Student-Curated Exhibit at The Culinary Institute of
America
Hyde Park, NY 鈥 Over the course of a semester, students in The Culinary Institute of America鈥檚
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鈥檚
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鈥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鈥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.鈥8:30 p.m.; Friday, 8:30 a.m.鈥7 p.m.;
and Saturday, 11 a.m.鈥5 p.m.
Both the exhibit and reception are free and open to the public.
Photo Captions and Hi-Res Images:
Top Photo: An opening
reception for 鈥淎ppetites for Change: Foodways in Post-War
America鈥 will be held at The Culinary Institute of America in Hyde Park, NY on December
12, 2018. The student-curated exhibit will be on display in the college鈥檚 Conrad
N. Hilton Library until July 2019. (Photo
credit: From the CIA Menu Collection)
Photo 2: This 1951
advertisement for Kentucky Fried Chicken is part of the student-curated 鈥淎ppetites
for Change: Foodways in Post-War America鈥 exhibit at The
Culinary Institute of America in Hyde Park, NY from December 12, 2018 through July
2019. (Photo credit: From the CIA Menu Collection)
Photo 3: General
Mills showed post-war homemakers 鈥淗ow to have the most fun with cake mixes,鈥 in
this Betty Crocker brochure. It is on display as part of the new student-curated
exhibition at The Culinary Institute of America in Hyde Park, NY exploring the American
food culture after World War II. (Photo credit:
From the CIA Menu Collection)
Media Contacts:
Beth Forrest, PhD
Professor
845-451-1767
Beth.Forrest@culinary.edu
Nicole Semenchuk
Library Archives
845-451-1270
Nicole.Semenchuk@culinary.edu
About The Culinary Institute of America:
Founded in 1946, The Culinary Institute of America is the world鈥檚 premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master鈥檚, bachelor鈥檚, 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.
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