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.
In Michelle Moon’s new book, 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 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.