Food
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
2,126
Page 1 of 107
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Apples with Knife
- Description (Brief)
- A Nickolas Muray dye transfer photograph of apples. One apple is cut, one is whole. A knife lays across the fruit.
- Recto: Signed by artist bottom right (pencil). Verso: Muray stamp. Muray label."Apples" (pencil). "#50" (pencil).
- Description
- Nickolas Muray was born in Szeged, Hungary on February 15, 1892. Twelve years after his birth, Muray left his native town and enrolled in a graphic arts school in Budapest. Enrolling in art school was the first step on a road that would eventually lead him to study a photographic printing process called three-color carbro. In the course of his accomplished career, Muray would become an expert in this process and play a key role in bringing color photography to America.
- While attending art school in Budapest, Muray studied lithography and photoengraving, earning an International Engraver's Certificate. Muray was also introduced to photography during this time period. His combined interest in photography and printmaking led him to Berlin, Germany to participate in a three-year color-photoengraving course. In Berlin, Muray learned how to make color filters, a first step in the craft that would one day become his trademark. Immediately after the completion of the course, Muray found a good job with a publishing company in Ullstein, Germany. However, the threat of war in Europe forced Muray to flee for America in 1913. Soon after his arrival in New York, Muray was working as a photoengraver for Condé Nast. His specialty was color separations and half-tone negatives.
- By 1920, Muray had established a home for himself in the up-and-coming artists' haven of Greenwich Village. He opened a portrait studio out of his apartment and continued to work part time at his engraving job. Harper's Bazaar magazine gave Muray his first big assignment in 1921. The project was to photograph Broadway star Florence Reed. The magazine was so impressed with his photographs that they began to publish his work monthly. This allowed him to give up his part time job and work solely as a photographer. It did not take long for Muray to become one of the most renowned portrait photographers in Manhattan. Muray spent much of the early 1920s photographing the most famous and important personalities in New York at the time.
- In his spare time Muray enjoyed fencing. In 1927, he won the National Sabre Championship and in 1928 and 1932, he was on the United States Olympic Team. During World War II, Muray was a flight lieutenant in the Civil Air Patrol.
- Location
- Currently not on view
- date made
- ca 1964
- maker
- Muray, Nickolas
- ID Number
- PG.69.247.14
- catalog number
- 69.247.14
- accession number
- 287542
- Data Source
- National Museum of American History
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Shay
- Location
- Currently not on view
- date made
- ca 1969
- maker
- Cameron, Joe
- ID Number
- PG.71.48.01
- accession number
- 296424
- catalog number
- 71.48.1
- Data Source
- National Museum of American History
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Men in a fast food restaurant
- Location
- Currently not on view
- Date made
- ca 1960s
- photographer
- Uzzle, Burk
- ID Number
- PG.72.12.001
- accession number
- 2003.0044
- catalog number
- 72.12.1
- Data Source
- National Museum of American History
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Teaspoon
- Location
- Currently not on view
- date made
- 1840 - 1880
- Date made
- DELETE
- ID Number
- 1977.0334.04B
- accession number
- 1977.0334
- catalog number
- 1977.0334.04B
- Data Source
- National Museum of American History
-
Colgan's Mint Chips Tin
- Description
- This small, round, green container with gold lettering was used to store and market Colgan's mint gum.
- John Colgan of Louisville, Kentucky, was a pharmaceutical store owner in the late 1800s when he noticed young children chewing on tree sap. He made a type of gum he named Taffy Tolu which quickly gained popularity in the Louisville area. Colgan has also been credited with inventing the process of adding flavor that lasts while chewing. During the 1893 World’s Fair in Chicago, he sold his Taffy Tolu and created quite a buzz at the Fair. It was also here where William Wrigley, Jr., came across John Colgan’s chewing gum, and while Wrigley’s Gum took off, John Colgan faded into history.
- Sweet treats have been a part of the human diet nearly since the beginning of human existence. The type of treat has changed over time, but human desire for sweetness has not. Candy can be hard or chewy, may or may not contain chocolate and can be sweet or sour. Sugar cane was introduced to Europeans when crusaders brought the substance back from the Middle East, and it was with these Europeans that sugar gained its highly prized status as an art form and a gift to be given away on special occasions. A status that persists to this day when a suitor gives their beloved chocolate for Valentine’s Day. Early pharmacists also often used sugar to mask the bitter tastes of their medical concoctions or prescribed sugar as a cure for an ailment itself.
- At one time, small family owned confectionary shops dominated the American landscape. Opening a candy making business was a relatively low cost investment, all one needed was a kitchen and a basket to sell their treats from on the street. As demand grew, they could grow their business. Today, many of these small businesses have been absorbed into large corporations who command a much greater market power. Breath mints gained popularity because of how they felt cool and refreshing in the mouth while also freshening one’s breath. Peppermint was also considered a digestive aid, and mint leaves and breath mints were often chewed after a meal.
- Location
- Currently not on view
- maker
- Colgan Gum Company
- ID Number
- ZZ.RSN80525Z61
- Data Source
- National Museum of American History
-
J. S. Fry & Sons Concentrated Cocoa Container
- Description
- This small, cardboard box was used to store and market Fry's Concentrated Cocoa. The box is cream colored with red writing.
- J. S. Fry & Sons was a British chocolate company owned by Joseph Storrs Fry and his family. In 1759, Joseph Fry started making chocolate, with Joseph S. Fry gaining control in 1795. That same year, he patented a modified Watt steam engine used to grind cacao beans. This marked the beginning of the mechanization of chocolate production. In 1847, Fry’s made the first molded chocolate eating bar by removing excess cocoa butter, then slowly adding it back into the melted chocolate. In 1919, J. S. Fry & Sons merged with Cadbury’s, and by the early 1980s, the Fry name was removed from company packaging.
- 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
- maker
- J. S. Fry & Sons
- ID Number
- ZZ.RSN80525Z76
- Data Source
- National Museum of American History
-
J. S. Fry & Sons Concentrated Cocoa Container
- Description
- This small, cardboard box has a multicolored design of a scene of two squirrels in a woodland area. This box was used to store and market Fry's Concentrated Cocoa.
- J. S. Fry & Sons was a British chocolate company owned by Joseph Storrs Fry and his family. In 1759, Joseph Fry started making chocolate, with Joseph S. Fry gaining control in 1795. That same year, he patented a modified Watt steam engine used to grind cacao beans. This marked the beginning of the mechanization of chocolate production. In 1847, Fry’s made the first molded chocolate eating bar by removing excess cocoa butter, then slowly adding it back into the melted chocolate. In 1919, J. S. Fry & Sons merged with Cadbury’s, and by the early 1980s, the Fry name was removed from company packaging.
- 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
- maker
- J. S. Fry & Sons
- ID Number
- ZZ.RSN80525Z81
- Data Source
- National Museum of American History
-
Huyler's Cocoa Tin
- Description
- This yellow, rectangular tin with black lettering and design was used to store and market Huyler's drinking chocolate.
- In 1846, John Huyler was born to David Huyler who ran a bakery in New York City. By the early 1860s, John was working in his father’s shop, learning the trade. In 1874, he opened his own store, a confectionary, and within a few years he had opened three more stores. By the time of his death in 1910, he owned 54 store fronts with 14 factories and around 2000 employees supplying his shops.
- Chocolate had been known and loved 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.RSN80525Z99
- Data Source
- National Museum of American History
-
Huyler's Milk Chocolate Tin
- Description
- This plain, cylindrical tin was used to store and market Huyler's chocolate. On the front is a small, bronze plaque which reads in black lettering, Huyler's Milk Chocolate.
- In 1846, John Huyler was born to David Huyler who ran a bakery in New York City. By the early 1860s, John was working in his father’s shop, learning the trade. In 1874, he opened his own store, a confectionary, and within a few years he had opened three more stores. By the time of his death in 1910, he owned 54 store fronts with 14 factories and around 2000 employees supplying his shops.
- 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.RSN80528Z77
- Data Source
- National Museum of American History
-
Bonbon Dish
- Description
- "Bostonia" pattern bonbon dish. Small, shallow dish has flared sides ending in an octagonal or clipped-corner rim with downturned edge and a flat circular well; no foot ring. Plain; no monogram or surface decoration. Underside of well struck with two sets of incuse marks, an S-arc-and-rampant-lion logo above "STERLING" and "3953" at top, and "J.E. CALDWELL & CO. (arched) / 925 / STERLING / 1000 / PHILADELPHIA" in serif letters at bottom.
- Location
- Currently not on view
- date made; date pattern introduced
- 1914
- date received as gift
- 1948
- ID Number
- 1977.0729.01
- accession number
- 1977.0729
- catalog number
- 1977.0729.01
- Data Source
- National Museum of American History
-
Sugar Spoon
- Location
- Currently not on view
- date made
- 1894 or later
- parent company
- William Rogers Mfg. Co.
- ID Number
- 1977.0729.02
- accession number
- 1977.0729
- catalog number
- 1977.0729.02
- Data Source
- National Museum of American History
-
Cream Ladle
- Location
- Currently not on view
- date made
- 1922
- date received
- 1922
- ID Number
- 1977.0729.04
- accession number
- 1977.0729
- catalog number
- 1977.0729.04
- Data Source
- National Museum of American History
-
Stoneware jug
- Description
- The Remmey family began producing pottery in New York City in 1735, when John Remmey I emigrated from Germany. His grandson, John Remmey III, took over the family business in 1793, continuing to produce some of the finest stoneware made in the United States at the time. The somewhat lopsided incised leaf design on this jug reminds us that each piece was made and decorated by hand.
- Location
- Currently not on view
- date made
- 1791-1831
- maker
- Remmey III, John
- ID Number
- 1977.0803.105
- accession number
- 1977.0803
- catalog number
- 1977.0803.105
- Data Source
- National Museum of American History
-
Stoneware jug
- Description
- The conclusion of the War of 1812 devastated many American potteries as the importation of less expensive, foreign-made wares resumed, mostly from Great Britain and Holland. While a number of potteries went out of business, the Clark and Howe pottery in Athens, New York employed more men than any other pottery in the state, and even expanded into northwestern New York. The firm was in part responsible for sustaining the local economy, paying $1,750 in wages in 1812 (equal to over $22,000 today).
- Location
- Currently not on view
- date made
- 1805-1813
- maker
- Clark, Nathan
- Howe, Thomas
- ID Number
- 1977.0803.66
- accession number
- 1977.0803
- catalog number
- 1977.0803.066
- Data Source
- National Museum of American History
-
Stoneware jug
- Description
- Stoneware containers were useful for storing many goods into the 1900s. Before the development of canning and refrigeration, stoneware forms were staples in most homes, used to hold salted or pickled food as well as beverages and dairy products. This jug, probably meant to hold water, ale, whiskey or beer, features an incised design. By the time this piece was made, most potters had turned to glaze painting, which was faster and easier to produce.
- Location
- Currently not on view
- date made
- 1866-1885
- maker
- Hart, Nahum
- Hart, Charles
- ID Number
- 1977.0803.77
- accession number
- 1977.0803
- catalog number
- 1977.0803.077
- Data Source
- National Museum of American History
-
Stoneware cooler
- Description
- Thompson Harrington took over management of Nathan Clark’s Lyons, New York stoneware manufactory in 1852 when Clark left to establish new potteries elsewhere in western New York. Located along the Erie Canal, the Lyons pottery flourished under Harrington and subsequent ownership until it closed in 1902.
- Location
- Currently not on view
- date made
- 1852-1872
- maker
- Harrington, Thompson
- ID Number
- 1977.0803.81
- accession number
- 1977.0803
- catalog number
- 1977.0803.81
- Data Source
- National Museum of American History
-
Stoneware jar
- Description
- David Morgan worked for New York City potter John Crolius Jr., beginning in 1795. In 1798 he temporarily took over Thomas H. Commeraw’s kiln on Cherry Street near Corlear’s Hook in Manhattan. The mark “CORLEARS HOOK” can be found on many of the well-formed jars, jugs and pitchers attributed to Morgan.
- Location
- Currently not on view
- date made
- 1795-1803
- maker
- Morgan, David
- ID Number
- 1977.0803.108
- accession number
- 1977.0803
- catalog number
- 1977.0803.108
- Data Source
- National Museum of American History
-
Stoneware jar
- Description
- While this jar is unmarked, it may be one of several in the Museum's collection made by Thomas Commeraw, a free black potter. Thomas Commeraw established his pottery in the Corlears Hook neighborhood of lower Manhattan in 1797, successfully competing with well known stoneware makers from the Crolious and Remmey families.
- Location
- Currently not on view
- date made
- 1797-1819
- maker
- Commeraw, Thomas
- ID Number
- 1977.0803.115
- accession number
- 1977.0803
- catalog number
- 1977.0803.115
- Data Source
- National Museum of American History
-
Stoneware chamber pot
- Description
- Chamber pots were found in many homes in the United States before the advent of modern indoor plumbing. While some chamber pots were elaborately decorated, this example, made by Paul Cushman of Albany, New York, is strictly utilitarian. The piece is incised only with the name of the potter.
- Location
- Currently not on view
- date made
- 1806-1833
- maker
- Cushman, Paul
- ID Number
- 1977.0803.50
- accession number
- 1977.0803
- catalog number
- 1977.0803.050
- Data Source
- National Museum of American History
-
Stoneware jug
- Description
- Made by William Lundy in Troy, New York, the unusual decoration on this jug features two American flags and an anchor. An Irish immigrant, Lundy worked at a number of Troy potteries in the 1820s.
- Location
- Currently not on view
- date made
- about 1826
- maker
- Lundy, William
- Church, Jr., Nathan
- ID Number
- 1977.0803.139
- accession number
- 1977.0803
- catalog number
- 1977.0803.139
- Data Source
- National Museum of American History
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