Food is currently a hot topic in academia, pub lic policy, and the mass media. The public is
enthralled with star chefs, televised cooking shows, eating contests, high-end cookware, de
signer kitchens, culinary tours, and food in general. It is timely, then, that the Smithsonian
Institution Traveling Exhibition Service would sponsor Key Ingredients: America by Food, a
Museum on Main Street exhibition curated by folklorist Charley Camp. Between 2003 and
2010, the exhibit is scheduled to travel to over 165 sites, including local history museums …

Abstract In 2004-2005, six cultural institutions in remote areas of Alabama will have the rare
opportunity to host a traveling exhibit from the Smithsonian Institution. Entitled Key
Ingredients: America by Food, organized and presented by the Alabama Humanities
Foundation, it will explore connections between Americans and the food they produce,
prepare, preserve, and present at the table. It will also examine the evolution of the
American kitchen and how food industries have responded to the technological innovations.

Programs include Dutch oven cookery, an international food court, and a community potluck
featuring recipes from grandma's kitchen. 2006 The museum tells the rich history of the food
industry'in the Huntley area through exhibits and activities such as putting up ice in the
historic ice shed, making sausage with an authentic press, eating cabbage rolls made in the
manner of the early German sugar beet farmers, and attending an old-fashioned box social.
Montana Transfer and Ice Company truck with iceman Percy Elwood Brees, Choteau, c …