Interpreting Food at Museums and Historic Sites - (Interpreting History) by Michelle Moon (Paperback)

About the Book

Interpreting Food 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 yo...

Book Synopsis

Interpreting Food 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.

Review Quotes

Food is the tie that binds together people across history and cultures. It tells the story of both cultures and individuals. Museum visitors understand this and consistently gravitate towards exhibits and interpretive activities highlighting food and in evaluations consistently mention it as one of the most memorable of museum experiences. Michelle Moon's Interpreting Food at Museums and Historic Sites combines a lively history of food and society with practical suggestions on how to create programs that inform and engage museum-goers of all ages. Moon's book deserves a place in both the personal and professional libraries of all history museum professionals.

About the Author

Michelle Moon oversees adult learning and interpretation at the Peabody Essex Museum (PEM) in Salem, MA, a museum of global art, culture, and history, where she has forged connections between art, culture, ideas and audiences since 2009. She frequently speaks to professional audiences and has presented at the New England Museum Association, the American Association for State and Local History, the Association of Living History Farms and Agricultural Museums, and the National Council for Public History, as well as lecturing to college and graduate audiences on topics in museum interpretation, adult learning and food history.