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May God bless whoever invented canning.  Come join us and learn how canning got its start and changed civilization and the culinary world forever.

Come explore the basics of taste and taste perceptions and then focus on flavor profiles of liquids, from morning java to cooling afternoon soda to crisp evening wine.

Wisconsin’s culinary traditions, both past and present, reflect the richness of an ethnically and agriculturally diverse region. Author Terese Allen shares the stories behind--and recipes for--such varied foodways as cream puffs, Hmong egg rolls and the Friday night fish fry.

Kara Newman began her career as a financial writer.

The Old Girl Network: Charity Cookbooks and the Empowerment of Women Presented by Janice Bluestein Longone Curator of American Culinary History, University of Michigan’s Special Collections DivisionThe Culinary Historians of Chicago had its first meeting in 1993, and we’

Please join Wilbert Jones as he takes you on a culinary journey throughout the earth's second largest mass of land, Africa. This enormous continent contains 55 countries, where more than 1,500 languages are spoken.

Martha Bayne explores the social role of soup and its history as a tool for both building community and fostering social justice.