Museums – from art museums to science centers and heritage sites – are actively engaging with food through exhibitions, the objects they own, and the story these tell about food production,
consumption, history, taste, art, and aesthetics. In addition, food also plays a central role in their food courts, cafes, gardens, and gift shops.
Food and Museums is the first book to explore the diverse, complex relationship between museums and food. Bringing together contributions from cultural historians, anthropologists,
sociologists, food studies scholars, and taste scientists, this edited collection combines theoretical analysis, interviews with museum and food professionals, and reflections from artists
with 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, anthropology, and sensory studies as well as museum professionals.
