Monica Eng and David Hammond, authors of Made in Chicago: Stories Behind 30 Great Hometown Bites, answer questions on their new book. Q: Why did you decide to write this book? […]
Q&A with Monica Eng and David Hammond, editors of MADE IN CHICAGO
Tag: food
Q&A with Ken Albala, author of THE GREAT GELATIN REVIVAL
Ken Albala, author of The Great Gelatin Revival: Savory Aspics, Jiggly Shots, and Outrageous Desserts, answers questions on his scholarly influences, discoveries, and reader takeaways from his new book. Q: […]
The Taco Truck Awarded John Brinckerhoff Jackson Prize
We are pleased to announce The Taco Truck: How Mexican Street Food Is Transforming the American City by Robert Lemon has won the American Association of Geographers John Brinckerhoff Jackson […]
Flammulina velutipes, the space shuttle mushroom
Flammulina velutipes (Curtis) Singer Edible, but tough. Despite appearances, the commercially produced “enoki” mushroom found in many grocery stores is a cultivated form of this mushroom. One of the best-known […]
Climbing Twin Peaks, plus David Lynch cooks quinoa
An excerpt from Justin Nieland‘s once-again-timely book David Lynch. Laura Palmer—passive, suffering, already victimized—is one kind of a melodramatic myth, and Twin Peaks, both the series and the fictional town, is Lynch’s […]
Mushroom time begins with the puffy Morganella pyriformis
Morganella pyriformis (Schaeffer) Kreisel & D. Kruger The habitat on wood and the abundant white rhizomorphs make this puffball easy to identify. Morganella versus Lycoperdon. It’s the mycologist’s version of pepperoni or […]
Meet the UI Press: Das Gravy Boot
The latest in our series of posts on how university presses and other small publishing concerns can enjoy greater financial security by creating new revenue streams. The introductory post is here. A second post […]
Throwbacklist Thursday
It is National Peanut Butter Month. Who knows why. Probably Skippy and Jif paid for the next twenty years of November. Anyway, we’ll play along. Let’s salute the pioneers who […]
Best of Illinois: Sweet, sweet sale
You should eat. In From the Jewish Heartland, noshers and freshers alike can explore Jewish culinary innovation, Midwest style. Ellen F. Steinberg and Jack H. Prost curate treasures uncovered in […]
Best of Illinois: Food goes here
Whether you want to feed the mind or the body, the UI Press steadily serves up titles in food studies and culinary history that offer astounding insights on our eats. Indeed, we wouldn’t […]