Food and Museums

Bloomsbury Academic (Verlag)
  • erschienen am 3. November 2016
  • |
  • 384 Seiten
E-Book | PDF mit Adobe DRM | Systemvoraussetzungen
978-1-4742-6226-2 (ISBN)
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.
  • Englisch
  • London
  • |
  • Großbritannien
Bloomsbury Publishing PLC
  • Für Beruf und Forschung
58 bw illus
  • 21,87 MB
978-1-4742-6226-2 (9781474262262)
weitere Ausgaben werden ermittelt
Nina Levent is the CEO of West & East Art Group, USA
Irina D. Mihalache is Assistant Professor of Museum Studies at the University of Toronto, Canada
1. Introduction Nina Levent (Independent Museum Professional, USA) and Irina D. Mihalache (University of Toronto, Canada)

Interdisciplinary Perspectives on Food in Museums
2. Anthropology on the Menu: Cultural Perspectives on Food and Taste in Museums Christy Shields-Argelès (American University of Paris, France)
3. Curating for Children: Critical Reflections on Food, Taste and Food Literacy in Museums Charlene Elliott (University of Calgary, Canada)
4. The Neuroscience of Flavor Charles Spence (University of Oxford, UK)
5. Food and Objecthood: Food, Museums, and Anti-Theatricality Edward Whittall (York University, Canada)
6. On the Life of Culinary Images at the 2010 Shanghai World Expo Van Troi Tran (Laval University, Canada)
7. Chefs as Content Creators: Arzak Kitchen and ElBulli Foundation Nina Levent (Independent Museum Professional, USA)

Collecting and Exhibiting Food
8. Growing Food History on a National Stage: A Case Study from the Smithsonian's National Museum of American History Paula J. Johnson (Curator, National Museum of American History, Smithsonian Institute, USA)
9. Tortillas, Tacos, and Berries: Reflections on Collecting Latino Food History at the National Museum of American History Steve Velasquez (National Museum of American History, Smithsonian Institute, USA)
10. Telling Cultural Stories through Food and Drink Elizabeth Williams (President, Southern Food and Beverage Museum, USA)
11. Exhibiting the Food System at the American Museum of Natural History in New York Erin Betley (American Museum of Natural History, USA) and Eleanor Sterling (American Museum of Natural History, USA)

Food and Audience Engagement
12. People's Genius and Creativity Folklife Festival Foodways at a Living Outdoor Museum James Deutsch (Smithsonian Center for Folklife and Cultural Heritage, USA)
13. Feasting on History in Toronto's Fort York National Historic Site Irina D. Mihalache (University of Toronto, Canada) in conversation with Elizabeth Baird (Food Writer and Culinary Historian, Canada), Rosemary Kovac and Brigdet Wranich (Programme Officer, Fort York National Historic Site, Canada)
14. "Eat your History" at Sydney Living Museums Scott Hill (Sydney Living Museums, Australia) and Jacqui Newling (Sydney Living Museums, Australia)
15. Terroir Tapestries: An Interactive Consumption Project Jennifer Jaqueline Stratton (Documentary Artist & Independent Researcher, USA) and Ashley Rose Young (Duke University, USA)

Eating in Museums
16. Local, Nationa, and Cosmopolitan: The Rhetoric of the Museum Restaurant Mark Clintberg (Independent Food Scholar, Canada)
17. Cooking as Art or the Art of Cooking Marta Arzak (Associate Director for Education and Interpretation, Guggenheim Museum Bilbao)
18. The Art and Science of Planting Charles Spence (University of Oxford, UK)
19. A Conversation with Four Pioneering Museum Chefs Nina Levent (Independent Museum Professional, USA) with Josean Alija (Head Chef, Nerua, Spain), Petter Nilsson (Head Chef, Spritmuseum, Sweden), Joris Bijdendijk (Executive Chef, Rijks, Netherlands) and Ali Loukzada (Executive Chef, Rubin Museum of Art, USA)
20. From Georgian Dinners to Dinner with Dickens: "Don't Preserve the Historic Kitchen! Go Into the Historic Kitchen!" Irina D. Mihalache (University of Toronto, Canada) in conversation with Liz Driver (Director & Curator, Campbell House, Canada)
21. White Onion, Cod and Green Pepper Sauce: A Recipe from the Guggenheim Museum, Bilbao Josean Alija (Head Chef, Nerua, Spain)

Food and Art
22. Reflections on "Art and Appetite": Painting America's Identity through Food Judith A. Barter (Art Institute of Chicago, USA)
23. Sweets and Representation of Desire Irina D. Mihalache (University of Toronto, Canada)
in conversation with Will Cotton (New York-based Artist, USA)
24. Intoxicating Scenes: Alcohol and Art in the Museum Jim Drobnick (OCAD University, Canada)
25. Tasting, Feasting, Connecting and Providing as Art Experience Sara Stern (Artist and writer, USA) in conversation with Jennifer Rubell (Artist, USA)
26. Artists and Farmers: Food Activism in Urban and Rural China Michael Leung (Baptist University, Hong Kong), Zhao Kunfang (Bishan Commune, China) and Jay Brown (Lijiang Studio, China)
27. Tasting Power, Tasting Territory Nat Muller (Independent Curator and Critic, Netherlands)

28. Conclusions Nina Levent (Independent Museum Professional, USA) and Irina D. Mihalache (University of Toronto, Canada)


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