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35-521: In some cases, food museums focus on how and what the world eats. Agropolis in Montpellier , France does this, as does Nestle Foundation's Alimentarium , in Vevey , Switzerland . Japan 's Ramen Museum is a food museum in the form of a shopping arcade featuring different noodle restaurants and displays on ramen history. The history of food museums originated in early 20th-century efforts to educate

70-511: A museum describing the global story of people , food and agriculture . It was located in Montpellier , France , but had to close in July 2010 due to a lack of funding. Agropolis-Museum was conceived as a museum of the world's food and agricultures by fr:Louis Malassis in 1986, and enjoyed the support of the scientific community of Montpellier. In a building that was inaugurated in 1993, several museal sections were successively added to constitute

105-479: A non-profit , utilizes food to explore environmental and genetic topics, creating a space for visitors to examine the complexities of global food systems. The concept of sensory museology has emerged, using taste, smell, and active participation in food production to boost visitor interactions with exhibits. The  Campbell House Museum  in  Toronto , where visitors can engage with a 19th-century recipe in

140-687: A yogurt base, with origins in Southeast Asia a coconut milk base, and in East Asia a stewed meat and vegetable base. South Asian cuisine and Southeast Asian cuisine are often characterized by their extensive use of spices and herbs native to the tropical regions of Asia. European cuisine (alternatively, "Western cuisine") include the cuisines of Europe and other Western countries . European cuisine includes non- indigenous cuisines of North America, Australasia , Oceania and Latin America as well. The term

175-400: A historic kitchen, invites audiences to explore historical foodways and sustainability practices. The function of food in museums is constantly evolving, offering spaces for new research and interdisciplinary cooperation. As more global museums strive for inclusivity and the representation of diverse historical and cultural narratives, food serves as

210-399: A medium for storytelling, education, and community engagement, inviting museum visitors to experience both personal and sensory interactions through topics like indigenous culinary practices, politics in food history, and the role of food in environmental sustainability, presenting promising ground for future exploration. Agropolis Agropolis-Museum was

245-617: A more inclusive approach and expanding the discourse surrounding food production, interactive culinary practices, and experiences. The rise of food museums reflects trends in experiential tourism , including education , cultural interaction, and sensory appeal. For example, the Hangzhou Cuisine Museum offers experiences that combine local food traditions with on-site dining , attracting foodie tourists seeking education, knowledge , sensory engagement, and social interaction . From 2017 to 2019, TripAdvisor, Inc . recognized

280-648: A region's cuisine include the area's climate , the trade among different countries, religious or sumptuary laws and culinary culture exchange. For example, a tropical diet may be based more on fruits and vegetables, while a polar diet might rely more on meat and fish. The area's climate, in large measure, determines the native foods that are available. In addition, climate influences food preservation. For example, foods preserved for winter consumption by smoking , curing and pickling have remained significant in world cuisines for their altered gustatory properties. The trade among different countries also largely affects

315-568: A region's cuisine. Dating back to the ancient spice trade, seasonings such as cinnamon , cassia , cardamom , ginger and turmeric were important items of commerce in the earliest evolution of trade, and India was a global market for this. Cinnamon and cassia found their way to the Middle East at least 4,000 years ago. Certain foods and food preparations are required or proscribed by the religiousness or sumptuary laws, such as Islamic dietary laws and Jewish dietary laws. Culinary culture exchange

350-850: A regional or national cuisine, such as Japanese rice in Japanese cuisine . Religious food laws can also exercise an influence on cuisine, such as Indian cuisine and Hinduism that is mainly lacto-vegetarian (avoiding meat and eggs) due to sacred animal worship. Sikhism in Punjabi cuisine , Buddhism in East Asian cuisine , Christianity in European cuisine , Islam in Middle Eastern cuisine , and Judaism in Jewish and Israeli cuisine all exercise an influence on cuisine. Some factors that have an influence on

385-565: A secondary goal. These institutions, funded by influential individuals like J.D. Rockefeller Jr. and Henry Ford , sought to capture an idealized representation of America's past. Early outdoor museums collected tools, furnishings, and agricultural implements, often prioritizing skilled trades over domestic and food-related labor. Early history museum exhibitions featured leatherwork , pottery , and woodworking , highlighting specialized skilled crafts and trades rather than food-related work. For example, at Colonial Williamsburg , exhibits focused on

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420-613: A specific culture or geographic region. Regional food preparation techniques, customs and ingredients combine to enable dishes unique to a region. Used in English since the late 18th century, the word cuisine—meaning manner or style of cooking—is borrowed from the French for 'style of cooking', as originally derived from Latin coquere , 'to cook'. A cuisine is partly determined by ingredients that are available locally or through trade. Regional ingredients are developed and commonly contribute to

455-431: A top level scientific and pedagogic entity. Agropolis presented the history of early food gathering, as well as mini-exhibits on many of the world's fruits , vegetables and food animals . In one set of exhibits, visitor could 'meet' eight farmers from around the world, see how their homes might look and hear their stories on video. Another exhibition recreated some of the world's food and drink preparations, for example,

490-416: Is a staple food, and is used in many different ways. In northern Europe, wheat, rye and fats of animal origin predominate, while in southern Europe olive oil is ubiquitous and rice is more prevalent. In Italy, the cuisine of the north, featuring butter and rice, stands in contrast to that of the south, with its wheat pasta and olive oil. In some parts of Greece, gyros is the staple, while in others this role

525-640: Is also an important factor for cuisine in many regions: Japan's first substantial and direct exposure to the West came with the arrival of European missionaries in the second half of the 16th century. At that time, the combination of Spanish and Portuguese game frying techniques with an East Asian method for cooking vegetables in oil, led to the development of tempura , the "popular Japanese dish in which seafood and many different types of vegetables are coated with batter and deep fried". Cuisine dates back to classical antiquity . As food began to require more planning, there

560-554: Is an approach to cooking and food presentation in French cuisine that was popularized in the 1960s by the food critics Henri Gault , who invented the phrase, and his colleagues André Gayot and Christian Millau in a new restaurant guide, the Gault-Millau , or Le Nouveau Guide . Molecular cuisine , is a modern style of cooking which takes advantage of many technical innovations from the scientific disciplines (molecular cooking). The term

595-742: Is common to most regional cuisines in Asia, different varieties are popular in the different regions: Basmati rice is popular in South Asia, Jasmine rice in Southeast Asia, and long-grain rice in China and short-grain rice in Japan and Korea. Curry is also a common ingredient found in South Asia, Southeast Asia and East Asia (notably Japanese curry ); however, they are not popular in West Asian and Central Asian cuisines. Those curry dishes with origins in South Asia usually have

630-429: Is filled by bread. Throughout the Middle East and Mediterranean, common ingredients include lamb , olive oil, lemons, peppers and rice. The vegetarianism practiced in much of India has made pulses (crops harvested solely for the dry seed) such as chickpeas and lentils as important as wheat or rice. From India to Indonesia, the extensive use of spices is characteristic; coconuts and seafood are also used throughout

665-632: Is reflected in the many different eating and drinking habits, dishes and preparation techniques of its manifold populations. Due to Asia's vast size and extremely diverse geography and demographics, Asian cuisines are many and varied, and include East Asian cuisine , South Asian cuisine , Southeast Asian cuisine , Central Asian cuisine and West Asian cuisine . Ingredients common to East Asia and Southeast Asia (due to overseas Chinese influence) include rice, ginger, garlic, sesame seeds, chilies, dried onions, soy and tofu, with stir frying , steaming and deep frying being common cooking methods. While rice

700-704: Is used by East Asians to contrast with East Asian styles of cooking. When used in English, the term may refer more specifically to cuisine in ( Continental ) Europe; in this context, a synonym is Continental cuisine . Oceanian cuisines include Australian cuisine , New Zealand cuisine and cuisines from many other islands or island groups throughout Oceania. Australian cuisine consists of immigrant Anglo-Celtic derived cuisine, and Bushfood prepared and eaten by native Aboriginal Australian peoples, and various newer Asian influences. New Zealand cuisine also consists of European inspired dishes, such as Pavlova , and native Māori cuisine . Across Oceania, staples include

735-596: The Kūmura and Taro , which was/is a staple from Papua New Guinea to the South Pacific. On most islands in the south pacific, fish are widely consumed because of the proximity to the ocean. The cuisines of the Americas are found across North and South America , and are based on the cuisines of the countries from which the immigrant people came from, primarily Europe. However, the traditional European cuisine has been adapted by

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770-741: The tea ceremony in Japan , pasta making in Italy , and coffee rituals in Ethiopia . At the core of the building there was a permanent sculptural exhibition called "The Banquet of Humanity" , or "The Dining Table of the World" . Eight couples sit at a round table set in furrowed ground. At the center is water and, perched atop the water, the Earth . The couples represent three poor countries, three average income countries and two rich countries. The rich are from Japan and France,

805-975: The Wonder Food Museum in Malaysia and awarded it the Top Museum Award for Unique Concept and the Best Tourism Museum Award by the INPenang International Awards for exhibiting culinary heritage, diverse local cuisines and interactive displays and promoting cultural, culinary tourism . In Chicago , "Foodseum" highlights local identity with exhibitions like a hot dog -themed installation combining historical artifacts and interactive displays. Foodseum also collaborates with local businesses to offer diverse educational and entertainment experiences and events, promoting local tourism. A widespread trend among global museums is

840-878: The end of the 17th century, greatly influencing Sichuan cuisine , which combines the original taste (with use of Sichuan pepper ) with the taste of newly introduced hot pepper and creates a unique mala ( 麻辣 ) flavor that's mouth-numbingly spicy and pungent. A global cuisine is a cuisine that is practiced around the world, and can be categorized according to the common use of major foodstuffs, including grains, produce and cooking fats. Regional cuisines can vary based on availability and usage of specific ingredients, local cooking traditions and practices, as well as overall cultural differences. Such factors can be more-or-less uniform across wide swaths of territory, or vary intensely within individual regions. For example, in Central and North South America, corn (maize), both fresh and dried,

875-405: The groundwork for food museums to adopt and expand these practices and traditions. In the 1920s, a new type of museum emerged when history enthusiasts and collectors began preserving aspects of pre-industrial American life through open-air museums . Colonial Williamsburg (1924) and Greenfield Village (1929)  were created to recreate everyday life from earlier eras, with public education as

910-430: The intersection of food with social and political themes, including sustainability, local food production, and global food politics. The  Southern Food & Beverage Museum  in  New Orleans  uses food as a medium to emphasize the city’s distinctive food culture and history. The  Center for Genomic Gastronomy  at the  Science Gallery  in  Dublin ,

945-402: The lifestyle of the elite. Post-World War II, museum directors worked to standardize visitor participation, developing living history programs that incorporated food preparation into immersive historical experiences. The National Park Service (NPS) contributed by implementing organized interpretive programs at historic sites that explored daily life in the previous eras. The NPS facilitated

980-457: The poorest from Somalia . Outside the circle there is another couple, excluded from the table. The work, by Henri Rouvieres , is intended to illustrate the food problems in the world. 43°38′46″N 3°52′4″E  /  43.64611°N 3.86778°E  / 43.64611; 3.86778 Local cuisine A cuisine is a style of cooking characterized by distinctive ingredients , techniques and dishes , and usually associated with

1015-425: The popularization of interactive food exhibits by experimenting with live exhibits such as basket weaving and food preparation exhibitions. Modern food museums have expanded the way of using culinary interpretation to explore social, cultural, and historical themes. Many institutions seek to acknowledge the contributions of diverse groups and the roles of various communities in developing food traditions, reflecting

1050-425: The public on food practices, nutrition, and history. Contemporary dietary reformers sought to combat malnutrition through thrift-focused cooking education rather than addressing the fundamental disparities in food accessibility. This emphasis on individual choices instead of systemic solutions has constrained the long-term effects on society's dietary practices. The foundation of food-related interpretation in museums

1085-473: The region both as foodstuffs and as seasonings . African cuisines use a combination of locally available fruits, cereals and vegetables, as well as milk and meat products. In some parts of the continent, the traditional diet features a preponderance of milk, curd and whey products. In much of tropical Africa, however, cow's milk is rare and cannot be produced locally (owing to various diseases that affect livestock). The continent's diverse demographic makeup

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1120-821: The transition from location-focused, preservation-centric institutions to those that offer  multisensory experiences for diverse audiences. Major institutions, including the  Getty Center  in  Los Angeles , have organized food-centric exhibitions integrating  edible elements, like the Getty Salad Garden, featuring heirloom seeds as an art installation. The integration of food into exhibitions invites visitors to engage with history and culture via tasting and food preparation, thereby enriching the educational and sensory aspects of museum experiences. In 2015,  Expo Milan  promoted this idea by hosting an extensive international exhibition centered on food. Modern food exhibitions often explore

1155-444: Was an emergence of meals that situated around culture. Cuisines evolve continually, and new cuisines are created by innovation and cultural interaction. One recent example is fusion cuisine , which combines elements of various culinary traditions while not being categorized per any one cuisine style, and generally refers to the innovations in many contemporary restaurant cuisines since the 1970s. Nouvelle cuisine ('New cuisine')

1190-602: Was coined in 1999 by the French INRA chemist Hervé This because he wanted to distinguish it from the name Molecular gastronomy (a scientific activity) that was introduced by him and the late Oxford physicist Nicholas Kurti in 1988. It is also named as multi sensory cooking, modernist cuisine, culinary physics and experimental cuisine by some chefs. Besides, international trade brings new foodstuffs including ingredients to existing cuisines and leads to changes. The introduction of hot pepper to China from South America around

1225-446: Was established by early domestic scientists, food reformers, and fair exhibitors, who pioneered tools like the cookbook , cooking demonstration , product tasting , and instructional guide. These methods, which educate the public on food preparation and nutrition, have rapidly gained popularity. By the early 20th century, the concept of food as a subject for education and entertainment had emerged, andexhibit topics had taken hold, setting

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