How did Chicago become a top culinary destination? Chicago’s leading food historian, Bruce Kraig, joins us to discuss the history of Chicago dining and the vital roles restaurants have had in Chicago's social, cultural, and economic history.
Kraig’s illustrated talk is in connection to the exhibit, A Taste of Charlie Trotter, in the Special Collections Exhibit Hall on the 9th floor.
Bruce Kraig is Professor Emeritus in History and Humanities at Roosevelt University in Chicago and Adjunct Faculty at the Culinary School of Kendall College, Chicago.
He is the author or editor of 9 books on culinary history and cookery including Mexican American Plain Cooking, The Cuisines of Hidden Mexico; Favorite Recipes: A Columbian Exposition Autograph Souvenir Cookbook (1893); Cooking Plain, Illinois Style; Hot Dog: A Global History; Man Bites Dog: Hot Dog Culture in America; Street Food Around the World (with Colleen Sen); The Chicago Food Encyclopedia (with Carol Haddix and Colleen Sen); A Rich and Fertile Land: America’s Food History and Food Cultures of the United States: Recipes, Customs, and Issues (2019).
In addition, he has been the host, writer and historian for the nationally broadcast Public Television (PBS) documentaries Hidden China, Hidden Mexico, Food for the Ancestors, Hidden Korea, Hidden India: The Kerala Spicelands and Hidden Turkey.
Professor Kraig is the Founding and Emeritus President of the Culinary Historians of Chicago and co-founder, with Gerry Rounds, of the Culinary Historians of Northern Illinois.