Show Summary Details

Page of

PRINTED FROM OXFORD HANDBOOKS ONLINE ( © Oxford University Press, 2018. All Rights Reserved. Under the terms of the licence agreement, an individual user may print out a PDF of a single chapter of a title in Oxford Handbooks Online for personal use (for details see Privacy Policy and Legal Notice).

date: 21 October 2021

Abstract and Keywords

Food history is part of what we call "public history." Public institutions such as museums, historic houses, national parks, and food production facilities collect, document, preserve, and present knowledge and practices, known as foodways, and as such, play a key role in narrating the production, preservation, service, distribution, and consumption of food throughout history. This article describes the types and styles of food history found in public institutions and looks at notable examples of that history in practice in the United States. It also presents some examples of what is missing, and why, in the institutional (or public) recollection of major stories in food history.

Keywords: public history, food history, United States, museums, historic houses, national parks, food production facilities, foodways, public institutions

Access to the complete content on Oxford Handbooks Online requires a subscription or purchase. Public users are able to search the site and view the abstracts and keywords for each book and chapter without a subscription.

Please subscribe or login to access full text content.

If you have purchased a print title that contains an access token, please see the token for information about how to register your code.

For questions on access or troubleshooting, please check our FAQs, and if you can''t find the answer there, please contact us.