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Foodways is the study of what people eat and why. Why we procure, prepare and serve the food we do has cultural, sociological, geographical, financial and political influences.

 

 

Why is recognition of diverse foodways valuable?

Preserving our past and present for the future by research, documentation and oral histories. It is culinary anthropology on the hoof, paw, root and leaf.

 

 

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Culinary Historians of Chicago, February, 2013

Culinary Historians of Chicago

 

Culinary Historians of Chicago

 

 

“Chocolate With a Taste of Pakistan”


East meets West in crossover confections


 

 

                                                      Presented by
                                               Uzma Sharif, proprietor
                                          Chocolat Uzma Sharif, Chicago

Saturday, February 16, 2013

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

 

 

 

Uzma Sharif has some sweet tales to tell. Join us as this acclaimed Chicago chocolatier recounts the confectionary influences of her Pakistani heritage, and the history of pastries in South Asian countries. She will also touch on the special ingredients that are used in her culture.

 

 

 

Uzma says she has had a sweet life, surrounded by family and food. Growing up as a first generation Pakistani-American in Chicago and occasionally visiting her family in South Asia, Uzma recalls being greatly influenced by her grandfather, a renowned pastry chef in Pakistan.

 

 

 

Uzma ultimately studied under French pastry chefs in Chicago, traveled and tasted widely in Europe, served as head pastry chef for Wolfgang Puck at Chicago’s Museum of Contemporary Art, began teaching chocolate and pastry classes at Triton College, and ultimately opened her own shop, Chocolat Uzma Sharif, on south Halsted St. (chocolatuzma.com).

 

 

  

It’s at her shop where Uzma infuses her South Asian heritage with her French training to create her chocolate-covered creations, some with spices and flowers. (Think East-meets-West chocolates, which we will sample, of course!).

 


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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.

 

 

 

 

 

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