Interpreting food at museums and historic sites / Michelle Moon.

"Food is such a friendly topic that it's often, thought of as a “hook" for engaging visitors to museums and historic sites – a familiar way into other topics, or a sensory element to round out a living history interpretation. But food is more than just a hook – it's a topic all its own, with its own history and its own uncertain future, deserving of a central place in historic interpretation. With audiences more interested in food than ever before, and new research in food studies bringing interdisciplinary approaches to this complicated but compelling subject, museums and historic sites have an opportunity to draw new audiences and infuse new meaning into their food presentations. Interpreting Food at Museums and Historic Sites offers readers a comprehensive, thematic framework of key concepts that will help contextualize food history interpretations; a concise, evaluative review of the historiography of food interpretation; case studies featuring the expression of these themes in the real world of museum interpretation; and 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 visitors can see themselves and explore their own relationships with food. This book will help museum professionals develop food interpretation with depth and significance, making relevant connections to contemporary issues and visitor interests."--Provided by publisher.