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Sweet Greeks Immigrant Confectioners, Nov 10 @ 7 PM

Sweet Greeks Immigrant Confectioners, Nov 10 @ 7 PM
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  • Sweet Greeks Immigrant Confectioners, Nov 10 @ 7 PM

    Post #1 - October 18th, 2020, 10:25 pm
    Post #1 - October 18th, 2020, 10:25 pm Post #1 - October 18th, 2020, 10:25 pm
    Sweet Greeks: First-Generation Immigrant Confectioners in the Heartland

    Image

    Presented by Ann Flesor Beck
    Author and Candy Maker

    Tuesday, November 10, 2020
    7 p.m. (CST) Via ZOOM

    Please e-mail Culinary.Historians@gmail.com for the zoom link.


    Gus Flesor came to the United States from Greece in 1901. His journey led him to Tuscola, Illinois, where he learned the confectioner’s trade and opened a business that still stands on Main Street. Sweet Greeks sets the story of Gus Flesor’s life as an immigrant in a small town within the larger history of Greek migration to the Midwest.

    Ann re-creates the atmosphere of her grandfather’s candy kitchen with its odors of chocolate and popcorn and the comings-and-goings of family members. “The Store” represented success while anchoring the business district of Gus’s chosen home. It also embodied the Midwest émigré experience of chain migration, immigrant networking, resistance and outright threats by local townspeople, food-related entrepreneurship, and tensions over whether later generations would take over the business.

    Ann Flesor Beck is a third-generation Greek confectioner and independent scholar. With her sister, she co-owns and operates Flesor’s Candy Kitchen in Tuscola, Illinois.

    http://www.CulinaryHistorians.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,
  • Post #2 - December 11th, 2020, 11:43 pm
    Post #2 - December 11th, 2020, 11:43 pm Post #2 - December 11th, 2020, 11:43 pm
    Podcast on Sweet Greeks: First-Generation Immigrant Confectioners in the Heartland

    You can see this presentation on Facebook.

    ***

    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 Podcast]
    iHeartRadio
    Apple Podcast
    rss feed
    RadioPublic
    SoundCloud
    Spotify
    Stitcher

    These run the length of an introduction plus presentation with questions, but no food samples (for anyone during COVID). :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,

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