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"Tasting the Past: Culinary Historians Archive Old Recipes, Preserve Our Culinary Heritage" by food historian and author Cynthia Clampit in the April 2024 issue of NewCity Magazine. Read the full article HERE

Contact: Mrs. Gerry Rounds

November 6, 2017

For immediate release:

Take a trip around Chicago’s food history

Food enthusiast this is the program for you. Begin your culinary travels across Chicago by breakfast at iconic Lou Mitchell’s, the start of the Route 66 journey.  Grab a Polish at Maxwell Street, Shrimp Dejonge at Henrici’s and finish off at Eli’s Steakhouse, not for the beef but the world-famous cheesecake.  It’s all in the Chicago Food Encyclopedia, a book that is fun to read.  Hear an editor, Bruce Kraig, along with contributors, recall searching out the city’s restaurants, companies and vendors at a presentation on Saturday, November 25 from 10 am to noon at Prairie Path Books, 303 E. Wesley, Wheaton presented in partnership with Culinary Historians of Northern Illinois.


Take a bite of a Chicago candy bar, once the “Candy Capitol” of the world.  Walk down memory lane remembering Christmas’ at the Walnut Room, having bookbinder soup at the Cape Cod Room in the Drake hotel or having the biggest corn beef sandwich in your life at Manny’s.  See you there.

And don’t forget to bring a Mom’s, Grandma’s, Auntie or Dad’s recipe from earlier than 1950 for CHNI as they will be recording family histories for their growing archive as a way to study Illinois political and social history.  The presentation and tasting are free.


For questions, email  Call Prairie Path Books to rsvp at 630-765-7455 or Learn more about CHNI at


Submitted by: Wanda Bain, 847-997-2576, CHNI



Contact: Ms. Wanda Bain



October 10, 2017

For immediate release:

Jesse Wheaton Homestead tour revives 1800’s lifestyle

Discover, delight and appreciate the Jesse Wheaton Homestead tour arranged by the Culinary Historians of Northern Illinois taking place on Saturday, October 28 from 2 to 4 p.m.  Rejoice in the richness of the home’s construction, located at 310 W. Evergreen, from the restored windows with limestone lintels to the refurbished pine flooring that was locally cut.  The homestead’s owners present a glimpse into what life was like in the 1800s when one of Wheaton’s founder’s had it built and what they did to bring the home back to its glory.

Enjoy a tasting prepared from recipes found during the home’s renovation that Suzette’s of Wheaton has prepared.  In addition learn more about the celebration of food and history as well as the cookery manuscript project that CHNI is sponsoring.

Reservations are limited.  To reserve your spot, contact www.culinaryhistoriansof  For questions, email  To learn more about CHNI go to  There is a $5 donation at the door.



Contact: Gerry Rounds, CHNI Coordinator



August 8, 2017

For Immediate Release:


Take a Journey through the Spice Trade

(Geneva, IL) From the vanilla bean fields of Madagascar to the curry tree orchards of Kerala, take a spicy trip around the world with owner of 360 Flavor and Spice (formerly, The Spice Store) John Cirpinski on Thursday, August 10, 2017, from 7 to 9 pm at the store’s location, 577 Third Street, Geneva, IL.  The presentation, “The Spice Trade: Tastes, Travel & Intrigue” is part of the Culinary Historians of Northern Illinois (CHNI) meeting.  During the program Cirpinski with almost 17 years in the spice industry, will lead guests on a journey of flavorful insights, aromas and samplings.  He began his career in this market while a culinary apprentice, working part time at The Spice House in Milwaukee.


CHNI members will greet guests and introduce them to this newly forming organization seeking to understand social and cultural history through the study and celebration of food and drink.  Annotating family recipe histories is just one of the major projects the group is working on and will be further explained at the meeting.


Due to limited seating, reserve your spot to this free admission program by emailing or

For information on CHNI, look on


(Submitted by Wanda  Bain, CHNI)

Contact: Mrs. Gerry Rounds


For immediate release:

How CORN Changed Itself and then Changed Everything Else


Fritos, maize, liquor, Chicago Bears and vampires all play a role in the growing of corn, yellow gold in the agriculture world.  Author of Midwest Maize – How corn shaped the U.S. Heartland and food historian Cynthia Clampitt uncovers the astonishing tale, peeling away the husk to get at the ears of corn history at the Culinary Historians of Northern Illinois presentation on Thursday, March 22, from 7 to 9 pm in the auditorium of the DuPage County Historical Museum, 102 E. Wesley Street, Wheaton.


In Clampitt’s research she discovers that the stalky plant existed about 10,000 years ago, a weedy grass growing in Mexico.  That weed transforms into a grain that changes the world, creates the Midwest, and transforms the American economy. It becomes a popular survivor food as well as a 20th century fun food.


Registration requested.

For more information, call 630.510.4941 or visit 


The presentation is free with a complimentary tasting.



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