DR. BRUCE Z. KRAIG
Producer/Writer/Host

Bruce Kraig is a nationally and internationally known culinary historian. A Professor Emeritus of History and Humanities at Roosevelt, he has been called upon many times as expert by the media. Among his numerous media appearances have been: ABC National News, Good Morning America, Fox News, NBC News, Good Morning Australia, Australian Broadcasting Radio, BBC News, Los Angeles Public Television, Telemundo (Mexico), and many cable shows. Radio appearances have been frequent, including multiple appearances on National Public Radio, WGN-Chicago, and many other Chicago stations. Bruce Kraig has also appeared on stations in Canada, Detroit, San Jose, CA, San Francisco, Los Angeles, New York, and Boston, among others. He has been called upon many times national and international press, among which are The Wall Street Journal, The New York Times, Chicago Tribune, Chicago Sun-Times, and many national magazines.

Bruce Kraig has appeared in the electronic media as an on-camera host and narrator, and as an expert in the field of food history. He was the host, writer, and historian for the public television documentaries Hidden China, Hidden Mexico, Food For The Ancestors, Hidden Korea, and will do the same in future productions in this public television series. He has also hosted his own television program about food in the Chicago area, "Traveling Fare," and two radio series, "The Mysterious World," and "Chicago s Food." Most recently, he delivered the keynote address to America s food editors at the Pillsbury Bake-Off on the topic of the rise of ethnic foods in America. He also gave the keynote address to the Tablescapes conference at the Columbus (Ohio) Museum of Art and delivered an address at the Oxford (England) Symposium on Food and Cookery (where he has been a regular presenter) on "the Art of Rude Food."

Dr. Kraig is the author of several cookbooks (most recently, The Cuisines of Hidden Mexico, John Wiley, 1996) and hundreds of articles on food and food history. He also writes for the major Chicago daily newspapers, notably his major article on the history of Chicago food for the 150th anniversary of the Chicago Tribune and recent articles on international and ethnic foods for the Chicago Sun-Times. A member of the editorial board of the Food Series for the University of Illinois Press, he is at present writing a book on the culinary history of Chicago and on the subject of his special expertise, the history and social meaning of the hot dog in America. Additionally, he has published widely in the fields of history and prehistory and his Elementary and High School textbooks on World History, World Cultures, and American history have been adopted nationally. Kraig is founding and continuing president of the Culinary Historians of Chicago.

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