VOLUMEVOLUME XVI, XXVIII, NUMBER NUMBER 4 4FALL FALL 2000 2012 Quarterly Publication of the Culinary Historians of Ann Arbor Making the World Safe for American Cookbooks How the American Century Assimilated French, Italian, Jewish, and Other Cuisines A housewife prepares an Italian dish in her kitchen in this photo from LIFE magazine, December 1954. Among the items on the counter are garlic and a garlic press, salt, black pepper, Ehlers Grade A oregano leaves, and a canister of Kraft grated parmesan cheese. Photo: Eliot Elisofon. REPAST VOLUME XXVIII, NUMBER 4 FALL 2012 MORSELS & TIDBITS Sherry Sundling of Chelsea, MI, a longtime CHAA equipment, and research materials; and non-functional sculpture member, is retiring from catering after 30 years in the and artwork referencing dinnerware. The collection has some business and is selling everything. Anyone who is interested special focus on Chinese dinnerware; museum director Carney, or knows someone who is starting up a restaurant or catering whose grandparents were from Ann Arbor, holds a Ph.D. in company is welcome to contact her at Asian art history, especially ceramics. For more information,
[email protected], or to check out her online visit http://www.dinnerwaremuseum.org or contact Dr. Carney at listings on Ann Arbor Craigslist (search there for “catering”).
[email protected] or tel. 607-382-1415. Sherry notes enticingly, “It’s just like Christmas in my house and garage!”. Sherry will be speaking to the CHAA about her In conjunction with Julia Child’s birthday centennial earlier catering career on January 20 (see calendar, page 24). this year, the Smithsonian’s National Museum of American History in Washington, D.C., has established a permanent new Margaret Carney announces progress in establishing The exhibit, “Food: Transforming the American Table 1950-2000”.