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Well of the Sea, June 9, 2019 @ 1 PM

Well of the Sea, June 9, 2019 @ 1 PM
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  • Well of the Sea, June 9, 2019 @ 1 PM

    Post #1 - April 20th, 2019, 1:50 pm
    Post #1 - April 20th, 2019, 1:50 pm Post #1 - April 20th, 2019, 1:50 pm
    Sunday, June 9, 2019 at 1:00 PM

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    Margaret Carney, director and curator of the International Museum of Dinnerware Design will present Well of the Sea, all about the acclaimed seafood restaurant located in Chicago’s Hotel Sherman between 1948-1972. Why was dining there so memorable? Culinary historians may be captivated by the menu — bouillabaisse, rijstafel of seafood, cafe disable, and flaming rum punch.; Mid-Century Modern art connoisseurs have fixated on the abstract undersea murals designed by Richard Koppe; while dinnerware collectors cannot own too many place settings of the sturdy Shenango China restaurant quality dishes with abstract fish motifs. Cuisine, recipes, restaurant reviews, menus, distinct dinnerware, architecture and interior design will all be presented. Why did Bogey and Bacall attend the funeral of the hotelier and restaurateur who made his idea of the Well of the Sea a reality? Were the ultraviolet lights, which enhanced the sensation of dining under water, really beneficial to one’s health? It’s your best opportunity to get the true flavor of the Well of the Sea and then wish you could go back in time and dine there.

    Margaret Carney is a ceramic historian with Ph.D. and Master’s Degree in Asian art history, and a B.A. in anthropology/archaeology. Dr. Carney is a Fellow of the American Ceramic Society and an elected member of the International Academy of Ceramics in Switzerland. Grants received include Senior Fellow at the Smithsonian Institution’s National Museum of American Art and the Renwick Gallery, as well as from the Tile Heritage Foundation and the Cumming Ceramic Research Foundation.

    She served as the founding director of the Museum of Ceramic Art at Alfred, in Alfred, New York. She has curated 50 exhibitions, presented over 100 public lectures, and authored 80 books, catalogues, and journal articles. She has taught ceramic world history, as well as other courses, at the New York State College of Ceramics at Alfred University, the Ohio State University, and elsewhere. She was director and curator of the Blair Museum of Lithophanes in Toledo, Ohio, for nine years, writing the first book on the topic in 180 years. She currently serves as founding director and curator of the International Museum of Dinnerware Design (IMoDD), Ann Arbor, Michicago, which was established in 2012.

    Bethany Retirement Community
    4950 North Ashland Avenue, Chicago 60640
    (West of Clark Street, North of Lawrence Avenue)
    Public transportation: Clark St. Bus Route 22 is nearby
    Free Parking street parking and a parking lot (info on reverse side)
    Cost: $3. Free to Bethany Retirement Community Residents

    This program is hosted by the Chicago Foodways Roundtable. To reserve, please e-mail: culinaryhistorians@gmail.com.
    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 - April 20th, 2019, 2:37 pm
    Post #2 - April 20th, 2019, 2:37 pm Post #2 - April 20th, 2019, 2:37 pm
    This looks very cool.
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
  • Post #3 - June 13th, 2019, 12:38 pm
    Post #3 - June 13th, 2019, 12:38 pm Post #3 - June 13th, 2019, 12:38 pm
    Podcast on

    Well of the Sea

    Presented by Margaret Carney, PhD

    ***

    From 2008 until mid-2013, Culinary Historians programs were recorded by WBEZ via Chicago Amplified. Since then, we have recorded our programs hosted on soundcloud.

    You can find a list here.

    We are also on:
    Google Play
    Apple Podcast
    rss feed
    RadioPublic
    SoundCloud
    Spotify
    Stitcher

    These run the length of an introduction plus presentation with questions, but no food samples. :D
    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

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