Under the direction of University of California, Davis, Nutrition Department Professor Louis Grivetti, a number of individuals and organizations researched and assembled an exhibit chronicling the use of 10 classic American food groups including: beef, chicken, turkey, pork, potatoes, corn, greens, wheat, beans, and apples. These foods continue to play a major role in American culture.

All of the participating chefs and cookbook authors have their own profile pages on Cookstr where you can read about them, their restaurants, and see a selection of their great cookbooks. The profiles will be updated so that you can check back to see what's new in their worlds.

Click on Food history index: A-Z & subject, then click on Sauces

The National Restaurant Association Educational Foundation empowers people from all backgrounds with the training and education they need to secure a better future. We do this through the vast opportunities offered in the restaurant, foodservice and hospitality industry