Monica Eng who wrote up Chowathon 2002 for the Chicago Tribune will be a featured speaker at Culinary Historians. Her topic is perfectly chowcentric and chowhounds are welcome to be her choir! Joan and I would love to see our friends there.
Culinary Historians of Chicago
"It's unusually unusual -- Where to find 'different' food in Chicago"
Feature writer, Chicago Tribune
Saturday, Feb. 15, 2003
10 a.m. to Noon
The Chicago Historical Society
1601 N. Clark St., Chicago, Illinois
Have you ever tasted "cuy"? That's an Andean delicacy, also known as guinea pig, which is really a domestically raised rodent that is spit roasted and
served in areas of Peru and Ecuador to honored guests or as part of special occasions like baptisms. And who among our members has picked their fork over "mughuz masala"? This South Asian dish is often made with mutton and goat brains in India, and with cow brains in Pakistan. But don't start salivating just yet, because you won't find these dishes at our meeting -- our volunteers threatened to go on strike if we asked them to prepare such tastings. (They opted to make dishes that were "interesting" for our group, but wouldn't give them the "queases" to cook.)
Instead, our speaker, Monica Eng, will give us food for thought as she takes us on an "unusual" ethnic tour of several Chicago markets, discussing the
cultural and historical context of several dishes. She will use several of her "World Eats" columns as a basis for her talk, and tell how she searches out and researches her columns. She will also ask CHC members to share their ethnic dining tales.
Ms. Eng is a feature writer for the Chicago Tribune who focuses on ethnic culture and dining. She is a native Chicagoan who has also worked an an editor at the Tribune and the Daily Southtown, and as a reporter for the Chicago Sun-Times. She has lived in England, Nicaragua and Uzbekistan for extended periods and is always interested in traveling across town or across
the world for great food experiences. About five years ago she started a weekly column for the Tribune called the "Dumpling Zone", exploring various starched wrapped delights in different cultures. The column exists today as "World Eats."
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: firstname.lastname@example.org Please leave your name, telephone number and the number of people in your party.
Culinary Historian dates for 2003: March 29, April 12, May 17, June 14, July 19, Aug. 23, Sept. 13, Oct. 18, Nov. 15 and Dec. 13