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Hosted by CulinaryHistory · society · EN · 183 episodes
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
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Signup to Generate a PitchCulinary 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.
Culinary Historians of Chicago is hosted by CulinaryHistory. The show has published 183 episodes to date.
Recent episodes include "The Chicago Way: An Oral History of Chicago Dining" (17 February 2026, 91 minutes), "Rich History of Lebanese Baking with Maureen Abood" (25 November 2025, 66 minutes), and "Oakford Pecans - a story of discovery and Update on Pumpkin Squash" (25 November 2025, 51 minutes).
Culinary Historians of Chicago publishes roughly daily, with episodes averaging 68 minutes across 183 episodes.
Booking probability for Culinary Historians of Chicago is 28%, and the host is rated Selective on guests. Culinary Historians of Chicago requires a Pod Score of 80 or higher. Culinary Historians of Chicago's contact route on record: verified email.
The strongest fits for Culinary Historians of Chicago are Courses, Coaching & Lessons. Culinary Historians of Chicago has a society audience.
CulinaryHistory hosts Culinary Historians of Chicago, a society show with 183 episodes published.
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Culinary Historians of Chicago
The Chicago Way: An Oral History of Chicago Dining Michael Gebert From a city associated with steak and the stockyards, Chicago has become a capitol of innovative, even avant-garde cuisine—but how? That’s the story that...
Culinary Historians of Chicago
Rich History of Lebanese Baking with Maureen Abood Lebanon’s culinary repertoire includes a multi-faceted baking tradition that is influenced by the country’s history as much as by the diaspora the world over. Maureen...
Culinary Historians of Chicago
Oakford Pecans - a story of discovery and Pumpkin/Squash update Linda Eilks grew up on a farm outside of Oakford, Illinois. After careers at both IL Extension and U.S. Department of Agriculture, she retired and moved...
Culinary Historians of Chicago
Heartland Masala: An Indian Cookbook from an American Kitchen Presented by Jyoti Mukharji and Auyon Mukharji Come join us as a mother and son duo talk about the historical and cultural context of traditional and...
Culinary Historians of Chicago
Chinese Table Manners Interpreted by Kelly Chang, Co-owner and general manager of Sun Wah BBQ Sun Wah BBQ was founded by Mr. Cheng who immigrated from China. His American born children who are now Sun Wah’s co-owners...
Culinary Historians of Chicago
The Whys and Wheys of Wisconsin Cheese Presented by Nicole Bujewski, Kristin Mitchell, Keith Burrows and Leslie Damaso Wisconsin cheese is more than a local delicacy—it’s a national treasure. Join us from the historic...
Culinary Historians of Chicago
Foods of the African Diaspora Presented by Rahim Muhammad and Magic Johnson, Mahari restaurant, Chicago’s Hyde Park America offers a melting pot of cuisines, with the foods from such countries as Mexico, Italy, France...
Culinary Historians of Chicago
Asian Heritage Chefs in White House History: Cooking to the President’s Taste with Adrian Miller and Deborah Chang Come join us to hear about the virtually unknown history of the many Asian heritage chefs who have...
Culinary Historians of Chicago
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Culinary Historians of Chicago
The Legacy and Impact of the Farm-to-Table Movement in Chicago Chef Jason Hammel Come join us as one of Chicago’s most iconic chefs, Jason Hammel, takes us back to the 1990s, tracing his journey from East Coast outsider...
Culinary Historians of Chicago
Two Great Chefs: Chicago’s Evolution as a Food Mecca John Hogan and Tony Mantuano Come join us as two of Chicago’s most acclaimed chefs, John Hogan and Tony Mantuano, look back on their 40+ year careers in Europe and...
Culinary Historians of Chicago
How Vienna Changed Baking Everywhere Rick Rodgers’ book, Kaffeehause: Exquisite Desserts from Vienna, Budapest, and Prague, has been in print for over two decades. Its longevity is primarily due to the luscious recipes...
Culinary Historians of Chicago
How Vienna Changed Baking Everywhere Rick Rodgers’ book, Kaffeehause: Exquisite Desserts from Vienna, Budapest, and Prague, has been in print for over two decades. Its longevity is primarily due to the luscious recipes...
Culinary Historians of Chicago
Chicago’s Astounding Food Evolution: 1990 ’til Now Chef Dean Zanella 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...
Culinary Historians of Chicago
The Story of Chicago’s South Asians and Their Food Colleen Taylor Sen Chicago has the country’s third-largest urban population of South Asians (a community that includes Indians, Pakistanis, Bangladeshis, and Nepalis) –...
Culinary Historians of Chicago
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...
Culinary Historians of Chicago
The Glor y 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...
Culinary Historians of Chicago
The Sould of Jewish Food Presented by Dylan Maysick, co-owner Diaspora Dinners Links to Recipes @ CulinaryHistorians.org: Coconut Macaroons with Chocolate, Pistachio, and Orange Blossom Halloumi and Orange Salad with...
Culinary Historians of Chicago
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...
Culinary Historians of Chicago
My Life in Recipes: Food, Family and Memories Presented by 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...
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