Key Ingredients: America by Food

May 27, 2005 – March 10, 2006

Key Ingredients: America By Food explored the connections between Americans and the foods they produce, prepare, preserve, and present at table. It was a thoughtful look at the historical, regional, and social traditions that merge in everyday meals and celebrations.

key-ingredientsThrough a selection of artifacts, photographs, and illustrations, Key Ingredients examines the evolution of the American kitchen and how food industries have responded to the technological innovations that have enabled Americans to choose an ever-wider variety of frozen, prepared, and fresh foods. Key Ingredientsalso looked beyond the home to restaurants, diners, and celebrations that help build a sense of community through food. Key Ingredients addressed farming, table manners, history, markets, and kitchen gadgets in a presentation that stimulates comparisons of back then and right now, over there and right here.

The exhibition offered many opportunities for host organizations to link their own collections and local food specialties to the story told in the exhibition. The exhibit will expanded our understanding of both past and present immigrants to our state and our communities, engage residents as well as out-of-town visitors, created conversations, and inspire community recollection and celebration.

“Preserving Traditions” essay by Key Ingredients scholar Thomas Fox Averill.




Tour Schedule:

May 27 – July 8, 2005
Finney County Public Library
605 E. Walnut ~ 620/272-3680

July 15 – August 26, 2005
Denton Art Center
525 N. 4th ~ 620/442-5895

September 2 – October 14, 2005
Old Depot Museum
135 W. Tecumseh ~ 785/242-1250

October 21 – December 2, 2005
Hays Public Library
1205 Main ~ 785/625-9014

December 9, 2005 – January 20, 2006
Stanton County Museum
104 East Highland Avenue ~ 620/492-1526

January 27 – March 10, 2006
Bowers Community Center
319 W. Main ~ 620/767-5882

Press Releases:

Smithsonian Exhibition on Food Will Tour Kansas, 6/14/04