America the Bountiful celebrates the history and diversity of American cuisine by chronicling ten foods: beef, chicken, turkey, pork, potatoes, corn, greens, wheat, beans, and apples. Each is attached to a corresponding period in history. Apples are brought to Calfornia during the Gold Rush. Chickens were egg producers, cooked only for special Sunday dinners until after World War II. The site is hosted by the Culinary Archives & Museum at Johnson & Wales University.