The Smithsonian’s National Museum of American History will host its inaugural Smithsonian Food History Weekend, an annual celebration and exploration of American food history, Oct. 22–24. To dovetail with the museum’s Year of Innovation in 2015, the weekend will feature “Innovation on Your Plate,” and examine the rich history of food production, preparation and consumption.
The Smithsonian Food History Weekend will be a cornerstone of the museum’s Food History Project, as food is a shared human experience that connects us all. Through exhibitions and events, the museum is committed to exploring the many factors—from new technologies, influential people and shifts in social and cultural life—that have affected how and what Americans eat and how that change is inseparable from the nation’s history and identity.
“Through invention, research, collections and eating, the Smithsonian Food History Project creates programming and events to help Americans understand the role we all play in shaping the future of food and of our country,” said John Gray, director of the museum.
Every fall, the museum will use this weekend to bring together culinary leaders, researchers, practitioners and scholars to inspire visitors with culinary demonstrations, hands-on learning opportunities, tastings, talks and more. Three distinct events divided over the course of the weekend—a gala evening event, a round-table discussion with scholars and practitioners and a daylong festival—will present food lovers with the opportunity to participate, learn and eat. Specific details on the Food History Weekend will be available in August 2015. More information about the Food History Project is available here.
The Julia Child Foundation for Gastronomy and the Culinary Arts has recently announced the first annual Julia Child Award to honor an individual who has improved how Americans think about what they cook, eat and drink. The award was created to continue to foster the impact and contributions Child made during her lifetime. The foundation will present the award in association with the National Museum of American History at a gala to be held in conjunction with the museum’s inaugural Food History Weekend in Washington, D.C., Oct. 22.
Through incomparable collections, rigorous research and dynamic public outreach, the National Museum of American History explores the infinite richness and complexity of American history. We help people understand the past in order to make sense of the present and shape a more humane future. The museum is currently renovating its west exhibition wing, developing galleries on business, democracy and culture. For more information, visit https://americanhistory.si.edu. The museum is located at 14th Street and Constitution Avenue N.W., and is open daily from 10 a.m. to 5:30 p.m. (closed Dec. 25). Admission is free. For Smithsonian information, the public may call
(202) 633-1000.
Valeska Hilbig
(202) 633-3129
hilbigv@si.edu
Megan Salocks
(202) 633-3697
salocksm@si.edu