Key Ingredients: America By Food
April 4 – May 15
What are kolaces, spaetzle and pierogies? Most of don’t give a second thought about the wealth of history and culture that shapes our dining habits and taste preferences. Our recipes, menus, ceremonies, and etiquette are directly shaped by our country’s rich immigrant experience, the history and innovations of food preparation technology, and the ever-changing availability of key ingredients.
Through a selection of artifacts, photographs, and illustrations, Key Ingredients examines the evolution of the American kitchen and how food industries have responded to the technological innovations that have enabled Americans to choose an ever-wider variety of frozen, prepared, and fresh foods. Key Ingredients also looks beyond the home to restaurants, diners, and celebrations that help build a sense of community through food.
The exhibition addresses farming, table manners, history, markets, and kitchen gadgets in a lively presentation that stimulates comparisons of back then and right now, over there and right here. The exhibition will engage audiences everywhere, creating conversations and inspiring community recollection and celebration.
Putting By: Food and Identity on the Kenai
May 16 – June 22
In northern climates, the vast majority of local food is only available during the short summer months. Food cultivation, hunting, and gathering must be coordinated and the harvest made to last through winter. Safely stored food is not just consumed, but used in trade, given as gifts and shared at potlucks. In some cases, winter preservation is necessary for the subsequent growing season.
During the exhibition Key Ingredients: America by Food, museum visitors reflect upon food traditions and seasons. Putting By combines visitor feedback, the content of public events including a community conversation, historical photographs and food-reflective artworks to explore the importance of Putting By for our region, and how our own food traditions reflect our identities.