The International Museum of Dinnerware Design was established in 2012. On its tenth anniversary, Margaret Carney, the director and curator of the museum, will share stories of delicious exhibitions, interweaving culinary delights along the way.

Margaret Carney is a ceramic historian who holds a Ph.D. in Asian art history. Curated IMDD exhibitions include The Art of High Chair Fine Dining, Cake, Butter, Breakfast and the upcoming 2023 invitational and juried exhibition, Entomophagous Dining.

Journalist Micheline Maynard will discuss her new book, Satisfaction Guaranteed: How Zingerman's Built a Corner Deli into a Global Food Community. Certain businesses are legendary, exerting immense influence in their field. Zingerman’s in Ann Arbor, Michigan, is one of those places.

Biography as it's usually practiced rarely pauses at the kitchen table to examine the food. Yet ordinary meals give us an incomparable vantage point on anybody's life, whether it's a person who loves to eat or a person who couldn't care less. After all, food happens every day; it's associated with every appetite, and it's entangled with all the social and economic conditions that bear upon our days.

When German-speaking immigrants came to America, they brought with them their culinary traditions. Before long, cookbooks specifically written for Germans appeared in this country. This presentation will examine changes in the foodways of German Americans through the lens of these cookbooks.

Tammy Coxen will discuss the cultural and political forces that led America to enact Prohibition and about the alcoholic drinks that were created and consumed during that time period, both in America and globally as a consequence of American bartenders leaving to work elsewhere. She will also talk about how Prohibition ended with the repeal of the 18th amendment on December 5, 1933.

Join Maite Gómez-Rejón of ArtBites in exploring early Mexican recipes. Read between the lines of colonial kitchen manuscripts, the first printed cookbooks post Independence through the Revolution in the early 20th century. Discover the shifting attitudes toward food, from a status marker and divider of classes to a tool for unifying the country and creating a unique national identity.

From the legendary Janet Keiller, popularly credited with "inventing" marmalade in Dundee, Scotland in the 1700s, to Cooper's, Chivers and Smucker's, the world's great marmalade manufacturers have fascinating stories. Touching on marmalade history from ancient times to the present, author Sarah B. Hood weaves a compelling tale that ties in Roman cookery, medieval Persian poetry, changing attitudes towards racism, scurvy in the British Navy, Victorian labour conditions and globalization, and perhaps explains why marmalade is such an enduringly beloved commodity.

Most Americans know very little about Puerto Rican cuisine, partly because Puerto Ricans are but one segment of a vast population known as Latinos or Hispanics, a group that includes people of diverse racial, social and economic backgrounds, from Mexico to Cuba to South America.

Puerto Ricans hail from the Caribbean; thus their cuisine is a potpourri of various cultures, particularly Spanish, native Caribbean and African. It’s heavy on spices, though native “Nuyorican” cuisine has become milder over time due to mainland American influence.

Across America, the pure love and popularity of barbecue cookery has gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation’s most distinctive culinary arts. And people aren’t just eating it; they’re also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller—food writer, attorney and longtime certified barbecue judge—that in today’s barbecue culture African Americans don’t get much love?

Join us for a look at the gendered history of Sunset Magazine‘s early years, from its first recipe columns featuring recipes submitted by women, to its various “outdoorsy” columns where men’s cooking found a place. Learn how Sunset’s cooking categories shape-shifted as the “cooking department” began to accommodate men who cooked.