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Culinary Historians of Chicago presents:
Pie-eyed over the South
-- Dixie’s Crusty HistoryPresented by
Nancie McDermott
Author, “Southern Pies”
Saturday, November 19, 2011
10 a.m. to Noon
At
Lexington College
(Second floor)
310 S. Peoria St., Chicago
(Two blocks west of Halsted, just south of Jackson)
Free parking in adjacent college garage
Join cookbook author Nancie McDermott for a slice of pie history. She'll roll out the story, starting 600 years ago with a peek under the lids of hefty freestanding 'pyes' seen in medieval illustrations, mostly savory and baked in crusts alarmingly known as 'coffyns'. With a glance into Renaissance kitchens where butter and eggs blessedly nudge piecrust in an edible direction,
Nancie will place our focus on the pies of colonial America, where sweet fillings join savory ones, and where the Southern affection for pies sprouts and begins to grow. Nancie will discuss traditional ingredients and methods, plain and fancy pies, equipment, and regional variations in this beloved dessert. Additionally, in honor of our welcome by Lexington College, Nancie will look at women in the hospitality industry, celebrating how women have turned their culinary talents into income for themselves and their families over the last 150 years.
* * *
Nancie McDermott has been writing about food and teaching cooking classes around the country for more than two decades. Her 10 cookbooks cover topics from the traditional cuisine of Thailand, where she worked as a Peace Corps volunteer, to the esteemed place of cakes and pies on the Southern table.
Since moving back home to North Carolina, Nancie has written about Southern baking as well as Asian cooking. Her latest book is "Southern Pies: A Gracious Plenty of Pie Recipes from Lemon Chess to Chocolate Pecan", published last fall by Chronicle Books. She lives with her family in Chapel Hill, NC, where she writes about baking for "Taste of the South" and is a contributing editor for Edible Piedmont.
* * *
Cost of the lecture program is $5, $3 for students and members
and NO CHARGE for CHC members and Lexington faculty and students.
To reserve, please PM Cathy2.
Or e-mail your reservation to:
Culinary.Historians@gmail.com.
Follow Culinary Historians of Chicago: Facebook Twitter: CulinaryHistory
_________________
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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