Culinary Historians Turning points in American Cuisine [Past

Culinary Historians of Chicago Presents:

Thirty Turning Points in the Making of American Cuisine
Presented by
Andrew F. Smith, Culinary Historians, Author

Saturday, October 17, 2009
10 a.m. to Noon
At
Lexington College
(Second floor)
310 S. Peoria St., Chicago
(Two blocks west of Halsted, just south of Jackson)
Free parking in adjacent college garage

What does the Erie Canal have to do with Wonderbread? Which American war gave us condensed soup? Why did American farmers turn away from organic farming in the first place? Andrew Smith’s presentation reveals thirty turning points that converted the American food system from one that was local, organic, and home-made toward one that is global, processed, and factory-made. It will be an action-packed presentation, filled with home economists and fancy restaurateurs, family farmers and corporate giants, street vendors and captains of industry, mom-and-pop grocers and massive food conglomerates, burger barons and vegetarians, the hungry and the affluent, hard-hitting advertisers and health food advocates--all contributors to the contentious American foodscape of the 21st century.

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A frequent speaker for the Culinary Historians of Chicago, Andrew F. Smith teaches food studies at the New School University in Manhattan. He has written more than three hundred articles in academic journals and popular magazines and has authored or edited seventeen books, including The Oxford Encyclopedia on Food and Drink in America, a James Beard finalist in 2005. His latest books are Hamburger: A Global History and Eating History: Thirty Turning Points in the Making of American Cuisine, which will be available for purchase and signing.

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Cost of the lecture program is $5, $3 for students and members
and no charge for CHC members and Lexington faculty and students.
*To reserve, please call Barbara Olson at (708) 788-0338.
Or e-mail your reservation to: rsvpchc@yahoo.com.

Hi,

The speaker Andy Smith is one of the better speakers on American culinary history. My very first Culinary Historians meeting was with Andy speaking on ketchup. While I felt a little silly getting up early for a program on Ketchup. It did a fine job of hooking me in.

Andy will be returning the following week to talk about hamburger at the Beef symposium.

Regards,

WBEZ’s Chicago Amplified partners with Culinary Historians by recording our programs and making them available for broadcast on demand at their website or downloadable to an iPod. Our most recent program:

Thirty Turning Points in the Making of American Cuisine with Andrew F. Smith
Recorded Saturday, October 17, 2009 at Lexington College: http://www.chicagopublicradio.org/Conte ... ioID=38233