Chicago Foodways Tours - Chicago, IL, United States
Chicago Foodways Tours - Chicago, IL, United States
Secret Food Tours Chicago
By booking on our Classic Chicago Food Tour, you'll experience all the city's biggest everyman food hits, many of which have roots in the Italian immigrant experience. This moving feast incorporates a walk through some of the city's world-renowned architecture and public art in the famed Chicago Loop.
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American BBQ Trail - Sweet Baby Ray's Barbecue Wood Dale
In this stop along the American BBQ Trail, we visit Sweet Baby Ray's Barbecue in Wood Dale, IL, which is the home of barbecue sauce legend Dave Sweet Baby Ray Raymond.
Why Saté Madura Is The Best Style of Indonesian Skewer — Dining on a Dime
Dining on a Dime heads to beautiful Philadelphia, Pennsylvania for its record-breaking 12th season (What record, exactly? We’ll never tell!). Host Lucas Peterson’s first stop on his tour through the City of Brotherly Love is in the heart of South Philadelphia, a.k.a South Philly, to a casual, cafeteria-style Indonesian restaurant that’s cooking up favorites of the Southeast Asian archipelago like rendang and satay.
For more episodes of Dining on a Dime, click here:
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Chicago's Award-Winning Smoked Fish Shack is Worth a Visit — Dining on a Dime
Dining on a Dime is back, and this season host Lucas Peterson is taking Chicago by storm. The first stop is Calumet Fisheries, on the 95th Street Bridge in South Deering. Watch as Peterson tours the nearly 70 year old smokehouse, and learns how to avoid swallowing a fishbone.
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Chicago Grand Half-Day Tour
This comprehensive half-day tour of Chicago is the perfect introduction to the Windy City! Discover the highlights of Chicago´s North Side and South Side and enjoy a scenic drive along the Outer Drive. Visit Chicago's beautiful Washington Park and Grant Park, and make a stop at the fascinating Lincoln Park Conservatory. Stop for a photo opportunity at the Adler Planetarium, see the impressive Wrigley Building and more. You'll come
Coming Soon: Chicago Dining Spotlight, Tuesdays on ZAGAT
When it comes to great American food cities, Chicago is one the country's top destinations for chefs and food artisans to show off their skills. Join Zagat host Billy Lyons as he wines, dines, and works his way through the Windy City in order to show us the best Chicago has to offer.
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Catch up on NYC's food scene by watching NYC Dining Spotlight here:
Urban Foraging For 'Wild' Edibles - 35 North American Species
As always, do your own research when you plan to consume wild edibles of any kind. Use multiple trusted sources and ensure proper identification. Just because someone tells you it's edible, doesn't mean you are not personally allergic. Also, just because something is edible, doesn't mean you can eat unlimited quantities. Often times, certain parts of the plant are edible and other times certain parts must be prepared certain ways for them to become edible.
* Re Daylily species: I have personally sampled this species without ill effects, but it's nearly impossible to verify edibility of daylilies due to hybridization especially in urban areas. I would NOT recommend you consume daylilies for that reason. More here:
1. Queen Anne's Lace (Tubers) 0:40
2. Bull Thistle (Roots, Stem, Leaves, Flowers & Seeds) 1:07
3. Plantain (Leaves & Seeds) 1:33
4. *Daylily (Flowers, Flower Buds, Stalks & Tubers) 1:41
5. Sunflower (Seeds) 1:52
6. Chokecherry (Berries) 2:14
7. Chicory (Leaves & Flowers) 2:42
8. Blackeyed Susan (Roots) 3:05
9. Wood Sorrel (Leaves) 3:10
10. Clover (Leaves & Flowers) 3:16
11. Oxeye Daisy (Flowers) 3:30
12. Dandelion (Flowers & Roots) 3:38
13. Echinacea (Leaves & Flowers) 3:49
14. Staghorn Sumac (Seeds & Young Shoots) 4:18
15. Milkweed (Shoots, Seeds, Leaves; Must Cook) 5:15
16. Mullein (Leaves & Flowers) 5:41
17. Bull Thistle (Whole Plant; Remove Spines) 6:04
18. Burdock (Stems, Stalk & Roots) 8:14
19. Stinging Nettle (Leaves, Stem & Roots) 9:25
20. Pigweed (Leaves & Seeds) 9:48
21. Sow Thistle (Leaves, Flowers & Roots) 10:12
22. Wild Chives (Stems) 11:06
23. Queen Anne's Lace (Flowers, Leaves, Roots & Seeds) 11:25
24. Cedar (Inner Bark & Needles) 12:16
25. White Pine (Needles, Nuts & Inner Bark) 12:30
26. Plantain (Seeds & Leaves) 13:19
27. Raspberries (Berries & Leaves) 14:02
28. Currants (Berries) 14:39
29. Spruce (Needles & Inner Bark) 15:02
30. Hawthorn (Berries) 15:18
31. Blackberries 15:44
32. Mulberry 16:34
33. Apples 17:13
34. Wild Strawberry 18:17
35. Wild Grape 18:31
36. Oak (Acorns) 18:52
37. Staghorn Sumac (Sumac-Aid) 19:38
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Meeting on Regional Food Systems
The White House Rural Council hosts a meeting on building regional food systems as a strategy for community economic development, June 9, 2014.
New Jersey is the Diner Capital of the U.S. - NYC Dining Spotlight, Episode 8
In the state of New Jersey, diners are more than just a place to grab a breakfast sandwich or a late night cup of coffee. Often the center of the community, diners built in the 1920's are still beloved by their guests despite modern restaurants filling up Main Street. Zagat editor Billy Lyons visited three diners in the Garden State to find out why this style of dining and cuisine continues to thrive - not to mention investigate a fun food debate.
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Miss USA Shows Off Tulsa's Restaurant Scene
Olivia Jordan, aka Miss USA 2015, hails from Tulsa, Oklahoma. She takes us to some of her favorite hometown restaurants, from a new barbecue joint with a line out the door to a 75-year-old stop for sweet treats. For more food videos from Zagat, subscribe here:
United States Regional Cuisine | Wikipedia audio article
This is an audio version of the Wikipedia Article:
United States Regional Cuisine
00:02:15 1 History
00:02:23 1.1 Pre-colonial cuisine
00:02:32 1.1.1 Seafood
00:03:31 1.1.2 Cooking methods
00:04:46 1.2 Colonial period
00:06:53 1.2.1 Common ingredients
00:08:20 1.2.1.1 Livestock and game
00:09:19 1.2.1.2 Fats and oils
00:10:00 1.2.1.3 Alcoholic drinks
00:10:58 1.2.1.4 Southern variations
00:11:54 1.3 Post-colonial cuisine
00:12:29 1.4 20th-century American farmhouse
00:15:57 1.5 Modern cuisine
00:16:22 1.5.1 Processed food
00:18:52 1.5.2 Ethnic influences
00:21:09 1.5.3 New American
00:21:42 2 Regional cuisines
00:22:12 2.1 Northeast
00:22:21 2.1.1 New England
00:31:36 2.1.2 Delaware Valley and Mid-Atlantic
00:46:52 2.2 Midwest
00:56:25 2.3 Southern United States
00:58:52 2.3.1 Early history
01:00:49 2.3.2 Common features
01:01:32 2.3.3 Desserts
01:02:31 2.3.4 Cajun cuisine
01:06:27 2.3.5 African American influences
01:07:40 2.3.6 Florida cuisine
01:11:26 2.3.7 Other small game
01:11:57 2.4 Cuisine in the West
01:12:47 2.4.1 Northwest
01:16:24 2.4.2 Southwest and Southern California
01:28:43 2.5 Pacific and Hawaiian cuisine
01:32:22 2.6 Common dishes found on a regional level
01:32:32 3 Ethnic and immigrant influence
01:35:42 3.1 Early ethnic influences
01:38:14 3.2 Later ethnic and immigrant influence
01:40:40 4 Notable American chefs
01:42:26 5 See also
Listening is a more natural way of learning, when compared to reading. Written language only began at around 3200 BC, but spoken language has existed long ago.
Learning by listening is a great way to:
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- reduce eye strain
Now learn the vast amount of general knowledge available on Wikipedia through audio (audio article). You could even learn subconsciously by playing the audio while you are sleeping! If you are planning to listen a lot, you could try using a bone conduction headphone, or a standard speaker instead of an earphone.
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The only true wisdom is in knowing you know nothing.
- Socrates
SUMMARY
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American cuisine reflects the history of the United States, blending the culinary contributions of various groups of people from around the world, including indigenous American Indians, African Americans, Asians, Europeans, Pacific Islanders, and South Americans. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American cuisine. The European settlement of the Americas yielded the introduction of a number of various ingredients, spices, herbs, and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; this influx nurtured a rich diversity in food preparation throughout the country.
When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe. They had cuisine similar to their previous Dutch and British cuisines. The American colonial diet varied depending on the settled region in which someone lived. Commonly hunted game included deer, bear, buffalo, and wild turkey. A number of fats and oils made from animals served to cook much of the colonial foods. Prior to the Revolution, New Englanders consumed large quantities of rum and beer, as maritime trade provided them relatively easy access to the goods needed to produce these items: rum was the distilled spirit of choice, as the main ingredient, molasses, was readily available from trade with the West Indies. In comparison to the northern colonies, the southern colonies were quite diverse in their agricultural diet.
During the 18th and 19th centuries, Americans developed many new foods. During the Progressive Era of the late 19th and early 20th centuries, c. 1890s–1920s, food production and presentation became more industrialized. One characteristic of American cooking is the fusion of multiple ethnic or regional approaches into completely new cooking styles. A wave of celebrity chefs began with Julia Child and Graham Kerr in the 1970s, with many more following after the rise of cable channels, such as the Food Network and Cooking Channel, in the late 20th century.
UIUC Scholarship and the University of Illinois Press: A Century of Partnerships on Campus
Wednesday, February 21, 2018
University of Illinois Library Archives, Rm 146
Julie Laut, and UIP journals editors Charles D. Wright (Journal of English and Germanic Philology), Antony Augoustakis (Illinois Classical Studies), and Laura Hetrick (Visual Arts Research)
Cow Brain and Intestine Tacos From The Mexican Food Capital of Kentucky — SFA
When Laura Patricia Ramirez and her husband first came to Lexington, Kentucky, there was a shortage of Mexican food. To solve that problem, they started to make fresh tortillas for themselves and their friends. From that was born a fully-fledged tortilleria and taqueria, where people from all over Lexington now come to taste tacos like brain, intestine, and tongue.
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Food in the Garden 2014: The Great Lakes
The Great Lakes region was integral to the War of 1812, a front for several naval and land conflicts such as the assaults on Ft. Meigs and the Battle of Put-in-Bay. Once referred to as the Eden of the West, the Great Lakes region included hundreds of miles of untamed wilderness, rolling rivers, and dense forest encompassing modern day New York, Pennsylvania, Ohio, Indiana, and Michigan. The region was home to the Chippewa, Ottawa, and Iroquois tribes, who valued the waterways as a means of life. With the increasing demand for elbow room, European-Americans began to extend their reach westward into relatively unfamiliar territory with the hope of thriving off of abundant, fertile land. With them came exotic and—in some cases—invasive species never before seen in the region such as apples, peaches, swine, and other fare that would come to define the region. How did the introductions of new plant and animal species affect the cultural foodways of the people who lived there and continue to live in the region today?
200 years later, this region is the cultural center of the Midwest with over 32 million people living along the lakes. Although early settlements have come and gone, many heirloom seeds native to this region have stood the test of time and there is an ever-present effort to preserve them, not only for consumption but for their cultural significant as well.
Panelists: Jodi Branton, National Museum of American Indian; Rick Finch, interim director of the Glenn Miller Birth Place Museum and former site manager of Fort Meigs: Ohio’s War of 1812 Battleground; and Tim Rose, geologist at the National Museum of Natural History and cider maker with Distillery Lane.
National Museum of American History, September 18, 2014
The Crawfish Boil Combining Cajun and Vietnamese Cooking Techniques — Cooking in America
In this episode of Cooking in America, host Sheldon Simeon gets his hands a little dirty and helps prep a Vietnamese crawfish boil at Cajun Kitchen in Houston, Texas.
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Inside NYC's Best Steakhouses - NYC Dining Spotlight, Episode 10
What sets New York's iconic steakhouses apart from any other in the country? Zagat Editor Billy Lyons heads to some of the city's most respected dining institutions to investigate. For more food videos, subscribe to Zagat on YouTube:
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Can One Chef's Approach to Global Fine Dining Catch on in Washington D.C.? - Foodways, Episode 9
Although only 27, chef Kwame Onwuachi of Washington D.C. life experiences have helped him grow wise beyond his years as Jessica Sanchez discovered. Kwame's ambitious personality and extensive background in the kitchen helped him launch The Shaw Bijou in Washington D.C., a fine dining restaurant that might make or break Onwuachi's reputation for years to come.
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Watch Foodways, Season 1:
The Halal Meat Market That Butchers and Grills Your Meat — Cooking in America
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