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.

שנה

2015

שפה

English

הוצאה

Rowman & Littlefield Publishers

מהדורות

2

עמודים

220

ISBN

9781442257207

מקור הנתונים: Wikidata