Head of Reader Services at the University of Chicago Library's Special Collections Research Center, Julia Gardner, leads a guided tour of the collections European and American cookbooks and domestic manuals from court chefs of the 15th century to cooking icons of the 20th century.
Kara Newman discusses her book, The Secret Financial Life of Food, which explains the ups and downs of the commodities market – in Chicago and elsewhere - that influence what we eat and what we pay for food.
Before mass media, communication and transit, the first wave of the women’s movement was already active via the most ordinary of objects – the lowly cookbook. “Charity cookbooks,” a legacy of the Civil War, championed many causes: suffrage, education, temperance, prohibition, equal rights, working conditions, welfare, immigration, and legal rights and responsibilities, while benefiting churches, schools, sororities, the homeless, and others in need.
Wilbert Jones takes you on a culinary journey throughout the earth's second largest mass of land, Africa. Jones will share his knowledge about the ancient Egyptian's daily diet, national dishes from several countries, traditional use of some unique ingredients as well as cooking techniques, and current food and beverage trends emerging out of Africa. He will also address the lack of African culinary presence in America and offers some solutions to increase visibility.
Eat at Uptown’s Sun Wah BBQ and you’re really buying local: The restaurant makes all its own tofu right here in Chicago. We go inside their South Side factory to see (and hear) where the bean curd happens.