LTH Home

Culinary Historians: Ottoman Empire Dining Culture, April 11

Culinary Historians: Ottoman Empire Dining Culture, April 11
  • Forum HomePost Reply BackTop
  • Culinary Historians: Ottoman Empire Dining Culture, April 11

    Post #1 - March 25th, 2009, 8:06 am
    Post #1 - March 25th, 2009, 8:06 am Post #1 - March 25th, 2009, 8:06 am
    Culinary Historians of Chicago presents

    Talking Turkey (The country, that is)

    Introduction to the Dining Culture
    Of the Ottoman Empire

    Presented by
    Channon Mondoux
    Culinary Historian, Author and Cooking Teacher

    Saturday, April 11, 2009
    10 a.m. to Noon
    At
    Chicago History Museum
    1600 N. Clark St.
    Chicago

    Join us as we travel back to the 16th Century when one of the greatest rulers in history, Suleyman the Magnificent ruled the Ottoman empire from the Topkapi Palace in Istanbul. Our “culinary tour leader” Channon Mondoux will regale us with the observations of visitors from that period and reveal the palace’s ancient recipes and kitchen setup. Ms. Mondoux will also narrate how an elaborate palace dinner was presented.

    ********************

    A native of Canada, Ms. Mondoux has studied historical cuisine and produced lavish historical banquets across Canada and the U.S. She is the founder of Renaissance Cuisine, a personal chef service, and has published many free-lance food articles. Her latest work, ”Celebration at the Sarayi,” is an e-cookbook featuring recipes from 16th century Istanbul. CDs can be purchased at our meeting, or online from her website (http://www.rencuisine.com).

    Cost of the lecture program is $5, $3 for students and members, and no charge for CHC members.

    To reserve, please call Barbara Olson at (708) 788-0338 or e-mail your reservation to: rsvpchc@yahoo.com.

    -----------------------------------------------------------

    ChicaGourmets reception and luncheon with Channon Mondoux will follow at 12:30 at Turquoise, Chicago’s acclaimed Turkish restaurant, 2147 W. Roscoe. Cost is $42, inclusive, for members of ChicaGourmets/Culinary Historians and $52 for nonmembers. For information, or to register, call 708-383-7543, or go to http://www.ChicaGourmets.org.
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #2 - April 17th, 2009, 3:30 pm
    Post #2 - April 17th, 2009, 3:30 pm Post #2 - April 17th, 2009, 3:30 pm
    Hi,

    If you missed last week's program, no sweat. Here is the broadcast on demand courtesy of Chicago Public Radio's Chicago AMplified program: http://www.chicagopublicradio.org/Conte ... ioID=33605

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #3 - April 17th, 2009, 5:35 pm
    Post #3 - April 17th, 2009, 5:35 pm Post #3 - April 17th, 2009, 5:35 pm
    Cathy2 wrote:Hi,

    If you missed last week's program, no sweat. Here is the broadcast on demand courtesy of Chicago Public Radio's Chicago AMplified program: http://www.chicagopublicradio.org/Conte ... ioID=33605

    Regards,


    Thanks. I had hoped to come, but someone switched a meeting on me, so I had to be elsewhere. Glad I don't have to miss this completely.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #4 - April 17th, 2009, 5:39 pm
    Post #4 - April 17th, 2009, 5:39 pm Post #4 - April 17th, 2009, 5:39 pm
    HI,

    All you miss is the opportunity to ask a question or sample the food! Otherwise it is pretty much the same experience as being there.

    I love how this technology preserves the content instead of disappearing into thin air.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Contact

About

Team

Advertize

Close

Chat

Articles

Guide

Events

more