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501(c)3

 

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.

 

 

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Maize: The Heartland’s Corn – Lunch Menu

 

Maize:
The Heartland’s Corn

 

Chef Deb Silberstein
Saturday, October 7, 2017
 Kendall College

 

 Lunch

 

Corn chowder

 

Corn bread made from sprouted corn flour and grits
Recipe from Peter Reinhart

 

Corn salsa and tortilla chips

 

Tamales
Isaac and Moishe Grocery, Highwood, Illinois

 

Beer made from Corn
Thomas Keith

 

Corn “beer” made to recipe
from Prairie Farmer, 1 August 1851
Interpreted by Thomas Keith

 

Wari Chicha de Molle
Off Color Brewing in collaboration with the Field Museum

 

 

Snacks

 

Corn ice cream
Village Creamery, Skokie, Illinois

 

Corn nuts

 

Freeze dried Corn
The Spice House 

 

Popcorn
Forestburg, South Dakota

 

Coffee, Tea, Soft drinks