501(c)3

 

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.

 

 

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Culinary Historians of Chicago, June, 2013

Culinary Historians of Chicago

 

Culinary Historians of Chicago

 

 

Let’s Get Canned:

A Homey History of Preserving

 

  

Presented by

  

Saturday, June 29, 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

 

 

May God bless whoever invented canning. 

 

Come join us and learn how canning got its start and changed civilization and the culinary world forever. Our speaker will tell us a tale of preservation heritage and share a number of tips on modern home canning that she offers in her new book, Put ‘em Up! Fruit. 

 

Sherri points out that with an increasing number of people growing their own food, and shopping at farmers’ markets, there’s a growing demand for information on extending the life of seasonal fruits. And she’s ready to teach us city dwellers a thing or two on how easy it is to preserve fruits. (Homemade peach preserves, here I come!) 

 

Copies of Sherri’s book will be available for purchase and signing, with profits used to fund the Culinary Historians of Chicago.

 

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Speaker bio: Sherri Brooks Vinton spoke to the Culinary Historians of Chicago several years ago on The Real Food Revival, the title of her first book. And we are delighted to have her back. Her books, talks and hands-on workshops teach how to find, cook, and preserve local, seasonal, farm-friendly food. Sherri and her husband live in Connecticut. Her website is: http://www.sherribrooksvinton.com.

 

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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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