Conducted by
Matthew Nielsen, Chief Operations Officer
Nielsen-Massey Vanillas,
1550 Shields Drive
Waukegan, IL 60085-8307
In 2005, Camilla Nielsen visited Culinary Historians to brief us on the history of vanilla, and about the people and countries that produce vanilla. Camilla invited us to tour the Nielsen-Massey Vanilla factory at the able direction of her son Matthew. Continue reading
presented by
Patricia Wells
Journalist, Author and Teacher
Patricia Wells is considered among the most prominent American authorities on French food. For more than 20 years, she has divided her time between Paris and Chanteduc, her farmhouse in northern Provence. Continue reading
Presented by
Anne Willan
Author, TV-host and proprietor of
La Varenne Cooking School, Burgundy, France
We’re not talking about the foods of our grandparents today; how about the dishes of our great, great grandparents–and long before them? Come join us as Anne Willan, one of the worlds most respected culinary authorities dishes out the joys and horrors of ancient recipes–how some work beautifully in a modern kitchen, while others, perhaps should be prepared solely for our enemies. Continue reading
Presented by
Mitchell Davis
Author, “Kitchen Sense” and
Vice President and Director of Communications,
James Beard Foundation, New York
Food culture is changing, evolving, fusing as never before. Join as Mitchell Davis gives his culinary perspective covering the last 20 years. We’ll see how this dynamism affects cookbooks, including the one he has just written, “Kitchen Sense.” for the home cook. Continue reading
Presented by
Ann Cooper
Chef, Author, Children’s Advocate
“Ann Cooper is on the front lines, cooking wholesome, real food in our school cafeterias. By emphasizing seasonal, local and sustainably grown food, she’s revolutionizing the way we think about school lunch in this country.”
–Alice Waters, Chez Panisse Foundation