Exploring History, One Bite at a Time

Through programs, research, and collections the Smithsonian Food History project at the National Museum of American History invites communities near and far to come to the table. By learning more about American food history, today’s museum visitors will understand the role they play in shaping how and what America eats.

Food programs are based in the rich food history content at the museum and include a diverse menu of programs and demonstrations that bring visitors together for relevant discussions that start with history and expand to the present and future of American food. Activities include free daytime programs for visitors, regular After Hours events that mix historic topics with delicious food and drink, and the annual Smithsonian Food History Weekend. The National Museum of American History is committed to examining the impact of food, drink, and agriculture on American History.

To learn more, explore collections below, programs and research in the menu, and sign up for our food history email newsletter. Cheers!

 

From Our Blog

Jessica Govea

As a little girl, Jessica Govea had become accustomed to rising early and making her way to the fields with her family. During the cotton season, you could find her family dragging sacks of cotton along the long rows of fields in Kern County, California.

Chef Lena Richard and others filming a television segment
Lena Richard was an African American chef who built a culinary empire in New Orleans during the Jim Crow era. She reshaped public understanding of New Orleans’ cuisine, but her story has never been given its proper due.
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