Why are foodways important?

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.



Follow Greater Midwest Foodways via:
Join our E-mail list

Culinary Historians of Chicago, July, 2013

Culinary Historians of Chicago


Culinary Historians of Chicago



Aye, there’s the rub!

Chicago’s Bold BBQ History



Presented by

Jared Leonard
Pit professor, Rub BBQ, Chicago


Saturday, July 13, 2013

10 a.m. to Noon
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



Come on down to our tasty talk to hear one of Chicago’s rising pit masters give us the skinny on ribs. Jared Leonard will regale us with his rub on different aspects of BBQ history: its historical significance to American culture, its regional differences, and how BBQ has evolved in our toddlin’ town over the past 100 years.


Quoth Leonard: “Until the past decade, Chicago had 2 distinct styles of BBQ: Southside Chicago BBQ and Northside Tavern Style BBQ. The latter is a far cry from traditional BBQ rules, and is being ushered out of the city by a wave of new Southern-style REAL BBQ restaurants.”


He continues: “This new wave of BBQ to hit the Northside of Chicago is full of southern authenticity, and has people scratching their heads at the old sauced-up, boiled, fall-off-the-bone ribs served in old-time Chicago taverns.”


We’ve just given you the tip of Leonard’s talk. For a full slab of savory history (and to-die-for rib samples and a cornbread demo and tasting), come share the passion.


Speaker bio:
Co-founder of the Windy City BBQ Classic, Chicago’s only BBQ Pitmaster competition, Jared Leonard is the owner of Rub BBQ Company, at Lunt and Western, (rubbbqcompany.com) ‎where he dishes out authentic wood-fired BBQ. Leonard also teaches the art of BBQ at his 3-year-old establishment, and so far has taught more than 4,000 aficionados. “Teaching people about the history of BBQ and its many styles, that’s what keeps me going. This is what I was put on earth to do!”


* * *


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:




Return to Culinary Historians home page