Featuring cookbooks spanning more than 100 years, the Husted Culinary Collection is a fascinating history of the way we eat.

When 3.2 beer was made legal in April 1933 — as a stopgap method to get booze to the people before Prohibition officially ended eight months later — the Crimson and Gold Inn at 1201 S. Pearl St. was among the first Denver bars to serve the lower-alcohol suds. The […]

DU has bid adieu to the old institutional cafeterias that fed students for decades. Today’s students dine in style at eateries such as the Nelson Dining Hall, which is open to all members of the DU community. Nelson’s Oxford-inspired grand dining room serves 1,000 people daily, offering a made-to-order deli […]

Steele Platt (BSBA hotel and restaurant management ’82) remembers the day he arrived in Newport Beach, Calif., back in 1990. He had a brand new Mercedes and a briefcase filled with $100,000. He knew the day marked the end of his successful career in Denver’s restaurant and nightclub industry, but […]

The next world power I greatly enjoyed the article “China on the Rise” [winter 2010]. It reminded me of my first quarter at DU (fall of ’64). I had enrolled for a class called The Rise of the West. I had no idea what I was in store for; it […]

If you were a kid in the late 1800s and early 1900s, you lived in a heady time: Coca-Cola, cotton candy, Life Savers and Popsicles all were invented during that era. But adults, arguably, had it even better. Until Prohibition, “Americans were the best cocktail makers in the world. People […]

My grandmother had a grudge against hamburger. When I was growing up, Granddad would make a meatloaf every so often, but if Grandma was going to cook beef, it would be in the form of a roast or a steak. Gammy had grown up poor and was acutely aware that […]

It was my coworker Kathryn Mayer — since departed for a managing-editor gig elsewhere in Denver — who first had the idea for a food issue of the University of Denver Magazine. We were turning up so many stories about alumni doing interesting things in the restaurant world, both in […]

Susie Heller (BA education ’72) has cooked up quite the career over the past 25 years. After a chance meeting with the famous Jacques Pépin in 1985, Heller began working as a culinary producer on his television show and on shows with his friend Julia Child. She’s since produced dozens […]

Remember those colorful diagrams that showed how different regions of the tongue contained different types of taste buds that detected specific tastes, like salty, sweet and bitter? Many people do, because this commonly held misconception — which came about when a German study on taste was mistranslated — is all […]

Lunch boxes are more than a hobby for alum and restaurant owner Bryan Ehrenholm.

DU’s Morgridge College of Education is part of a project aimed at improving children’s health in Colorado’s San Luis Valley and other rural communities in the state. The project, “Healthy Eaters, Lifelong Movers” (HELM), will increase student access to healthy meals, physical activity opportunities and quality physical education. DU is […]

When history graduate student Gabrielle Pieroni (MA ’04) presented her paper on the changes in societal expectations of women after World War I and World War II, she brought an exhibit to class: lilies sculpted from white bread, mayonnaise and egg yolks, with green onions for the stems. The recipe […]

Michael Perry sees opportunities everywhere, and he doesn’t like to waste them. Perry came to Colorado hoping to play soccer and study business. That’s all. And while on campus, he did both those things well enough to be selected team captain and to be named first team academic All-American, an […]

Sarah Cambidge grew up in Vancouver, B.C. She was 12 years old when a woman approached her and her mother after a choir performance and told her to keep the University of Denver in mind when she was looking for colleges. Years later, Cambidge’s mom remembered that encounter and suggested […]