Education & Interpretation

Come to the Table: A Discussion with the Smithsonian Food History Project

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What new stories can your museum tell through food and drink? What really happens when you hire a beer historian? How can food history add depth to interpretation, grow audiences, and increase sales? Join us to learn about the successes, opportunities, mistakes, and growth of the Smithsonian Food History Project over the past five years. Share and ask questions about how your museum can explore what we eat, what we cook, and how it’s grown.

Learning Objectives:

• Identify opportunities for food, drink, and/or agriculture history research and programming in line with your institution’s mission.
• Implement new collaborations around these topics, including with colleagues in this open forum session, or identify possibilities for partnerships in your museum's community.
• Articulate the relevance and potential for deeper public engagement around food, drink, and agriculture history.

Moderator(s)

• 

  Ashley Rose Young

  Historian, American Food History Project
  National Museum of American History, Smithsonian Institution

Presenter(s)

• 

  Valeska Hilbig

  Deputy Director, Office of Communications and Marketing
  Smithsonian/National Museum of American History
• 

  Theresa McCulla

  Historian, American Brewing History Initiative
  National Museum of American History, Smithsonian Institution
• 

  Kathy Sklar

  Business Program Manager
  Smithsonian National Museum of American History