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| Date: | 1910 |
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| Description: | A customer waits while butchers stand behind the counter of a butcher shop, surrounded by meat hanging from the ceiling. |
| Date: | 09 09 1943 |
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| Description: | Ten Navy cooks and bakers watching meat carving demonstration by Chef Carson Gulley, UW residence hall chef. Soldiers include Robert W. Merryman, Vernon R.... |
| Date: | 03 19 1964 |
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| Description: | A chef wearing a toque removes a roast from the oven. |
| Date: | 04 03 1951 |
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| Description: | Raymond Rowley, roasting and meat chef, carves one of the twelve turkeys prepared for the Smorgasbord at the University of Wisconsin Memorial Union. |
| Date: | 04 03 1951 |
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| Description: | Paul Cleary gets instructions on how to decorate a baked ham from head chef Maurice Comos for the Smorgasbord at the University of Wisconsin Memorial Union... |
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| Description: | Six men of the Spiegel family stand outdoors around a long wooden table butchering chickens. The table is covered with large steel pots and pieces of meat.... |
| Date: | 06 09 1954 |
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| Description: | Doctor Lawrence V. Littig cooking a steak on a grill while his wife Sally and seven-year-old son Norman look on. |
| Date: | 05 22 1956 |
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| Description: | Jack L. Savidusky stands in his yard wearing a chef's hat and apron while barbecuing his specialty, "Mexican Barbecued Beef." His son Michael, 11, looks on... |
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| Description: | Menu of daily meat specials under the heading "Come And Get It!" from the Logging Camp Cook Shanty restaurant at Historyland. On the left is a black and wh... |
| Date: | 1910 |
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| Description: | John Otter, who is standing second from the left, posing with seven members of his family in an Indian village at the mouth of the Namakan River. There is ... |
| Date: | 1910 |
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| Description: | A view of Howard "Dad" Greene photographing an Indian man and a dog next to a jerky-drying frame. They are in an Indian village at the mouth of the Namakan... |
| Date: | 01 25 1954 |
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| Description: | Student Warren Olsen flipping over a roast in the cooking school at the Madison Vocational School. |
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| Description: | De-boning meat for goulash in the kitchen for the soldiers to consume. |
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| Description: | After de-boning the meat is sliced into smaller pieces. |
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| Description: | The cut pieces of meat are packed in tins and sealed to make them airtight. |
| Date: | 07 28 1954 |
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| Description: | Two African American cooks standing by a stone hearth in the kitchen at the New Pines restaurant located at 2413 Parmenter Street. One of the cooks might ... |
| Date: | 05 21 1957 |
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| Description: | Three attendees in the foreground watch a demonstration on meat cooking at the three-day "Rhapsody of Recipes" Cooking School at the Orpheum Theater. Weari... |
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