Apparently more than recipes. Authors Penelope Bingham and Connie Fairbanks will discuss the evolution of the cookbook Dec. 5 at the Newberry Library. The title of their presentation, “Cultural, Technological, and Sociological Changes in Cookbooks from the Early Twentieth Century to the Present,” is certainly a mouth full, but the speakers sound quite interesting. “Bingham is a food historian and cookbook collector, as well as an Illinois Humanities Council Road Scholar who has lectured extensively throughout the state on the cookbook’s place in society. Fairbanks, an avid cook, is author of “Scratch That: Seasonal Menus and Perfect Pairings,” The Stew reports.

The event starts at 5:30 p.m. with a cocktail reception, followed by the 6:15 presentation. Admission is $9, which includes drinks (wine, beer and soft drinks) and light appetizers. A book signing will follow the presentation. Click here to register online. 

The wait is over! After 4-days (Yes, 1 2 3 4) without our cinammon rolls, Anne Sather is opening their doors — their new doors six-doors east at 909 W. Belmont.

To celebrate the  move, the restaurant is serving free breakfast tomorrow from 7 a.m. to 9 a.m.

Bring it on.

Last night was tasty TV watching. Foods of Chicago- A Delicious History aired on Channel 11 and showed us our city’s most culturally rich fare. We ate juicy Italian subs at Al’s Beef, Chop suey in Chinatown and a German beef tartar. My stomach was bulging from all the eye candy. We also learned that a whole slew of America’s best culinary creations were invented in our dear city: Twinkies (originally stuffed with banana cream), Mac ‘n Cheese and the Big Mac.

 If you missed it, never fear. There are leftovers.

Mark your calendars:
Monday, December 3 at 7:30 pm
Saturday, December 8 at 9:30 am
Sunday, December 9 at 8:15 pm 

The Wall Street Journal shows us what to do with the bird once we’ve eaten our fill. Beyond soups and pot pies here they get creative with it with something called a “Hot Brown” and turkey mole. Ole!  

Most have an idea what the typical T-day spread entails. You’ve got your mashed taters, turkey, gravy, stuffing and a few pies. But do we really know what we’re eating? Wired, takes a much closer look at the everyday feast, here.

“Wired asked Mike Davidson, a biologist and expert photomicrographer at Florida State University’s National High Magnetic Field Lab, to turn his lenses on the all-American meal. The images aren’t particularly appetizing, and they probably won’t help you keep your gobbler moist this year (try brining), but at least you’ll be more intimate with the stuff that’s making you loosen your belt as you collapse on the couch,” the magazine writes.

Oxford University Press has named the new term, which means “a person who endeavors to eat only locally produced food,” its 2007 word of the year. Still, consensus has not been reached on how the word is spelled — local or loca-vore, whether we’ll see it in next year’s dictionary and if it can be considered a strict dietary constraint.

What should have been a good ol’ time turned into something else at the Chicago Theatre this Saturday. Protesters pounced on Paula Deen for being the celebrity face of Smithfield, the world’s largest hog processor. Workers complain of brutal and dangerous working conditions as well as crappy wages. The company is also charged with abusing the animals and the environment all rivetingly detailed in an expose by Rolling Stone. Don’t think her deep-fried chocolate cake will get her out of this one.

Kraft is being pressured by analysts and investors to divest in some of it’s most popular brands. Crain’s Chicago Business reports, Grey Poupon, A-1 Steak Sauce and Toberlone chocolate bars may be bidding adieu to their longtime home. As such, Eight Forty-Eight is declaring a little contest. They want to see who can tastefully incorporate all three into one delicious mash. The winner will take home a “steak-sauce-chocolate-mustard gift bag . . . suitable for shelving.”Which in itself gets the creative juices flowing . . . .Steak sauce and mustard brussel sprouts with chocolate shavings anyone?

I sat down this weekend for a one-on-one with a bonafide cheesemonger. What is a cheesemonger you ask? Well, in a way, they are to queso what sommeliers are to wine. They know they’re stuff. Matt Parker (above) with his favorite varietal, a 4-year-old Gouda, is the proud owner of The Cheese Stands Alone in Ravenswood. He was more than happy to share his knowledge and few slices with me. Click the link below for an excerpt.

http://kelseyblackwell.com/audio/mp.mp3″>MattParker</a