A New Exhibit at The Culinary
Institute of America
Hyde Park, NY – Over the course of the fall 2016 semester, juniors and
seniors in The Culinary Institute of America’s
Food History class have been researching and curating a museum exhibit for the
public. Using primary texts, cultural artifacts, and multi-media resources, the
students created “Fire in the Belly,” an exhibit showcasing historical and
cultural intersections with fire.
The opening reception will be held at the CIA on Friday,
December 16 from 10:30–11:45 a.m. The student curators will be on hand to
answer questions about the exhibit. They will also be preparing and serving
historical recipes reflecting the themes in the exhibit.
Some themes explored in “Fire in the Belly” include:
religion and fire, agricultural uses of fire, cooking with fire and spicy
foods, gendered spaces, and a myriad of ways fire is harnessed in the dining
room and in producing cookware. The students wrote interpretive and descriptive
text to accompany each theme and produced multi-media components for the
exhibit.
The show is on display in the Donald and Barbara Tober Exhibit Room, located in the Conrad N. Hilton Library
at the CIA’s Hyde Park campus. 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. The exhibit runs until April 4, 2017.
Photo Captions and Hi-Res Images:
Photo 1: Cover of
the menu from the Hotel du Domino Restaurant in Perigueux,
France (undated). This menu is among the items on display at the
student-curated “Fire in the Belly” exhibit at The Culinary Institute of
America in Hyde Park, NY that runs until April 2017. (Photo credit: The CIA Menu Collection)
Photo 2: The
Flame and Sword menu from the Hotel Victoria in New York City (undated). This
menu is among the items on display at the student-curated “Fire in the Belly”
exhibit at The Culinary Institute of America in Hyde Park, NY that runs until
April 2017. (Photo credit: The CIA Menu
Collection)
Media Contacts:
Beth Forrest, PhD
Professor
845-451-1767
b_forres@culinary.edu
Nicole Semenchuck
Library Archives
845-451-1270
n_semenc@culinary.edu
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 bachelor’s degree
majors in management, culinary science, and applied food studies; associate
degrees in culinary arts and baking and pastry arts; and executive education
through its Food Business School. The college also offers certificate programs
and courses for professionals and enthusiasts. Its conferences and consulting
services have made the CIA the think tank of the food industry and its
worldwide network of 49,000 alumni includes innovators in every area of the
food business. The CIA has campuses in New York, California, Texas, and
Singapore.
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