Street Food Across the Globe, May 13

Culinary Historians of Chicago Presents:

Street Food: Everything You Need to Know About Open-Air Stands, Carts, and Food Trucks Across the Globe

Presented by Colleen Sen, PhD, Food Writer

Saturday, May 13, 2017
10 a.m. to noon
At Kendall College School of Culinary Arts
900 N. North Branch Street, Chicago
(Located just north of W. Chicago Ave. at N. Halsted St.)
FREE PARKING IN LOT ON NORTH SIDE OF SCHOOL


An estimated 2.6 billion people worldwide eat street food every day. Once associated with developing countries, street food has spread around the globe, particularly in the United States, where a variety of food trucks, top chefs, and trendy pop-up restaurants specialize in grab-and-go fare. Now more than ever, people are interested in finding and tasting the different street foods prepared and consumed around the world.

Join us author and Culinary Historians of Chicago member Colleen Sen dishes out information about street-food superpowers—such as China, India, and Mexico—and countries where street food plays a less important role, such as those in northern Europe. Colleen, along with Bruce Kraig, PhD, president emeritus of The Culinary Historians of Chicago, is co-editor of Street Food: Everything You Need to Know About Open-Air Stands, Carts, and Food Trucks Across the Globe. Contributed by the world’s leading food historians, the book’s entries provide a look at the world’s best street food, vendor culture, as well as some historical and environmental background on specific foods. Colleen will discuss the book, which has just been released in paperback, and will be available for purchase, with profits used to fund the Culinary Historians of Chicago.

Colleen Sen’s’s articles have appeared in numerous publications including The Chicago Tribune, Chicago Sun Times, Christian Science Monitor, Travel and Leisure, and Food Arts. She is a regular participant in the Oxford Symposia on Food and Cookery in the U.K. An authority on Indian cuisine, Colleen is also the author of several books: Food Culture in India, Turmeric: The Wonder Spice, Curry: A Global History, Pakoras, Paneer, Pappadums: A Guide to Indian Restaurant Menus., and Feasts and Fasts: A History of Food in India.

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Cost of the lecture program is $5, $3 for students and no charge for CHC members and Kendall students and faculty.

To reserve, please e-mail your reservation to: Culinary.Historians@gmail.com

http://culinaryhistorians.org/street-fo ... oss-globe/