Upcoming Programs at a Glance


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, 2017Anomalies 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

Find Greater Midwest Foodways on Twitter, Facebook or our website.

Maize: The Heartland’s Corn

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

Hidden Flavors of the Philippine Kitchen

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

The Chicago Food Encyclopedia Debuts

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. 

Continue reading