Upcoming Programs at a Glance

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Almost all our programs are presented virtually via Zoom on Central Time. We offer live and virtual programs. Please read the full event notices for details because days and times often vary. You are encouraged to join our email list to receive advance notices followed by day-of-meeting reminders with the required Zoom link. You are always welcome to become a member.

Culinary Historians of Chicago:

Chicago Foodways Roundtable:

Find Culinary Historians of Chicago and Chicago Foodways Roundtable on Twitter or Facebook.

Greater Midwest Foodways Alliance:
  • Wednesday, August TBA, 2027 @ 3 PM Indiana State Fair: Family Heirloom Recipe Contest located in the Indiana Building.
  • Friday, August TBA, 2027 @ 10 AM Illinois State Fair: Family Heirloom Recipe Contest located in the
  • Saturday, August TBA, 2027 @ 3 PM Missouri State Fair: Family Heirloom Recipe Contest located in the 4H building
  • Sunday, TBA, 2027 @ 1 PM South Dakota State Fair: Family Heirloom Recipe Contest located at the Women’s Building

Find Greater Midwest Foodways on Twitter, Facebook or our website.

Cuba’s Culinary Heritage

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Join us on Wednesday, November 18, 2025, 7 PM via Zoom 

Presented by Terry Fucik,
Co-owner, Dirk’s Fish & Gourmet Shop, Lincoln Park

One thing that Scott Warner, president and program chair of the Culinary Historians of Chicago likes to do is take cooking classes. Not just because he likes to cook, but because many cooking teachers know culinary history, and Scott knows when to nab them as speakers. One of Scott’s favorite places for cooking classes is Dirk’s Fish in Lincoln Park, where co-owner Terry Fucik dishes out a groaning board of recipes showing students how to cook the fresh fish that her husband Dirk showcases. Continue reading →

American Bread, A History By Andrew Coe

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Join us on Wednesday, December 2, 2025, 7 PM via Zoom 

“Through the simple act of kneading together homegrown flour, water, salt, and yeast, [the settlers] helped produce our national identity and diet. Bread made us Americans.”

That’s how James Beard Award-winning author Andrew Coe begins his latest book, AMERICAN BREAD: A HISTORY, (with recipes). Come join us as Andy highlights the evolution of our cuisine from the hardscrabble days of early settlers to today’s industrial food systems. Continue reading →

Corned Beef on Rye: Remembering Chicago’s Jewish Delicatessans

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Corned Beef on Rye: Remembering Chicago’s Jewish Delicatessens: celebrates the iconic Jewish delis that helped define Chicago’s culinary and cultural image and weaves together nostalgic recollections and in-depth interviews with more than a dozen food experts and deli owners and comparisons between Chicago’s beloved institutions and those in New York City. There are sections of the book dedicated to remembering the delis across Chicago that flourished during the 20th Century and those which dominate the deli dining experience today.

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Rose Levy Beranbaum’s “Biblical” Journey Takes the Cake

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Presented by Rose Levy Beranbaum

Come join us to hear the story of Rose Levy Beranbaum, a culinary icon whose influence in the baking world has been of biblical proportions to say the least. After all, it was Rose who authored The Cake Bible (first published in 1988 and now in its 60th printing, revised for the 35th anniversary edition in 2024). This award-winning work introduced standardized weights, ingredient science and techniques like reverse creaming, to generations of home bakers. Along the way, Rose also designed innovative precision equipment.

Continue reading →