PULLMAN — Food may not exac tly define the nation, but America’s diverse, evolving food traditions speak volumes about who we are. A new Smithsonian traveling exhibit delves into the historical, regional and social traditions that merge in everyday meals and celebrations of the American table.“Key Ingredients: America by Food,” will be in the Holland/Terrell library atrium Sept. 26-Nov. 5. A variety of events, to be announced, will coincide with the exhibit. An interactive website for sharing recipes and food stories and identifying favorite small-town eateries can be found ONLINE @ www.keyingredients.org.
Through artifacts, photographs and illustrations, “Key Ingredients” examines how culture, ethnicity, class, landscape and tradition influence the foods and flavors we enjoy across the nation. The exhibition looks at the evolution of the American kitchen and how food industries have responded to the technological innovations that have enabled Americans to choose an ever-wider variety of frozen, prepared and fresh foods. The exhibition also addresses the entrepreneurial spirit on which many food production companies are based, such as pioneers Heinz, Campbell and Borden.
“Key Ingredients” is the newest exhibition from Museum on Main Street, a partnership of the Smithsonian Institution Traveling Exhibition Service and state humanities councils. It is in Pullman through the efforts of Humanities Washington, the Museum of Anthropology and the WSU Libraries.
