Events

Upcoming Events:

Opening reception Saturday April 6, 2019, 1-4 p.m.  Artists Awards and Gallery Talk, 2 p.m.
Exhibition dates: April 6 – August 25, 2019

Butter

Third Biennial National Juried Exhibition
presented by the International Museum of Dinnerware Design

An invitational and juried exhibition of butter dishes, butter-themed sculpture and related butter items by contemporary artists, as well as vintage and historical objects, all displayed in an atmosphere celebrating all that delicious butter adds to our lives.
Location: Museum on Main Street
part of the Washtenaw County Historical Society
500 N. Main St., Ann Arbor, MI 48104


The Culinary Historians of Ann Arbor present:

Butter Extravaganza

A lecture by IMoDD Director Margaret Carney
Sunday, May 12, 2019  3:00 – 5:00 pm
Ann Arbor District Library – Traverwood Branch
3333 Traverwood Drive (at Huron Parkway), Ann Arbor, MI 48105

 

The delicious topic of butter will be the theme during Margaret Carney’s presentation “Butter Extravaganza.” Is there ever too much butter in our lives, recipes, and artwork? Of course there isn’t, so stories about butter, a celebration of butter, butter sculpture, butter dishes and related butter paraphernalia used in dining, and the International Museum of Dinnerware Design’s pop-up exhibition, Butter, will all be “on the table” for everyone’s enjoyment. Margaret Carney is the founder and director of the International Museum of Dinnerware Design, located in Ann Arbor.


The Culinary Historians of Chicago and the Chicago Foodways Roundtable present:

Well of the Sea

A lecture by IMoDD Director Margaret Carney
Sunday, June 9, 2019  1:00 pm
Bethany Retirement Community, 4950 North Ashland Avenue, Chicago, IL 60640
Link for more information

Margaret Carney, a member of the Culinary Historians of Ann Arbor and director and curator of the International Museum of Dinnerware Design will present Well of the Sea, all about the acclaimed seafood restaurant located in Chicago’s Hotel Sherman between 1948-1972.  Why was dining there so memorable?   Culinary historians may be captivated by the menu — bouillabaisse, rijstafel of seafood, cafe disable, and flaming rum punch.; Mid-Century Modern art connoisseurs have fixated on the abstract undersea murals designed by Richard Koppe; while dinnerware collectors can not own too many place settings of the sturdy Shenango China restaurant quality dishes with abstract fish motifs.   Cuisine, recipes, restaurant reviews, menus, distinct dinnerware, architecture and interior design will all be presented. Why did Bogey and Bacall attend the funeral of the hotelier and restaurateur who made his idea of the Well of the Sea a reality? Were the ultraviolet lights, which enhanced the sensation of dining under water, really beneficial to one’s health? It’s your best opportunity  get the true flavor of the Well of the Sea and then wish you could go back in time and dine there.