Interpreting Food at Museums and Historic Sites

Business & Finance, Industries & Professions
Cover of the book Interpreting Food at Museums and Historic Sites by Michelle Moon, Rowman & Littlefield Publishers
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Author: Michelle Moon ISBN: 9781442257221
Publisher: Rowman & Littlefield Publishers Publication: November 19, 2015
Imprint: Rowman & Littlefield Publishers Language: English
Author: Michelle Moon
ISBN: 9781442257221
Publisher: Rowman & Littlefield Publishers
Publication: November 19, 2015
Imprint: Rowman & Littlefield Publishers
Language: English

Food is such a friendly topic that it’s often thought of as a “hook” for engaging visitors – a familiar way into other topics, or a sensory element to round out a living history interpretation. But it’s more than just a hook – it’s a topic all its own, with its own history and its own uncertain future, deserving of a central place in historic interpretation. With audiences more interested in food than ever before, and new research in food studies bringing interdisciplinary approaches to this complicated but compelling subject, museums and historic sites have an opportunity to draw new audiences and infuse new meaning into their food presentations.

You’ll find:

  • A comprehensive, thematic framework of key concepts that will help you contextualize food history interpretations;
  • A concise, evaluative review of the historiography of food interpretation;
  • Case studies featuring the expression of these themes in the real world of museum interpretation; and
  • Best practices for interpreting food.

Interpreting Food offers a framework for understanding the big ideas in food history, suggesting best practices for linking objects, exhibits and demonstrations with the larger story of change in food production and consumption over the past two centuries – a story in which your visitors can see themselves, and explore their own relationships to food. This book can help you develop food interpretation with depth and significance, making relevant connections to contemporary issues and visitor interests.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Food is such a friendly topic that it’s often thought of as a “hook” for engaging visitors – a familiar way into other topics, or a sensory element to round out a living history interpretation. But it’s more than just a hook – it’s a topic all its own, with its own history and its own uncertain future, deserving of a central place in historic interpretation. With audiences more interested in food than ever before, and new research in food studies bringing interdisciplinary approaches to this complicated but compelling subject, museums and historic sites have an opportunity to draw new audiences and infuse new meaning into their food presentations.

You’ll find:

Interpreting Food offers a framework for understanding the big ideas in food history, suggesting best practices for linking objects, exhibits and demonstrations with the larger story of change in food production and consumption over the past two centuries – a story in which your visitors can see themselves, and explore their own relationships to food. This book can help you develop food interpretation with depth and significance, making relevant connections to contemporary issues and visitor interests.

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