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X-WR-CALNAME:The Fall and Rise of Odd Bits with Jennifer McLagan at 900 N. North Branch Street (Located just north of W. Chicago Ave. at N. Halsted St.), Chicago, Illinois on Plancast
X-WR-CALDESC:Odd bits, offal, or variety meats, whatever you call them they have had a chequered history. Prized by early man, enjoyed at Roman banquets, feted by...
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SUMMARY:The Fall and Rise of Odd Bits with Jennifer McLagan
DESCRIPTION:Odd bits\, offal\, or variety meats\, whatever you call them they
 have had a chequered history. Prized by early man\, enjoyed at
 Roman banquets\, feted by the Elizabethans\, and viewed today\,
 in most of the English-speaking world as not worth cooking or
 worse still\, too disgusting to eat. Why did they fall from pride
 of place on our table into Fido’s bowl?\n
 \n
 Those who champion these varied and delicious morsels hope that
 their renaissance is underway. Economic\, social and political
 forces that once worked against odd bits are now helping to
 promote them. Is the tide really changing or is it just another
 tiresome trend? Will it be tattooed chefs or parsimonious habits
 that will be odd bits saviours?\n
 \n
 Jennifer will discuss the past\, present and future of odd bits
 while explaining headcheese\, Alice in Wonderland’s mock
 turtle\, and the true lineage of haggis.\n
 \n
 Jennifer McLagan is a chef and writer who has worked in Toronto\,
 London\, and Paris as well as in her native Australia. Her
 previous books\, Bones (2005) and Fat (2008)\, were both widely
 acclaimed\, and each won Beard and IACP awards. Fat won the James
 Beard Cookbook of the Year. Jennifer is a regular contributor to
 Fine Cooking and Food &amp\; Drink. She has lived in Toronto for
 more than thirty years with her sculptor husband\, Haralds
 Gaikis\, with whom she escapes to Paris as often as possible. On
 both sides of the Atlantic\, Jennifer maintains friendly
 relations with her butchers\, who put aside their best fat\,
 bones\, and odd bits for her.\n
 \n
 * * *\n
 \n
 Cost of the lecture program is $5\, $3 for students and NO charge
 for CHC members and Kendall Faculty and Students.\n
 \n
 To reserve\, please e-mail your reservation to:
 Culinary.Historians@gmail.com.\n
 \n
 PLEASE NOTE: RSVP Encouraged.\n
 \n
 ###\n
 \n
 Follow Culinary Historians of Chicago: Facebook Twitter:
 CulinaryHistory\n
 \n
 When: Saturday\, March 17\, 2012 from 10:00 AM to 12:00 PM\n
 Where: Kendall College\, School of Culinary Arts\n
 Attendees: 1 http://plancast.com/p/9wgo
URL:http://plancast.com/p/9wgo
LOCATION:Kendall College\, School of Culinary Arts
DTSTAMP:20120218T021859Z
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