FOOD
Transforming the American Table
From the impact of new technologies to the influence of social and cultural changes, the museum's permanent food history exhibition explores the transformation of food and drink in post-World War II America. Julia Child’s home kitchen—with its hundreds of tools, appliances, and furnishings—begins an experience of artifacts, documents, videos, and stories about sweeping changes from 1945 into the new century. Learn how revolutions in the ways our food is produced, distributed, prepared, and consumed affect workers, our health, and the environment, then gather around the communal table in the exhibition for a hands-on activity.
Exhibition Website
Can't visit in person? Objects and information from theFOODexhibition can be consumed online here on our website.
Julia Child’s home kitchen, with its hundreds of tools, appliances, and furnishings serves as the opening story of the museum’s first major exhibition on food history.
Americans were greeted by claims of “New and Improved!” on more and more foods and consumer goods during the second half of the 20th century.
Wine—the fermented juice of grapes or other fruit—has been part of European life for centuries, but in America, wine traditions struggled to take root.
Foods and flavors from Mexico have influenced American cuisine for centuries. But in the last half of the 20th century, Mexican-inspired foods found their way to every corner of the country, merging into the mainstream.
TheFoodexhibition explores the rise in snacking.
Open Table: Visitors have the opportunity to take a seat at a large, communal table and engage in conversation about a wide range of food-related issues and topics.
This exhibition is made possible by Warren and Barbara Winiarski │ Winiarski Family Foundation, the Brewers Association, Land O’Lakes Foundation, Julia Child Foundation for Gastronomy and the Culinary Arts, History Channel, and many other generous donors.