Food

Photo of McCall's Cheese

Part of a nation's history lies in what people eat. Artifacts at the Museum document the history of food in the United States from farm machinery to diet fads.

More than 1,300 pieces of stoneware and earthenware show how Americans have stored, prepared, and served food for centuries. Ovens, cookie cutters, kettles, aprons, and ice-cream-making machines are part of the collections, along with home canning jars and winemaking equipment. More than 1,000 objects recently came to the Museum when author and cooking show host Julia Child donated her entire kitchen, from appliances to cookbooks.

Advertising and business records of several food companies—such as Hills Brothers Coffee, Pepsi Cola, and Campbell's Soup—represent the commercial side of the subject

Large Molinillo

A molinillo is a whisk that was first produced by Spanish colonists in Mexico. They used the molinillo to stir and froth their chocolate drinks. Prior to Van Houten’s invention of the hydraulic press, chocolate contained a large amount of fat that was not soluble in water.
Description
A molinillo is a whisk that was first produced by Spanish colonists in Mexico. They used the molinillo to stir and froth their chocolate drinks. Prior to Van Houten’s invention of the hydraulic press, chocolate contained a large amount of fat that was not soluble in water. A chocolate drink had to be continuously stirred in order to stay mixed. A larger molinillo, such as this, would have been used with a chocolate pot. These particular molinillos most likely date to the 20th century due to their decorative carvings and loose rings at the end.
Chocolate had been known and treasured by Native Americans in Central and South America for thousands of years prior to the arrival of the first Spanish explorers in the late 1400s and early 1500s. Cacao beans were so highly prized by Mayans and Aztecs that they were used as currency in many areas of the Americas. When first taken back to Europe by the Spanish, the chocolate drink continued to be produced exclusively for the enjoyment of royalty or the extremely wealthy. As the cacao bean gradually made its presence known throughout Europe, it still remained trapped in this exclusive section of society well into the 19th century.
The chocolate trade to North America began more than 300 years ago, primarily centered in or near major port cities of the time, such as New York City, Boston, Philadelphia and Newport, RI. Due to lower transportation costs, chocolate was often less expensive in the Americas than in Europe and therefore had a broader consumer base. The Industrial Revolution radically changed chocolate production and helped propel it into the hearts and stomachs of the working class. Instead of being a labor intensive product, it became entirely machine made reducing costs even further in the late 19th and early 20th century. During this time, chocolate went from being something a person drank to being something to eat, finally becoming a treat for the masses.
Location
Currently not on view
ID Number
AG.76-FT-04.0006
accession number
315132
catalog number
76-FT-04.0006

Champagne Glass, SS United States

This champagne glass was among the 57,000 pieces of glassware furnished to the SS United States before its maiden voyage in 1952. Launched in 1952, the “Big U,” as the ship was affectionately called, was 990 feet long, about the length of five city blocks.
Description
This champagne glass was among the 57,000 pieces of glassware furnished to the SS United States before its maiden voyage in 1952. Launched in 1952, the “Big U,” as the ship was affectionately called, was 990 feet long, about the length of five city blocks. On its maiden voyage, the ship broke the speed records for crossings in both directions and captured the Blue Riband trophy, an award for the ship making the fastest round trip passage on the North Atlantic. The time set by the United States on the westbound leg from New York to England was 3 days, 12 hours, and 12 minutes, with an average speed of 34.51 knots, a record that remains unbroken.
The SS United States was built in Newport News, Virginia, and was the largest and fastest transatlantic passenger liner ever built in the country. The ship had 695 staterooms located on eight of the liner’s 12 decks. It could accommodate 1,972 passengers in first, cabin, or tourist class. Some 1,011 crew were required to run the ship and serve the passengers.
date made
1952
ID Number
TR.335564.02A
catalog number
335564.2
accession number
1978.2219

Chili Con Carne Shipping Crate

This shipping crate side was used by Ferg’s brand chili con carne and packed by the Ferguson Canning Company of Snohomish, Washington in the early 20th century. The crate contained 48 11 ounce tins.Currently not on view
Description (Brief)
This shipping crate side was used by Ferg’s brand chili con carne and packed by the Ferguson Canning Company of Snohomish, Washington in the early 20th century. The crate contained 48 11 ounce tins.
Location
Currently not on view
referenced business
Ferguson Canning Co.
ID Number
1979.0441.165
catalog number
1979.0441.165
accession number
1979.0441

Spatula, Jacques by Lunt

This slotted kitchen spatula is made of 18/10 stainless steel, indicating the relative content of chromium (18%) and nickel (10%) in the stainless steel.
Description
This slotted kitchen spatula is made of 18/10 stainless steel, indicating the relative content of chromium (18%) and nickel (10%) in the stainless steel. Its heat resistant, navy blue handle, also called “Jacques” blue by the manufacturer, features a stylized “J” in the shape of an umbrella, the logo for Chef Jacques Pépin. Pépin donated this slotted spatula and other items from the “Jacques by Lunt” collection of kitchen tools he designed in the early 2000s in partnership with Lunt Silversmiths of Greenfield, Massachusetts. The tools in the product line were made in China. Lunt closed in 2009 after 107 years in business.
Born in 1935 in the French town of Bourg-en-Bresse, near Lyon, Jacques Pépin is widely known as a chef, artist, television star, and author. He has written more than two dozen cookbooks, including the classics La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking in 1976 and La Methode, in 1979.
Pépin’s love for cooking began at a young age, first assisting in his parents’ restaurant, Le Pelican, and then, at age 17, apprenticing at the Grand Hotel de l’Europe in Paris. He continued perfecting his craft in Paris, where he served as the personal chef to three French heads of state including Charles de Gaulle. In 1959, he moved to the United States, settling in New York City and landing a job at the esteemed French restaurant Le Pavillon. From 1960 to 1970 he served as the director of research and development for the Howard Johnson’s restaurant chain, and earned his bachelor’s and master’s degrees from Columbia University.
Over many years Jacques Pépin has shared his love of cooking by teaching in the culinary arts program at Boston University (a program he co-founded with Julia Child) and serving as Dean of Special Programs at the International Culinary Center in New York City. Among his numerous television cooking shows was the series, Julia and Jacques Cooking at Home, on PBS that won an Emmy award and a James Beard Foundation award in 2001. His 2015 series and book, Heart & Soul in the Kitchen, reflects the kind of food he prepares at home with family and friends.
On August 13, 2015, The Julia Child Foundation for Gastronomy and the Culinary Arts selected Jacques Pépin the first recipient of the Julia Child Award, in recognition of his achievements in promoting the culinary arts. Upon receiving the Julia Child Award, Pépin donated objects, illustrated menus, and documents reflecting his life in food and the culinary arts to the National Museum of American History. The objects include kitchen tools Pépin designed in the early 2000s in partnership with Lunt Silversmiths. The archival materials are housed in the Museum’s Archives Center as the Jacques Pépin Papers, 1952-2015.
Location
Currently not on view
ID Number
2015.0301.05
catalog number
2015.0301.05
accession number
2015.0301

pestle

Currently not on view
Location
Currently not on view
ID Number
AG.76-FT-04.0055 [dup1]
accession number
315132
catalog number
76-FT-04.0055

Apple Crate Label

Labels are an important marketing device.
Description (Brief)
Labels are an important marketing device. They often go beyond merely identifying contents and are designed to help establish brand distinction and generate customer loyalty for a largely interchangeable product.
This Good Pickens brand apple crate label was used by the Cashmere Fruit Exchange of Cashmere, Washington during the early 20th century. The lithographed label was produced by Louis Roesch Company Lithography of San Francisco, California. The label has an illustration of a smiling young boy holding a half-eaten apple. Fruit labels often would depict images of healthy young children to promote the health benefits of apples.
Location
Currently not on view
referenced business
Cashmere Fruit Exchange
ID Number
1979.0441.082
accession number
1979.0441
catalog number
1979.0441.082

McDonald's Toy Story 2 Premium Bag

This clear plastic McDonald’s® premium toy bag was used to distribute toy #2, “Mr. Potato Head and Mrs. Potato Head.” The bags were used to package McDonald’s® toys inside the Happy Meal® box.
Description
This clear plastic McDonald’s® premium toy bag was used to distribute toy #2, “Mr. Potato Head and Mrs. Potato Head.” The bags were used to package McDonald’s® toys inside the Happy Meal® box. The premium bag has Ronald McDonald and the golden arches logo printed on one side and pertinent toy information printed inside a blue box. On the reverse, warning information regarding the toys has been printed for consumers. The Happy Meal® was released in 1979 as a way to package a meal together in a fun, collectible container that appealed to children. Happy Meals® have since become progressively more elaborate in the type of food offered (with various healthier options) and the premiums available with the meal. In 1996, McDonald’s® and Disney signed a 10 year, exclusive partnership agreement where McDonald’s® was able to use Disney characters for Happy Meal® premiums and Disney would receive free promotion of upcoming movies through McDonald’s®. This partnership appeared like a natural fit for the two companies since they had an overlapping market base. From November 26, 1999 through December 23, 1999, McDonald’s® marketed the Toy Story 2 Happy Meal® premiums.
The McDonald’s Corporation is one of the most recognizable hamburger restaurants in the United States. As of 2011, the McDonald’s Corporation and franchisees were operating in 119 countries with 1.9 million employees, making it the 4th largest employer in the world.
In 1940, Richard (Dick) and Maurice (Mac) McDonald opened the first McDonald’s Bar-B-Q drive-in restaurant in San Bernardino, California. In 1948, the brothers redesigned their menu, centering on the 15 cent hamburger. In 1954, Ray Kroc, a Multimixer (milkshake machine) salesman, became interested in the McDonalds brothers’ high volume restaurant. He worked out a deal with the brothers to be their franchising agent and opened the first franchise location in Illinois the following year. Under Kroc’s direction, the company grew to become the giant we know today.
Location
Currently not on view
date made
ca 1999
ID Number
2012.3045.06
catalog number
2012.3045.06
nonaccession number
2012.3045

Coffee Cup Lid, WinCup DT10

This is a WinCup DT10 peel and lock type coffee cup lid. Peel and lock type lids give the drinker a place to snap the peeled back lid part into itself, preventing the need to tear off or throw away a little triangle of plastic.
Description
This is a WinCup DT10 peel and lock type coffee cup lid. Peel and lock type lids give the drinker a place to snap the peeled back lid part into itself, preventing the need to tear off or throw away a little triangle of plastic. This cup is covered by patent number 4,629,088 that was assigned to the Handi-Kup Company on December 16, 1986.
Architects and collectors Louise Harpman and Scott Specht donated 56 plastic cup lids to the National Museum of American History in 2012. Their donation is a sample from their much larger collection of “independently patented drink-through plastic cup lids,” which they began in 1984 and discussed in a 2005 essay, “Inventory / Peel, Pucker, Pinch, Puncture,” in Cabinet Magazine: http://www.cabinetmagazine.org/issues/19/harpman.php. The collectors’ categorization scheme reflects the primary way the lid design functions, which helps differentiate between the varieties and styles of lids.
Plastic, disposable coffee cup lids and other single-use food packages reinforce the social acceptability of eating and drinking on the go in the United States and reflect increasing expectation for convenience products. Cup lids are also examples of how humble, and even disposable, objects are sometimes the result of meticulous engineering. Patents for lid innovations describe peel-back tabs and the pucker-type shapes that make room for mouths and noses, and describe the nuances of “heat retention,” “mouth comfort,” “splash reduction,” “friction fit,” and “one-handed activation.”
ID Number
2012.3047.17
catalog number
2012.3047.17
nonaccession number
2012.3047

Serving Dish

Shallow oval dish with inset, flat-top domed cover topped by a cast looped-branch handle; no foot ring. Two bands of gadrooning on top of cover, one on underside of its flat rim, and one at rim of dish. Removable handle with bowtie-shaped twist lock.
Description
Shallow oval dish with inset, flat-top domed cover topped by a cast looped-branch handle; no foot ring. Two bands of gadrooning on top of cover, one on underside of its flat rim, and one at rim of dish. Removable handle with bowtie-shaped twist lock. Top inside rim of dish, top of rim on cover, and underside of handle are all stamped "3". Dish struck on exterior at one end below rim with six marks, "1864" above a combined maker's mark of "JR" in raised gothic or Old English letters in an oval, "&" in a clipped-corner square, and a raised gothic or Old English "S" in clipped-corner square; a crown in pointed-top shield; "EP" in raised roman letters in an oval set sideways; "ALL THE / ROUND" in a life belt; and a raised roman letter "A" in circle. One of two dishes, DL*66.0559A-B.
Maker is John Round & Son, Ltd. of Sheffield, England; 1847-1932. Started by John Round who was joined by his son Edwin; firm incorporated as John Round & Son, Ltd. in 1874 and combined with Ridge, Allcard & Co in 1886, keeping the Round name. Their main factory was at Tudor Works, Tudor Street, but they also operated the nearby Arundel Plate Works (wares made there possibly stamped with the "A" mark).
Location
Currently not on view
date made
ca 1875
ID Number
DL.66.0559B
catalog number
66.0559B
accession number
265238

Dessert Knife

Dessert knife. Straight silver-plated steel blade with rounded tip and “yankee” style bolster. Blade, bolster, and tang are one piece of steel fitted into a tapered handle with rounded sides and butt. Tang is held in place with steel pin through side of handle.
Description
Dessert knife. Straight silver-plated steel blade with rounded tip and “yankee” style bolster. Blade, bolster, and tang are one piece of steel fitted into a tapered handle with rounded sides and butt. Tang is held in place with steel pin through side of handle. Heavily scratched and stained, plate is worn. Ivory is yellowed and crazed. Blade stamped: “MERIDEN CUTLERY / COMPANY”.
Location
Currently not on view
date made
ca 1855 - 1925
ID Number
1986.0531.118
accession number
1986.0531
catalog number
1986.531.118

Copper bowl, about 1950

Julia Child whisked eggs for an omelet in this French copper bowl on the first test episode of The French Chef in 1963. Julia acquired it, as she did much of her copperware, from Dehillerin, a French kitchenware store in the old market at Les Halles.
Description
Julia Child whisked eggs for an omelet in this French copper bowl on the first test episode of The French Chef in 1963. Julia acquired it, as she did much of her copperware, from Dehillerin, a French kitchenware store in the old market at Les Halles. Julia, as The French Chef, created a run on copper bowls, omelet pans, and whisks that had not been commonly available in stores in the United States. That demand has never ceased, and has been extended to the many tools, utensils, and appliances that Julia introduced and championed, as well as to many others that have filled out the American batterie de cuisine.
Copper bowls, unlike their stove-bound relatives, are unlined, and it is the somewhat scientifically demonstrated belief of chefs who use them that the interaction of air with agitation on copper produces fluffier and airier eggs than any other cooking material. With their legendary ability to conduct heat evenly, the copper pots, most tin-lined (and re-lined over and again), reflect cooking methods typical for the French food Julia taught America to appreciate. Modern copper pots are typically lined with stainless steel, and many may have a copper-over-aluminum bottom to further create an even heat.
date made
ca 1940 - 1990
owner
Child, Julia
maker
E. Dehillerin
ID Number
2009.0091.21
accession number
2009.0091
catalog number
2009.0091.21

Hershey's Milk Chocolate Box

Physical DescriptionPrinted on cardboard.General HistoryHershey's Milk Chocolate box that held candy bars.
Description
Physical Description
Printed on cardboard.
General History
Hershey's Milk Chocolate box that held candy bars.
date made
1943
associated dates
1941-1945
maker
Hershey Chocolate Corporation
ID Number
1992.3112.01
catalog number
1992.3112.01
nonaccession number
1992.3112

W. H. Baker's Cocoa Tin

This yellow and brown container once held W. H. Baker's drinking cocoa. The front contains a multi-colored design of a woman sipping chocolate.William Henry Baker formed his cocoa business in 1893 near Winchester, Virginia. There were at least two legal battles between W. H.
Description
This yellow and brown container once held W. H. Baker's drinking cocoa. The front contains a multi-colored design of a woman sipping chocolate.
William Henry Baker formed his cocoa business in 1893 near Winchester, Virginia. There were at least two legal battles between W. H. Baker and Walter Baker & Co (or Baker’s Chocolate) of Dorchester, Massachusetts. Baker’s believed W. H. Baker was fraudulently trying to capitalize on the Baker name and intentionally mislead customers who had intended to buy Baker’s Chocolate but were being sold W. H. Baker’s Chocolate. In each instance, W. H. Baker was required to change his packaging to clearly highlight the difference between Baker's Chocolate and W. H. Baker's Chocolate. When he passed away in 1915, the business passed to his sons, who sold it to another confectionary company which went out of business in the 1930s.
Chocolate had been known and treasured by Native Americans in Central and South America for thousands of years prior to the arrival of the first Spanish explorers in the late 1400s and early 1500s. Cacao beans were so highly prized by Mayans and Aztecs that they were used as currency in many areas of the Americas. When first taken back to Europe by the Spanish, the chocolate drink continued to be produced exclusively for the enjoyment of royalty or the extremely wealthy. As the cacao bean gradually made its presence known throughout Europe, it still remained trapped in this exclusive section of society well into the 19th century.
The chocolate trade to North America began more than 300 years ago, primarily centered in or near major port cities of the time, such as New York City, Boston, Philadelphia and Newport, RI. Due to lower transportation costs, chocolate was often less expensive in the Americas than in Europe and therefore had a broader consumer base. The Industrial Revolution radically changed chocolate production and helped propel it into the hearts and stomachs of the working class. Instead of being a labor intensive product, it became entirely machine made reducing costs even further in the late 19th and early 20th century. During this time, chocolate went from being something a person drank to being something to eat, finally becoming a treat for the masses.
Location
Currently not on view
ID Number
ZZ.RSN80528Z72

Small Molinillo

A molinillo is a whisk that was first produced by Spanish colonists in Mexico. They used the molinillo to stir and froth their chocolate drinks. Prior to Van Houten’s invention of the hydraulic press, chocolate contained a large amount of fat that was not soluble in water.
Description
A molinillo is a whisk that was first produced by Spanish colonists in Mexico. They used the molinillo to stir and froth their chocolate drinks. Prior to Van Houten’s invention of the hydraulic press, chocolate contained a large amount of fat that was not soluble in water. A chocolate drink had to be continuously stirred in order to stay mixed. A small molinillo, such as this, would have been used with an individual serving size cup.
Chocolate had been known and treasured by Native Americans in Central and South America for thousands of years prior to the arrival of the first Spanish explorers in the late 1400s and early 1500s. Cacao beans were so highly prized by Mayans and Aztecs that they were used as currency in many areas of the Americas. When first taken back to Europe by the Spanish, the chocolate drink continued to be produced exclusively for the enjoyment of royalty or the extremely wealthy. As the cacao bean gradually made its presence known throughout Europe, it still remained trapped in this exclusive section of society well into the 19th century.
The chocolate trade to North America began more than 300 years ago, primarily centered in or near major port cities of the time, such as New York City, Boston, Philadelphia and Newport, RI. Due to lower transportation costs, chocolate was often less expensive in the Americas than in Europe and therefore had a broader consumer base. The Industrial Revolution radically changed chocolate production and helped propel it into the hearts and stomachs of the working class. Instead of being a labor intensive product, it became entirely machine made reducing costs even further in the late 19th and early 20th century. During this time, chocolate went from being something a person drank to being something to eat, finally becoming a treat for the masses.
Location
Currently not on view
ID Number
AG.76-FT-04.0009B [dup2]
catalog number
76-FT-04.0009B
accession number
315132

wine and cheeses

Currently not on view
Location
Currently not on view
date made
1930s-1950s
maker
Keppler, Victor
ID Number
PG.006264.K
catalog number
6264K
accession number
238737

Stoneware inkwell

Stoneware maker Nathan Clark partnered with Ethan S. Fox, a relative by marriage, in 1829.
Description
Stoneware maker Nathan Clark partnered with Ethan S. Fox, a relative by marriage, in 1829. In response to increasing competition they began selling more elaborately decorated “Fancy Ware made to order.” The names on this inkwell, LYON & ASHLEY, may refer to the people or firm that placed the order.
Location
Currently not on view
date made
1829-1838
maker
Clark, Nathan
Fox, Ethan
ID Number
CE.300894.029
accession number
300894
catalog number
300894.029

Serving Spoon

French thread serving spoon having a large, pointed oval bowl and long, upturned fiddle handle with shallow concave shoulders double struck (pattern on front and back) with a tipped thread border; gothic or Old English "E" engraved lengthwise on terminal back.
Description
French thread serving spoon having a large, pointed oval bowl and long, upturned fiddle handle with shallow concave shoulders double struck (pattern on front and back) with a tipped thread border; gothic or Old English "E" engraved lengthwise on terminal back. Back of shaft struck with three marks (all facing terminal): a rising sun above "P / L \ B" in diamond or lozenge; crowing cock with body facing right and "1" at lower right in clipped-corner vertical rectangle; and classical male head affronté flanked by "85" in oval. One of two spoons, DL.300475A-B, with same monogram but by different makers.
Location
Currently not on view
date made
1798 - 1809
ID Number
DL.300475A
catalog number
300475A
accession number
61510

Serving Dish

Shallow oval dish with inset, flat-top domed cover topped by a cast looped-branch handle; no foot ring. Two bands of gadrooning on top of cover, one on underside of its flat rim, and one at rim of dish. Removable handle with bowtie-shaped twist lock.
Description
Shallow oval dish with inset, flat-top domed cover topped by a cast looped-branch handle; no foot ring. Two bands of gadrooning on top of cover, one on underside of its flat rim, and one at rim of dish. Removable handle with bowtie-shaped twist lock. Top inside rim of dish, top of rim on cover, and underside of handle are all stamped "1". Dish struck on exterior at one end below rim with six marks, "1864" above a combined maker's mark of "JR" in raised gothic or Old English letters in an oval, "&" in a clipped-corner square, and a raised gothic or Old English "S" in clipped-corner square; a crown in pointed-top shield; "EP" in raised roman letters in an oval set sideways; "ALL THE / ROUND" in a life belt; and a raised roman letter "A" in circle. One of two dishes, DL*66.0559A-B.
Maker is John Round & Son, Ltd. of Sheffield, England; 1847-1932. Started by John Round who was joined by his son Edwin; firm incorporated as John Round & Son, Ltd. in 1874 and combined with Ridge, Allcard & Co in 1886, keeping the Round name. Their main factory was at Tudor Works, Tudor Street, but they also operated the nearby Arundel Plate Works (wares made there possibly stamped with the "A" mark).
Location
Currently not on view
date made
ca 1875
ID Number
DL.66.0559A
catalog number
66.0559A
accession number
265238

Bicentennial Aluminum Tray

Nordic Ware, a family-owned manufacturing firm in Minneapolis, Minnesota, was founded in 1946 by brothers Dave and Mark Dalquist, as “Plastics for Industry.” In 1950, the brothers bought Northland Aluminum Products, a small firm with a line of “Nordic Ware” products including gri
Description (Brief)
Nordic Ware, a family-owned manufacturing firm in Minneapolis, Minnesota, was founded in 1946 by brothers Dave and Mark Dalquist, as “Plastics for Industry.” In 1950, the brothers bought Northland Aluminum Products, a small firm with a line of “Nordic Ware” products including griddles and steak platters. The same year, Dave Dalquist created a cast aluminum, fluted cake pan and trademarked it as the “Bundt” pan. The company continued to grow its product line to include specialty baking and cookware items, including the microwave turntable. Nordic Ware is notable due to its history of product innovation through engineering, and its continued production of cookware in the United States.
Nordic Ware manufactured this aluminum tray in 1976 to commemorate the Bicentennial of the United States. The tray bears an image of two men reaping grain, with their crossed rifles propping up an American flag that reads “76.” Nordic Ware sold a variety of Bicentennial cookware in its “In ‘76” catalog to commemorate and capitalize on the occasion.
Location
Currently not on view
maker
Nordic Ware
ID Number
2007.0034.16
accession number
2007.0034
catalog number
2007.0034.16

Metal Sap Spout

This metal sap spout was used by settlers in upper New York in the 19th century. After boring a hole into a maple tree, one would insert this spout to drain sap into a bucket.
Description
This metal sap spout was used by settlers in upper New York in the 19th century. After boring a hole into a maple tree, one would insert this spout to drain sap into a bucket. Sap was typically collected and boiled down to make syrup or sugar to use an alternative to the expensive processed, cane sugar. Later, when cane sugar became cheaper and took precedence in the American diet, maple syrup was more often produced for either personal use or for supplemental income.
Maple syrup production is one of the few agricultural processes in North America that was not a European import but learned from Native Americans. Sap is typically collected from the Sugar, Red or Black maple, though it can be collected from other tree types. Northeastern North America is the most common area for maple syrup production, with Vermont, New York and Maine leading production in the U.S. Once the sap is collected, it must be boiled down to reduce the water content. It can require anywhere from 20-50 liters of sap to make one liter of syrup, depending on the sugar content of the sap. Each tree is capable of producing 35-50 liters of sap.
Location
Currently not on view
ID Number
ZZ.RSN79690Z20
accession number
194893
194893

Homemade Yoghourt

Currently not on view
Location
Currently not on view
date made
1968-1970
author
Waters, Alice
ID Number
2016.0085.12
accession number
2016.0085
catalog number
2016.0085.12

Postcard of Mandarin Restaurant

Postcard of the interior of the Mandarin Restaurant in San Francisco, owned by Cecilia Chiang. Tiled space with oriental style architecture.
Description
Postcard of the interior of the Mandarin Restaurant in San Francisco, owned by Cecilia Chiang. Tiled space with oriental style architecture. Photo depicts what appears to be the waiting area inside the restaurant with ratan furniture.
Caption on reverse reads: “Cecilia Chiang’s award-winning Mandarin restaurant in San Francisco’s Ghirardelli Square offers ‘cuisine devoted to the authentic and exquisitely civilized dishes of Northern China.’”
Location
Currently not on view
maker
Mike Roberts Color Reproductions
Mike Roberts Color Reproductions
Mike Roberts Color Reproductions
ID Number
2011.0236.03
catalog number
2011.0236.03
accession number
2011.0236

Sushi Tray, Small

This sushi tray is from AFC Corporation, a distributor of sushi products at supermarkets nationwide. The two part container has a black tray with a detailed red and gold maple leaf pattern and a clear plastic lid.
Description
This sushi tray is from AFC Corporation, a distributor of sushi products at supermarkets nationwide. The two part container has a black tray with a detailed red and gold maple leaf pattern and a clear plastic lid. The clear plastic counterpart is shaped to leave space for the sushi inside, and allows for the contents of the tray to remain visible to the customers. This is an example of a small sushi tray used for packaging sushi.
These trays often contain of a variety of rolls and nigiri, and include a side of wasabi and gari (pickled ginger) as condiments. Upon purchase, the customer is provided with a pair of disposable chopsticks and a single serving packet of soy sauce. These trays are disposable, and therefore these prepackaged sushi trays make a convenient lunch option.
date made
ca 1990-2010s
maker
unknown
ID Number
2012.3099.05
catalog number
2012.3099.05
nonaccession number
2012.3099

Varnish Shipping Crate

This Glidden Varnish crate side was used by the Glidden Varnish Company of Cleveland, Ohio during the early 20th century.
Description (Brief)
This Glidden Varnish crate side was used by the Glidden Varnish Company of Cleveland, Ohio during the early 20th century. The crate side bears the image of an Eagle-like creature on the left, with plain black text that reads “Factories Cleveland, Ohio, Toronto, Ontario/ Branches New York Chicago Boston St. Louis Atlanta.” In 1875 Francis Glidden, Levi Rackett, and Thomas Bolles started a varnish company called Glidden, Brackett & Co. In 1894 the company became the Glidden Varnish Company, and in 1917 was renamed simply the Glidden Company when it diversified its product line by adding paints.
Location
Currently not on view
referenced business
Glidden Company
ID Number
1979.0441.142
accession number
1979.0441
catalog number
1979.0441.142

Our collection database is a work in progress. We may update this record based on further research and review. Learn more about our approach to sharing our collection online.

If you would like to know how you can use content on this page, see the Smithsonian's Terms of Use. If you need to request an image for publication or other use, please visit Rights and Reproductions.