Culinary Historians of Chicago

The Chicago Way: An Oral History of Chicago Dining Michael Gebert From a city associated with steak and the stockyards, Chicago has become a capitol of innovative, even avant-garde cuisine—but how? That’s the story that James Beard-winning Chicago food journalist Michael Gebert tells in The Chicago Way: An Oral History of Chicago Dining (Agate, $36.00). https://www.agatepublishing.com/97815728…/th...

Rich History of Lebanese Baking with Maureen Abood Lebanon’s culinary repertoire includes a multi-faceted baking tradition that is influenced by the country’s history as much as by the diaspora the world over. Maureen Abood’s new book, Lebanese Baking, offers a sweeping, deeply personal guide to the baked traditions of Lebanon. With more than 100 recipes and detailed process instruction, this is t...

Oakford Pecans - a story of discovery and Pumpkin/Squash update Linda Eilks grew up on a farm outside of Oakford, Illinois. After careers at both IL Extension and U.S. Department of Agriculture, she retired and moved into a home within the village of Oakford. There she was faced with an abundance of pecans falling from the trees in her yard. She researched what to do with them and found some int...

Heartland Masala: An Indian Cookbook from an American Kitchen Presented by Jyoti Mukharji and Auyon Mukharji Come join us as a mother and son duo talk about the historical and cultural context of traditional and diasporic Indian recipes. They will base their talk on their new book, Heartland Masala: An Indian Cookbook from an American Kitchen. Cooking instructor Jyoti Mukharji chose 99 of her...

Chinese Table Manners Interpreted by Kelly Chang, Co-owner and general manager of Sun Wah BBQ Sun Wah BBQ was founded by Mr. Cheng who immigrated from China. His American born children who are now Sun Wah’s co-owners: son Michael and daughters Kelly and Chef Laura, who trained at Kendall College. The children have one foot in Chinese culture and one foot in American, allowing them to convey Chines...

The Whys and Wheys of Wisconsin Cheese Presented by Nicole Bujewski, Kristin Mitchell, Keith Burrows and Leslie Damaso Wisconsin cheese is more than a local delicacy—it’s a national treasure. Join us from the historic town of Mineral Point, in the heart of Wisconsin’s Driftless Area, for a look at The Wisconsin Whey—what the book is about, how it came to life, and why this landscape makes such exc...

Foods of the African Diaspora Presented by Rahim Muhammad and Magic Johnson, Mahari restaurant, Chicago’s Hyde Park America offers a melting pot of cuisines, with the foods from such countries as Mexico, Italy, France and China becoming as familiar to us as apple pie. But there’s an entire continent, Africa, where most of us have not explored its vast cuisine, let alone the cuisine of the African...

Asian Heritage Chefs in White House History: Cooking to the President’s Taste with Adrian Miller and Deborah Chang Come join us to hear about the virtually unknown history of the many Asian heritage chefs who have prepared meals for U.S. presidents extending back more than a century and continuing to the present day. Yet many of their names are largely unknown. Our speakers, Adrian Miller, a two-t...

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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 r...

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 th...

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 discus...

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 discus...

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; wher...

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...

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...

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...

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-...

Meticulous Process of Recipe Writing Raeanne Sarazen Raeanne Sarazen received the IACP Award 2024 in the Reference and Technical catagory: The Complete Recipe Writing Guide: Mastering Recipe Development, Writing, Testing, Nutrition Analysis, and Food Styling Raeanne Sarazen Academy of Nutrition and Dietetics One might think that writing a recipe is an easy task; just list some ingredients, their a...

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 b...

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....

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 t...

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...

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). Co...

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 offic...