Food museum

[1] Contemporary dietary reformers sought to combat malnutrition through thrift-focused cooking education rather than addressing the fundamental disparities in food accessibility.

The foundation of food-related interpretation in museums was established by early domestic scientists, food reformers, and fair exhibitors, who pioneered tools like the cookbook, cooking demonstration, product tasting, and instructional guide.

Early outdoor museums collected tools, furnishings, and agricultural implements, often prioritizing skilled trades over domestic and food-related labor.

Early history museum exhibitions featured leatherwork, pottery, and woodworking, highlighting specialized skilled crafts and trades rather than food-related work.

Post-World War II, museum directors worked to standardize visitor participation, developing living history programs that incorporated food preparation into immersive historical experiences.

The National Park Service (NPS) contributed by implementing organized interpretive programs at historic sites that explored daily life in the previous eras.

[2] For example, the Hangzhou Cuisine Museum offers experiences that combine local food traditions with on-site dining, attracting foodie tourists seeking education, knowledge, sensory engagement, and social interaction.

The concept of sensory museology has emerged, using taste, smell, and active participation in food production to boost visitor interactions with exhibits.