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 Chicago Way: An Oral History of Chicago Dining

February 17, 2026 • 91 mins
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…/the-chicago-way/ The story goes b...
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Rich History of Lebanese Baking with Maureen Abood

November 25, 2025 • 65 mins
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 the first English-language cookbook...
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Oakford Pecans - a story of discovery and Update on Pumpkin Squash

November 25, 2025 • 51 mins
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 interesting historical facts about th...
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Heartland Masala: An Indian Cookbook from an American Kitchen

November 25, 2025 • 84 mins
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 favorite recipes to build the cor...
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Chinese Table Manners

October 25, 2025 • 78 mins
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 Chinese table manners as practiced at ho...
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The Whys and Wheys of Wisconsin Cheese

October 24, 2025 • 57 mins
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 exceptional dairy possible. Our st...
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Foods of the African Diaspora, Rahim Muhammad and Magic Johnson, Mahari restaurant, Chicago’s Hyde Park

October 24, 2025 • 31 mins
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 diaspora. Do join us as principal...
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White House Asian Chefs with Adrian Miller and Deborah Chang

October 24, 2025 • 62 mins
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-time James Beard Award-winning aut...
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October 24, 2025 • 62 mins
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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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