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Historic Chicago Bakeries, January 12, 2022, 7 pm, Zoom

Historic Chicago Bakeries, January 12, 2022, 7 pm, Zoom
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  • Historic Chicago Bakeries, January 12, 2022, 7 pm, Zoom

    Post #1 - December 14th, 2021, 11:16 pm
    Post #1 - December 14th, 2021, 11:16 pm Post #1 - December 14th, 2021, 11:16 pm
    Culinary Historians of Chicago

    Historic Chicago Bakeries

    Image

    Come join us as author Jennifer Billock explores the sweet and doughy history of Chicago from pioneering bakers to today’s cake makers. At one time, more than 7,000 bakeries dotted Chicago’s streets. Today stalwarts like Dinkel’s, Roeser’s, Weber’s, Pticek, and Ferrara continue a legacy that shaped Chicago’s food traditions: a poppy seed bun for hotdogs, and paczki and zeppole for the holidays; an atomic cake for family celebrations, and bacon buns in the morning.

    BIOGRAPHY Jennifer Billock is the author of the just-published “Historic Chicago Bakeries” (The History Press, $22). She is an award-winning writer, bestselling author, and writing coach, covering a combination of food, travel, and history. Jennifer edits the Kitchen Witch Newsletter and teaches food and travel writing classes. She is currently dreaming of an around-the-world trip with her Boston terrier. Check out her website at jenniferbillock.com and follow her on Twitter @jenniferbillock. For information on purchasing a signed copy of her book, contact: jenniferjoanbillock@gmail.com

    * * * *

    Wednesday, January 12, 2022
    7 p.m. Central Time
    Via ZOOM

    If you are not already on our email list, then to receive zoom link, please e-mail: Culinary.Historians@gmail.com

    www.CulinaryHistorians.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,
  • Post #2 - December 21st, 2021, 8:58 am
    Post #2 - December 21st, 2021, 8:58 am Post #2 - December 21st, 2021, 8:58 am
    this should be a really fascinating lecture, i look forward to it.
  • Post #3 - January 11th, 2022, 9:14 am
    Post #3 - January 11th, 2022, 9:14 am Post #3 - January 11th, 2022, 9:14 am
    Hi,

    A reminder this program is Wednesday evening. If you need a zoom link, please email: CulinaryHistorians@gmail.com

    Thanks!

    Regards,
    Cathy2
    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,
  • Post #4 - January 13th, 2022, 9:40 am
    Post #4 - January 13th, 2022, 9:40 am Post #4 - January 13th, 2022, 9:40 am
    https://www.youtube.com/watch?v=4dSehZ3QT30

    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,
  • Post #5 - January 13th, 2022, 11:35 am
    Post #5 - January 13th, 2022, 11:35 am Post #5 - January 13th, 2022, 11:35 am
    Podcast on Historic Chicago Bakeries

    ***

    From 2008 until mid-2013, Culinary Historians programs were recorded by WBEZ via Chicago Amplified. Since then, we have recorded our programs hosted on soundcloud.

    You can find a list here.

    We are also on:
    Google Podcast
    iHeartRadio
    Apple Podcast
    rss feed
    RadioPublic
    SoundCloud
    Spotify
    Stitcher

    These run the length of an introduction plus presentation with questions.
    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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