Culinary Historians of Chicago

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 local ingredients. Lula Café, his restaurant of 25 years, has grown in parallel step to this movement, and through stories from its early days, he’ll highlight the challenges and resistance that once stood in its way. But this conversation isn’t just about the past—it’s about the economic and ethical decisions chefs face when choosing where and how to source their ingredients. As Hammel enters his third decade in the industry, he’ll reflect on the movement’s impact: What has changed in the restaurant world and beyond? What progress has been made for local, organic producers? And what does the future hold for Lula, for chefs across the Midwest, and for the next evolution of farm-to-table dining? BIOGRAPHY: Jason Hammel is the executive chef and owner of Lula Cafe in Chicago, the Logan Square eatery known for its seasonal cuisine. His debut cookbook, The Lula Cafe Cookbook: Collected Recipes and Stories, was published by Phaidon in 2024. Growing up in New Haven, Connecticut, Hammel aspired to be a writer, not a chef. After graduating in 1994 with a degree in English, he traveled to Italy, where an accidental stay across the street from Florence’s central market foresaw his career as a chef dedicated to seasonality. In 2017 the Museum of Contemporary Art named Chef Hammel as executive chef/culinary curator for the museum’s new restaurant, Marisol, Hammel himself was named the Jean Banchet 2019 Chef of the Year, and in 2024 Lula Cafe was awarded for Outstanding Hospitality by the James Beard Foundation. Today Hammel splits his time between Lula, Marisol, and the non-profit food education group Pilot Light, which he co-founded in 2010. jasonhammel@lulacafe.com / instagram Recorded via Zoom on April 16, 2025 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

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 future. BIOS Chef John Hogan began his career in the 1979 learning the craft of French cuisine in some of Chicago’s finest restaurants. In 1987 he was contacted by Chef Jean Joho at the four-star Everest. Chef Joho took Hogan under his tutelage and groomed him to run the kitchen. Later Chef Joho recommended Hogan to Georges “Kiki” Cuiance, where he spent the next five years developing his style of French food. Kiki’s Bistro is where he earned many accolades in both local and national press, He then was tapped by David Burke to run the Chicago outpost of Park Avenue. Later he fulfilled his dream of opening his own French restaurant, Savarin. When he opened Savarin, the Chicago Tribune named Hogan as one of the “Top 10 Chefs in Chicago. Following Savarin, Hogan joined Glenn Keefer, who was a well-regarded Chicago steak house legend and opened Keefer’s. After a successful thirteen year run, Hogan took a trip to London with his longtime friend, Tony Mantuano, where they together created the idea of a English style Roast House, River Roast, on the Chicago River. The eatery features whole roasted meats, and a charcuterie program. After being named Chef of the year in 2018 and inducted in to the Chicago Chef Hall of Fame, Hogan decided it was time to move on. He is currently pursuing his vision for the production and distribution of charcuterie, as well as a blues based television show, Chef Tony Mantuano has been credited as being among the first to bring fine Italian dining to Chicago at Spiaggia, one of the country’s most decorated Italian restaurants. He is respected as a mentor to others and has received 12 nominations from The James Beard Foundation, winning Best Chef Midwest in 2005. He was also honored by President Obama for his culinary contributions to diplomacy (and cooked at the White House as well!) Most recently he served as Food and Beverage Partner at Yolan, an Italian restaurant in Nashville that was voted the #1 restaurant in America by Food & Wine readers. He is also the co-author of Wine Bar Food, a celebration of the Mediterranean. Recorded via Zoom on February 19, 2025 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

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 Marie Antoinette) brought the crescent roll (kipferl) to Paris, its transformation into the croissant, and subsequent conquering of the pastry world. In Europe, what we Americans call Danish are called Viennoiserie, but do you know the story behind the discrepancy? What famous dessert was the basis of a long and expensive lawsuit to determine the legal owner of the recipe? What is the difference between “masculine/feminine” and “sugar/flour” desserts on Viennese menu? Rick will also tell how he researched his book, and his work as a ghostwriter with many celebrities, chefs, and social media influencers. Rick Rodgers is the sole author, co-author, ghostwriters, or editor of over a hundred cookbooks, many of which have been nominated for Beard, IACP, and Gourmand Awards. He is also the recipient of Bon Appétit Magazine’s Food & Entertaining Award for Outstanding Culinary Teacher. He is currently consulting social media influencers as they transition to cookbook writing. Recorded via Zoom on Tuesday, January 7, 2025 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

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 Marie Antoinette) brought the crescent roll (kipferl) to Paris, its transformation into the croissant, and subsequent conquering of the pastry world. In Europe, what we Americans call Danish are called Viennoiserie, but do you know the story behind the discrepancy? What famous dessert was the basis of a long and expensive lawsuit to determine the legal owner of the recipe? What is the difference between “masculine/feminine” and “sugar/flour” desserts on Viennese menu? Rick will also tell how he researched his book, and his work as a ghostwriter with many celebrities, chefs, and social media influencers. Rick Rodgers is the sole author, co-author, ghostwriters, or editor of over a hundred cookbooks, many of which have been nominated for Beard, IACP, and Gourmand Awards. He is also the recipient of Bon Appétit Magazine’s Food & Entertaining Award for Outstanding Culinary Teacher. He is currently consulting social media influencers as they transition to cookbook writing. Recorded via Zoom on Tuesday, January 7, 2025 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

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 white tablecloths; where non-European cuisine has been elevated; where chefs are the main focus of the restaurant; and where chefs work with local farmers. And he’ll dish on the impact of TV’s Food Network on our dining experience. Chef Zanella will also give his take on some of Chicago’s key chef influencers, like Charlie Trotter, Rick Bayless, and more recently, Erik Williams. “They held their standards high and made people expand their palates,” he says. Bio: Chef Dean Zanella is a founder and instructor at Chicago’s Tutore Italian Cooking School. He has worked at some of Chicago’s finest restaurants, including Charlie Trotter’s and Gordon, in addition to helming such notable eateries as 312 Chicago, and Rhapsody Restaurant at the Chicago Symphony Center. He is a strong supporter of Chicago’s Green City Market. Recorded via Zoom on December 16, 2024 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

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’s newly-published book Leftovers: A History of Food Waste and Preservation, this talk will explore the many ingenious ways our ancestors sought to avoid food waste through preservation, recycling or otherwise disposing of food scraps. Beginning in the Tudor kitchen, it’s a delicious and disgusting story that takes us to medieval streets lined with butchers’ offal, that explores the world-changing inventions in preservation of the Industrial Revolution, the hidden history of Victorian street-food scavengers, the thrifty recipes of the World Wars, right through to the AI restaurants of the future. Through our leftovers, we learn a lot more about our culture and our shared history, from poverty and inequality to globalisation. If we are what we don’t eat, we are equally defined by what we don’t eat! Eleanor Barnett is a historian of food and religion with a PhD from the University of Cambridge (UK). She is currently a Leverhulme Early Career Fellow at Cardiff University in Wales, where her research uses food as a unique lens through which to view the daily lives, beliefs, and identities of ordinary people in the past. Her first book, Leftovers: A History of Food and Preservation has just been released in 2024, exploring the topical issue of wasting food from a historical lens that moves from the medieval era to the AI restaurants of the future! Her other area of expertise focuses on the links between food and religion in the early modern world, exploring shared meals to break down traditional Christian-centric notions of major themes from the Reformation to colonisation. As @historyeats on Instagram, Eleanor posts daily food history facts, stories, and art to a large international following . She is a regular contributor to public-facing media, including TV, podcasts, and radio, and writes the monthly food history column for BBC History Magazine. Recorded via Zoom on November 9, 2024 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

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 the evolution of the city’s South Asian grocery stores and restaurants, including the transformation of Devon Avenue on the Far North Side from a mainly Jewish shopping district in the 1960s to a mecca for South Asian shoppers from all over the Midwest. Today, Chicago’s Indian food lovers can enjoy a wide range of cuisines from the simple fare of taxi drivers’ "dhabas" to a Michelin-starred temple of cuisine. Biography: Colleen Sen has presented many programs before the Culinary Historians of Chicago. A prolific author and editor, she has contributed free-lance articles to such publications as Travel and Leisure, the Chicago Sun-Times, the Chicago Tribune, and was a regular participant in the Oxford Symposia on Food and Cookery. She has written eight books, among them Food Culture in India, Curry: A Global History, and Feasts and Fasts: A History of Food in India. In 2017 Colleen coedited The Chicago Food Encyclopedia. Her books have been translated into Arabic, Japanese, Korean, and Chinese. She has also organized many culinary tours of Indian stores and has given talks and cooking demonstrations on Indian cuisine. Recorded via Zoom on December 3, 2024 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

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 her mission to further define this unique style and put it on the map in 2024. Join us to hear Dominique discuss the origins of Chicago-style BBQ, its variations, and its future. Biography: Known as one of the Chicago’s leading BBQ chefs, Dominique Leach is a classically trained chef turned nationally recognized pitmaster. First garnering culinary experience in some of Chicago’s most prestigious kitchens under the direction of such chef icons as Tony Mantuano at Spiaggia, and Sarah Grueneberg at Monteverde, Leach then branched out with her wife Tanisha in 2016 to create her own catering company “Cater to You Events & Drop Offs.” Inspired by fond childhood memories of her grandmother, Betty King of Lexington, Mississippi, who filled the house with flavorful aromas of home-cooked meals, Dominique then took those aromas and applied techniques to launch a successful food truck, Lexington Betty Smoke House. Her expertise and soulful food would earn her a spot on The Food Network’s show “Chopped” and as a judge/contestant on Food Network Canada “Fire Masters,” recognition as the “Best Barbecue in Chicago” by Good Morning America, as well as a full brick-and-mortar home for Lexington Betty on Chicago’s South Side. Chef Leach and her wife’s persistence in a male-dominated industry have helped them to carve out a name for themselves in the culinary world in Chicago and beyond. Recorded via Zoom on October 30, 2024 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

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 explores the cuisines of the Jewish Diaspora. Dylan, a professional baker by trade, follows the common thread of what makes up Jewish food; and it’s a lot more than bagels, and chopped liver. He said that while his knowledge had been limited to Jewish deli foods and the greatest hits of Eastern European Jewish cuisine “I now know that Jewish cuisine represents a much more diverse set of recipes, cultures, and ingredients.” Come join us as Dylan serves a savory summary of the history of Jewish food from ancient times to the state of Jewish food culture in America today. (“Do Chinese food and Jewish food overlap on Christmas, only for that one special day?” Dylan asks.) *** Recorded via Zoom on Wednesday, May 22, 2024 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

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 instructions on how to combine them, then roast, bake, boil or fry them. But it’s not that easy! Writing a recipe that takes a cook’s hand and guides them into turning out a delicious dish, takes great skill, with a large pinch of talent thrown in. Come join us as Raeanne Sarazen, registered dietitian and chef, gives us a behind-the-scenes look at the grueling and glorious art of recipe writing. Raeanne will also delve into the history and evolution of recipes, the art of headnote writing, and the importance of nutrition standards. Raeanne will reference her recently published book, The Complete Recipe Writing Guide, which is an awards finalist at the International Association of Culinary Professionals. BIO: Raeanne Sarazen, a registered dietitian and chef, combines over 20 years of experience producing recipe content as a test kitchen professional, food writer, and editor. Her writing and recipes have appeared in the Chicago Tribune, The Wall Street Journal, Cooking Light, and Better Homes and Gardens, among other places. She is the author of The Complete Recipe Writing Guide, a comprehensive resource for food professionals on developing, writing, and publishing successful recipe content. Raeanne currently works as a consultant for major health organizations, nonprofits, and food media companies, incorporating her extensive knowledge and experience to help improve their policies, curriculum, and food and recipe content. Find Raeanne at RaeanneSarazen.com and on Instagram @rsarazen. Recorded via Zoom on Wednesday, September 18, 2024 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

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 Family and Memories. Joan uses recipes to look back at her own family’s history — their arrival in America from Germany; her childhood in postwar New York and Rhode Island; her years in Paris, and Israel, where she worked for Jerusalem’s mayor, Teddy Kollek. Along the way she earned a graduate degree from Harvard University, married a Washington attorney, had children, wrote for the New York Times, produced and hosted a PBS television series “Jewish Cooking in America”, and ultimately became “The Matriarch of Jewish Cooking”, according to the Jerusalem Post. So, gather ‘round to hear of a life well-lived, centered around all the foods Joan has come to love and share with the world. *** Here’s a sampling of Joan’s favorites from My Life in Recipes on our website CulinaryHistorians.org: Pasta with Almond Pesto, Green Beans, Eggplant, and Cherry Tomatoes Halibut Gefilte Terrine with Fresh Herbs Passover Pecan Lemon Torte with Lemon Curd Filling Rugelach with Raspberry Walnut Filling Recorded via Zoom on Wednesday, August 14, 2024 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

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 Judith Jones began working at Doubleday’s Paris office in 1949, the then twenty-five-year-old spent most of her time wading through manuscripts in the slush pile and passing on projects—until one day, a manuscript caught her eye. She read the book in one sitting, then begged her boss to consider publishing it. A year later, Anne Frank: The Diary of a Young Girl became a bestseller. It was the start of Jones’ culture-defining career in publishing. Jones moved to Knopf publishing, and during her more than fifty years at that company, she published the who’s who of food writing, including Edna Lewis, M.F.K. Fisher, Madhur Jaffrey, James Beard, Joan Nathan, and, most famously, Julia Child. Jones helped turn these authors into household names and changed the way Americans think about food, cooking, and culinary diversity. Ms. Franklin became friendly with Ms. Jones, conducted numerous interviews with her and studied her personal papers. And now she wants to share the life of one of our country’s most influential tastemakers. Biography: Sara B. Franklin received a 2020–2021 National Endowment for the Humanities (NEH) public scholars grant for her research on Judith Jones and teaches courses on food culture, writing, and oral history at NYU’s Gallatin School for Individualized Study and via the NYU Prison Education Initiative at Wallkill Correctional Facility. She is the author of Edna Lewis and The Phoenicia Diner Cookbook. She holds a PhD in food studies from NYU and studied documentary radio and nonfiction at both the Duke Center for Documentary Studies and the Salt Institute for Documentary Studies. SaraBFranklin.com. Recorded via Zoom on June 10, 2024 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

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 evening learning all about chocolate with educator and writer (and chocolate fiend) Adam Centamore. He’ll share chocolate’s origins and history, how different styles of chocolate are made, and what makes it so special. He’ll also touch on why chocolate has been such a controversial food on the global stage, and how the industry is responding. Get to know one of the world’s most favorite foods – chocolate! BIOGRAPHY: Adam Centamore is a culinary educator and writer with thousands of events and seminars to his name, including hundreds on the topic of chocolate alone. From casual tasting seminars to more formal academic presentations, Adam has been sharing his knowledge and love of chocolate with students for more than 15 years. He is also a writer and journalist with chocolate-themed stories written for Chocolate Professor, Edible Magazine, and other print and online publications. Recorded on February 28, 2024 via Zoom CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

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 Moderator: Catherine Lambrecht, Culinary Historians of Chicago We’ve all heard of the classic BBQ styles from regions like Kansas City, Memphis or Texas-style. 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 and the current reigning “MASTER OF ‘CUE” of the Food Network’s Hit Show BBQ Brawl , is making it her mission to further define this unique style and put it on the map in 2024. And she’s calling on a few more experts to help! On Sunday, February 25th, join us for Ignite the Conversation, an educational panel and BBQ tasting with BBQ legends from throughout Chicago and top local journalists to lead a discussion on the origins of Chicago-style BBQ, its variations, and its future. To moderate the discussion, she has tapped Catherine Lambrecht of the Culinary Historians of Chicago with proceeds of this event to be made to their American Midwest Scholarship fund which provides financial support for the study of Midwestern foods and food-related institutions. Recorded live at Lexington Betty Smokehouse on February 25, 2024 www.CulinaryHistorians.org

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 highlights from their work and give us a world of culinary traditions and unfamiliar ingredients through dishes that make up 10 historical dinners: think Tudor England’s Cockatrice — a chicken sewn into a pig, then roasted; or Glazed Whore’s Farts (meringues) from Versailles. And they point out how we, too, can reenact these dishes at home. Bios: Victoria Flexner is a food historian and founder of Edible History, a NYC-based historical supper club. Jay Reifel, Edible History’s executive chef, studied at the French Culinary Institute. He has competed on Chopped, and Beat Bobby Flay. Recorded via Zoom on December 11, 2023 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP culinaryhistorians.org/membership/ ✔ EMAIL LIST culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present culinaryhistorians.org/podcasts/ By Presenter culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E www.CulinaryHistorians.org

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 with the luscious history of what is widely recognized as America’s first fine dining restaurant, that began in 1827 in Manhattan as a small cafe and pastry shop. It was opened by Italian-Swiss immigrants, the brothers Giovanni and Pietro Delmonico. Ten years later, in 1837, they moved nearby to what is still Delmonico’s present location at 56 Beaver Street — in the heart of Manhattan’s financial district. The rich, powerful and famous frequented the eatery. Fast forward 100 years, to 1926, and Italian immigrant Oscar Tucci (Max’s grandfather) buys Delmonico’s, opens a speakeasy in the basement, continues attracting celebrities and world leaders (i.e.,Elvis, Jackie Kennedy Onassis, Marilyn Monroe, Richard Nixon) and institutes many of the professional restaurant standards in use today, known as the Delmonico Way. During the height of the Tucci era, Delmonico’s, with its many rooms was considered the largest restaurant in the world. (63,000 sq. ft.) One of the lush private dining rooms included an en suite bedroom — if only the walls could talk! Delmonico’s is also credited with being the first U.S. restaurant to use white tablecloths, and the creator of Delmonico steak, Eggs Benedict, Baked Alaska, Lobster Newberg and the Wedge Salad. So do join us as Max Tucci takes us on his personal tour of his beloved Delmonico’s. Max has also captured his family’s legacy in his book, The Delmonico Way. Sublime Entertaining and Legendary Recipes from the Restaurant that Made New York! (Rizzoli). Recorded via Zoom on November 9, 2023 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

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 this style. As a pervasive mode, Deco shaped a total environment and food and drink were an integral part of this. The lecture will focus upon some of the more striking results of this encounter. Dr. Teri J. Edelstein, curator and museum consultant is principal of Teri J. Edelstein, Museum Strategies. She served as Deputy Director of The Art Institute of Chicago and before that as director of the David and Alfred Smart Museum of Art and the Mount Holyoke College Art Museum. She has taught at Yale University, Mount Holyoke College, and The University of Chicago. Her numerous publications include many articles and exhibition catalogues as well as the book Art for All: British Posters for Transport. She contributed a major essay to Art Deco Chicago: Designing Modern America. Most recently, she curated Everyone’s Art Gallery: Posters of the London Underground for the Art Institute of Chicago and contributed an essay to the book E. McKnight Kauffer: The Artist in Advertising. Recorded via Zoom on Monday, October 16, 2023 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

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 native Roman raised in the Umbrian countryside, Viola grew up savoring these artisanal foods. Viola will also give us a preview of her just-released debut cookbook Italy by Ingredient: Artisanal Foods, Modern Recipes Viola is now a San Francisco-based cooking instructor and food writer. In 2020, the President of the Italian Republic honored her with the title Cavaliere dell’Ordine della Stella d’Italia for her work furthering the culture and business of Italian food. Recorded via Zoom on October 4, 2023 www.CulinaryHistorians.org CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

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 of the Upper Midwest with collections going to the Field Museum of Natural History. He teaches botany and mycology at the School of the Art Institute of Chicago. He assists on forays as a scientific advisor for the IMA. He started his mushroom activities with the Minnesota Mycological Society before moving to Chicago. Patrick is also active with the Wisconsin Mycological Society. Recorded at the Niles History Center, Illinois via Zoom on October 2, 2023 IllinoisMyco.org

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 dramatically changed the character of food culture in the region. Terese will share all this and introduce us to the colorful farmers. Terese has also captured the full flavor off the market in her just-released (and 14th book), The Dane County Farmers’ Market Cookbook, Local Foods, Global Flavors. The book offers 125 recipes. For a sampling, click link on this page. * * * Image BIOGRAPHY: Terese Allen has been called Wisconsin’s “premier food writer” and “the keeper of its culinary heritage.” She has written scores of books and articles about the pleasures and benefits of regional foods, sustainable cooking and culinary folklore. She is author of The Dane County Farmers’ Market Cookbook: Local Foods, Global Flavors, a tribute to one of the nation’s largest and most renowned farmers markets. Among her other titles are: the prize-winning The Flavor of Wisconsin, an extensive history of food and cooking in the Badger State, with more than 450 recipes, The Flavor of Wisconsin for Kids, Wisconsin Local Foods Journal, Fresh Market Wisconsin, Wisconsin Hometown Flavor and The Ovens of Brittany Cookbook. Terese has been a food columnist for Edible Madison, Edible Door, Wisconsin Trails magazine, and Isthmus newspaper, among other publications, and is a co-founder and long-time leader of the Culinary History Enthusiasts of Wisconsin (CHEW). She served for a decade as food editor for Organic Valley Family of Farms, and for fifteen years was a key leader of REAP Food Group, a cutting edge organization that fosters a sustainable food system in southern Wisconsin. She lives in Madison and on Washington Island. Recorded via Zoom on Wednesday, September 20, 2023 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org