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AMNH Opens OUR GLOBAL KITCHEN Exhibition, 11/17

In the new exhibition Our Global Kitchen:  Food, Nature, Culture, the American Museum of Natural History explores thecomplex and intricate food system that brings what we eat from farm to fork. In sections devoted to growing, transporting, cooking, eating, tasting, and celebrating, the exhibition illuminates the myriad ways that food is produced and moved throughout the world. With opportunities to taste seasonal treats in the working kitchen, cook a virtual meal, view rare artifacts from the Museum's collections, and peek into the dining rooms of famous figures throughout history, visitors will experience the intersection of food, nature, culture, health, and history-and consider some of the most challenging issues of our time.

"As the Museum prepares to open this comprehensive exhibition on the subject of food, we find ourselves disquietingly poised between the extremes of Hurricane Sandy-with its extensive devastation, including disruption to the food supply-and one of the nation's most celebratory family- and food-based holidays, Thanksgiving," said Ellen V. Futter, President of the American Museum of Natural History.  "In such a timely and vivid context, the Museum presents Our Global Kitchen, which addresses the vital and complex topic of food from the perspectives of the environment, food supply, and human culture. Food is intimately familiar to all of us-and experienced daily as a social ritual-but the complex global system that produces it has critical implications for the health of humans and of Earth's ecological systems."

"When many people around the world sit down at their tables, their plates are filled with a pastiche of smells, tastes, and sights that come from near and far-the product of an enormous, complex, dynamic global food system that is, on one hand, an amazing, miraculous product of a global community and, on the other hand, a system in delicate-though imperfect-balance, and vulnerable to disruption," said Michael Novacek, Senior Vice President and Provost for Science at the Museum. "Our appreciation for this reality leads to an enriched life, health, and cultural experience, and a greater capacity to sustain-and improve-the food system into the future."


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