Culinary Historians presents
“The Original Food Pyramid: Beer, Bread and Foie Gras”Presented by
Michael Fenster, MD
Chef, Interventional Cardiologist, and Martial Artist
Saturday, September 15, 2012
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
“Let thy food be thy medicine and thy medicine be thy food.”--Hippocrates
Dr. Michael Fenster is making a house call to the Culinary Historians of Chicago. And he’s going to ask all of us if we are healthier today. But before we’ll have a chance to answer, this physician/chef will give us the real skinny about health, ancient cuisines and their modern implications. Dr. Fenster will discuss his philosophy as outlined in his recent book, Eating Well, Living Better; A Grassroots Gourmet Guide to Good Health and Great Food. Dr. Mike will discuss the concepts of health, well-being, longevity and the fact that the maximum human life span remains essentially unchanged from ancient times--despite our many modern innovations! Drawing on research from his forthcoming literary work, Ancient Eats, Dr. Fenster will examine one of the world’s most enduring empires, Ancient Egypt. What fueled them? How could the very poster children for the carbohydrate rich diet (thought to be at the heart of America’s obesity and diabetes epidemic) fuel the Empire of the Ages? Join Dr. Mike on a historical and culinary journey into the tomb of ancient Egyptian cuisine; examine what remains and how our salvation may lie wrapped in the original food pyramid.
Dr. Mike was born with an innate love of food. He entered the professional kitchen in college, working his way up from dishwasher to executive chef, then managing an award-winning restaurant, and hosting a local TV cooking show. He has also trained in martial arts, and not so incidentally went on to become a board-certified-time interventional cardiologist in Florida, and an Assistant Professor of Medicine at North Eastern Ohio University College of Medicine. For information on Dr. Mike (aka “The Grassroots Gourmet”), go to
http://www.whatscookingwithdoc.com/press-room/ or email
MJ@whatscookingwithdoc.com* * *
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.
_________________
Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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