High and Dry on the North Shore, Thursday Sept 20, 2018
High and Dry on the North Shore, Thursday Sept 20, 2018
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High and Dry on the North Shore, Thursday Sept 20, 2018
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Post #1 - August 5th, 2018, 9:25 pmChicago Foodways Roundtable presents
High and Dry on the North Shore
Presented by Bill Savage
Thursday, September 20, 2018 at 7:00 pm
Joint meeting with the Highland Park Historical Society and
Highwood Historical Society
Santi’s Garden
324 Green Bay Road, Highwood, IL 60040
Public transportation: Metra North to the Highwood Station,
immediately west of the RR tracks.
Free street parking
Cost: Free. All are welcome!
When the 18th Amendment was enacted in 1919, the fifth-largest industry in the United States became illegal. While many parts of the country (including, famously, many north-of-Chicago suburbs) were already legally “Dry,” Prohibition changed the political and moral landscape of the nation, introducing intrusive federal law enforcement, a new kind of organized crime, and the “scofflaw.” In this talk, Bill Savage will discuss how the politics of Temperance, and the battle between Wets and Drys, exposes rifts in American identity (and American food-and-drink culture) that still resonate today. Using George Ade’s The Old-Time Saloon as a guide, he will explore Prohibition historian Daniel Okrent’s not-so-rhetorical question: “How the Hell Did that Happen?”
Bill Savage teaches American literature at Northwestern University and the Newberry Library of Chicago, with special emphasis on Chicago writers and the dynamics of urban spaces, including saloons then and now. He edited and annotated Ade’s The Old-Time Saloon (University of Chicago Press, 2016) and Chicago By Day and Night: a Pleasure Seeker’s Guide to the Paris of America (with Paul Durica, Northwestern University Press, 2013), a guide to night life during the 1893 World’s Fair. Books will be for sale, cash or check.
This program is hosted by the Chicago Foodways Roundtable with the Highland Park Historical Society and Highwood Historical Society. To reserve, please e-mail: culinaryhistorians@gmail.com.
http://www.CulinaryHistorians.orgCathy2
"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,
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Post #2 - August 6th, 2018, 8:58 amThis sounds like an interesting program.
Many on the North Shore will be unable to attend as it will be Kol Nidre,
the eve and start of Yom Kippur...
unfortunate timing..."If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
~James Michener
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Post #3 - August 6th, 2018, 9:28 amObviously I did not notice.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,
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Post #4 - August 8th, 2018, 11:59 amJust spoke with Cathy-
This program has been moved to Thursday Sept 20th."If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
~James Michener
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Post #5 - August 9th, 2018, 3:15 pmirisarbor wrote:Just spoke with Cathy-
This program has been moved to Thursday Sept 20th.
Thank you, irisarbor!
Regards,
Cathy2Cathy2
"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,
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Post #6 - September 21st, 2018, 11:19 amPodcastCathy2
"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,
