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the history of cornbread

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the history of cornbread

joan | Jun 13, 2003 10:58 AM

i cant remember if cathy2 posted about the culinary historian meeting tomorrow, but i thought in any case i'd do it again. i cant understand why more chowhounds dont come to these fantastic lectures(with food). please check us out. joan

CULINARY HISTORIANS OF CHICAGO
"Cornbread: A Kernel of America's Culinary History"
presented by

Jeremy Jackson
Author, "The Cornbread Book"
--a love story with recipes

Flag Day, Saturday, June 14, 2003
10 a.m. to Noon
at
The Chicago Historical Society
1601 N. Clark St., Chicago, Illinois

A corny time will be had by all this Flag Day when Jeremy Jackson takes us back in history to the discovery of corn, then leads us to the invention of modern cornbread when Europeans met Native Americans. Cornbread is, after all, the marriage of wheat (the European grain of choice) and corn (the grain of the Americas). Jeremy also will talk about ingredients, telling us how to choose the best cornmeal for the best cornbread. And then we will gather round the back table to sample some of the corniest recipes from Jeremy's "The Cornbread Book." (Jeremy also will be signing copies, and all profits from the book sales will help fund the Culinary Historians of Chicago.)

It is with "The Cornbread Book" that Jeremy hopes to achieve these four goals:

l To make cornbread one word.
l To make cornbread the official bread of the United States (complete with cornbread flavored postage stamps).
l To find a wife.
l To expand our concept of what cornbread is, and what cornbread can do.

A native of Missouri, Jeremy Jackson is a graduate of Vassar College and the Iowa Writers Workshop. He received a James Michener Fellowship for a novel manuscript, as well as the Henfield Prize for fiction. He lives in Iowa City Iowa and is working on his second cookbook, "Desserts That have Killed Better Men Than Me."
* * *
This program is hosted by the Culinary Historians of Chicago. Cost of the program is $10, $5 for students, and no charge for members of the Culinary Historians. To reserve, please call Susan Ridgeway, CHC treasurer at (815) 439-3960. Or e-mail your reservation to: rsvpchc@yahoo.com Please leave your name, telephone number and the number of people in your party.

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