Culture of Chicago - Food and Drink

Food and Drink

American cuisine
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History Chuckwagon Culinary Revolution Thirteen Colonies
Ingredients Blueberry Corn Okra Pecan Pumpkin Sunflower seed
Styles Barbecue in the United States (Texas • Kansas City • North Carolina • St. Louis) Fast food Fusion New American Pizza in the United States
Ethnic and cultural American Chinese Italian-American Jewish Native American Pennsylvania Dutch
Holidays and festivals Christmas Thanksgiving
United States portal Food portal

See also: Chicago farmers' markets, Food manufacturers of Chicago, and Cuisine of the Midwestern United States

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and life departs, launch out, the fragile soul
in the fragile ship of courage, the ark of faith
with its store of food and little cooking pans
and change of clothes,”
—D.H. (David Herbert)

“The urge for Chinese food is always unpredictable: famous for no occasion, standard fare for no holiday, and the constant as to demand is either whim, the needy plebiscite of instantly famished drunks, or pregnancy.”
—Alexander Theroux (b. 1940)

“So was produced this tragedy
In a far tower of ivory
Where, O young men, late in the night
All you who drink light and stroke the air
Come back, seeking the night, and cry
To strict Rapunzel to let down her hair.”
—Allen Tate (1899–1979)