Friday, May 13

9:00 am : William L. Clements Library

• Registration, exhibition–Highlights from the Longone Archive


1:00–5:00 pm : Symposium

Opening remarks

John Dann, Director
Jan Longone, Curator of American Culinary History

• Culinary Resources at the Clements Library – Clements Curators:

Barbara DeWolfe, Manuscripts
Brian Dunnigan, Maps
Clayton Lewis, Graphics
Don Wilcox, Books

• Anne Willan and Mark Cherniavsky

European Books Seminal to American Cuisine and Early European Views on American Cooking

6:00–8:00 pm : Reception at the William L. Clements Library



Saturday, May 14

9:00 am–12:00 pm : Symposium

• Ari Weinzweig – Almost Lost but Happily Refound: Traditional American Foods at the Start of the 21st Century

• Dan Longone – Early American Wine Making: The 19th Century Experience


12:00–2:00 pm : Lunch at Zingerman’s American Roadhouse


2:00–5:30 pm : Symposium

• Darra Goldstein – American Dining Etiquette: How to Set a Table in the Gilded Age

• Andy Smith – Defining an American Cuisine


6:30–7:15 pm : Michigan League Ballroom

• Historic American Culinary Music

William Bolcom and Joan Morris
The Michigan State University Children’s Choir, Mary Alice Stollak, Director

7:30 pm : American Banquet



Sunday, May 15

9:30–3:00 pm

• Guided Tour of Culinary Collections at The Henry Ford (optional)

• Dinner at the Eagle Tavern, The Henry Ford (optional)