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資料來源: Google Book

Food and museums

  • 其他作者: Levent, Nina Sobol, , Mihalache, Irina,
  • 出版:
  • 稽核項: xiii, 368 pages :illustrations ;25 cm.
  • 標題: Food , Food Exhibitions. , Food habits , Food habits Exhibitions.
  • ISBN: 1474262244 , 9781474262248
  • ISBN: 9781474262262 (ePDF) , 9781474262255 (ePub)
  • 附註: Includes bibliographical references and index. 1. Introduction: Re-thinking museums through food (and food through museums) / Nina Levent and Irina D. Mihalache -- Part One. Interdisciplinary perspectives on food in museums. 2. Anthropology on the menu : cultural perspectives on food and taste in museums / Christy Shields-Argelès ; 3. Curating for children : critical reflections on food, taste and food literacy in museums / Charlene D. Elliott ; 4. The neuroscience of flavor / Charles Spence ; 5. Food and objecthood : food, museums, and anti-theatricality / Edward Whittall ; 6. On the life of culinary images at the 2010 Shanghai World Expo / Van Troi Tran ; 7. Chefs as content creators : Arzak Kitchen and elBulli Foundation / Nina Levent -- Part Two. 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 ; 9. Tortillas, tacos, and berries : reflections on collecting Latino food history at the National Museum of American History / L. Stephen Velasquez ; 10. Telling cultural stories through food and drink at the Southern Food and Beverage Museum / Elizabeth M. Williams ; 11. Exhibiting the food system at the American Museum of Natural History in New York / Erin Betley and Eleanor Sterling -- Part Three. Food and audience engagement. 12. People's genius and creativity : Folklife Festival foodways at a living outdoor museum / James I. Deutsch ; 13. Feasting on history in Toronto's Fort York National Historic Site / Irina D. Mihalache in conversation with Elizabeth Baird, Rosemary Kovac, and Bridget Wranich ; 14. Eat Your History at Sydney Living Museums / Scott Hill and Jacqui Newling ; 15. Terroir Tapestries : an interactive consumption project / Jennifer Jaqueline Stratton and Ashley Rose Young -- Part Four. Eating in museums. 16. Local, national, and cosmopolitan : the rhetoric of the museum restaurant / Mark Clintberg ; 17. Cooking as art or the art of cooking / Marta Arzak ; 18. The art and science of plating / Charles Spence ; 19. A conversation with four pioneering museum chefs / Nina Levent with Josean Alija, Petter Nilsson, Joris Bijdendijk and Ali Loukzada ; 20. From Georgian dinners to dinner with Dickens : "Don't preserve the historic kitchen! Go into the historic kitchen!" / Irina D. Mihalache in conversation with Liz Driver, Director/Curator, Campbell House Museum ; 21. White onion, cod and green pepper sauce : a recipe from Josean Alija -- Part Five. Food and art. 22. Reflections on "Art and Appetite" : painting America's identity through food / Judith A. Barter ; 23. Sweet desserts and representation of desire / Nina Levent in conversation with artist Will Cotton ; 24. Intoxicating scenes : alcohol and art in the museum / Jim Drobnick ; 25. Tasting, feasting, connecting and providing as art experience / Sara Stern in conversation with artist Jennifer Rubell ; 26. Artists and farmers : food activism in urban and rural China / Michael Leung, Zhao Kunfang, and Jay Brown ; with introduction and conclusion by Nina Levent ; 27. Tasting power, tasting territory / Nat Muller in conversation with the art collective Cooking Sessions ; 28. Last course of the volume / Nina Levent and Irina D. Mihalache.
  • 系統號: 005268750
  • 資料類型: 圖書
  • 讀者標籤: 需登入
  • 引用網址: 複製連結
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.
來源: Google Book
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