Institutions that acquire, preserve, research and exhibit permanent or traveling collections of artifacts which relate to the foods of the world, food preparation, winemaking, beer brewing, dining venues or other aspects of the culinary arts. Collections may focus on a particular food (cheese, potatoes or chocolate) and its history, food manufacturer (Hershey, Cadbury), type of cuisine (country French, Basque), or dining venue (restaurants, diners); and may include rare cook books, state-of-the-art kitchens, food-related art and films, organic gardens, or memorabilia including photographs, menus, booths, tables, stools, antique food service equipment such as coffee urns or other items associated with lunch wagons, diners or other food service venues. Some exhibits may focus more broadly on food-related issues such as hunger or the general role of food and wine in art and society. Special events may include food fests, wine tastings and cooking classes. Gourmet restaurants may also be a part of the setting.
No programs.