The call of the food exhibit : explorative study of food representation in gastronomy and food museums of the world

Abstract

Food is one of the most important aspects of our lives. Not just because everybody eats but also because it presents itself as an important cultural element. This research aims to examine the core roles of gastronomy museums and what they represent. For the implementation of this, a thorough analysis has been done in thirty museums from all over the world. Using the theoretical framework of Bourdieu's Sociological Theory of Art Perception I attempted to bring up to light how Food and Gastronomy Museums perform within different cultures. The latter theory is applied on empirical material gathered online, with the use of a relatively novel research strategy, Netnography. Preservation and presentation of food seemed to be the main common aim of the museums, no matter the area they were devoted to. Empirical material suggested that educating is the most important role of the museums as the ability of the visitors to understand the exhibits is considered as a crucial one. Interactivity in museums has gradually replaced mostly the static exhibits and food is presented in the museum in many forms like artificial representations, pictures as well as fresh.