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The Chicago Food Encyclopedia, Oct 28 @ 10 am

The Chicago Food Encyclopedia, Oct 28 @ 10 am
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  • The Chicago Food Encyclopedia, Oct 28 @ 10 am

    Post #1 - September 25th, 2017, 11:07 am
    Post #1 - September 25th, 2017, 11:07 am Post #1 - September 25th, 2017, 11:07 am
    Culinary Historians of Chicago presents:

    The Chicago Food Encyclopedia Debuts

    Presented by Coeditors Carol Haddix and Colleen Sen,
    and contributors John Carruthers, Judy Hevrdejs and Scott Warner

    Saturday, October 28, 2017
    10 a.m. to noon
    At Kendall College School of Culinary Arts
    900 N. North Branch Street, Chicago
    (Located just north of W. Chicago Ave. at N. Halsted St.)
    FREE PARKING IN LOT ON NORTH SIDE OF SCHOOL

    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.

    Coeditors Carol Haddix and Colleen Sen will describe the genesis of this project, and some of the pitfalls and surprises they encountered along the way. To give a flavor of its contents, three of the contributors will talk about their entries: John Carruthers on Lunch Counters, Judy Hevrdejs on Czechs and Bohemians, and Scott Warner on Chef Louis Szathmary and his famed restaurant, The Bakery.

    Copies of the Encyclopedia will be available for purchase and signing by the editors, with proceeds used to fund the Culinary Historians of Chicago. And, there will be a tasting of some iconic Chicago foods.

    Bios:
    John Carruthers has written about food and grilling for Serious Eats, Newcity, and in two cookbooks from Running Press. He runs Chicago-based grilling club ManBQue, occasionallycaters, and is two-time hot dog cookoff champion of Chicago, and thus the world.

    Carol Mighton Haddix is the former food editor of the Chicago Tribune. She is the editor of many Chicago Tribune Cookbooks as well as Chicago Cooks: 25 Years of Food History with Menus, Recipes, and Tips from Les Dames d’Escoffier.

    Judy Hevrdejs retired as a food and features writer at the Chicago Tribune.

    Colleen Taylor Sen’s books include Curry: A Global History; Feasts and Fasts: The History of Food in India; Turmeric: the Wonder Spice; and (with Bruce Kraig) Street Food: Everything You Need to Know About Open-Air Stands, Cars, and Food Trucks Across the Globe.

    Scott J. Warner, a freelance food writer, is president of the Culinary Historians of Chicago and a member of the International Association of Culinary Professionals.
    ……..
    Bruce Kraig, PhD, coeditor (not present), is President Emeritus of the Culinary Historians of Chicago, and is Professor Emeritus of history and the humanities at Roosevelt University. His books include Mexican-American Plain Cooking, The Cuisines of Hidden Mexico, Hot Dog: A Global History, Man Bites Dog: Hot Dog Culture in America, and A Rich and Fertile Land: A History of Food in America.

    * * *
    Cost of the lecture program is $5, $3 for students and no charge for CHC members
    and Kendall students and faculty.

    To reserve, please e-mail your reservation: Culinary.Historians@gmail.com

    culinaryhistorians.org/chicago-food-encyclopedia-debuts
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #2 - October 26th, 2017, 5:26 pm
    Post #2 - October 26th, 2017, 5:26 pm Post #2 - October 26th, 2017, 5:26 pm
    A gentle reminder this is on Saturday!
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #3 - April 24th, 2018, 3:33 pm
    Post #3 - April 24th, 2018, 3:33 pm Post #3 - April 24th, 2018, 3:33 pm
    The Editors of the Chicago Food Encyclopedia visited the Newberry Library for a conversation about their work: Pizza. Alinea. Wrigley Spearmint. Soul food. Rick Bayless. Hot Dogs. Koreatown. Everest. All served up A-Z, and all part of the ultimate reference on Chicago and its food. You can listen to a recording of that conversation here.

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