Represents the everyday food ways of Africa’s diverse population.
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See packaging using graphics, color, text and brand identity to make the sale.
The museum’s collection of art is an eclectic expression of creative talent.
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Menus have taken on many forms throughout history.
There are many kinds of cookbooks and the museum has over 60,000.
The home kitchen is where meals are made and memories created.
Equipment and appliances designed to meet the needs of the commercial industry.
Molds are used to transform everyday foods into edible works of art.
Writer Kathleen C. Stone visited the museum and met with Richard Gutman, director and curator about our inventory project and exhibits. She also spoke with Student Assistant Harold Fiebelman about his sugar showpieces, on display in the museum's bakery case.
Click here to go to The Arts Fuse, Boston's online arts magazine, to read the article.
Richard J.S. Gutman, director and curator of the Culinary Arts Museum, was interviewed for an article in Voice of America's All About America blog.
Click here to go to the VOA site and read the article.
In an article by Nell Porter Brown, six small New England museums are featured. Among them, the Culinary Arts Museum Click here to go to Harvard Magazine online and read the article.
On June 3, 2012, the Boston Globe featured an article mentioning 101 must see places in New England.Check out number 23 Click here to read the article.
On February 24, 2012, New York Magazine published a web exclusive, entitled "Eat Your Way Through Providence." The Culinary Arts Museum was featured in the "What to Do" section. Click here to read the article.
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Culinary Arts Museum · 315 Harborside Blvd · Providence · Rhode Island 02905© 2010 Johnson & Wales University · developed by (add)ventures