Culinary Historians of Chicago

Culinary Historians of Chicago

Culinary Historians of Chicago studies the history of food and drink in human cultures. Why we procure, prepare and serve the food we do has cultural, sociological, geographical, financial and political influences. We encourage participation from all walks of life: from academics to home cooks, chefs to grill masters, farmers to heirloom gardeners, food scientists to students. Our programs, and those of our sister organization Chicago Foodways Roundtable, are supported by research, fieldwork and scholarship, though geared to an informed popular audience. We welcome everyone to gather at our table to share food, drink and their life’s culinary experiences. If you would like to contact us, please e-mail us at CulinaryHistorians@gmail.com

Episodes

The Legacy and Impact of the Farm-to-Table Movement in Chicago

April 17, 2025 • 73 mins
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 rise of restaurants dedicated to l...
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Two Great Chefs: Chicago’s Evolution as a Food Mecca

February 17, 2025 • 82 mins
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 their vision of restaurants in the f...
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January 7, 2025 • 76 mins
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 discuss how the Viennese (it was not Ma...
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How Vienna Changed Baking Everywhere - Rick Rodgers

January 7, 2025 • 76 mins
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 discuss how the Viennese (it was not Ma...
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Chicago’s Astounding Food Evolution: 1990 ’til Now

December 16, 2024 • 75 mins
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; where fine dining no longer requires ...
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Leftovers A History of Food Waste & Preservation

December 4, 2024 • 78 mins
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 past?Based on Dr Eleanor Barnett’...
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The Story of Chicago’s South Asians and Their Food

December 4, 2024 • 62 mins
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 present. She’ll also talk about ...
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The Glory of Chicago-Style BBQ, Dominique Leach

October 31, 2024 • 56 mins
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 hit show BBQ Brawl), is making it...
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The Soul of Jewish Food

September 29, 2024 • 72 mins
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-based series of dinners that expl...
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Meticulous Process of Recipe Writing with Raeanne Sarazen

September 19, 2024 • 72 mins
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 amounts and give some simple inst...
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My Life in Recipes: Food, Family and Memories

August 20, 2024 • 47 mins
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 book, My Life in Recipes/ Food Fam...
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How Publishing Legend Judith Jones Shaped Culture in America

June 11, 2024 • 70 mins
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. Ms. Franklin recounts that when...
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From Bean to Bar – Exploring the Complex World of Chocolate

February 29, 2024 • 70 mins
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 this global favorite tick! Spend an...
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Ignite The Conversation: A Exploration Into Chicago-style BBQ

February 26, 2024 • 58 mins
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 Mike Gebert of Fooditor Moderato...
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A History of the World in 10 Dinners: 2,000 Years, 100 Recipes

December 12, 2023 • 49 mins
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). Come join us as the authors share h...
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The Delmonico Way

November 10, 2023 • 74 mins
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 officer, Max Tucci. Max regaled us wi...
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Feeding the Art Deco Spirit

October 17, 2023 • 51 mins
Feeding the Art Deco Spirit Presented by Teri Edelstein, PhD Cover image: Café, bars, restaurants, Cover Félix Jobbé-Duval Café, bars, restaurants, Cover Félix Jobbé-Duval Paris: Librairie de la Construction moderne, 1930 A central aspect of the culture and lifestyle of the 1920s and 30s was the creation and consumption of food. You could exist in an Art Deco world where everything from the soup to the nuts was inflected with thi...
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What’s behind Italy’s ingredients?

October 5, 2023 • 100 mins
What’s behind Italy’s ingredients? Presented by Viola Buitoni Come join us as Viola Buitoni (yes, she’s a member of that illustrious pasta-manufacturing family) shares the history and geography of Italy’s most iconic ingredients, and gives tips on how we can incorporate their vibrant flavors and techniques into our kitchens. (Think balsamic vinegar, flakes of parmigiano reggiano, fresh ricotta and creamy grains of risotto.) As a n...
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Identification of Mushrooms: More than the sum of their parts

October 3, 2023 • 74 mins
Identification of Mushrooms: More than the sum of their parts Presented by Patrick Leacock, PhD This presentation covers visible mushroom features found with caps, gills, stems, and veils. These features are used to key out and identify wild mushrooms. We can combine these features to learn the "stature types" of gilled mushrooms, such as amanita, pluteus, tricholoma, mycena, etc. Patrick is a mycologist documenting the mushrooms...
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Madison's Magical Market

September 21, 2023 • 66 mins
Madison's Magical Market Presented by Terese Allen, Culinary Historian and writer Come join us as one of Wisconsin’s most celebrated culinary historians and food writers, Terese Allen, takes us on a delicious journey into our nation’s largest produce-only farmers’ market, The Dane County Farmers’ Market. Held in Madison’s vast Capitol Square, this more than half-century old market has helped area agriculture flourish, and dramat...
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