{"id":10610,"date":"2023-03-31T22:18:44","date_gmt":"2023-04-01T02:18:44","guid":{"rendered":"https:\/\/sites.bu.edu\/gastronomyblog\/?p=10610"},"modified":"2023-03-31T22:18:44","modified_gmt":"2023-04-01T02:18:44","slug":"course-spotlight-food-museums","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2023\/03\/31\/course-spotlight-food-museums\/","title":{"rendered":"Course Spotlight: Food &#038; Museums"},"content":{"rendered":"<p style=\"text-align: center;\"><strong>Got Food? Got History? Go Public.<\/strong><\/p>\n<p style=\"text-align: center;\"><strong>Food and Museums (ML623), Fall 2023<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>In Food and Museums (4 cr), we examine food-related displays and programming from<\/p>\n<p>museums, living history museums, and folklore\/folklife programs, as well as culinary<\/p>\n<p>tourism offerings, \u201chistorical\u201d food festivals, and food tours. Our goal is to compare<\/p>\n<p>different approaches that use food to teach the public about food, history, cultural<\/p>\n<p>heritage, science, art, even contemporary issues such as sustainability. How do we best<\/p>\n<p>engage the public? How do we demonstrate the relevance of food as a historical subject?<\/p>\n<p>How can we use food programming to connect our audience to issues that are critical<\/p>\n<p>today\u2014the future of food movements, for example, or the preservation and<\/p>\n<p>understanding of cultural difference? We will consider how to engage the public in<\/p>\n<p>different venues using food, material culture, media, and sensory experience.<\/p>\n<p>&nbsp;<\/p>\n<p>This is a project-based course involving experiential and hands-on learning opportunities.<\/p>\n<p>Students will design and install an exhibit using static objects. We will take a walking<\/p>\n<p>tour of Jewish and Latinx communities in Chelsea, MA, and students will then design a<\/p>\n<p>food-centric overlay to the tour. At Old Sturbridge Village, MA, a living history museum,<\/p>\n<p>students will investigate the historical buildings and interpretive food programs,<\/p>\n<p>including a behind-the-scenes visit, to consider how the missions of museums intersect<\/p>\n<p>with the practicalities of using food for interpretation. Students will have the opportunity<\/p>\n<p>to conduct interviews with immigrant cooks for use in an online exhibit related to food,<\/p>\n<p>history, and culture. Finally, we plan to take a food tour with Bites of Boston to see how<\/p>\n<p>neighborhood restaurants, grocery stores, and food businesses can serve as the focus of<\/p>\n<p>cultural and historical programming. For the final project, student groups will design and<\/p>\n<p>then lead us on their own food tour of Boston\u2019s North End.<\/p>\n<p>&nbsp;<\/p>\n<p>For more information, contact kmetheny@bu.edu.<\/p>\n<p>Hope you will join us!<\/p>\n<figure id=\"attachment10608\" aria-describedby=\"caption-attachment10608\" style=\"width: 646px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" src=\"\/gastronomyblog\/files\/2023\/03\/FoodMuseums-636x342.png\" alt=\"\" width=\"636\" height=\"342\" class=\"size-medium wp-image-10608\" srcset=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2023\/03\/FoodMuseums-636x342.png 636w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2023\/03\/FoodMuseums-768x413.png 768w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2023\/03\/FoodMuseums.png 864w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><figcaption id=\"caption-attachment10608\" class=\"wp-caption-text\">Home Cooks of the Merrimack Valley: Food and the Immigrant Experience in Lowell, Massachusetts.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Got Food? Got History? Go Public. Food and Museums (ML623), Fall 2023 &nbsp; In Food and Museums (4 cr), we examine food-related displays and programming from museums, living history museums, and folklore\/folklife programs, as well as culinary tourism offerings, \u201chistorical\u201d food festivals, and food tours. Our goal is to compare different approaches that use food [&hellip;]<\/p>\n","protected":false},"author":21344,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,6,10,15,18,22,27],"tags":[118,128,137,138,221,222,297,327,344,357,390,391,592,594,657],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/10610"}],"collection":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/users\/21344"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/comments?post=10610"}],"version-history":[{"count":2,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/10610\/revisions"}],"predecessor-version":[{"id":10612,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/10610\/revisions\/10612"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=10610"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=10610"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=10610"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}