Food and Museums
ISBN-13:
9781474262248
ISBN-10:
1474262244
Author:
Nina Levent, Irina D. Mihalache
Publication date:
2016
Publisher:
Bloomsbury Academic
Format:
Hardcover
384 pages
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Book details
ISBN-13:
9781474262248
ISBN-10:
1474262244
Author:
Nina Levent, Irina D. Mihalache
Publication date:
2016
Publisher:
Bloomsbury Academic
Format:
Hardcover
384 pages
Summary
Food and Museums (ISBN-13: 9781474262248 and ISBN-10: 1474262244), written by authors
Nina Levent, Irina D. Mihalache, was published by Bloomsbury Academic in 2016.
With an overall rating of 3.8 stars, it's a notable title among other
Cooking Education & Reference
(Food Science, Agricultural Sciences, Customs & Traditions, Social Sciences, Museum Studies & Museology, Anthropology, Behavioral Sciences) books. You can easily purchase or rent Food and Museums (Hardcover) from BooksRun,
along with many other new and used
Cooking Education & Reference
books
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And, if you're looking to sell your copy, our current buyback offer is $0.3.
Description
Museums of all kinds – art, history, culture, science centers and heritage sites – are actively engaging with food through exhibitions, collections, and stories about food production, consumption, history, taste, and aesthetics. Food also plays a central role in their food courts, restaurants, cafes, gardens, and gift shops. Food and Museums is the first book to explore the diverse, complex relationship between museums and food. This edited collection features theoretical analysis from cultural historians, anthropologists, neuroscientists, and food studies scholars; interviews with museum professionals, artists and chefs; and critical case studies from a wide range of cultural institutions and museums to establish an interdisciplinary framework for the analysis of the role of food in museums. Exploring the richness and complexity of sensory, cultural, social, and political significance of food today as well as in the past, the book demonstrates how food is changing the current museological landscape.A fascinating look at contemporary museums through the lens of food, this is an essential read for students and researchers in museum studies, food studies, cultural studies, and sensory studies as well as museum and food professionals.
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