Interpreting Food At Museums and Historic Sites

Informationen zum Autor By Michelle Moon Klappentext Interpreting Food at Museums and Historic Sites 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. Inhaltsverzeichnis Preface: A Mug-UpAcknowledgmentsIntroduction: Why It's Time to Rethink Food in History InterpretationChapter One: Starting from Scratch: The Origins of Food InterpretationChapter Two: Who's at the Table? Interpreting Food and IdentityChapter Three: It's Good for You! Interpreting Food and HealthChapter Five: Food - New and Improved! Interpreting Food Technology and FashionChapter Six: Edible Activism: Interpreting the Politics of the PlateChapter Seven: Final Thoughts: Toward ResilienceSuggested ResourcesBibliographyIndexAbout the Author

Product details

• Authors: Michelle Moon, Moon Michelle
• Publisher: Rowman and Littlefield
• Languages: English
• Product format: Hardback
• Released: 31.01.2016
• EAN: 9781442257207
• ISBN: 978-1-4422-5720-7
• No. of pages: 220
• Series: Interpreting History; Interpreting History
• Subjects: Humanities, art, music > History > Cultural history; Social sciences, law, business > Business > Miscellaneous; HISTORY / Social History, Social & cultural history, ART / Museum Studies, SOCIAL SCIENCE / Anthropology / Cultural & Social, Food & society, Social and cultural history, Museology & heritage studies, Museology and heritage studies, Cultural studies: food and society, Culinary;Museum Interpretation