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Smithsonian Associates - Entertaining, Informative, Eclectic, Insightful

Culinary Arts Programs

Lecture/Seminar

Beer: A Taste of American History

Thursday, June 9, 2022 - 7:00 p.m. to 8:15 p.m. ET

Theresa McCulla, curator of the American Brewing History Initiative at the National Museum of American History, traces the development of American beer through artifacts from Smithsonian collections and offers a guided tasting of four beer styles that flow through brewing history from the 1700s to today.

Lecture/Seminar

A Gourmet's Ireland

Thursday, June 16, 2022 - 6:30 p.m. to 7:45 p.m. ET

Bloomsday is a good day to join food historian Francine Segan in a celebration of Ireland’s culinary treats. She sprinkles her conversation with fun trivia on topics from shamrocks to leprechauns and limericks—and tips on traveling to Ireland to taste for yourself!

Lecture/Seminar

Unexpected Australia: Game-Changing Wines and Vines Down Under

Friday, June 24, 2022 - 6:00 p.m. to 8:00 p.m. ET

Expand your knowledge of the world of wine as you sip along with sommelier Erik Segelbaum in an exploration of the unexplored side of Australian wine. Part of a 3-session spring series, this immersive program includes a curated personal tasting kit to enhance the experience.

Lecture/Seminar

The Spice Routes: Culture and Cuisine

Wednesday, July 20, 2022 - 12:00 p.m. to 1:30 p.m. ET

We take spices for granted today, but our spice cabinets are home to commodities that were once so exotic and desired that the excitement and competition they elicited spurred a complex sea trade that changed the course of history, the foods we eat, and who we are. Food writer Eleanor Ford traces the rich story of the ancient spice routes and explores how centuries of international trade laid the foundations for the modern world.

Lecture/Seminar

Old-World vs. New-World Wines

Friday, July 22, 2022 - 6:00 p.m. to 8:00 p.m. ET

The long and sometimes not-so-friendly competition between Old World and New World wine regions has produced some notable challengers and amazing tales. Award-winning sommelier Erik Segelbaum leads a blind tasting of pairs of wines from each of the winemaking worlds. Part of a 3-session summer series, this immersive program includes a curated personal tasting kit to enhance the experience.

Lecture/Seminar

African-Jewish Cooking: A Cultural Crossroads with Culinary Historian Michael W. Twitty

Friday, August 12, 2022 - 6:45 p.m. to 8:00 p.m. ET

In-Person and Online Program: Culinary historian Michael W. Twitty is fascinated by the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora. Join the James Beard Award–winning author as he explores the crossroads of these cuisines, as well as issues of memory and identity that grow from them.

Lecture/Seminar

Secrets of the Sommelier

Friday, August 19, 2022 - 6:00 p.m. to 8:00 p.m. ET

The path to becoming a wine expert is long, arduous, and intensive. Award-winning sommelier Erik Segelbaum offers a chance to accelerate your learning by sharing the tips, tricks, and secrets to tasting and selecting wines like a world-class pro. Part of a 3-session summer series, this immersive program includes a curated personal tasting kit to enhance the experience.

Lecture/Seminar

The Ultimate Guide to the Food-Friendly Wines of Beaujolais

Friday, September 23, 2022 - 6:00 p.m. to 8:00 p.m. ET

The marvelous region that straddles Burgundy and the Rhône Valley has much more to offer than the Beaujolais Nouveau. In a tasting led by award-winning sommelier Erik Segelbaum, discover why wine professionals and foodies alike consider the white, pink, and red rainbow of Beaujolais the perfect wines for fall and the holidays. Part of a 3-session summer series, this immersive program includes a curated personal tasting kit to enhance the experience.