A(z) Culinaryhistory csatorna legjobb podcastjai (2024)

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The Glory of Chicago-Style BBQ, Dominique Leach 56:53

11d ago56:53

56:53

The Glory of Chicago-Style BBQDominique LeachWe’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 Smokehous…

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The Soul of Jewish Food 1:12:44

1M ago1:12:44

1:12:44

The Sould of Jewish FoodPresented by Dylan Maysick, co-owner Diaspora DinnersLinks to Recipes @ CulinaryHistorians.org:Coconut Macaroons with Chocolate, Pistachio, and Orange BlossomHalloumi and Orange Salad with Pomegranate, Pistachio, and HerbsMontreal BagelsWhat is Jewish food? That is the question Dylan Maysick has been on a quest to answer thr…

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Meticulous Process of Recipe Writing with Raeanne Sarazen 1:12:35

2M ago1:12:35

1:12:35

Meticulous Process of Recipe WritingRaeanne SarazenRaeanne 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 StylingRaeanne SarazenAcademy of Nutrition and DieteticsOne might think that writing a recipe is an ea…

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My Life in Recipes: Food, Family and Memories 47:35

3M ago47:35

47:35

My Life in Recipes: Food, Family and MemoriesPresented by Joan NathanJoan 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 buff…

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How Publishing Legend Judith Jones Shaped Culture in America 1:10:01

5M ago1:10:01

1:10:01

How Publishing Legend Judith Jones Shaped Culture in America Sarah B. FranklinCome 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 i…

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From Bean to Bar – Exploring the Complex World of Chocolate 1:10:56

9M ago1:10:56

1:10:56

From Bean to Bar – Exploring the Complex World of ChocolatePresented by Adam CentamoreChocolate 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 w…

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Ignite The Conversation: A Exploration Into Chicago-style BBQ 58:15

9M ago58:15

58:15

Ignite The Conversation: A Exploration Into Chicago-style BBQDominique 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…

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A History of the World in 10 Dinners: 2,000 Years, 100 Recipes 49:56

11M ago49:56

49:56

A History of the World in 10 Dinners: 2,000 Years, 100 RecipesVictoria Flexner and Jay ReifelIn 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…

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The Delmonico Way 1:14:39

1y ago1:14:39

1:14:39

The Delmonico WayMax TucciFrom Scott Warner, President, Culinary Historians of ChicagoI 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 …

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Feeding the Art Deco Spirit 51:33

1y ago51:33

51:33

Feeding the Art Deco SpiritPresented by Teri Edelstein, PhDCover image: Café, bars, restaurants, Cover Félix Jobbé-Duval Café, bars, restaurants, Cover Félix Jobbé-Duval Paris: Librairie de la Construction moderne, 1930A central aspect of the culture and lifestyle of the 1920s and 30s was the creation and consumption of food. You could exist in an …

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What’s behind Italy’s ingredients? 1:40:14

1y ago1:40:14

1:40:14

What’s behind Italy’s ingredients?Presented by Viola BuitoniCome 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, …

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Identification of Mushrooms: More than the sum of their parts 1:14:06

1y ago1:14:06

1:14:06

Identification of Mushrooms: More than the sum of their partsPresented by Patrick Leacock, PhDThis 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, pl…

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Madison's Magical Market 1:06:42

1y ago1:06:42

1:06:42

Madison's Magical MarketPresented by Terese Allen,Culinary Historian and writerCome 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…

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Much ado about masalas—a deep dive into Indian Cuisine 1:33:26

1y ago1:33:26

1:33:26

Much ado about masalas—a deep dive into Indian CuisineCome join us as a maven of masala, Nandita Godbole, explores India’s complex and delicious regional cuisines through its culinary backbone – its masalas (which, by the way, are a vast number of spice mixtures ground into a paste or powder for use in Indian cooking).Nandita will be dishing out a …

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Paul Prud'homme, Dinner with the President 1:03:42

1+ y ago1:03:42

1:03:42

Paul Prud'homme, Dinner with the PresidentYou all probably know of Alex Prud’homme as co-author of Julia Child’s best selling memoir, My Life in France. Come join us as Alex takes us into the White House to talk about his latest book, Dinner with the President. Alex will serve us a capsulated history of American food and politics, from the grim mea…

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Flora, Fauna and Foodways with Nancy Webster, Archivist 44:46

1+ y ago44:46

44:46

Flora, Fauna and Foodways with Archivist Nancy WebsterResearching the early 20th century images of local flora and fauna by Jesse Lowe Smith and E. E. Parratt led to further investigation. Twenty-first century publications including Andreas Viestad’s Dinner in Rome a History of the world in one Meal and Arbres et arbustes sauvages des trottoirs tou…

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Live from Rome: A Slice of Rice - Italian Style 1:37:28

1+ y ago1:37:28

1:37:28

Live from Rome: A Slice of Rice - Italian StyleValentina Masotti (with Viola Buitoni)Our illustrious speaker, Valentina Masotti, rice sommelier, comes to us from her home in Rome, Italy, where she will serve up a cornucopia of delectable rice history, teach us about the different classifications of rice, and demonstrate how to properly prepare riso…

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Colombian Exchange Hit World Like Culinary Comet 1:01:28

1+ y ago1:01:28

1:01:28

Colombian Exchange Hit WorldLike Culinary CometPresented by Bill St. JohnWhat we call the Colombian Exchange was that vast interchange of foodstuffs (and peoples, non-edible plants, technology, cultures, diseases and various animals) between the New World and the Old World that began in 1492 A.D. when Columbus “reunited” those two hemispheres.Come …

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Fieldwork: A Forager’s Memoir 55:38

1+ y ago55:38

55:38

Fieldwork: A Forager’s MemoirPresented by Iliana ReganAs Regan explores the ancient landscape of Michigan’s boreal forest, her stories of the land, its creatures, and its dazzling profusion of plant and vegetable life are interspersed with efforts to make a home and a business of an inn that’s suddenly, as of their first full season there in 2020, …

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Made in Chicago: Stories Behind 30 Great Hometown Bites 1:11:01

1+ y ago1:11:01

1:11:01

Made in Chicago: Stories Behind 30 Great Hometown BitesPresented by Monica Eng and David HammondChicago food shows its true depth in classic dishes conceived in the kitchens of immigrant innovators, neighborhood entrepreneurs, and mom-and-pop visionaries.Monica Eng and David Hammond draw on decades of exploring the city’s food landscape to serve up…

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What you probably didn’t know about Indian food 1:08:47

1+ y ago1:08:47

1:08:47

What you probably didn’t know about Indian foodPresented by Colleen SenWhat ‘ethnic food” is universally popular among Indians?Who is known as India’s Julia Child?What Italian restaurateur opened a restaurant called “the Maxim’s of the East?”How are lichens used in Indian cuisine? How do Indian Jews celebrate Purim?Chicago-based Indian food authori…

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The Multiple Heritages of Irish Soda Bread 1:27:43

1+ y ago1:27:43

1:27:43

The Multiple Heritages of Irish Soda BreadPresented by Lucy Long, PhDSoda bread, a quick bread using baking soda as the primary rising agent, is closely associated in the U.S. with Ireland. Its history and meanings, however, are much more complicated—and tasty—than the sweet loaf with raisins that is usually found around St Patrick’s Day in March.T…

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Advances in science and community science are positively impacting fungal conservation 1:13:40

1+ y ago1:13:40

1:13:40

Advances in science and community science are positively impacting fungal conservationPresented by Greg Mueller, PhDGreg will discuss how advances in science and community science are positively impacting fungal conservation. This presentation is for all audiences, and no prior knowledge of mycology or biology will be needed to thoroughly enjoy it.…

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History of American Pies and Illinois is Well Represented 1:07:37

1+ y ago1:07:37

1:07:37

History of American Pies and Illinois is Well RepresentedPresented by Catherine LambrechtPies are as American as pizza is American: we took a great idea, adapted it to our needs and ran with it. Our ancestors used what they had available locally and made the most from it. You might be thinking that pies are just for dessert, but for our American an…

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Bitter Sweet: A Wartime Journal and Heirloom Recipes from Occupied France 1:14:40

1+ y ago1:14:40

1:14:40

Bitter Sweet: A Wartime Journal and Heirloom Recipes from Occupied FranceKitty MorseIn our speaker’s own words: “I’d never come across another suitcase quite like it. But what was the tattered black leather valise doing there, hidden behind a crocheted comforter on the top shelf of my late mother’s closet? The tarnished brass locking mechanism had …

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Mooooving Day – Transhumance and the Impact on Dairy Cultures 1:18:17

2y ago1:18:17

1:18:17

Mooooving Day – Transhumance and the Impact on Dairy CulturesPresented by Adam CentamoreEvery spring, Swiss dairy farmer Béat Piller escorts his 56 cows up the slope of the 6,000-foot Alp Vounetz to a grazing pasture and hand-built stable. They will stay there for the next six months, making milk and cheese every single day. In late autumn, they wi…

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Truffles with Susi Gott Séguret 1:06:11

2y ago1:06:11

1:06:11

TrufflesPresented by Susi Gott SéguretNature’s most lauded culinary treasures—are subterranean fungi with magical properties which bring new dimensions to countless dishes.Cooking with Truffles: A Chef’s Guide demystifies the truffle for the professional and the home chef, with over 150 unique and tantalizing recipes to suit every palate and occasi…

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People's Place: Soul Food Restaurants & the Civil Rights Era 1:09:35

2y ago1:09:35

1:09:35

Soul Food Restaurants & the Civil Rights EraPresented by Dave Hoekstra and Paul NathinDr. Martin Luther King Jr. loved the fried catfish and lemon icebox pie at Memphis’s Four Way restaurant. Beloved nonagenarian chef Leah Chase introduced George W. Bush to baked cheese grits and scolded Barack Obama for putting Tabasco sauce on her gumbo at New Or…

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Last Kitchen Tour at the Butz House, March 22, 2015 19:35

2y ago19:35

19:35

Last Kitchen Tour at the Butz House, March 22, 2015Conducted by Leah AxelrodLeah Axelord, charter member and ex-president of the Highland Park Historical Society, conducts the last tour of the period kitchen before the museum closed.Recorded at the Highland Park Historical Society on March 22, 2015.www.HighlandParkHistory.org…

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The Turkey, An American Story 40:53

2y ago40:53

40:53

The Turkey, An American StoryAndrew F. Smith“Talking turkey” about the bird you thought you knew. Fondly remembered as the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar industry. As a bird, dinner, commodity, and as a national icon, the turkey has become as American as the bald eagle …

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Rose Levy Beranbaum: The Cookie Bible 1:22:13

2y ago1:22:13

1:22:13

Rose Levy Beranbaum: The Cookie BibleHer work can certainly be described as “biblical.” And Rose Levy Beranbaum is certainly one of the most sacred figures in all of cookbook publishing. Please join us as Rose delivers a sweet sermon about her latest scripture, The Cookie Bible. And she’ll do a lot more than tell us how a cookie crumbles. Just sit …

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Chinese Home Cooking with The Woks of Life 1:25:59

2y ago1:25:59

1:25:59

Chinese Home Cooking with The Woks of LifeSarah and Kaitlin LeungFor much of recent memory, Chinese food was largely the domain of restaurant kitchens or behind the closed doors of Chinese households—foreign at times even to younger generations wanting to recreate the tastes of home.Today, Chinese home cooking in America is excitingly in flux. Neve…

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Naomi Duguid, A Salty Talk 1:34:51

2y ago1:34:51

1:34:51

Naomi Duguid, A Salty Talk“Salt”, as Naomi Duguid says, “is the only food we all need.” Come join us as this award-winning writer takes a deep dive into the miracle of salt and its essential role in preserving, fermenting, and transforming food. And she will dish out a generous serving of salt history, harvesting methods and recipes as she quotes f…

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From ‘Peanut Weddings’ to ‘Beef Stands’: The Socio-Culinary History of Chicago’s ‘Italian Beef’ 1:19:02

2y ago1:19:02

1:19:02

From ‘Peanut Weddings’ to ‘Beef Stands’: The Socio-Culinary History of Chicago’s ‘Italian Beef’Presented by Anthony F. Buccini, PhDItalian Americans have contributed a considerable number of portable fast foods to regional and local cuisines around the United States, some of which have become extremely popular at the national level. One such food w…

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The Secret House: Fungi in the Built Environment 59:02

2y ago59:02

59:02

The Secret HouseFungi in the Built EnvironmentPresented by Keith SeifertDepartment of Biology, Carleton University, Ottawa, Ontario, Canada K1S 5B6We often overlook the built environment as a biological system, partly because we design our shelters to protect us from the climate and competing organisms. Houses and other buildings contain several su…

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Savoring Appalachia 51:39

2y ago51:39

51:39

Savoring AppalachiaSusi Gott SéguretWhen asked which cuisine most typifies America, chefs are bound to tell you it stems from the South. From the luscious belly of our nation, the mountains where sweet corn is grown and the rivers where trout flashes its rainbow colors, all the way down to the Mississippi Delta, the South has a gift for capturing b…

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Fool’s Gold: A History of British Saffron 1:28:23

2y ago1:28:23

1:28:23

Fool’s Gold: A History of British SaffronSam BiltonSaffron has allured us with its golden hues throughout time. It was the darling of the Medieval kitchen, the saviour of the apothecary’s chest and gave cloth a regal glow. Unlike many spices, such as cinnamon, nutmeg and cloves, saffron can be successfully grown in England. From the middle ages thr…

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The Pie Must Go On — An American Pie Story 1:06:11

2y ago1:06:11

1:06:11

The Pie Must Go On — An American Pie StoryPresented byCatherine LambrechtPies are as American as pizza is American: we took a great idea, adapted it to our needs and ran with it. They used what they had available locally and made the most from it. In the Northeast and Midwest, it was apples; in the South it was molasses pies, in Florida the Key Lim…

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What Ewe Always Wanted to Know About Lamb Farming In The U.S. 1:07:30

2y ago1:07:30

1:07:30

What Ewe Always Wanted to Know About Lamb Farming In The U.S.Presented by John and Sukey Jamison, owners, Jamison Farm, Latrobe, Pa.From Scott Warner, president, Culinary Historians of Chicago:As a kid, I was always hesitant when it came to eating lamb chops; too often they were greasy and usually had an unpleasant “lamby” taste. In the last few ye…

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The Invisible 6,000 Year History of Sourdough 1:35:23

2y ago1:35:23

1:35:23

The Invisible 6,000 Year History of SourdoughEric PallantFor at least 6000 years, people have summoned sourdough starter seemingly out of the air and combined it with milled wheat, water, and a dash of salt to produce The Staff of Life: Bread. Join us as Professor Eric Pallant slices into a 6,000-year journey through history. We will see why bread …

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Show and Tell 54:24

2+ y ago54:24

54:24

Show and TellLike the “Show and Tell” of our school days, show us what you have to offer that is mushroom related. If not, just join us to hear the collectors’ stories. Many things can trigger memories or lead to the discovery of forgotten history or unique cultures and customs:– A photo, letter, or postcard discovered in an old family album that r…

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To Ukraine with Love 1:19:18

2+ y ago1:19:18

1:19:18

To Ukraine with LoveCome join us as Anna Volyshyna, author of Budmo, Recipes from a Ukranian Kitchen, gives us a poignant and luscious tale of her homeland’s culture and cuisine.Anna will provide a buffet of topics, including Ukraine's geographical location and how it shaped Ukrainian culture; the role of religious holidays in Ukrainian cooking; an…

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Street talking Indian Street Food 1:29:13

2+ y ago1:29:13

1:29:13

Street talking Indian Street FoodRanjana BhargavaMention the words street food and most of us Chicagoans think of food trucks parked downtown at lunchtime with vendors selling a variety of freshly prepared ethnic foods. Our program today takes us to India where street food has abounded for years, but with a different twist — no trucks.What you’ll s…

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Feeding Fascists The Politics of Women’s Food Work 1:01:59

2+ y ago1:01:59

1:01:59

Feeding Fascists The Politics of Women’s Food WorkDiana Garvin, PhDFeeding Fascism explores how women negotiated the politics of Italy’s Fascist regime (1922-1943) in their daily lives and how they fed their families through agricultural and industrial labour. Darvin looks at women’s experiences of Fascism by examining the material world in which t…

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The Ten Commandments of Pizza with Peter Reinhart 1:47:15

2+ y ago1:47:15

1:47:15

The Ten Commandments of Pizza Peter ReinhartIn celebration of his newest book, Pizza Quest: Peter Reinhart’s Never-Ending Search for the Perfect Pizza, the award-winning authority returns for his third visit to the Culinary Historians of Chicago. Peter will reveal his “Ten Commandments of Pizza,” and give an overview of the 35 featured pizza recipe…

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Often Overlooked Spring Fungi with Andrew Methven, PhD 1:17:19

2+ y ago1:17:19

1:17:19

Andrew S. MethvenEmeritus Professor of Biological SciencesEastern Illinois UniversityWhile most people are scouring the woods for morels in the Spring, there is a treasure trove of other fungi that are often overlooked or ignored in our haste to find food for the table. This talk will focus on some of the fungi, including morels and false morels, w…

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The Making of a Chicago Master Chef And Chicago’s Food Evolution 1:33:35

2+ y ago1:33:35

1:33:35

The Making of a Chicago Master Chef And Chicago’s Food EvolutionPresented by Chef Michael MaddoxFormer Chef/Partner Le Titi de ParisChef Instructor at College of DePageWhat shapes a master chef, especially a chef who has been a key ingredient in Chicago’s evolution into a world class culinary destination? Come join us as Chef Michael Maddox dishes …

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St. Chrys’ Table: Birth of a Community Cookbook 59:18

2+ y ago59:18

59:18

St. Chrys’ Table: Birth of a Community CookbookCulinary Historians member Libbet Richterwill interview team members:Jonathan Boyer, Isabel Carpenter, McLaurin Files, and Janet RussoDuring the first summer of COVID-19, the Women of St. Chrysostom’s (WOSC), a fellowship group at an Episcopal church on Chicago’s north side, talked about ways to connec…

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Friendly or Deadly? A View Into the Hidden Lives of Fungi 50:21

2+ y ago50:21

50:21

Friendly or Deadly? A View Into the Hidden Lives of FungiFungi are all bad, right? Well…not exactly. You might be surprised by how much you benefit from fungi in your everyday life. Learn what those mushrooms in the woods, or even on your pizza, are doing in nature and what those splotches of color you see on trees and rock are. By providing a wind…

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Black Women in the Kitchen with Sephira Bailey Shuttlesworth, PhD 58:23

3y ago58:23

58:23

Black Women in the KitchenPresented by Sephira Bailey Shuttlesworth PhDA note from Scott Warner, President, Culinary Historians of Chicago:This past fall I had the joy of attending the International Association of Culinary Professionals Annual Conference held in Birmingham, Alabama. The conference offered a buffet of glorious foodwriters and speake…

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