Our events are usually at Kendall College (directions and parking) on Saturday mornings from 10:00 am until noon. Occasionally, our event time varies or we meet at a different location. These variances will be highlighted below, though please read the full event notice for details.
Culinary Historians of Chicago:
- October 28, 2017: Chicago Food Encyclopedia
- November 4, 2017: Fruit (Savor the South) with Nancie McDermott at a new location, please await details.
Chicago Foodways Roundtable:
- September 26, 2017: Restaurateurs Amy Besa and Chef Romy Dorotan (of Purple Yam Brooklyn & Manila), TUESDAY at 7:00 PM!
- November 1, 2017: Anomalies and Curiosities of Dinnerware with Margaret Carney, Ph.D. of the International Museum of Dinnerware Design. WEDNESDAY at 7:00 PM!
Find Culinary Historians of Chicago and Chicago Foodways Roundtable on Twitter or Facebook.
Greater Midwest Foodways Alliance:
- October 6, 2017: Learning Tour: Graue Mill and Naper Settlement FRIDAY at 9:30 AM!
- October 7, 2017: Corn Symposium, 10 AM to 4 PM
- October 8, 2017: Learning Tour: Three Farms, An Orchard and Fish Boil. SUNDAY AT 11:30 AM
- February 18, 2018: Annual High Tea SUNDAY
Information on Learning Tour: Graue Mill and Naper Settlement
October 6, 2017
Information on Maize: The Heartland’s Corn
October 7, 2017
Information on Learning Tour: Three Farms, an Orchard and a Fish Boil
October 8, 2017
Greater Midwest Foodways presents its sixth symposium examining Midwestern Maize as a foodstuff, a source of controversy and an economic engine. Continue reading
Presented by Restaurateurs Amy Besa and Chef Romy Dorotan,
of Purple Yam, Brooklyn, NY & Manila, Philippines
There are many indigenous ingredients in the Philippines which need to be recognized as the foundation of Philippine food traditions. These indigenous ingredients represent Filipino flavor profiles which should be categorized as FOOD THAT WAS ALWAYS OURS opposed to Food that was borrowed and made our own. Continue reading
Presented by Coeditors Carol Haddix and Colleen Sen,
and contributors John Carruthers, Judy Hevrdejs and Scott Warner
Everyone knows that Chicago is the world’s greatest food city – and we now have a book that tells you why: The Chicago Food Encyclopedia. Edited by Carol Mighton Haddix, Bruce Kraig and Colleen Taylor Sen, this 300- page volume is a free-ranging portrait of a culinary paradise, with nearly 300 entries written by 70 of the city’s leading academics, journalists, and industry experts.
Food and German Identity
from the Third Reich to the Berlin Wall
Alice Weinreb, PhD
Associate Professor of History, Loyola University Chicago
Beyond repletion: Discovering functions of German food in Chicago
Nadja Huthmann, M.A.
Cultural Anthropologist Continue reading
Margaret Carney, PhD, Director
The International Museum of Dinnerware Design
Does a discussion about dinnerware just include the work of either skilled potters or gifted designers? When beauty and function intersect with a certain type of (possibly twisted) visionary genius, anomalies and curiosities of dinnerware are created. Continue reading