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Food and Museums de Nina Levent

Food and Museums

Editat de Nina Levent, Irina D. Mihalache
en Limba Engleză Paperback – 30 mai 2018
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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Specificații

ISBN-13: 9781350070141
ISBN-10: 1350070149
Pagini: 384
Ilustrații: 58 bw illus
Dimensiuni: 156 x 234 x 27 mm
Greutate: 0.54 kg
Ediția:NIPPOD
Editura: Bloomsbury Publishing
Colecția Bloomsbury Academic
Locul publicării:London, United Kingdom

Caracteristici

Combines a range of methods including theoretical analysis, interviews and case studies of a wide range of museums

Notă biografică

Nina Levent is the CEO of West & East Art Group, USAIrina D. Mihalache is Assistant Professor of Museum Studies at the University of Toronto, Canada

Cuprins

1. Introduction Nina Levent (Independent Museum Professional, USA) and Irina D. Mihalache (University of Toronto, Canada) Interdisciplinary Perspectives on Food in Museums2. Anthropology on the Menu: Cultural Perspectives on Food and Taste in Museums Christy Shields-Argelès (American University of Paris, France) 3. Curating for Children: Critical Reflections on Food, Taste and Food Literacy in Museums Charlene Elliott (University of Calgary, Canada) 4. The Neuroscience of Flavor Charles Spence (University of Oxford, UK) 5. Food and Objecthood: Food, Museums, and Anti-Theatricality Edward Whittall (York University, Canada) 6. On the Life of Culinary Images at the 2010 Shanghai World Expo Van Troi Tran (Laval University, Canada) 7. Chefs as Content Creators: Arzak Kitchen and ElBulli Foundation Nina Levent (Independent Museum Professional, USA)Collecting and Exhibiting Food8. Growing Food History on a National Stage: A Case Study from the Smithsonian's National Museum of American History Paula J. Johnson (Curator, National Museum of American History, Smithsonian Institute, USA) 9. Tortillas, Tacos, and Berries: Reflections on Collecting Latino Food History at the National Museum of American History Steve Velasquez (National Museum of American History, Smithsonian Institute, USA) 10. Telling Cultural Stories through Food and Drink Elizabeth Williams (President, Southern Food and Beverage Museum, USA) 11. Exhibiting the Food System at the American Museum of Natural History in New York Erin Betley (American Museum of Natural History, USA) and Eleanor Sterling (American Museum of Natural History, USA)Food and Audience Engagement12. People's Genius and Creativity Folklife Festival Foodways at a Living Outdoor Museum James Deutsch (Smithsonian Center for Folklife and Cultural Heritage, USA) 13. Feasting on History in Toronto's Fort York National Historic Site Irina D. Mihalache (University of Toronto, Canada) in conversation with Elizabeth Baird (Food Writer and Culinary Historian, Canada), Rosemary Kovac and Brigdet Wranich (Programme Officer, Fort York National Historic Site, Canada) 14. "Eat your History" at Sydney Living Museums Scott Hill (Sydney Living Museums, Australia) and Jacqui Newling (Sydney Living Museums, Australia) 15. Terroir Tapestries: An Interactive Consumption Project Jennifer Jaqueline Stratton (Documentary Artist & Independent Researcher, USA) and Ashley Rose Young (Duke University, USA)Eating in Museums16. Local, Nationa, and Cosmopolitan: The Rhetoric of the Museum Restaurant Mark Clintberg (Independent Food Scholar, Canada) 17. Cooking as Art or the Art of Cooking Marta Arzak (Associate Director for Education and Interpretation, Guggenheim Museum Bilbao) 18. The Art and Science of Planting Charles Spence (University of Oxford, UK) 19. A Conversation with Four Pioneering Museum Chefs Nina Levent (Independent Museum Professional, USA) with Josean Alija (Head Chef, Nerua, Spain), Petter Nilsson (Head Chef, Spritmuseum, Sweden), Joris Bijdendijk (Executive Chef, Rijks, Netherlands) and Ali Loukzada (Executive Chef, Rubin Museum of Art, USA) 20. From Georgian Dinners to Dinner with Dickens: "Don't Preserve the Historic Kitchen! Go Into the Historic Kitchen!" Irina D. Mihalache (University of Toronto, Canada) in conversation with Liz Driver (Director & Curator, Campbell House, Canada) 21. White Onion, Cod and Green Pepper Sauce: A Recipe from the Guggenheim Museum, Bilbao Josean Alija (Head Chef, Nerua, Spain)Food and Art22. Reflections on "Art and Appetite": Painting America's Identity through Food Judith A. Barter (Art Institute of Chicago, USA) 23. Sweets and Representation of Desire Irina D. Mihalache (University of Toronto, Canada) in conversation with Will Cotton (New York-based Artist, USA) 24. Intoxicating Scenes: Alcohol and Art in the Museum Jim Drobnick (OCAD University, Canada) 25. Tasting, Feasting, Connecting and Providing as Art Experience Sara Stern (Artist and writer, USA) in conversation with Jennifer Rubell (Artist, USA) 26. Artists and Farmers: Food Activism in Urban and Rural China Michael Leung (Baptist University, Hong Kong), Zhao Kunfang (Bishan Commune, China) and Jay Brown (Lijiang Studio, China) 27. Tasting Power, Tasting Territory Nat Muller (Independent Curator and Critic, Netherlands)28. Conclusions Nina Levent (Independent Museum Professional, USA) and Irina D. Mihalache (University of Toronto, Canada)Bibliography Index

Recenzii

You may think there's a disconnect between food and museums - one is fresh and organic, the other a repository for artifacts and history. This scholarly book dispels such thoughts.
Food and Museums is a banquet in its own right, an intellectual feast cooked up by artists, curators, chefs, and scholars from across the globe. This volume, the first to consider the relationship of food and museums, offers a stunning range of perspectives - from the science of sensory experience to food as art and the art of food, whether in museums, restaurants, or museum restaurants. A welcome contribution.
This delicious and thought-provoking volume is a real eye-opener! A serious book with a light touch, the authors touch on a broad range of themes drawn from museum practice as well as from neuroscience, anthropology, and philosophy. The essays illustrate the many ways museums use food to engage, include and nourish a broad diversity of people. As one author suggests, "food is what ultimately brings everyone to the table."
Levent and Mihalache compile a groundbreaking, eclectic collection on food and museums-as an exhibit, as hospitality, and as a hook to teach history, science, or culture. The edited volume unites scholars of cultural studies, history, anthropology, museums, information science, and others with artists, chefs, a farmer, and museum professionals to lead readers through considerations of the topic both expected (a case study of curating a food in a US history exhibit) and unexpected (chapters on the neuroscience of flavor and on the art and science of fine dining plating) .The result works like exploring a new museum, where turning the corner can take one to another land and time. Food and Museums is the first book of its kind and a welcome complement to works such as Gillian Riley's Food in Art (CH, Jan'16, 53-2057) . Summing Up: Highly recommended. Most levels/libraries.