|
Greater Midwest Foodways Alliance |
||
| Home Events About Us Contact Us Search | ||
| Upcoming
Event:
Past Events: |
“Stuffed:
A Journey of Midwest Sausage Traditions"
(image by Gary Wiviott) In
celebration of the best of the wurst from Cozy dogs to Chicago Style dogs,
from the Mother-In-Law Tamale dog to the smoked varieties, it's all going
to be uncovered. Saturday,
September 15, 2007 9 AM – 4 PM Kendall
College 900
North Branch Street, Chicago (West
of Halsted Street, North of Chicago Avenue) FREE
PARKING The
new Greater Midwest Foodways Alliance (GMFA), www.greatermidwestfoodways.com,
will celebrate the curious and delicious story of sausage at their
inaugural public event. “Stuffed:
A Journey of Midwestern Sausage Traditions,” will take
place Saturday, September 15th at Kendall College in Chicago.
The event is sponsored in part by Oxford University Press, and their
essential new volume The Oxford
Companion to American Food and Drink, which explores great Midwestern
food traditions, will be introduced at the symposium. The
GMFA is excited to bring together producers, scholars and aficionados of
this famous foodstuff that has been so important in building cultural
identities, commerce, and cuisines across the American Midwest. Food
enthusiasts from across the Midwest and anyone interested in learning more
about the region’s rich food traditions are invited to attend. In
a celebration of the best of the wurst, there
will be presentations on smoked hot dogs, corn dogs, Coney dogs and, of
course, bratwurst. A hot dog lunch will be provided for all attendees
featuring regional styles of hot dogs. In addition, guests will learn the
innards and outs of sausage traditions from across the Midwest. The Windy
City’s own unique hot dog heritage will be represented by Chicago-style
dogs, Maxwell Street Polish and the “Mother-In-Law,” a tamale in a hot
dog bun with chili or Chicago hot dog style toppings. Noted
hot dog historian and Roosevelt University Professor Emeritus, Bruce Kraig;
Andrew Smith, General Editor of the Oxford
Encyclopedia of Food and Drink in America; and Iowa State University
Professor Emeritus specializing in sausage
and processed meat, Bob
Rust, will focus on historical
traditions.
Manufacturers – some local, some large – will discuss the
secrets of making of sausage. The
GMFA symposium is presented in partnership with Kendall College, Oxford
University Press and the Culinary Historians of Chicago. It
is the first event from the Greater Midwest Foodways Alliance, a
collaborative effort that is dedicated to celebrating a diverse region’s
rich food traditions. “Too often
the culinary cultures of the Midwest have been overlooked or taken to be
‘white bread’ American,” says Kraig, who launched the organization.
“In fact, our wide land is filled with fascinating regional and local
cultures and cuisines. The Greater Midwest Foodways Alliance celebrates
all that makes the Midwest familiar and, at the same time, distinctive.” The Greater Midwest “Stuffed: A Journey of Midwestern Sausage Traditions,” will be held at Kendall College, 900 North Branch, Chicago, Illinois, September 15, 2007 from 10:00 am to 4:00 pm. For registration by phone, please contact Barbara Olson at 708-788-0338 or email greatermidwestfoodways@gmail.com. Advanced Registration is $30 (Students $20) before September 1st. After September 1st and at the door, admission is $35. Lunch is included. |
Why are foodways
important? Foodways is the study of what people eat and why. Why we procure, prepare and serve the food we do has cultural, sociological, geographical, financial and political influences. Why is recognition
of diverse foodways valuable? Preserving our past and present for the future by research, documentation and oral histories. It is culinary anthropology on the hoof, paw, root and leaf. |
| Home |
About Us | Contact
Us
Send mail to GreaterMidwestFoodways@gmail.com with questions or comments about this web site. Copyright © 2008 Greater Midwest Foodways Alliance |
||
