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Chocolate Molds

Molds

Molds are used to transform everyday foods into edible works of art.

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Cookbooks

Cookbooks

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

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Menus

Menus

Menus have taken on many forms throughout history.

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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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Advertising

Advertising

The museum has a diverse collection of advertising pieces.

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Home Kitchen

Home Kitchen

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

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Prints

 

Art

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

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Packaging

Packaging

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

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Latest News

The Democracy of the Diner

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, 2015. Click here to listen to the podcast. 

Johnson & Wales exhibit showcases a culinary student's artwork

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

'From Paper to Plate' The Culinary Artistry of Student Will Brown https://blogs.jwu.edu/culinarynow/from-paper-to-plate-culinary-arts-student-will-brown-blends-art-food

Travel: Taste Diner History at Cornelius Low House

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.

Industry Profile: Richard J.S. Gutman, in Sizzle Magazine

 Sizzle Magazine Founded 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.