Originally published 02/22/2013
The period rooms in art museums have the mustiest, dustiest of reputations. They are often seen as the cultural equivalent of grandma’s overstuffed couch that smelled like a fleet of cats....The traditional period-room model has been the dollhouse, but without Colonial Dame Barbie. Furniture and objects were arranged just so to set the scene for a particular era and then cordoned off for years. Museumgoers did not stumble over one another to take a peek.But some museums have discovered at least one secret ingredient to make their potentially snooze-inducing rooms more palatable to the public: a chef of sorts. Meet Ivan Day, a British food historian who is helping museums satisfy the public’s growing interest in food in all of its cultural manifestations. And why food? That’s because the hardware of cooking and dining usually make up a big part of museums’ decorative arts collections....
- While French historians take a common view of WW I, British and German don't
- Historian: Proclamation Naming Pa. State Gun Gets Facts Wrong
- Irish slave owners were compensated historian reveals
- Two historians are in a race against time to preserve early church records from destruction
- Yale's Jay Winter sums up what we should remember about WW I