Sweet Home Chicago: Chocolate and Confectionery Production and Technology in the Windy City

March 13, 2011

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Beth Kimmerle

Wrigley’s gum, Fannie May chocolate, and Cracker Jack are just some of the confections that have been created and manufactured in Chicago, a major center of candy production in the twentieth century. Drawing from items in the substantial cookery collection at the John Crerar Library, this exhibit explores the history of chocolate and confectioners in the city and the science and technology of the candy making process.

Beth Kimmerle, chocolate and candy expert and historian, has served the confectionery industry as a writer and consultant. Beth worked for Fannie May Candies before lending her talents to Starbucks Coffee Company. She has worked on candy museums and exhibits in the U.S., Japan, Canada, and, currently, Puerto Rico. You may follow her on her blog, Candymonium. She is the author of four books documenting the history of America's confectionery industry. Her latest is titled Blommer: An American Chocolate Legacy. Beth has made appearances on the Food Network, History Channel, National Public Radio, NBC's The Today Show, and Martha Stewart Living.

 

Recorded Saturday, March 12, 2011 at John Crerar Library at the University of Chicago.