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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, May, 2013

Culinary Historians of Chicago

 

Culinary Historians of Chicago

 

 

Agroterrorism:
Food Poisoning Brought to a New Level

 

Presented by
Jerrold Leiken, MD

Nationally Acclaimed Poison Expert 

 

Saturday, May 18, 2013

10 a.m. to Noon
At
Chicago History Museum (note location!)

1601 N. Clark Street, Chicago
 

 

Poison expert Dr. Jerrold Leikin, will reveal the history and nature of agroterrorism, or how the human food supply has been used as a weapon to launch a multitude of toxins. Gather round as Dr. Leikin talks about our vulnerabilities, and describes some horrific biological, chemical and radiological food contamination events. And he will tell us of the numerous valiant food employees who have been “the first non-clinical professionals to identify and respond to incidences of agroterrorism.”

 

Dr. Leikin will provide several past examples of agroterrorism such as the headline grabbing event in Oregon in 1984 when the Bhagwan Shree Rajneeshee cult deliberately contaminated a salad-bar with salmonella--to influence the local elections! (This and other actual horror stories are described in Dr. Leikin’s book “Toxico-Terrorism: Emergency Response and Clinical Approach to Chemical Biological and Radiological Agents” published by McGraw Hill Medical in 2007.)


Now, the question is, what kind of food samples can we serve at a food poisoning event? Come and be surprised!

 

*   *   *

Dr. Leikin is currently Director of Medical Toxicology at NorthShore University HealthSystem-OMEGA and also Associate Director of the Toxicon Consortium based at Cook County Hospital. In addition, he is a Clinical Professor of Medicine at the University of Chicago’s Pritzker School of Medicine and Professor of Medicine and Pharmacology at Rush Medical College.

 

Dr. Leikin served as co-editor of both the Poisoning and Toxicology Handbook (CRC Press) and the American Medical Association Handbook of First Aid and Emergency Care. House. He is currently on staff at seven hospitals, five medical schools and three poison centers.

 

*   *   * 

 

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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