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Packaging

Packaging

See packaging using graphics, color, text and brand identity to make the sale.

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Cookbooks

Cookbooks

There are many kinds of cookbooks and the museum has over 60,000.

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Advertising

Advertising

The museum has a diverse collection of advertising pieces.

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3 Ladys 

Photographs

Photography, in all its various forms, is a portal into the past and a vision for the future.

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Commercail Kitchen

Commercial Kitchens

Equipment and appliances designed to meet the needs of the commercial industry.

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Home Kitchen

Home Kitchen

The home kitchen is where meals are made and memories created.

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Menus

Menus

Menus have taken on many forms throughout history.

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Prints

 

Art

The museum’s collection of art is an eclectic expression of creative talent.

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Latest News

Culinary Arts Museum featured in New York Magazine web exclusive

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.

Culinary Arts Museum featured on BBC Special

This past June, a BBC (British Broadcasting Corporation) crew was on location to film for a BBC Four special, America on a Plate The Story of the Diner. Unfortunately, only those in the UK can view the program, but those

Creative Survival opens to the public

Our newest special exhibit, "Creative Survival African American Foodways in Rhode Island," opened to the public last week, and will remain open through March 4, 2012. Below are links to two stories covering the exhibition, one from the Providence Journal

Diner to be centerpiece of culinary arts museum

You never know what you'll find when you're searching the internet This article, from September 1, 1989 was originally published in The Hour, a local newspaper for the Norwalk, CT area, and was found in a Google archives search for

A Life Devoted to the American Diner

Culinary Arts Museum curator and director, Richard J.S. Gutman, talks about his alter ego, "the Dinerman," in an interview with Smithsonian.com writer Sarah Saffian.   Click here to go to the Smithsonian Magazine website and read the full article.