Happy summer days to you all! We have previously written on pressing issues such as the impact of COVID-19 on food and racism in the food industry. We are putting our other ideas on the back burner for now but we’ll get back to the meat of things in our next articles. In light of the sweltering humid heat of Toronto, we have decided to cool things down and take a more introspective approach to this month’s writing. We thought this would be an opportune time to reflect on our food journeys and dreams through a light conversation with each other.
Dominica: Lindsay, you are one of my favourite people to geek out about food! We’ve picked A Muse Bouche, so clearly, you have a special affinity for food in museums. What do you find so special about it?
Lindsay: Food is universally necessary for survival and intertwined into all aspects of life; through its research we can learn more about what it means to be human. The examination of tangible foodways can help uncover intangible concepts, whether they be reflections on society, culture, economics, and/or politics. Personally, I’m interested in people from past civilizations through the study of “edible archaeology”. What eats at you to study food and museums?
Dominica: Yes I think we both love food for its ability to provide insight on so many facets and intersections of human relationships, ideas, and activities. I'm interested in the broader modes of learning that multi-sensory experiences can provide, and intrigued by food as a medium for immersive learning. Most of my experiences with food studies in academia were purely theory-based, and while I thoroughly enjoyed that, my knowledge was enriched through cooking and baking in the historic kitchens of museums. I’d love for food to breach the walls of historic kitchens and infiltrate the larger museum sphere. COVID-19 has certainly stunted the growth of this aspect of museum learning, and I’m interested to see how museums further develop ways around this new challenge.
Lindsay: What would your ideal museum food experience look like? Mine would be within a recreation of a Roman-style villa. I’d sample the elaborate tastes of the Roman elite while lounging on a kline atop an ostentatious mosaic within the triclinium. Bring me a globi and some peacock or boar to snack on. Possibly an edible chubby dormouse?
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| Mother of All Foodie Muses, Julia Child, photographed in her own kitchen. This kitchen was reconstructed within the Smithsonian's National Museum of American History. |
Dominica: Lindsay, you are one of my favourite people to geek out about food! We’ve picked A Muse Bouche, so clearly, you have a special affinity for food in museums. What do you find so special about it?
Lindsay: Food is universally necessary for survival and intertwined into all aspects of life; through its research we can learn more about what it means to be human. The examination of tangible foodways can help uncover intangible concepts, whether they be reflections on society, culture, economics, and/or politics. Personally, I’m interested in people from past civilizations through the study of “edible archaeology”. What eats at you to study food and museums?
Dominica: Yes I think we both love food for its ability to provide insight on so many facets and intersections of human relationships, ideas, and activities. I'm interested in the broader modes of learning that multi-sensory experiences can provide, and intrigued by food as a medium for immersive learning. Most of my experiences with food studies in academia were purely theory-based, and while I thoroughly enjoyed that, my knowledge was enriched through cooking and baking in the historic kitchens of museums. I’d love for food to breach the walls of historic kitchens and infiltrate the larger museum sphere. COVID-19 has certainly stunted the growth of this aspect of museum learning, and I’m interested to see how museums further develop ways around this new challenge.
Lindsay: What would your ideal museum food experience look like? Mine would be within a recreation of a Roman-style villa. I’d sample the elaborate tastes of the Roman elite while lounging on a kline atop an ostentatious mosaic within the triclinium. Bring me a globi and some peacock or boar to snack on. Possibly an edible chubby dormouse?
 |
| "The Unswept Floor" mosaic in the Villa on Aventine Hill in Rome, created during Hadrian's reign. Source. |
Lindsay: I’d also want to experience the life of a cook for a prominent family in a working kitchen. The grueling task of bread making can be recreated from this time period. The smells of sweat and smoke while enclosed in a hot cooking space would transpose oneself into the mentality of poorer Romans. These harsh and arduous working conditions exemplify what the daily life of a worker might have been like. Too often we get lost in the romanticization and wonders of elite and mythos of emperors, forgetting the larger portion of the population. Further dialogue should then take place within museum contexts that displays artifacts from antiquity in relation to food stuffs and cooking ware. And of course, my forever love of garum (the Monosdium Glutamate (MSG) of the Roman world). Who wouldn’t want to sample putrid fish guts?
Dominica: I love MSG and fermented fish sauce, so I would totally be into that. Echoing your thoughts on focusing on the general population, I want food and other multi-sensory experiences in museums to turn more towards marginalized histories and present-day experiences. MSG is still labeled as unhealthy, which is the legacy of a white scientist’s racism against Chinese immigrants. I still see “MSG-free” labels on Chinese food products and at Chinese restaurants. Of course, food can bring people together, but people also use food to antagonize, demonize, and ostracize a community as we’ve recently seen with the “bat soup” myth. As we’ve mentioned before, museums have a large platform to shed more light on these stories and I think food will play an important role in encouraging greater empathy towards these experiences. The Museum of Food and Drink put on the multi-sensory "Flavor: Making It and Faking It" exhibit, which included the science and history of MSG. The exhibition team offered home-made MSG tablets for visitors to try!
The end of our conversation concluded with a hypothetical discussion about our new life goal to open a Michelin star restaurant together. The menu will be historic food inspired using kitchen instruments from that era. A historian and a classicist. What a dream team. GoFundMe account coming soon! (Just kidding!)
Dominica: I love MSG and fermented fish sauce, so I would totally be into that. Echoing your thoughts on focusing on the general population, I want food and other multi-sensory experiences in museums to turn more towards marginalized histories and present-day experiences. MSG is still labeled as unhealthy, which is the legacy of a white scientist’s racism against Chinese immigrants. I still see “MSG-free” labels on Chinese food products and at Chinese restaurants. Of course, food can bring people together, but people also use food to antagonize, demonize, and ostracize a community as we’ve recently seen with the “bat soup” myth. As we’ve mentioned before, museums have a large platform to shed more light on these stories and I think food will play an important role in encouraging greater empathy towards these experiences. The Museum of Food and Drink put on the multi-sensory "Flavor: Making It and Faking It" exhibit, which included the science and history of MSG. The exhibition team offered home-made MSG tablets for visitors to try!
The end of our conversation concluded with a hypothetical discussion about our new life goal to open a Michelin star restaurant together. The menu will be historic food inspired using kitchen instruments from that era. A historian and a classicist. What a dream team. GoFundMe account coming soon! (Just kidding!)
Till next time in Julia Child's signature sign-off, "Bon Appetit!"
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