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.

Native New Yorker Jacquelyn Ottman — a fifth generation member of one of New York City’s pioneering family of butchers, will unpack the rich history of Ottman & Company, one of New York City's premier meat purveyors to New York’s finest restaurants including Le Pavilion, 21, and the Four Seasons, and eventually the world.

In this richly illustrated, 90-minute webinar, she will cover:

This panel discussion brings together some of the contributors to the recent anthology “The Provisions of War: Expanding the Boundaries of Food and Conflict 1840-1990.” The central theme of this book, and of our panel discussion, is how soldiers, civilians, and communities have attempted to use food (and its absence, deprivation and hunger) as both a weapon of war and a unifying force in establishing governmental control and cultural cohesion during times of conflict.

For at least 6000 years, people have summoned sourdough starter seemingly out of the air and combined it with milled wheat, water and a dash of salt to produce “the staff of life”: bread. Professor Eric Pallant takes us on a 6,000-year journey through history as we learn why bread (and not the slicer) was the greatest invention of all time. We will meet ancient Egyptian pyramid builders, bygone Roman bakers, medieval housewives, Gold Rush miners, and historical figures like Plato, Pliny the Elder and Marie Antoinette.

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.

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.