Upcoming Programs


 Culinary Historians of Chicago:
Chicago Foodways Roundtable: 

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

Greater Midwest Foodways Alliance:

Find Greater Midwest Foodways on Twitter as MidwestFoodways, on Facebook and
       www.GreaterMidwestFoodways.com for more information.

Hot Dog Chicago: Circa 1983 and thereafter

Presented by Richard Bowen, PhD, writer, psychologist

The hot dog is undoubtedly more American than apple pie and Chicago has for many years been the hot dog capital of the United States. Dr. Rich Bowen is author of Hot Dog Chicago (1983) a book that offered reviews of 150 hot dog stands. He will discuss the hot dog scene of that era, the longevity of so many of the hot dog stands reviewed in the book, the current scene including the many nouveau hot dog restaurants that have recently appeared, and will highlight the uniqueness and preeminence of the Chicago-style hot dog. Rich will also discuss another made-in-Chicago food phenomenon, the Italian beef sandwich. Continue reading

The Not Always Sweet History of Sugar

Presented by Andrew F. Smith, Author/Editor

Sugar has been on our minds for millennia. First cultivated in New Guinea around ten thousand years ago, and extremely expensive until the Industrial Revolution, this addictive sweetener has come to dominate our appetites—whether in candy, desserts, soft drinks, processed food, or even pasta sauces. Sugar’s past is chockfull of determined adventurers: relentless sugar barons and plantation owners who worked alongside plant breeders, food processors, distributors, and politicians to build a business based on our cravings. In both the sugarcane and sugar beet industries, men have made fortunes and met their demise, all because of sugar’s simple but profound hold on our palettes. Andrew F. Smith will discuss the history of this simultaneously beloved and reviled ingredient, holding its incredible value as a global commodity up against its darker legacies of slavery and health issues, including obesity and diabetes. Continue reading

Vincent Clarence Price, Inventor and Businessman

Vincent Clarence Price was born in Troy, New York on December 11, 1832.  He moved to Waukegan, Il around 1860.  He promoted the use of baking powder and joined with a local banker to manufacture and distribute itThe company sold many products in addition to baking powder.  After selling off the business Dr. Price opened the Price Flavoring Extract Co. again with a wide range of food products.  He also began the Price Cereal Food Co and Pan Confection Co.  Dr. Price died on July 12, 1914. Continue reading

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. Continue reading

“Eating Vincent Price”

Writing a book about a dinner
about a book about dinner

Presented by Christopher ‘Bull’ Garlington, writer, humorist

The Treasury of Great Recipes was Vincent Price’s labor of love to bring haute cuisine to the masses. The Treasury was published in 1965, when local author, Bull Garlington, was learning how to walk in Birmingham, AL. His pop, a union plumber, bought the book thinking he’d cook everything in it. 50 years later, Garlington is about to make good on his father’s promise with a blog, a book, and a secret underground luxury dinner. Continue reading