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Sweet & Salty: Tastes of Cultural History

A New Exhibit at The Culinary Institute of America

Hyde Park, NY – Over the course of the spring 2017 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 “Sweet & Salty: Tastes of Cultural History,” an exhibit showcasing historical and cultural intersections with sugar, honey (and other sweeteners), and salt.

An opening reception will be held in the Conrad N. Hilton Library on Tuesday, April 11 from 2:15–3:15 p.m. The student curators will be on hand to answer questions about the exhibit and their research. They will also be preparing and serving historical recipes reflecting the themes in the exhibit.

Some themes explored in “Sweet & Salty” include: production and technology, religion, economics, medicine, food preservation, and physiology. The students wrote interpretive and descriptive text to accompany each theme and produced multi-media components for the exhibit.

The exhibit 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 July 19, 2017.


Photo Caption and Hi-Res Image:

The Culinary Institute of America student-curated exhibit, Sweet & Salty: Tastes of Cultural History, runs until July 19, 2017, in the Conrad N. Hilton Library on the New York campus. An opening reception will be held April 11. (Photo credit: Illustration images from USDA (1983) and Life Savers (1932))
View hi-res image >


Media Contacts:

Dr. Beth Forrest
Professor—Liberal Arts
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 locations in New York, California, Texas, and Singapore.

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