Visiting exhibit offers food for thought
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| If you go |
- What: “Key Ingredients: America by Food,” a Smithsonian Institution traveling exhibit.
- When: Opening reception 3 p.m. to 5 p.m. Saturday (free to the public); exhibit runs through Sept. 14.
- Where: Clark County Historical Museum, 1511 Main St.
- Cost: Museum admission: adults, $4; seniors and students, $3; children 6-18, $2; children 5 and younger, free; family of four, $10.
- Information: 360-993-5679 or keyingredients.org.
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Wednesday, July 23, 2008
By TOM VOGT, Columbian Staff WriterThe food that fed a growing nation is the subject of a Smithsonian Institution exhibit that will be on display for seven weeks at the Clark County Historical Museum.
“Key Ingredients: America by Food” opens Saturday with a reception from 3 to 5 p.m. in the museum at 1511 Main St.; it is free and open to the public.
The exhibit uses artifacts, photographs and illustrations to examine more than 500 years of American food. Century by century, it looks at the historical, social and regional traditions that come together in everyday meals.
It also looks at the evolution of the American kitchen and how food industries have responded to the technological innovations that have enabled Americans to choose an ever-wider variety of frozen, prepared and fresh foods.
The exhibit also addresses the business side of the topic, with the stories behind food pioneers (and household names) like Heinz, Campbell and Borden.
Saturday’s opening-day reception includes a street fair on 16th Street between Main and Broadway that features food from local restaurants.
The exhibit opening also kicks off a “classic” cookbook sale featuring gently used cookbooks.
Other museum events that will be held in conjunction with the exhibit include:
- Aug. 11, a noon luncheon honoring school cafeteria workers.
- Aug. 21, a 7 p.m. lecture by Candice Goucher, history professor at Washington State University Vancouver, “Food for All Ages: What the Meals We Feed Our Children Reveal About Washington State History.”
- Sept. 4, a 7 p.m. lecture by local chef Aaron Chapin, “Culinary Footprints of Clark County.”
The exhibition is touring 10 communities in Washington during 2008-2009 as part of the Smithsonian’s “Museum on Main Street” project.
After its Vancouver stop, the exhibit heads for the Museum of Anthropology at Washington State University in Pullman.
Tom Vogt can be reached at 360-735-4558 or at tom.vogt@columbian.com. | 
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