Chicago was built by immigrants and, in creating this urban behemoth, these newcomers got their hands dirty. First, they toiled to clear and rebuild the city from the charred remains of the Great Fire of 1871 (seen here with the Michigan Avenue water tower surviving). They labored in the awesome and fearsome vast Union Stockyards and faced the fiery furnaces of the mighty steel mills. Many took pride in their workmanship, raising and supporting the impressive World’s Columbian Exposition of 1893 (seen here). But even as they aspired to become fully American, these immigrants did not leave everything of their old worlds behind. They brought memories, photographs, languages and faiths. They also brought Grandma’s recipes, the cherished taste of home, reminding them of the love and warmth of their roots. Indeed, they were defined by what they put on the table.

This publication is a companion to the television program The Foods of Chicago: A Delicious History, produced by WTTW11, Chicago’s public television station. WTTW producer Dan Protess and host Geoffrey Baer see the program and book as a celebration of Chicago’s diversity. Dan summed it up perfectly when he said, “I really can’t think of a better window into Chicago’s distinct communities than food.”

The Foods of Chicago: A Delicious History is a wonderful blend, a book like no other. Much like a recipe that offers delightful combinations to entice the senses, this book is a delectable mixture of culinary delights and reflections on the rich cultural history of Chicago’s diverse communities. The book is organized into 18 sections, one for each ethnic community, with a short history and recipes which help to define each immigrant group. Additionally, hundreds of digitally enhanced historic photographs help to tell their story. And for the reader, photographs of the finished recipes will help you when you attempt to reproduce their culinary efforts. You and your family will enjoy and cherish this book for years to come.