Exhibit examines influence of food
Smithsonian is sponsoring 'Key Ingredients'
The strong influence of food is the subject of a new exhibit from the Smithsonian Institution that opened in Utah recently.
"Key Ingredients: America by Food" takes people on a tour from the early origins of Native American and colonial cooking to the twinkling kitchens of the 21st century — complete with a giggling dough boy on the counter.
As a joint partnership between the Smithsonian Institution and the Federation of State Humanities Councils, the Key Ingredients exhibit was designed to change to fit each area of the country it visits.
"It shows the fabric of America," said Smithsonian Institution Traveling Exhibit co-director Carol Harsh. "That we're all made of different ethnic backgrounds but in the end we're all American and build this amazing picture of a nation."
Harsh said for a decade the Smithsonian's Museum on Main Street project has brought various exhibits to small museums across America. Past exhibits include a look at the end of World War II and "Barn Again," a look at old barns in rural America. Harsh said for every exhibit, Utah has been one of the first states to step forward to host them.
Harsh said the food exhibit is designed to highlight and celebrate foods unique to the area it is in, from the ground to the table.
"It talks about how food draws us together as a community," said Michael Christensen with the Utah Humanities Council. "It explores food behind just sustenance. We can all eat and take vitamins to live, but why are there particular foods that communities like to eat?"
The exhibit opened earlier this month at the Pioneer Museum in Tooele, where it will stay until Jan. 24. It will then move to the Utah Cultural Celebration Center in West Valley City, where it will stay until March 20.
Another version of the exhibit is currently in Illinois. Both versions will tour at least 34 states during 2004.
The five sections of the Utah exhibit highlight local foods produced in the state, the history of farming and food distribution and the dramatic shift in people buying products associated with labels and characters during the past 100 years or so. Cultural feasts and the history of food markets are also covered.
Christensen said the council has some big events planned when the exhibit arrives at the cultural center. In addition to lectures and writing seminars on the subject of food, each week in February will pay homage to a variety of cultures present in West Valley City and their cuisine.
E-MAIL: gfattah@desnews.com Key Ingredients exhibit
Dec. 6-Jan. 24: Pioneer Museum, 47 E. Vine St., Tooele
Jan. 31-March 20: Utah Cultural Celebration Center, 1355 W. 3100 South, West Valley City
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