Student-Curated Exhibit at The Culinary Institute of America
Hyde Park, NY – Over the course of a semester, students in The Culinary Institute of America’s Food History class have been researching and curating a museum exhibit for the public. Appetites for Change: Foodways in Post-War America is the result of this semester’s project. Through the use of primary texts, cultural artifacts, and multi-media, the exhibit showcases many aspects related the relationship between food, changing culture, and the post-war era.
This exhibit explores how technology, post-war economics, and politics influenced cooking and eating habits, in Post-war America (1945–1970). Against this backdrop of industrialization and consumerism, the Civil Rights movement and the counter-culture saw food as a nexus of contesting ideas. Media shaped expectations of gender and class and new food landscapes changed how people shopped, ate, and thought about food.
Students selected artifacts and wrote informative and descriptive text as well as produced audio and visual elements to this exhibit.
An opening reception will be held on Wednesday, December 12 from 6–7 p.m. in the Conrad N. Hilton Library on the CIA campus in Hyde Park. Student curators will be on hand to answer questions regarding the exhibit and to prepare and serve recipes that reflect themes in the exhibit.
The exhibit will be on display in the Donald and Barbara Tober Exhibit Room in the Hilton Library until July 2019. The hours are Monday through Thursday, 8:30 a.m.–8:30 p.m.; Friday, 8:30 a.m.–7 p.m.; and Saturday, 11 a.m.–5 p.m.
Both the exhibit and reception are free and open to the public.
Beth Forrest, PhD
About The Culinary Institute of America:
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.