Food and Museums
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Food and Museums

Nina Levent, Irina D. Mihalache, Nina Levent, Irina D. Mihalache

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eBook - PDF

Food and Museums

Nina Levent, Irina D. Mihalache, Nina Levent, Irina D. Mihalache

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About This Book

Museums of all kinds – art, history, culture, science centers and heritage sites – are actively engaging with food through exhibitions, collections, and stories about food production, consumption, history, taste, and aesthetics. Food also plays a central role in their food courts, restaurants, cafes, gardens, and gift shops. Food and Museums is the first book to explore the diverse, complex relationship between museums and food. This edited collection features theoretical analysis from cultural historians, anthropologists, neuroscientists, and food studies scholars; interviews with museum professionals, artists and chefs; and critical case studies from a wide range of cultural institutions and museums to establish an interdisciplinary framework for the analysis of the role of food in museums. Exploring the richness and complexity of sensory, cultural, social, and political significance of food today as well as in the past, the book demonstrates how food is changing the current museological landscape. A fascinating look at contemporary museums through the lens of food, this is an essential read for students and researchers in museum studies, food studies, cultural studies, and sensory studies as well as museum and food professionals.

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Information

Publisher
Bloomsbury Academic
Year
2016
ISBN
9781474262262
Edition
1
Topic
Art
Subtopic
Museum Studies
INTRODUCTION
17
10 
Graham 
Black, 
The 
Engaging 
Museum: 
Developing 
Museums 
for 
Visitor 
Involvement
(London: 
Routledge, 
2005); 
Nina 
Simon, 
The 
Participatory 
Museum
(Santa 
Cruz: 
Museum 
2.0, 
2010); 
Anne 
Bergeron 
and 
Beth 
Tuttle, 
Magnetic: 
The 
Art 
and 
Science 
of 
Engagement
(Washington 
DC, 
AAM 
Press, 
2005); 
David 
Anderson, 
Alex 
de 
Cosson, 
and 
Lisa 
McIntosh, 
eds., 
Research 
Informing 
the 
Practice 
of 
Museum 
Educators. 
Diverse 
Audiences, 
Challenging 
Topics, 
and 
Reflective 
Praxis
(Rotterdam: 
Sense 
Publishers, 
2015).
11 
Constance 
Classen, 
ed. 
The 
Book 
of 
Touch
(Oxford 
and 
New 
York: 
Berg, 
2005).
12 
Donna 
R. 
Barnes, 
and 
Peter 
G. 
Rose. 
Matters 
of 
Taste: 
Food 
and 
Drink 
in 
Seventeenth-Century 
Dutch 
Art 
and 
Life
(Albany: 
Syracuse 
University 
Press, 
2002); 
Kenneth 
Bendiner, 
Food 
in 
Painting: 
From 
the 
Renaissance 
to 
the 
Present
(London: 
Reaktion, 
2004).
13 
Al 
Seckel, 
Masters 
of 
Deception: 
Escher, 
Dalí 
& 
the 
Artists 
of 
Optical 
Illusion.
(New 
York: 
Sterling. 
2007), 
200.
14 
Hans 
Ulrich 
Obrist, 
“The 
Artist 
as 
Farmer,” 
Arts 
& 
Foods
, 
ed. 
Germano 
Celant 
(Milan: 
Mondadori, 
2015), 
690–700.
15 
Futurefarmers, 
a 
collective 
of 
artists, 
designers, 
architects, 
soil 
scientists, 
and 
farmers, 
founded 
by 
artist 
Amy 
Franceschini, 
is 
an 
example 
of 
this 
approach. 
It 
works 
to 
deconstruct 
food, 
farming, 
and 
transportation 
systems, 
poses 
open 
questions 
and 
considers 
possibilities.
16 
“Cooking 
Sections,” 
http://www.cooking-sections.com/ 
[accessed 
February 
25, 
2016].

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