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Culinary Historians of Chicago
When Sweden Came to America
A Midwesterner Tackles her Culinary Roots

Presented by 
Kathleen Flinn, author, "Burnt Toast Makes You Sing Good"


Saturday, October 11, 2014

10 a.m. to Noon
Kendall College, School of Culinary Arts
900 N. North Branch Street, Chicago
(Located just north of W. Chicago Ave. at N. Halsted St.)
Free Parking (north parking lot across the street, but not in front, please!)



More than one million Swedes immigrated to the United States in a great wave during the 19th and early 20th century. While the impact they had on American cuisine continues today, their culinary influence is often overlooked. Join us as New York Times best-selling author Kathleen Flinn shows how there's a lot more to Swedish cuisine than smorgasbord.

She bases her revelations on the information she unearthed during own culinary journey while writing her new book, "Burnt Toast Makes You Sing Good: A Memoir of Food & Love from an American Midwest Family." Kathleen found three generations of cooks among her immigrant family who hailed from Scandinavia and the United Kingdom.

Kathleen will share how they brought their culinary influences not only to her, but to the American palate as well.

(But wait, there's more! Kathleen will also lead a separate program immediately following the morning event on discovering your own culinary background. Check this link for information from Chicago Foodways Roundtable.)

Kathleen Flinn is the author of "The Sharper Your Knife, the Less You Cry," a New York Times best-selling memoir about her training at the famed Le Cordon Blue in Paris. A journalist for more than 25 years, Kathleen's work has appeared in more than three dozen publications worldwide. Kathleen is also a director of the International Association of Culinary Professionals. Raised in the Midwest, Kathleen makes her home today in both Seattle, Washington, and Anna Maria Island, Florida.


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Cost of the program is $5, $3 for students and no charge for CHC members and Kendall students and faculty. 

To reserve, please e-mail your reservation to:



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