As most of you know, I love to bake and cook. Whenever I find a "historic" cookbook I always take it down to page through it (and maybe judge it... just a little). When I worked a the Slate Run Living Historical Farm they had copies of 1800s cookbooks that we would use for dinners. What was really fun was that there were no precise measurements, and a teaspoon or cup would literally be a small spoon or teacup in your kitchen. I also remember that in Latin and Greek, we would read passages that would be highly detailed when it came to what people ate. Food and history seem to go hand in hand throughout the ages, but what about now?
I stumbled across an interesting in the AAM newsletter that was very interesting. The Center for the Future of Museums sponsored a symposium called "Feeding the Spirit: Museums, Food, and Community." It was a partnership where culinary historians, children's museums, garden associations, and conservatories came together to share knowledge about food in the past, present, and future sense. Some of the topics for discussion were sustainable food services as well as community functions. A cookbook was even created out of the mix. And from the look of the newsletter, it's a program that they are hoping to continue past just the symposium. It's another interesting way for museums to involve the community and to stay relevant to the general public.
Original Project is here: http://aam-us.org/resources/center-for-the-future-of-museums/projects-and-reports/feeding-the-spirit
Newer Blog Entries are here: http://futureofmuseums.blogspot.com/2012/02/food-recipe-for-successful-museums.html
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