Interpreting Food at Museums and Historic Sites

This book 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.

Year

2015

Language

English

Publisher

Rowman & Littlefield Publishers

Editions

2

Pages

220

ISBN

9781442257207

Data source: Wikidata