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History of the Table Highlights of Ms. Eliscu's talk will include: The dining hall and the dining room, now and then; why the dinner plate is round; the purpose and placement of the napkin; history of bread and salt on the table; introduction of the fork; social background and seating arrangements; Talleyrand's lesson in serving beef; and food and poison -- why there were dogs in the dining hall. Swedish-born Eva Eliscu, an avid enthusiast of table history and customs, teaches courses at the Feltre School, including the History of Tea, Coffee and Cocoa.
Culinary Beliefs and Practices of the Jains: Vegetarians among Vegetarians Presented by Colleen Taylor Sen, Ph.D. February 4, 2006 More a philosophy than a religion, the central doctrine of Jainism is that every organism, from single cell amoebas to human beings, has an eternal soul, called jiva. Alhough some souls are more powerful and complex than others, every organism is capable of achieving salvation and must be allowed to continue on its path. Thus any injury to any creature, however lowly, must be avoided. The cardinal rule of Jainism is ahimsa, translated as noninjury or nonviolence, which was adopted by Mahatma Gandhi. In keeping with these beliefs, Jains not only do not eat meat, fish, or eggs, but also avoid a myriad of other foods, including those whose production kills the entire plant, harms microscopic organisms, or destroys the germs of future life. Most Jains avoid honey, fruits and vegetables with many little seeds e.g., (eggplant, figs), underground roots (potatoes, carrots, onions, etc.), mushrooms, and alcohol. Jain monks and nuns follow every more stringent restrictions. Some scholars believe that the practice of vegetarianism among Hindus originated with the Jains. This talk will review the origins and history of Jainism and its philosophical tenets, with a focus on its dietary restrictions and prescriptions. It will also include a description of some typical recipes and meals, including a Jain banquet held in Chicago. Dr. Colleen Taylor Sen is the author of Food Culture in India and many articles on Indian food. She is a regular contributor to the Oxford Food Symposia. Presented by Daniel Young Cookbook Author, Journalist February 11, 2006 Roosevelt University Mr. Young is making his second appearance for our group, having previously lectured several years ago when he wrote "Made in Marseille." The author divides most of his time and meals between his hometown, New York City, where he was restaurant critic of the "Daily News," and Paris, where he wrote the "Paris Cafe Cookbook." He has written about French food and culture for Gourmet, Bon Appetit, Conde Nast Traveler and The New York Times.
Presented by Sherri Brooks Vinton Culinary Historian March 4, 2006 Ina's Restaurant As Sherri illustrates in her book, "The Real Food Revival, Aisle by Aisle, Morsel by Morsel," finding real food doesn't have to be difficult or time consuming, it can be as simple as making informed choices about how to spend your grocery dollars. By paying attention to the "roots" of your food -- how and where it was produced, who grew it and how it got to you -- you can use your grocery dollars as a powerful tool for change. Join Sherri as we discuss how we can use our passion for good food to improve not only our dinner, but for a sustainable future. Sherri is a Regional Governor of Slow Food and sits on the executive committee of the New York City chapter. She is also a member of Women Chefs and Restaurateurs, The James Beard Foundation, IACP, and Chefs Collaborative. Present: World Pantry Talk and "Tour" Presented by Marilyn Pocius March 25, 2006 Roosevelt University Marilyn Pocius has been writing, cooking, and eating weird things all her life. From the University of Wisconsin she graduated with a B.A. in linquistics. She is also a chef-graduate of the Cooking and Hospitality Institute of Chicago. Pocius does market tours, food demos and consulting for a variety of organizations, including Edible Chicago, her business with partner Julie Gibson Lay. She is a long-time member of Culinary Historians, Slow Food and International Association of Culinary Professionals. Presents The Culinary History of Highland Park, or how the Nieto's forged a mecca on the North Shore Presented by Carlos and Debbie Nieto April 15, 2006 at Ina's 1235 W. Randolph St. Join us as the Nieto's talk about how they had a dream: how they conceptualized their restaurant; how they adapted French cuisine to their successful style; how the North Shore dining scene has evolved, and how they have managed to stay successful in the fickle restaurant world. Today, in addition to Carlos', the Nieto's also run Cafe Central, and The Freehling Room at Ravinia. (Copies of the Nieto's newly published book "Carlos': Contemporary French Cuisine" will be available for purchase and signing, with all profits going to the Culinary Historians of Chicago.)
Present A meal according to Jains: Vegetarians among Vegetarians Arranged by Colleen Taylor Sen, Ph.D. April 29, 2006 at Village Hut Glendale Heights Jains not only do not eat meat, fish, or eggs; they also avoid a myriad of other foods, including those whose production kills the entire plant, harms microscopic organisms, or destroys the germs of future life. As a result, most Jains avoid honey, fruits and vegetables with many little seeds (e.g., eggplant, figs), underground roots (potatoes, carrots, etc.), mushrooms, garlic, onions, and alcohol. Nonetheless, Jain meals can be extremely delicious, since over the centuries cooks have learned to make the most of grains and vegetables. This meal will feature typical Jain dishes from the western Indian state of Gujarat, home to many Jains. Rajan Chokshi, owner of Village Hut restaurant, will discuss the dishes. Dr. Colleen Taylor Sen is the author of Food Culture in India and many articles on Indian food. She is a regular contributor to the Oxford Food Symposia. Lecture and book signing - Presented by James McWilliams, PhD Culinary Historian, Author May 13, 2006 Dr. McWilliams is assistant professor of history at Texas State University - San Marcos. His articles on food history have appeared in the Christian Science Monitor and the Texas Observer, and he is a past winner of the Whitehill Prize in Colonial History, awarded annually by the New England Quarterly, in which he has published extensively. Cost of the lecture program is $10, $5 for students, and no charge for members.
presents: Jewish Farmer Movement in South New Jersey Colonies c. 1882 A program by Myra Albert June 3, 2006 Myra Albert is a professional lecturer whose topics include: "Wonderful World Fairs," "Travel to China, Thailand and Hong Kong," "The Costume Ball and Life Insurance Scandal of 1905," "What's happening to our museums?" "Icons of Art Deco" and "Jewish". She has given presentations at the Chicago Cultural Center, Frankfort Historical Society, Georgia Regional Library, Rotary Clubs, Oasis, The HALLMARK, various retirement homes, libraries and civic clubs.
Lecture and book signing - Presented by Janet Mendel, Author June 10, 2006 Ms. Mendel will sign copies of her latest book, COOKING FROM THE HEART OF SPAIN (Morrow Cookbooks) with all profits going to the Culinary Historians of Chicago. Janet Mendel is the author of several books about Spanish cuisine, including My Kitchen in Spain and Traditional Spanish Cooking, which won Britain's prestigious André Simon Award. Ms. Mendel also writes about food, travel and personalities for newspapers and magazines worldwide.
Lecture and book signing - Presented by Authors Karen Adler and Judith Fertig Weeknight Grilling with the BBQ Queens July 15, 2006
Based in Kansas City, Karen Adler and Judith Fertig teach the art of barbecue in classes and on TV across the country. The two have authored several books on the subject, including The BBQ Queens' Big Book of Barbecue (Harvard Common Press 2005), which is all about grilling, smoking, rotisserie, planking, and traditional barbecue. Ms. Adler is such a barbecue afficionado that she started her own company, Pig Out Publications, featuring more than 250 books on BBQ and Grilling. She has also been a spokesperson for the National Barbecue Association. Ms. Fertig's articles have appeared in such publications as The New York Times, Cooking Light, Saveur and Better Homes & Gardens.
AND FOR SOME EXTRA ZING - A DASH OF AVOCADO OIL
Enjoy Daniel Sirko's command of cheese's culinary history in America
along with a sampling of some of this country's finest creations.
Daniel Sirko is the resident Fromager at Pastoral Artisan Cheese, Bread
& Wine, 2945 N. Broadway, Chicago (www.pastoralartisan.com). He has served as a judge at the American Cheese Society Annual Championships and is a frequently consulted industry expert and educator on all matters relating to cheese. A graduate of Michigan State University, Mr. Sirko was a founding manager of Fox & Obel and his career has encompassed positions with some of Chicago's best known gourmet purveyors.
Our children won't live as long as our generation; parental activism is
crucial in bringing about change, says Chef Ann Cooper who has emerged
as one of the nation's most influential and most respected advocates for
changing how our kids eat. In fact, she is somewhat of a renegade lunch
lady, Working closely with leaders like Alice Waters, she has worked to
transform cafeterias into culinary classrooms for students. and Time
Magazine recently reported on the major work she is doing.
In her new book, LUNCH LESSONS/Changing the Way We Feed Our Children
(with coauthor Lisa Holmes), Chef Cooper spells out how parents and school
employees can help instill healthy habits in children. She explains the
basics of good childhood nutrition and suggests recipes for breakfast,
snacks, and lunch. Copies of the book will be available for purchase
and signing, with all profits going to fund the Culinary Historians of
Chicago.
Dorie Greenspan has written or co-written nine cookbooks, including Baking with Julia, which won both a James Beard Award and an IACP Award; Desserts by Pierre Hermé, which was named IACP Cookbook of the Year; and Chocolate Desserts by Pierre Hermé, which won the Gourmand World Cookbook Award for the best English-language cookbook. She created many recipes for The All-New Joy of Cooking and is a special correspondent for Bon Apétit. Her articles have also appeared in The New York Times. Dorie divides her time between her homes in New York and Paris.
Diane has been a regular contributor to the Los Angeles Times food section and has written for Bon Appetit and Cooking Light. She has appeared on the Today Show, ABC World News Now, and The TV Food Network.
Now, at age 30, she has written her first book, Alpana Pours...about being a woman, loving wine and having great relationships (co-authored by Robert Scarola, who is also the author of "Make Mine Medium Rare: A Diner's Survival Guide.")
Come join in our holiday toast as Alpana uncorks her wit and gives us a bubbly view of men/women gender wine preferences, picking wines, and her professional climb to becoming a Master Sommelier. She will also read from her book, and sign copies. (Profits from book sales help fund the Culinary Historians of Chicago.)
Paired with Alpana's talk will be holiday cookies baked by our members.
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