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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