The museum’s collection of art is an eclectic expression of creative talent.
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The home kitchen is where meals are made and memories created.
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There are many kinds of cookbooks and the museum has over 60,000.
Equipment and appliances designed to meet the needs of the commercial industry.
Molds are used to transform everyday foods into edible works of art.
Menus have taken on many forms throughout history.
See packaging using graphics, color, text and brand identity to make the sale.
The museum has a diverse collection of advertising pieces.
CAM Director & Curator Richard J.S. Gutman takes part in
an NPR podcast, “The Democracy Of The Diner,” on The Kojo Nnamdi Show, July 29,
Click here to listen to the podcast.
Gail Ciampa, Journal Food Editor of the Providence Journal, attended the museum's opening of our latest exhibition, "from Paper to Plate." Ciampa talked with our Collections Manager, Erin Williams, and Will Brown, artist and culinary arts student, about the exhibition and Brown's artistic process.
Click here to read the article.
'From Paper to Plate' The Culinary Artistry of Student Will Brown
In this article for myCentralJersey.com, CAM director and curator, Richard J.S. Gutman, offers his opinion on why diners continue to be relevant in a society of changing tastes.
Go to My Central Jersey's site to read the article.
in 2004, Sizzle: The American Culinary Federation quarterly for students of
cooking is a free award-winning quarterly digital magazine that
features articles about the latest culinary trends, step-by-step cooking
demonstrations, recipes, interviews with leading chefs in the industry,
features on culinary career paths, and student news and opportunities. Sizzle is enjoyed by culinary students, professionals
and foodies across the U.S. and abroad.
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Culinary Arts Museum · 315 Harborside Blvd · Providence · Rhode Island 02905© 2010 Johnson & Wales University · developed by (add)ventures