Fire in the Belly: Cultural Moments Around the Hearth and Table

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 CIA in New York

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)
View hi-res image >

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)
View hi-res image >


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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Media Relations

1946 Campus Drive
Hyde Park, NY 12538-1499

845-451-1372

Contact Us

Media Relations
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-451-1372