  Culinary Archives & Museum Presents PROVIDENCE, R.I. — April 17, 2007 — For all you culinary history buffs, the Johnson & Wales' Culinary Archives & Museum will present "Menus on the Go: Airline, Railway and Shipboard Dining" on Saturday, April 28, 2007 at 2 – 3:30 p.m. The event is free and open to the public. The lecture will be held at the Culinary Archives & Museum, 315 Harborside Blvd., Providence, R.I., and will reveal the historic, graphic and culinary delights contained in the Szathmary Menu Collection located at the Museum. Chef Louis Szathmary, one of America's most widely recognized culinarians, donated the materials that helped establish the Culinary Archives & Museum in 1989. He was the owner of the famed Bakery Restaurant in Chicago, and shared his professional secrets with culinary arts students at Johnson & Wales as the school's 53rd Distinguished Visiting Chef for the1987-1988 school year. He was also named the University's Chef Laureate. The Collections Manager, Erin Williams, will discuss the progress of the ongoing cataloging project which focuses on the segment of the collection that includes ships, railroads, and airline menus. She will also provide an overview of the history of menus. Richard Gutman, curator, will address the role of menus as souvenirs exploring the various historical events, organizations and companies represented in this collection. He will bring the discussion full circle examining current trends in travel menus. This lecture and the ongoing cataloging project are funded by a grant from the Rhode Island Council for the Humanities. For more information call the Culinary Archives & Museum at 401-598-2805. The Culinary Archives & Museum is open Tuesday through Sunday, 10 a.m. - 5 p.m. The Culinary Archives & Museum is an educational resource for Johnson & Wales University, the community at-large, food scholars and the food service industry. The CA&M seeks to both preserve and interpret the broad culinary and hospitality heritage addressed by the University. It is a showcase for the work of students, faculty, alumni and distinguished visiting chefs. Through exhibitions and special events, the museum strives to interpret the evolution of food preparation and presentation, the development of culinary equipment and technology, the diverse menus offered and the places where people partake of food Johnson & Wales University, founded in 1914, is a nonprofit, private institution. A recognized leader in career education, we offer accredited degrees in business, hospitality, culinary arts, technology and education. With a diverse student body of more than 16,000 graduate and undergraduate students, representing all 50 states and 89 countries, JWU prepares students for personal and professional success by integrating rigorous academics and professional skills, community leadership opportunities and our unique career education model. The university is committed to urban revitalization and thoughtful historic renovation. Through active civic participation and by offering unique learning opportunities, JWU improves the quality of life in its campus communities in Providence, R.I., North Miami, Fla., Denver, Colo., and Charlotte, N.C. For more information visit www.jwu.edu.
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