Chicago Foodways: 'Eating Vincent Price,' May 30

Chicago Foodways Roundtable presents

“Eating Vincent Price”
Writing a book about a dinner
about a book about dinner

Presented by Christopher 'Bull' Garlington, Writer, Humorist

Saturday, May 30, 2015 at 10 AM
Kendall College, School of Culinary Arts
900 N. North Branch Street, Chicago
(West of Halsted Street, North of Chicago Avenue)
Free Parking
Cost: $3.
Free to Kendall students and faculty with ID.


The Treasury of Great Recipes was Vincent Price’s labor of love to bring haute cuisine to the masses. The Treasury was published in 1965, when local author, Bull Garlington, was learning how to walk in Birmingham, AL. His pop, a union plumber, bought the book thinking he’d cook everything in it. 50 years later, Garlington is about to make good on his father’s promise with a blog, a book, and a secret underground luxury dinner.

Join Bull Garlington as he talks about the influence of the Treasury on American cuisine and on his own growth as a writer—and cook. There will be picture highlights from the Eating Vincent Price dinners over the last couple of years. Showcasing two copies of the original book and a copy of the anniversary edition signed by Victoria Price.

Christopher Garlington lives in Chicago in a standard two kids, wife, dog, corner-lot American dream package. He drives a 2003 Camry, sports a considerable notebook fetish, and smokes Arturo Fuente Partaga Maduros as often as possible. Born in Birmingham, AL, Bull considers himself a storyteller of the Southern Literary tradition. He is co-author of the popular foodie compendium, The Beat Cop’s Guide to Chicago Eats.

This program is hosted by the Chicago Foodways Roundtable. To reserve, please e-mail: chicago.foodways.roundtable@gmail.com

http://www.CulinaryHistorians.com

Wait! There is more!


Chicago Foodways Roundtable

Dr. Vincent Clarence Price,
Inventor and Businessman

Presented by Ed Link, Historian

Saturday, May 30, 2015 at 10 AM
Kendall College, School of Culinary Arts
900 N. North Branch Street, Chicago
(West of Halsted Street, North of Chicago Avenue)
Free Parking
Cost: $3.
Free to Kendall students and faculty with ID.


Vincent Clarence Price was born in Troy, New York on December 11, 1832. He moved to Waukegan, Il around 1860. He promoted the use of baking powder and joined with a local banker to manufacture and distribute it. The company sold many products in addition to baking powder. After selling off the business Dr. Price opened the Price Flavoring Extract Co. again with a wide range of food products. He also began the Price Cereal Food Co and Pan Confection Co. Dr. Price died on July 12, 1914.

Ed Link was raised in North Chicago and educated in its schools. Following graduation from SIU-C, he served in the U.S. Army, spending one year in Korea. After his discharge, he began a career in marketing research.
Upon retirement, Ed became involved with the Waukegan Historical Society. While there he has authored two books, numerous monographs and over 50 articles for the Society’s newsletter. He continues doing local area research, along with his hobbies of western Americana, movies and baseball.

This program is hosted by the Chicago Foodways Roundtable. To reserve, please e-mail: chicago.foodways.roundtable@gmail.com

http://www.CulinaryHistorians.com

According to Wikipedia, and I've read this elsewhere too, Vincent Price's grandfather Vincent Clarence Price didn't just promote the use of baking powder, he "invented 'Dr. Price's Baking Powder', the first cream of tartar baking powder, and secured the family's fortune." (references cited in article).

HI,

Ed Link chose his words carefully, because there are disputes related to the creation of baking powder. There is a book on baking powder published in the last few years giving credit to a chemist in Indiana. An earlier credit may potentially go to Rumsford, though muted because of where his heart and efforts were during the American revolution: he fought on behalf of the King!

Here is some history: http://www.acs.org/content/acs/en/educa ... owder.html

Vincent was born the year before Dr. PRice died. I was unaware of Dr. Price until I read of a recently closed exhibit case at the Waukegan Historical Society. I thought it would be an interesting addition to this program.

I never dreamed Vincent Price was Midwesterner, did you?

Regards,

Thanks for the link to the article, Cathy. I don't know the true story, of course, but I note that the Wikipedia article on Dr. Price credits him with creating, specifically, the first "cream of tartar baking soda" ... though I wonder how he did that if cream of tartar baking sodas did indeed appear in the 1840s and he was born in 1832. Perhaps what he did was manage to be the first to create and market a specific brand of cream of tartar baking soda. The article you linked to does not mention any names associated with cream of tartar baking sodas. It cites Eben Horsford as apparently the inventor, in the 1850s, of a different kind of baking soda in which cream of tartar was replaced with monocalcium phosphate.

Not that I mean to argue, I just find the subject interesting. Not sure why. Maybe just because I've always liked Vincent Price.

Somehow, his being from the Midwest makes his friendliness easier to understand. My brother took me to see Price in a one-man show about Oscar Wilde. It was a wonderful performance. Knowing that Price loved art, my brother, an artist, stopped to chat with him about after the show (Price was out in the lobby, chatting with anyone who wanted to chat). The two discussed art theory and trends for half an hour, then Price gave my brother his home address and encouraged him to continue the discussion by mail. The correspondence only lasted for a couple of letters, but Price did respond, which was fairly remarkable for someone of his stature-- especially since my brother was only in his 20s at the time -- so a kid really. That's when I became a fan.

That's a lovely story. Thanks for sharing it.

Hi,

I learned the other day, my Mom met Vincent Price at least twice. It was a similar experience to Cynthia's: she attended a performance and later he spent considerable time in the lobby talking to people. My Mom enjoyed the experience so much, she attended another event and had the same experience.

Talking to friends today, we both had the same thought: If we had to guess his birthplace, we both thought he was European and not from the Midwest.

There will be two presentations at this program. The first will be Ed Link, a Waukegan historian, on Vincent Price's grandfather: Vincent Clarence Price. He was an early promoter of baking powder. His company was sold and what remains today is Royal baking powder. He will have early cookbooks featuring baking powder at this event.

The second presentation will be on Vincent PRice's cookbook, A Treasury of Great Recipes. An antique cookbook trader will be present with copies of his other cookbook, Come Into the Kitchen Cookbook.

Regards,

cathy: you might also entice people with the menu of delicious food that will be sampled....

Hi,

Joan is making a Grand Marnier Cake. Other items available for tasting will be:

Chicken Tetrazini from Sardi's
Italian Tipsy Pudding
Venetian rice and peas

Regards,

If you wish to have a hint of what to expect tomorrow:



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. All podcasts of Culinary Historians, Chicago Foodways Roundtable and Greater Midwest Foodways can be found at http://www.wbez.org/contributor/culinar ... f-chicago#

Our most recent program:

Beat Cop’s Guide to Chicago Eats with David Haynes and Christopher Garlington

1. The blog (launches tomorrow!) http://www.eatingvincentprice.com/blog/

2. The website for the dinner: http://eatingvincentprice.com

3. EVP on Facebook: https://www.facebook.com/EatingVincentPrice

4. EVP on Pinterest: https://www.pinterest.com/eatingvincentpr/

5. EVP on Instagram: https://instagram.com/eatingvincentprice/


For the Oxford English Dictionary pop-up:

1. The website http://oed001.businesscatalyst.com/

2. On Facebook https://www.facebook.com/oed.chicago

The next 'Eating Vincent Price' dinner is June 25 and our price point is $55 less than usual at only $85.00. This is due to super cool secret stuff I can’t tell anyone about right now, but it adds up to a better experience at a much lower price point.

Here’s a link to the ticket portal:

http://eatingvincentprice.com/tickets.html