that bear his name, but most people forget that he traveled across America discovering restaurants and offering his recommendations to readers in his best-selling compilation Adventures in Good Eating.  His biographer, Louis Hatchett, will explore the life and legacy of a savvy businessman, American icon and an often-overlooked culinary pioneer.  Continue reading

When Sweden Came to America, A Midwesterner Tackles her Culinary Roots

More than one million Swedes immigrated to the United States in a great wave during the 19th and early 20th century. While the impact they had on American cuisine continues today, their culinary influence is often overlooked. Join us as New York Times best-selling author Kathleen Flinn shows how there’s a lot more to Swedish cuisine than smorgasbord. Continue reading