Tasting local history
Dissemination of the cultural history of food through cooking and dining
Bibliographic Data
| ID | 7339481 |
|---|---|
| Authors | Stinne Gunder Strøm Krogager (0000-0002-3180-0583, Aalborg University), Louise Hansen (0000-0003-4409-0725, Aarhus University), Vibeke Knöchel Christensen, Hans-Peter Degn (0000-0003-0969-0485, Aarhus University), Louise Ejgod Hansen (0000-0002-3476-4717), Rasmus Thorup Kildegaard, Anne-Lotte Sjørup Mathiesen |
| Year | 2024 |
| Volume | 36 |
| Issue | 1 |
| Pages | 152-169 |
| Publication date | 2024-07-08 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Nordisk Museologi (JOURNAL) |
| Journal identifiers | ISSN: 1103-8152 • E-ISSN: 2002-0503 |
| Publisher | University of Oslo Library (PUBLISHER • NO) |
| DOI | 10.5617/nm.11600 |
| OpenAlex | W4400473381 |
| Language | EN |
| References cited | 14 |
This article discusses how museums can disseminate the cultural history of food by cooking, tasting, and sharing meals. The article builds on vast data from a food culture project (SPIS Ma/eD) conducted in Lolland-Falster, the southeastern part of Denmark, between 2020 and 2023. The analysis centres on three key findings: the social aspect of sharing experiences and meals, the dialogical dissemination of cultural food history, and sensory engagement through cooking and tasting. The article concludes that cooking and dining together with other museum visitors enriches the museum experience and transforms it into a highly sensory and social event that links history to the present everyday life of the participants. The SPIS Ma/eD project also demonstrates the value of integrating food culture into the communication and dissemination practices of museums. This integrated approach to the local community, educational institutions, and innovative events has created a model that may inspire other museums
Art · Geography · Visual arts · Wine tasting · Culinary Culture and Tourism · History
Museums, Prejudice and the Reframing of Difference
Consuming technologies
Critical Eating
What We Talk About When We Talk About Food
Hunger for learning or tasting? An exploratory study of food tourist motivations visiting food museum restaurants
Commensal eating patterns
Porridge and Pot, Bread and Oven
Hip Heritage and Museum Practices in Contemporary Hybrid Markets
Simmel's gastronomic sociology
Touching the Deep Past
Unruly Voices in the Museum
Introduction to Sensory Museology
Commensality, society and culture
Food habits, social change and the nature/culture dilemma
| Citation velocity | historical |
|---|---|
| Highly cited | No |