Culinary Historians of Chicago

By CulinaryHistory

Culinary Historians of Chicago studies the history of food and drink in human cultures. Why we procure, prepare and serve the food we do has cultural, sociological, geographical, financial and political influences. We encourage participation from all walks of life: from academics to home cooks, chefs to grill masters, farmers to heirloom gardeners, food scientists to students. Our programs, and those of our sister organization Chicago Foodways Roundtable, are supported by research, fieldwork and scholarship, though geared to an informed popular audience. We welcome everyone to gather at our table to share food, drink and their life’s culinary experiences. If you would like to contact us, please e-mail us at CulinaryHistorians@gmail.com

  1. 1.
    Cicada vs Fungi
    1:05:37
  2. 2.
    FOOD IN THE GILDED AGE: What Ordinary Americans Ate
    1:23:12
  3. 3.
    About the genus Leccinum and other interesting boletes
    1:13:16
  4. 4.
    210728CHCTribuneDiningCritics.output
    1:30:14
  5. 5.
    Chicago Trib’s New Restaurant Critics Exposed! Meet Louisa Chu and Nick Kindelsperger
    1:30:14
  6. 6.
    Passion for Persia Showcasing a Dazzling Culinary History
    1:40:28
  7. 7.
    Viennese Cuisine Prior to 1938
    1:07:03
  8. 8.
    Someone's in the Kitchen with Dinah (Shore) with Flo Selfman
    1:07:25
  1. 9.
    The Biology and Evolution of Rust Fungi
    1:33:18
  2. 10.
    The Taco Truck: How Mexican Street Food Is Transforming the American City
    1:18:24
  3. 11.
    The Fungi Involved with Devil's Stovepipes at Mt. Baldy, Indiana Dunes National Park
    1:11:28
  4. 12.
    Black Smoke: African Americans and the United States of Barbecue
    1:26:59
  5. 13.
    What's in a Name? Mycology Etymology
    1:09:23
  6. 14.
    Pizzeria Uno and the Mysterious Origins of Deep-Dish Pizza
    2:30:29
  7. 15.
    Ravinia Music Under the Stars Around the World
    1:19:56
  8. 16.
    Linking DNA to the microscope
    1:10:58
  9. 17.
    The Making of James Beard, An American Legend
    1:42:08
  10. 18.
    Shooting Spores: Understand the Physics of the Most Amazing Apparatuses on Earth
    1:09:17
  11. 19.
    How the Frugality of Rural Foodways Reshaped this Nationally Acclaimed Chef
    1:08:27
  12. 20.
    Illuminating Fungi: the Science of Fungal Bioluminescence
    1:19:27
  13. 21.
    Swedish Pancakes for Breakfast?
    1:03:53
  14. 22.
    The Rise: Black Cooks and the Soul of American Food
    56:17
  15. 23.
    Thoughts on the Origins of Pizzerias in America and Chicago
    2:11:36
  16. 24.
    Mushroom Preservation: How to preserve, store and enjoy your foraged bounty for year-round use
    1:38:29
  17. 25.
    What's in a Name? Understanding nomenclature and name changes
    1:24:57
  18. 26.
    Gordon Sinclair, Live!
    1:11:48
  19. 27.
    An Onion in My Pocket, My Life with Vegetables
    55:37
  20. 28.
    How Trader Joe’s Changed the Way America Eats
    54:43
  21. 29.
    Women in the Kitchen, 12 Essential Cookbook Writers Who Defined the Way We Eat
    1:21:33
  22. 30.
    Sweet Greeks: First Generation Immigrant Confectioners in the Heartland
    1:07:43
  23. 31.
    Commercial Cordyceps Breeding
    53:33
  24. 32.
    No Ketchup! Why Dennis Foley Ate 50 Hot Dogs in 50 Days
    1:10:05
  25. 33.
    What a Waste! Here’s what the world is doing to recover, reduce and recycle food waste
    1:19:08
  26. 34.
    Western Burn Morels
    1:33:00
  27. 35.
    Detangling the Wood Wide Web: Assessing Functionality of Common Mycelial Networks
    54:49
  28. 36.
    An Invasion of Gastronomic Proportions: My Adventures with Chicago Animals, Human and Otherwise
    1:09:09
  29. 37.
    Fat Rascals: Dining at Shakespeare’s Table
    1:30:49
  30. 38.
    Illinois Mycological on iNaturalist
    1:39:01
  31. 39.
    A Path to Knowing All the Mushrooms of Illinois
    1:19:22
  32. 40.
    The Rule of Rum
    1:18:36
  33. 41.
    Chicago's Live Poultry Shops, FoodCultura - University of Chicago, Fall, 2019
    40:57
  34. 42.
    Comparative Food Choices, FoodCultura - University of Chicago, Fall, 2019
    39:06
  35. 43.
    16,000 years of Global Potato History
    1:12:52
  36. 44.
    Day of the Dead - Día de Muertos, FoodCultura - University of Chicago, Fall, 2019
    25:04
  37. 45.
    Roeser's Bakery, FoodCultura - University of Chicago, Fall, 2019
    22:51
  38. 46.
    Cotton Candy, FoodCultura - University of Chicago, Fall, 2019
    6:27
  39. 47.
    Public and Private Dining, FoodCultura - University of Chicago, Fall, 2019
    23:52
  40. 48.
    Understanding rot: from present day ecology, to fossil fungi and ancient geology
    1:10:39
  41. 49.
    When Potato Fields were Prisons
    1:10:43
  42. 50.
    Chicago’s evolving restaurant scene: How can the cherished small guy survive?
    1:30:24

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