G Wiv wrote:

Cathy2 wrote:Gary Wiviott of Barn & Company smoking chicken on WGN's lunchbreak (video should be up soon)

Video is up, that was both the fastest 5-minutes of my life and some of the juiciest chicken I ever smoked.
Lunchbreak Wiviott Barn & Co

Amata wrote:Hello LTH, Antonius’s publicist here.

I thought I’d mention that Antonius will be giving a pair of papers on the history of pasta this summer.

• ‘The Etymology of fidê/fideus and its Historical Context: New Evidence for the Rôles of Southern Italy and Genoa in the Early History of Pasta’ on June 23 at NYU for the Association for the Study of Food and Society conference, ‘Global Gateways and Local Connections.’

Abstract:

Pasta, now a near-ubiquitous food throughout the world, has achieved global status after a long, complex history, involving multiple points of origin and several periods of rapid expansion of its popularity regionally. In the West one such period occurred in the late Middle Ages in the western Mediterranean. Given the paucity of early evidence for pasta consumption, many questions arise concerning where this food first became important in local diets and exactly who diffused it. Recent scholarship has asserted that Arabs played the central rôle in this development, crucially invoking linguistic evidence as support. In this paper, I demonstrate that the interpretation of the evidence has been superficial and gravely flawed and propose an account of the late medieval diffusion of pasta based on a new interpretation of the textual and linguistic evidence in full harmony with the broader socio-economic history of the medieval western Mediterranean.

http://steinhardt.nyu.edu/conference/food_studies#About

• ‘Lasagna: A Layered History’ during the annual Oxford Symposium on Food and Cookery, July 6-8, St. Catherine’s College, Oxford. (Symposium theme this year: ‘Wrapped and Stuffed.’)
http://oxfordsymposium.org.uk/

Dr. Buccini’s talk will be based in part on his recent papers “The Etymology of fidê/fideus and Its Historical Context” (presented at the ASFS Global Gateways Conference, New York, June, 2012) and “Lasagna: A Layered History” (presented at the Oxford Symposium on Food and Cookery, Oxford, July, 2012).

Geo wrote:Damn, but wouldn't I *love* to hear those papers!!

And BTW Amata, Antonius' historical talents are desperately needed in the "Chopped--New Orleans" thread, where an extremely tangled subject--the New Orleans pasta dish yaka-mein--is being aired. If you should see Mr. A sometime soon, pls mention my m'aidez, m'aidez call to him!

Geo

Cathy2 wrote:

Geo wrote:Damn, but wouldn't I *love* to hear those papers!!

And BTW Amata, Antonius' historical talents are desperately needed in the "Chopped--New Orleans" thread, where an extremely tangled subject--the New Orleans pasta dish yaka-mein--is being aired. If you should see Mr. A sometime soon, pls mention my m'aidez, m'aidez call to him!

Geo

If all goes well, it will be available as a podcast.

G Wiv wrote:Chef Alan Lake/Jazzfood will be doing a demo today, Friday, on WGN Noon News Lunchbreak. Beatamax set to record and Lunchbreak segments are available on the WGN website

Cathy2 wrote:Tepache: Refreshing memories of Mexico - Where to find this rare home-brewed cider in town, an article in the Dining Section of Chicago Tribune by Rob Lopata aka Pigmon.

Cathy2 wrote:Tepache: Refreshing memories of Mexico - Where to find this rare home-brewed cider in town, an article in the Dining Section of Chicago Tribune by Rob Lopata aka Pigmon.

Hurdler4eva wrote:The latest issue of Chicago Magazine has an article on boozy desserts written by yours truly. I'd love to hear your thoughts!

Aside from the photo they took at The Gage, they used my photos throughout the slideshow, which I wasn't expecting!

David Hammond wrote:Bravo, Amber!

janeyb wrote:Hi Amber,
What a fun story. Great photos too. Nice work!
Janey

Hurdler4eva wrote:On days like today, hot chocolate is the only solution to the frigid temperatures. Take a peek at my five favorites in Chicago Magazine this month.

April 13, 2013 (CHICAGO) -- Before social media, social movements for women had one important vehicle you might not even think about in that way: the cookbook.

But just how can the lowly cookbook empower women? You can learn about that at an event by the Culinary Historians of Chicago on Saturday, April 20, 2013 (www.greatermidwestfoodways.com/index.ph ... l2013.html).

Catherine Lambrecht of the Culinary Historians came into our ABC 7 studio to tell us about that and to show us a historic recipe for a "gifta," which has won awards at state fairs (www.greatermidwestfoodways.com/index.ph ... s2012.html)