Key Ingredients: America by Food Tours U.S.

Traveling Exhibition Explores Evolution of American Food Culture

Apr 29, 2009

"Key Ingredients" is presented by Museum on Main Street, in collaboration with the Smithsonian Institution Traveling Exhibition Service.

Touring the United States for more than two years, “Key Ingredients: America by Food” is serving 700 communities in 43 states. Museum on Main Street, in partnership with the Smithsonian Institution Traveling Exhibition Service and the Federation of State Humanities Councils (SITES), is a unique cultural project serving small town museums and residents of rural America.

Traveling Exhibition

The exhibition spotlights American food traditions through artifacts, photographs and illustrations. The program delves into the increasing variety of foods available to Americans through the technological advances in the food industry.

Presently, the "Key Ingredients" tour is in six states including Washington, Georgia, South Carolina, Hawaii and New Jersey. In the coming year “Key Ingredients” will visit Arizona, Oklahoma and Wisconsin. For a complete schedule of the tour and upcoming community based programming and events visit the program's website. Recipes and stories change monthly on the interactive website which offers a space for submitting recipes.

According to Museum on Main Street, “One-fifth of all Americans live in rural areas and one-half of all U.S. museums are located in small, rural towns. Though rural museums demonstrate uncanny enthusiasm for local heritage, they have the fewest opportunities for funding or technical assistance of any segment in the museum field. Museum on Main Street provides these institutions with access to otherwise scarce resources and assists them in making lasting improvements that advance their institution's ambitions.”

Food & Culture Connection

Folklorist, Charles Camp, curated the exhibition that “explores the connections between Americans and the foods they produce, prepare, preserve and present at table,” says the State Humanities Council. The touring exhibition and companion events plumb the historical, regional and social traditions surrounding holiday and everyday meals.

Cultural resources at federal, state, and local levels fund, along with the United States Congress, educational initiatives and events such as “Key Ingredients” to underserved citizens in rural areas. The goal is to ignite long-term “professional improvement for small town museums.”

Museum on Main Street Program

In an effort to expand public interest in American history and local heritage, Museum on Main Street accesses the collections, research and exhibitions of the Smithsonian Museum. The emphasis is on community revitalization, pride and cooperation among residents of rural America.

A complimentary catalog, specific to each state, is available at the exhibition sites. Included are food essays by residents of the state along with recipes and information about programming. If a state is not on the schedule, a written request may be emailed to the State Humanities Council.

Food, its taste, aroma and colors, evokes memories of family and childhood. America’s cuisine and the memories people conjure recalls Proust’s madeleine in “Remembrance of Things Past.” But what stands out more so than what’s on the plate are the culinary memories shared on the website. Grab a fork, get in the car and drive around the country visiting “Key Ingredients.” These car trips will awaken the palate while educating the mind to the culture, history and future of food of America.

The copyright of the article Key Ingredients: America by Food Tours U.S. in North American Culinary Travel is owned by Dindy Yokel. Permission to republish Key Ingredients: America by Food Tours U.S. in print or online must be granted by the author in writing.