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
2,138
Page 1 of 107
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Table Knife
- Description
- Dinner or table knife with blunt blade and solid rounded-end handle, oblong in section, with arched hollow shoulders above the single-groove ("Yankee") bolster; made as a single piece. No monograms. No marks. One of five knives, 1986.0531.204-.208, from a 13-piece flatware set, 1986.0531.204-.216 (knives unmarked; forks and spoons marked).
- Location
- Currently not on view
- date made
- 1900 - 1920
- maker
- Charles Parker Company
- ID Number
- 1986.0531.204
- accession number
- 1986.0531
- catalog number
- 1986.0531.204
- Data Source
- National Museum of American History
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McDonald's Uniform-Female
- Location
- Currently not on view
- date made
- 1970
- ID Number
- 2011.0142.01
- catalog number
- 2011.0142.01
- accession number
- 2011.0142
- 2011.0142
- Data Source
- National Museum of American History
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Cooking Fork
- Description
- Long-handled fork with two, circular-section, curved tines having rounded shoulders and an arched tab at neck; shaft is square in section at neck, rounded at center and flattened at top, ending in a small, backward-scroll hook with single curl. No marks.
- Location
- Currently not on view
- date made
- 1780 - 1840
- ID Number
- DL.64.0436
- catalog number
- 64.0436
- accession number
- 252005
- Data Source
- National Museum of American History
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Budding Box
- Description
- Oscar Robledo, skilled in the art of budding (grafting) grapevines in the field, used this handmade, wooden tool box for holding his knife, a leather sharpening strap, a roll of tape, and sticks of budwood. He carried this box into his family’s vineyards in the Napa and Sonoma Valleys, where he grafted new buds onto healthy rootstock, a practice that allows growers to plant different varietals (e.g., Chardonnay, Merlot, Cabernet Sauvignon) onto mature roots.
- Oscar is a member of the Sonoma-based Robledo winegrowing family. His brother Reynaldo migrated north from Michoacán in 1968. Following their father, who worked in the bracero program (a contract labor program that brought Mexican men to work in the United States between 1942 and 1964), Reynaldo found work in the rapidly expanding vineyards of Napa and Sonoma. He rose quickly from vineyard laborer to budder, and eventually to vineyard manager. By the 1990s he had purchased significant acreage and established the Robledo Family Winery. Reynaldo Robledo’s wife, children, and several members of the extended family are active in the wine business, producing wines that complement the family’s Mexican roots.
- ID Number
- 2011.0237.01
- catalog number
- 2011.0237.01
- accession number
- 2011.0237
- Data Source
- National Museum of American History
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Cookbook for Protestors, 1970s
- Description
- Salad for Boycotters features recipes for lettuce-free salads. This booklet with image of salad bowl with the United Farm Workers eagle was produced to support the boycott of non–union iceberg lettuce. Inside, suggestions include what other types of lettuce and greens to use in meal preparations, nutritional information, how to grow organic, foraging info, and wage info. This booklet was prepared in cooperation between the United Methodist Church in Kansas City, Missouri and the U.F.W.
- The United Farm Workers lobbied to raise wages, improve working conditions, and compensation after some fields became mechanized. Through well publicized strikes and boycotts the U.F.W. helped change the face of agriculture labor unions, change consumers thinking, and increase moral awareness.
- date made
- ca 1971
- ID Number
- 2012.0036.02
- catalog number
- 2012.0036.02
- accession number
- 2012.0036
- Data Source
- National Museum of American History
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Daredevil Slurpee Cup
- Description
- Southland Corporation’s chain of 7-Eleven convenience stores is known for proprietary products like the Big Gulp® fountain soft drinks, Big Bite® hot dogs, and Slurpee® beverages, a sweet, semi-frozen, flavored drink. 7-Eleven promoted Slurpees with limited-edition cup designs to appeal to kids and teens and to encourage repeat business. These collectible plastic cups from 1975 feature Marvel comic book characters. The 10 designs in the museum’s collection are from a total of 60 in the series and include Captain America, Red Sonja, Dr. Doom, Daredevil, Iron Fist, Falcon, The Vision, Silver Surfer, Black Panther, and Cyclops. The 12-oz. size predates the popularity of supersized (1.2 liter) drinks.
- Omar Knedlik invented a machine to make frozen beverages with a slushy consistency in the late 1950s. In 1965, 7-Eleven began a licensing deal with his brand, the ICEE Company, to sell the same product under a different name. 7-Eleven has been selling Slurpees since 1967.
- This plastic Slurpee cup from the 7-Eleven chain of convenience stores was produced in 1975 as one of a series featuring Marvel Comics superheroes. It shows the Daredevil character and this quote: THE BOYS IN MY NEIGHBORHOOD USED TO MAKE FUN OF ME, CALLING ME A NAME . . . BUT WHEN I WAS BLINDED BY RADIATION AND GAINED MY SUPER-SENSES, I TOOK THAT NAME FOR MY OWN . . . FOR THUS WAS BORN DAREDEVIL!
- Location
- Currently not on view
- date made
- 1975
- maker
- Southland Corporation
- ID Number
- 2012.0040.04
- catalog number
- 2012.0040.04
- accession number
- 2012.0040
- Data Source
- National Museum of American History
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Legion D'Honneur Award, 2000
- Description
- Julia Child was awarded the Legion D’Honneur, France’s highest honor, for her pivotal role in introducing Americans to French cuisine and cookery. Starting with her first cookbook, Mastering the Art of French Cooking, published in collaboration with Simone Beck and Louisette Bertholle in 1961, and continuing through more than 30 years of televised cooking shows, Julia Child inspired generations of Americans to try new cuisines and to care about food.
- Julia received the award in November 2000 at a ceremony in Boston, with her friend and colleague, Chef Jacques Pepin, serving as master of ceremonies. A New York Times article (November 20, 2000) quoted her reaction upon receiving the award: “I am very, very proud. I adore France.” The Legion D'Honneur was created in 1802 by Napoleon to reward outstanding military and civil service to France.
- ID Number
- 2012.0043.07
- catalog number
- 2012.0043.07
- accession number
- 2012.0043
- Data Source
- National Museum of American History
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"VIP Night with Ceja Vineyards"
- ID Number
- 2012.0045.02
- catalog number
- 2012.0045.02
- accession number
- 2012.0045
- Data Source
- National Museum of American History
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Cappuccino Cup
- Description
- One of the most common variants of espresso, all named in Italian usage, is a cappuccino, a single shot with a “coat” or hood” like those of Capuchin monks or with a color like the robes of those monks (depending on which version of the story you prefer), with a steamed milk cover. No foam. Customarily, the cup is more like an American coffee cup, though smaller, and the blue rim on this one serves as the target level for the addition of the steamed milk. Other variants now common, even in the American espresso service, are lattes (café au lait in French, café con leche in Spanish) where a single shot is covered in 6-8 ounces of steamed milk, then with foam. There are, however, as many variations as possible, made with differing amounts and varieties of coffee, and the additions of milk, foam, flavored syrups, liqueurs.
- ID Number
- 2012.0124.02
- catalog number
- 2012.0124.02
- accession number
- 2012.0124
- Data Source
- National Museum of American History
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Hydrometer (fourth from left in photo)
- Description
- This hydrometer’s (fourth from left in photo) glass bulb is marked “US 1912” and lead shot anchors its lower end. The instrument contains a U.S. Internal Revenue tax stamp A7501, marked “Standard Hydrometer” and “Series of 1909.” The scale inside the stem reads “Per cents of Sugar at 60 Fahr. Balling Saccharometer.” The distinctive, engraved stamp was inserted into the bulb during manufacture by an agent of the Commissioner of Internal Revenue as authoritative proof of the scale’s accuracy. The number A7501 indicates the stamp was delivered to the Internal Revenue Bureau from the Bureau of Engraving and Printing on January 4, 1910 and was likely inserted into the hydrometer in 1912. An accurate scale was essential for determining the alcohol content of wine for tax purposes.
- Hydrometers are the fundamental tool for measuring the alcohol potential of freshly crushed grape must (fermenting liquid), as well as the progress of a fermentation (the process whereby sugars are converted to alcohol via yeast). Made of glass, the bulb is weighted to allow it to float upright when suspended in liquid. A hydrometer will float to a different height on the measuring stick due to differences in the density of the liquid being measured. Because sugar increases the density of water, it is possible to know how much sugar is present when the density changes, i.e., when sugars turn into alcohol, during fermentation.
- Grape juice at harvest contains about 25% sugar, with lesser amounts in cool climate grapes. Winemakers take frequent readings of the must during fermentation. When the density stops changing and it is near zero, the fermentation is finished. There is always a trace of remaining sugar, in the range of 0.1 to 0.3%, but this amount has to be measured by another, more sensitive means. If the fermentation stops before the density is near zero, for instance at 3% sugar, this is considered a stuck fermentation, and a problem for the winemaker. The wine will taste sweet, which is generally not a desired outcome, so the fermentation will have to be restarted. This is usually done by adding yeast from another, active fermentation.
- This hydrometer was donated by the Department of Viticulture and Enology at the University of California at Davis.
- date made
- 1912
- ID Number
- 2012.0131.06
- catalog number
- 2012.0131.06
- accession number
- 2012.0131
- Data Source
- National Museum of American History
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Hydrometer (third from left in photo)
- Description
- This hydrometer’s (third from left in photo) glass bulb is anchored with lead shot at its lower end. The instrument contains a U.S. Internal Revenue tax stamp C4205, which features an engraving of George Washington, the same image found on the U.S. one dollar bill. The engraved stamp was inserted into the bulb during manufacture by an agent of the Commissioner of Internal Revenue as authoritative proof of the scale’s accuracy. The number C4205 indicates the stamp was delivered to the Internal Revenue Bureau from the Bureau of Engraving and Printing on January 23, 1905. An accurate scale was essential for determining the alcohol content of wine for tax purposes.
- Hydrometers are the fundamental tool for measuring the alcohol potential of freshly crushed grape must (fermenting liquid), as well as the progress of a fermentation (the process whereby sugars are converted to alcohol via yeast). Made of glass, the bulb is weighted to allow it to float upright when suspended in liquid. A hydrometer will float to a different height on the measuring stick due to differences in the density of the liquid being measured. Because sugar increases the density of water, it is possible to know how much sugar is present when the density changes, i.e., when sugars turn into alcohol, during fermentation.
- Grape juice at harvest contains about 25% sugar, with lesser amounts in cool climate grapes. Winemakers take frequent readings of the must (fermenting liquid) during fermentation. When the density stops changing and it is near zero, the fermentation is finished. There is always a trace of remaining sugar, in the range of 0.1 to 0.3%, but this amount has to be measured by another, more sensitive means. If the fermentation stops before the density is near zero, for instance at 3% sugar, this is considered a stuck fermentation, and a problem for the winemaker. The wine will taste sweet, which is generally not a desired outcome, so the fermentation will have to be restarted. This is generally done by adding yeast from another, active fermentation.
- This hydrometer was donated by the Department of Viticulture and Enology at the University of California at Davis.
- ID Number
- 2012.0131.08
- catalog number
- 2012.0131.08
- accession number
- 2012.0131
- Data Source
- National Museum of American History
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Sushi Knife
- Description
- This butcher knife belonged to Shigefumi Tachibe, a Japanese chef who helped set up a high end fusion restaurant, Chaya Brasserie, when he came to the US in 1983. The 20” long butcher knife comes with a steel blade and a wooden handle. Chef Shigefumi Tachibe purchased this knife in 1980 while visiting France, and used it over the years to cut and fillet whole tuna fish. Chaya’s menu, which chef Tachibe developed, reflects the Asian fusion food movement, a product of the large immigrant presence in California, as well as the clientele’s growing partiality toward healthy food options. Fusion sushi, which comprises of both traditional (raw fish) and nontraditional sushi ingredients (avocado, mayonnaise based sauce), is an example of an Asian fusion food that has been popularized over the past few decades, due to chefs like Shigefumi Tachibe who made it an integral part of their menu.
- date made
- unknown
- maker
- unknown
- ID Number
- 2012.0137.01
- catalog number
- 2012.0137.01
- accession number
- 2012.0137
- Data Source
- National Museum of American History
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Sushi chef hat
- Description
- A black AFC chef hat with black netting on the top. It has a slight adjustable back where it can adjust to fit different head sizes. The style is fitted at the base and slightly loose at the top.
- The red chef coat, accompanied by a black chef hat and a short black apron, has been worn by AFC sushi chefs in the Publix supermarket’s Greenwise Stores since 2009. This jacket is purchased through Chef Works, Inc., a manufacturer and distributor of customizable chef clothing. AFC Corporation customized this generic style of jacket by adding the AFC logo on the right chest area and right sleeve, and the color of it reflects AFC Corporation’s intention of having the uniform blend in with the overall color scheme of the local store.
- Location
- Currently not on view
- date made
- ca 2010s
- ca 2009s
- unknown
- maker
- unknown
- ID Number
- 2012.0182.04b
- accession number
- 2012.0182
- catalog number
- 2012.0182.04b
- Data Source
- National Museum of American History
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Teaspoon
- Location
- Currently not on view
- date made
- 1815
- 1830 or later
- ID Number
- 1977.0918.58D
- accession number
- 1977.0918
- catalog number
- 1977.0918.58D
- Data Source
- National Museum of American History
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The Larder
- Description
- Mezzotint after original painting by Paul de Vos once in the Gallery at Houghton. Now in the State Hermitage Museum, St. Petersburg, with descriptive title Cook at a Kitchen Table with Dead Game. Print tipped onto sheet bound in George P. Marsh’s copy of The Houghton Gallery, vol. 1. Formerly attributed to Marten de Vos as referenced on the print.
- date made
- 1775
- artist attribution
- Vos, Marten de
- engraver
- Earlom, Richard
- delineator
- Farington, Joseph
- publisher
- Boydell, John
- artist attribution
- Vos, Paul de
- ID Number
- 1978.0534.02.52
- accession number
- 1978.0534
- catalog number
- 1978.0534.02.52
- Data Source
- National Museum of American History
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Soup Plate Fragments
- Location
- Currently not on view
- date made
- 1740 - 1760
- ID Number
- DL.252318.0082
- catalog number
- 252318.0082
- accession number
- 252318
- Data Source
- National Museum of American History
-
Teaspoon
- Location
- Currently not on view
- date made
- 1895 - 1900
- owner; user
- Washington, Mary Anne Hammond
- ID Number
- DL.60.1007C
- catalog number
- 60.1007C
- accession number
- 71656
- Data Source
- National Museum of American History
-
William Bradford Cup
- Description
- This silver wine cup belonged to Pilgrim leader and Mayflower passenger William Bradford, who governed Plymouth Colony for thirty years. Made for Bradford in London, the cup bears his initials on one side.
- The idea of America as a religious refuge originates with the Pilgrims, a group of English separatists who founded a colony at Plymouth, Massachusetts, in 1620. While the Pilgrims sought freedom to practice their own form of Protestantism, they were often intolerant of other kinds of worship in their settlement.
- Location
- Currently not on view
- ID Number
- 1985.0319.01
- accession number
- 1985.0319
- catalog number
- 1985.0319.01
- Data Source
- National Museum of American History
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Napkin Ring
- Location
- Currently not on view
- date made
- 1880s
- ID Number
- DL.65.0780
- catalog number
- 65.0780
- accession number
- 258259
- Data Source
- National Museum of American History
-
knife
- Location
- Currently not on view
- date made
- ca 1914
- ID Number
- DL.65.2677C
- catalog number
- 65.2677C
- accession number
- 258259
- Data Source
- National Museum of American History
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- Food 2138
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- FOOD: Transforming the American Table 1950-2000 233
- Advertising 160
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- Household Tools and Equipment 97
- Wine and wine making 81
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- Forks (flatware) 48
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- Prints 40
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- Cans (containers) 37
- Lithographs 32
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- Cultural and Community Life: Domestic Life 724
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- National Museum of American History 280
- FOOD: Transforming the American Table 1950-2000 233
- Food: Transforming the American Table 216
- Advertising 160
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- Cultural and Community Life: Ceramics and Glass 61
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- Work and Industry: Agriculture and Natural Resources 47
- Work 43
