Culinary Historians
Culinary Historians
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Chicago’s Astounding Food Evolution: 1990 ’til Now | Chef Dean Zanella | Culinary Historians Chicago
Chicago’s Astounding Food Evolution: 1990 ’til Now
Founder and instructor, Tutore Italian Cooking School
The past 35 years have seen a sea change in Chicago dining. And who better than to take us on a voyage through this period than a master chef who has sailed through this time?
Come join us as chef Dean Zanella takes us from the local culinary world of 1990 to the present; where fine dining no longer requires white tablecloths; where non-European cuisine has been elevated; where chefs are the main focus of the restaurant; and where chefs work with local farmers. And he’ll dish on the impact of TV’s Food Network on our dining experience. Chef Zanella will also give his take on some of Chicago’s key chef influencers, like Charlie Trotter, Rick Bayless, and more recently, Erik Williams. “They held their standards high and made people expand their palates,” he says.
Bio: Chef Dean Zanella is a founder and instructor at Chicago’s Tutore Italian Cooking School. He has worked at some of Chicago’s finest restaurants, including Charlie Trotter’s and Gordon, in addition to helming such notable eateries as 312 Chicago, and Rhapsody Restaurant at the Chicago Symphony Center. He is a strong supporter of Chicago’s Green City Market.
Recorded via Zoom on December 16, 2024
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มุมมอง: 159

วีดีโอ

The Story of Chicago’s South Asians and Their Food, Colleen Taylor Sen, PhD | Culinary Historians
มุมมอง 19314 วันที่ผ่านมา
The Story of Chicago’s South Asians and Their Food Colleen Taylor Sen, PhD Chicago has the country’s third-largest urban population of South Asians (a community that includes Indians, Pakistanis, Bangladeshis, and Nepalis) - and a vibrant South Asian food scene. Colleen Taylor Sen will tell the story of this community from the early 20th century when a small community lived on the Far South Sid...
Leftovers A History of Food Waste & Preservation | Culinary Historians of Chicago
มุมมอง 163หลายเดือนก่อน
Leftovers A History of Food Waste & Preservation Eleanor Barnett, PhD A third of all the food we produce goes to waste globally, and if all this needlessly discarded food were a country it would be the third largest emitter of greenhouse gases in the world after China and the US! How did we become such a wasteful society? What can we learn about building a sustainable food future by looking to ...
The Glory of Chicago-Style BBQ with Dominique Leach | Culinary Historians of Chicago
มุมมอง 79หลายเดือนก่อน
The Glory of Chicago-Style BBQ Dominique Leach We’ve all heard of the classic BBQ styles from regions like Kansas City, Memphis or Texas. But what about Chicago-style BBQ? From rib tips to hot links to mild sauce and more, Chicago chef and pitmaster Dominique Leach of the black-women-queer-owned and award-winning restaurant Lexington Betty’s Smokehouse (plus the 2023 winner of the Food Network...
The Meticulous Process of Recipe Writing with Raeanne Sarazen | Culinary Historians of Chicago
มุมมอง 1443 หลายเดือนก่อน
The Meticulous Process of Recipe Writing Raeanne Sarazen Raeanne Sarazen received the IACP Award 2024 in the Reference and Technical catagory: The Complete Recipe Writing Guide: Mastering Recipe Development, Writing, Testing, Nutrition Analysis, and Food Styling Raeanne Sarazen Academy of Nutrition and Dietetics One might think that writing a recipe is an easy task; just list some ingredients, ...
My Life in Recipes: Food, Family and Memories, Joan Nathan | Culinary Historians of Chicago
มุมมอง 914 หลายเดือนก่อน
My Life in Recipes: Food, Family and Memories with Joan Nathan Joan Nathan has been called the Jewish Julia Child, and is considered one of the world’s great authorities on Jewish cuisine. She is the author of twelve books, including the award winning Jewish Cooking in America and King Solomon’s Table. Come join us as Joan Nathan serves a buffet of tales from her latest and most personal book, ...
How Publishing Legend Judith Jones Shaped Culture in America | Culinary Historians of Chicago
มุมมอง 1756 หลายเดือนก่อน
How Publishing Legend Judith Jones Shaped Culture in America Sarah B. Franklin Come join us as food historian and author Sara Franklin gives insight into Judith Jones, the visionary behind some of the most important authors of the 20th century, including Julia Child, Anne Frank, John Updike and Sylvia Plath. This iconic editor finally gets her due in Ms. Franklin’s newly released book, The Edit...
The Soul of Jewish Food with Dylan Maysick | Culinary Historians of Chicago
มุมมอง 1777 หลายเดือนก่อน
The Soul of Jewish Food Dylan Maysick What is Jewish food? That is the question Dylan Maysick has been on a quest to answer through his Diaspora Dinner project, a Chicago-based series of dinners that explores the cuisines of the Jewish Diaspora. Dylan, a professional baker by trade, follows the common thread of what makes up Jewish food; and it’s a lot more than bagels, and chopped liver. He sa...
Cicadas, anyone? with Carolyn Berg, David Hammond & Catherine Lambrecht-Culinary Historians Chicago
มุมมอง 1157 หลายเดือนก่อน
Cicadas, anyone? Carolyn Berg, David Hammond & Catherine Lambrecht Culinary Historians of Chicago This year will be the fourth generation of Brood XIII cicadas I have encountered. For those emerging soon, I have known their parents, grandparents and great-grandparents. The great-grandparents from 51-years-ago encountered my teenager self. I collected and kept some in a jar of alcohol in a kitch...
Examining History through Recipes: Crofton Cookbook (Manuscript cookbooks from Fort Sheridan, 1890s)
มุมมอง 1468 หลายเดือนก่อน
Examining History through Recipes: Crofton Cookbook (Manuscript cookbooks from Fort Sheridan, 1890s) Presented by Catherine Lambrecht, Chicago Foodways Roundtable and Highland Park Historical Society, and Nicole Stocker, Museum Education Manager, Dunn Museum Dive into the Dunn Museum’s collections to explore two 1800s Crofton family cookbooks that were used at Fort Sheridan with guest speaker C...
From Bean to Bar - Exploring the Complex World of Chocolate - Adam Centamore | Culinary Historians
มุมมอง 839 หลายเดือนก่อน
From Bean to Bar - Exploring the Complex World of Chocolate Presented by Adam Centamore Chocolate is one of the world’s most beloved foods, and it’s no surprise why. Few treats can rival the sweet, rich flavors of a well-made bar of chocolate. When it comes to the history, creation and production of cacao, however, most people are far less familiar with those details. It’s time to see what make...
A History of the World in 10 Dinners: 2,000 Years, 100 Recipes | Culinary Historians of Chicago
มุมมอง 210ปีที่แล้ว
In 2014, food historians Victoria Flexner and Jay Reifel cooked up a NYC supper club called Edible History, a pairing of fine dining and intellectual stimulation. Now they’ve spun their experience into a recently published book, A History of the World in 10 Dinners: 2,000 Years, 100 Recipes (Rizzoli). Come join us as the authors share highlights from their work and give us a world of culinary t...
The Delmonico Way with Max Tucci | Culinary Historians of Chicago
มุมมอง 193ปีที่แล้ว
The Delmonico Way Max Tucci From Scott Warner, President, Culinary Historians of Chicago I just couldn’t pass it up. When I attended the International Association of Culinary Professionals Conference in New York this past September, one limited-seating event had me signing up immediately: an historic dinner in the board room at Delmonico’s, hosted by third generation partner and global brand of...
Feeding the Art Deco Spirit with Teri Edelstein, PhD | Culinary Historians of Chicago
มุมมอง 187ปีที่แล้ว
Feeding the Art Deco Spirit Presented by Teri Edelstein, PhD Cover image: Café, bars, restaurants, Cover Félix Jobbé-Duval Café, bars, restaurants, Cover Félix Jobbé-Duval Paris: Librairie de la Construction moderne, 1930 A central aspect of the culture and lifestyle of the 1920s and 30s was the creation and consumption of food. You could exist in an Art Deco world where everything from the sou...
What’s behind Italy’s ingredients? with Viola Buitoni | Culinary Historians of Chicago
มุมมอง 279ปีที่แล้ว
What’s behind Italy’s ingredients? Presented by Viola Buitoni Come join us as Viola Buitoni (yes, she’s a member of that illustrious pasta-manufacturing family) shares the history and geography of Italy’s most iconic ingredients, and gives tips on how we can incorporate their vibrant flavors and techniques into our kitchens. (Think balsamic vinegar, flakes of parmigiano reggiano, fresh ricotta ...
Madison's Magical Market with Terese Allen | Culinary Historians of Chicago
มุมมอง 105ปีที่แล้ว
Madison's Magical Market with Terese Allen | Culinary Historians of Chicago
Much ado about masalas-a deep dive into Indian Cuisine, Nandita Godbole, Culinary Historians Chicago
มุมมอง 135ปีที่แล้ว
Much ado about masalas-a deep dive into Indian Cuisine, Nandita Godbole, Culinary Historians Chicago
Alex Prud’homme, Dinner with the President | Culinary Historians of Chicago
มุมมอง 226ปีที่แล้ว
Alex Prud’homme, Dinner with the President | Culinary Historians of Chicago
Flora, Fauna and Foodways with Archivist Nancy Webster | Culinary Historians of Chicago
มุมมอง 87ปีที่แล้ว
Flora, Fauna and Foodways with Archivist Nancy Webster | Culinary Historians of Chicago
Live from Rome: A Slice of Rice - Italian Style - Valentina Masotti | Culinary Historians of Chicago
มุมมอง 126ปีที่แล้ว
Live from Rome: A Slice of Rice - Italian Style - Valentina Masotti | Culinary Historians of Chicago
Colombian Exchange Hit World Like Culinary Comet with Bill St John | Culinary Historians of Chicago
มุมมอง 207ปีที่แล้ว
Colombian Exchange Hit World Like Culinary Comet with Bill St John | Culinary Historians of Chicago
Fieldwork: A Forager’s Memoir with Iliana Regan | Culinary Historians of Chicago
มุมมอง 184ปีที่แล้ว
Fieldwork: A Forager’s Memoir with Iliana Regan | Culinary Historians of Chicago
Made in Chicago: Stories Behind 30 Great Hometown Bites | Culinary Historians of Chicago
มุมมอง 286ปีที่แล้ว
Made in Chicago: Stories Behind 30 Great Hometown Bites | Culinary Historians of Chicago
What you probably didn’t know about Indian food with Colleen Sen | Culinary Historians of Chicago
มุมมอง 266ปีที่แล้ว
What you probably didn’t know about Indian food with Colleen Sen | Culinary Historians of Chicago
The Multiple Heritages of Irish Soda Bread. Lucy Long, PhD | Culinary Historians of Chicago
มุมมอง 145ปีที่แล้ว
The Multiple Heritages of Irish Soda Bread. Lucy Long, PhD | Culinary Historians of Chicago
History of American Pies and Illinois is Well Represented | Culinary Historians of Chicago
มุมมอง 257ปีที่แล้ว
History of American Pies and Illinois is Well Represented | Culinary Historians of Chicago
Bitter Sweet: A Wartime Journal and Heirloom Recipes from Occupied France | Culinary Historians
มุมมอง 376ปีที่แล้ว
Bitter Sweet: A Wartime Journal and Heirloom Recipes from Occupied France | Culinary Historians
Mooooving Day - Transhumance and the Impact on Dairy Cultures | Culinary Historians of Chicago
มุมมอง 68ปีที่แล้ว
Mooooving Day - Transhumance and the Impact on Dairy Cultures | Culinary Historians of Chicago
Truffles with Susi Gott Séguret | Culinary Historians of Chicago
มุมมอง 154ปีที่แล้ว
Truffles with Susi Gott Séguret | Culinary Historians of Chicago
Rose Levy Beranbaum: The Cookie Bible
มุมมอง 5142 ปีที่แล้ว
Rose Levy Beranbaum: The Cookie Bible