
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Interpreting Food at Museums and Historic Sites
About this book
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; andBest practices for interpreting food.
Interpreting Food at Museums and Historic Sites 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.
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; andBest practices for interpreting food.
Interpreting Food at Museums and Historic Sites 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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Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Interpreting Food at Museums and Historic Sites by Michelle Moon in PDF and/or ePUB format, as well as other popular books in Business & Museum Administration. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Cover-Page
- Halftitle
- Introduction: Why It’s Time to Rethink Food in History Interpretation
- CHAPTER 1 Starting from Scratch: The Origins of Food Interpretation
- CHAPTER 2 Who’s at the Table? Interpreting Food and Identity
- CHAPTER 3 It’s Good for You! Interpreting Food and Health
- CHAPTER 4 Local Flavor: Interpreting Food and Place
- CHAPTER 5 Food—New and Improved! Interpreting Food Technology and Fashion
- CHAPTER 6 Edible Activism: Interpreting the Politics of the Plate
- CHAPTER 7 Food Interpretation: The Raw Ingredients
- Bibliography
- Index
- About the Author