Cooking Up a Nation: [Im]migration and American Foodways

Among the rare menus on display at the student-curated “Cooking Up a Nation” exhibit at the CIA is a special St. Patrick’s Day bill of fare from the Partridge Inn in Augusta, GA in 1927
The student-curated “Cooking Up a Nation” exhibit at The Culinary Institute of America features rare and colorful menus that illustrate how immigrants brought their cuisines into American culture

A New Exhibit at the CIA

Hyde Park, NY – Over the course of this semester, students in The Culinary Institute of America’s Food History class have been researching and curating a museum exhibit for the public. Through the use of primary texts, cultural artifacts, and multi-media, the students created “Cooking Up a Nation: [Im]migration and American Foodways,” an exhibit showcasing many aspects related to historical and cultural intersections with the migration of people to America and the construction and changes of our foodways.

Some explored themes include: pre-nation migrants from Europe and Africa and interactions with native peoples; the century of immigration from Europe and the Asia and how patterns of settlement and push-pull factors affected food practices and traditions; how national immigration policies corresponded with attitudes toward what constituted “Americans” and “American foods”; and the rise of a globalized palate across the American landscape.

The students wrote interpretive and descriptive text to accompany each theme and produced multi-media components to introduce video and audio components to the exhibit.

An opening reception will be held in the Conrad N. Hilton Library on the CIA campus in Hyde Park on Tuesday, July 25th from 2:30–3:30 p.m. Student-curators will be on hand to answer questions about the exhibit. They will also be preparing and serving food from nations whose residents are currently banned from traveling to the United States.

The exhibit will be on display in the Donald and Barbara Tober Exhibit Room in the Hilton Library until December 13, 2017. 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.


Photo Captions and Hi-Res Images:

Photo 1 (top): The student-curated “Cooking Up a Nation” exhibit at The Culinary Institute of America explores how the food cultures immigrants brought with them to America helped shape this country’s cuisines. Among the rare menus on display is a 1963 menu from Scandia restaurant in Los Angeles. (Photo credit: Menus courtesy of The Culinary Institute of America archives)
View hi-res image >

Photo 2: Among the rare menus on display at the student-curated “Cooking Up a Nation” exhibit at The Culinary Institute of America is a special St. Patrick’s Day bill of fare from the Partridge Inn in Augusta, GA in 1927. (Photo credit: Menus courtesy of The Culinary Institute of America archives)
View hi-res image >

Photo 3: The student-curated “Cooking Up a Nation” exhibit at The Culinary Institute of America features rare and colorful menus that illustrate how immigrants brought their cuisines into American culture. This die-cut menu is from a Bavarian restaurant in Boston in the 1960s. (Photo credit: Menus courtesy of The Culinary Institute of America archives)
View hi-res image >


Media Contacts:

Beth Forrest, PhD
Professor
845-451-1767
beth.forrest@culinary.edu

Nicole Semenchuck
Library Archives
845-451-1270
nicole.semenchuck@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 locations in New York, California, Texas, and Singapore.

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