“Let thy food be thy medicine and thy medicine be thy food.” —Hippocrates Dr. Michael Fenster is making a house call to the Culinary Historians of Chicago. And he’s going to ask all of us if we are healthier today compared to previous generations.
Pasta, now a near-ubiquitous food throughout the world, has achieved global status after a long, complex history involving multiple points of origin and several periods of rapid expansion of its popularity. In the West, one such period occurred in the late Middle Ages in the western Mediterranean.
According to Southern cooking icon Nathalie Dupree, Southerners lie awake at night and remember their grandmother’s biscuits, their Aunt Sue’s mashed potatoes and gravy, the grits from the mill down the road, and the boiled peanuts their grandfather taught them to cook i
Chicago Foodways Roundtable presents Yvonne Maffei of MyHalalKitchen.com.Ramadan is the Islamic month of fasting for Muslims around the globe. Contrary to popular belief, there is so much wonderful food to enjoy between sunset and sunrise.
Windy City Professional Culinarians and the Consul General of Japan at Chicago host "A Tasting of Traditional Japanese Cuisine: A Seminar on Sake and Tasting." Consul General Okamura Yoshifumi opens the program and introduces Hayashi Yuji, the chef de
While Rachel Finn was living in Paris, she tasted Algerian pastries for the first time and her life was changed forever. “It was, without question, love at first bite,” she recalls. “An obsession was born.