Culinary exhibitions add life to museums' period roomstags: museums, NYT, exhibitions, food history
The period rooms in art museums have the mustiest, dustiest of reputations. They are often seen as the cultural equivalent of grandma’s overstuffed couch that smelled like a fleet of cats....
The traditional period-room model has been the dollhouse, but without Colonial Dame Barbie. Furniture and objects were arranged just so to set the scene for a particular era and then cordoned off for years. Museumgoers did not stumble over one another to take a peek.
But some museums have discovered at least one secret ingredient to make their potentially snooze-inducing rooms more palatable to the public: a chef of sorts. Meet Ivan Day, a British food historian who is helping museums satisfy the public’s growing interest in food in all of its cultural manifestations. And why food? That’s because the hardware of cooking and dining usually make up a big part of museums’ decorative arts collections....
comments powered by Disqus
- Did a historian who said he’s a victim of McCarthyism get the story wrong?
- Stephanie Coontz’s work on the history of marriage cited by the Supreme Court.
- NYT History Book Reviews: Who Got Noticed this Week?
- David Hackett Fischer wins $100,000 prize for lifetime achievement in military writing