Food and drink museums

Question

This piglix contains articles or sub-piglix about Food and drink museums

Answer 1

List of potato museums

A potato museum is a museum about potatoes. There are several such museums around the world.

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Answer 2

Ethnographic Museum of Dairy

The Ethnographic Museum of Dairy is a museum in the village of La Foz, Morcín, Asturias, Spain. Founded in 1993, the museum collects, studies and publicizes the various aspects of science and technology of milk and dairy derivatives, as well as traditional agricultural practices and customs. Containing more than 500 display pieces, the museum is divided into four thematic sections: livestock, milk, butter, and cheese. Its facilities include an audio-visual room, a specialized library and a documentary archive. The museum also has a reproduction of a blue cheese maturation cave. A member of the Ethnographic Museums Network of Asturias, it is open seven days a week.

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Answer 3

Frietmuseum

Friet Museum

The Frietmuseum (Fries museum) is a museum in Bruges, Belgium, which is devoted to the history of potatoes and the production of Belgian fries. It describes itself as "the first and only museum dedicated to potato fries".

The museum was founded in 2008 by Eddy Van Belle, who had previously opened two other museums in Bruges, both based in one building: Choco-Story, which is dedicated to Belgium's chocolate industry, and Lumina Domestica, which houses Van Belle's 6,500-piece collection of lamps. Inspired by the popularity of Choco-Story, Van Belle had researched the possibility of a museum dedicated to fries, and was encouraged to open the Frietmuseum after discovering that no similar museum existed elsewhere.

The Frietmuseum is located in the Gothic Saaihalle (former wool hall) at Vlamingstraat 33. This is one of the oldest buildings in the World Heritage listed historic centre of Bruges and dates back to 1399, with an annexe added shortly afterwards. Throughout the fifteenth century, this building was used as a base for the activities of Genoese merchants. Prior to the museum's opening, it underwent a year and a half of renovation work, including restoration of the façade. During this work, no structural changes were made to the interior of the building.

The museum is spread across three floors. Exhibits on the ground floor trace the history of potatoes, beginning in Peru c.8000BC. The first floor details the history of fries, and their origins in Belgium. The basement of the building houses a cafe. Exhibits include photographs, artwork, historical potato peelers and chip-making machines, and a video outlining how to make perfect fries.

The building is housed in the Gothic Saaihalle (former wool hall). The building dates back to 1399, was extended as the residence of the Consul of Genoa in 1441, used by weavers from 1578-1750, and has since served variously as an inn, café, cinema, dancehall, and since 1978 as a bank and exhibition space.

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Answer 4

Gondang Winangoen

Gondang Winangoen is the one and only sugar museum in Southeast Asia. The museum is located in Klaten, Central Java. It was founded in 1982 to coincide with the 1982 World Sugar Congress which was held in Jakarta.

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Answer 5

Gourmet Museum and Library

The Gourmet Museum and Library (French: Bibliothèque et musée de la Gourmandise) is a museum dedicated to the history of gastronomy, located in Hermalle-sous-Huy, province of Liège, Belgium.

It is the most important collection of food and drink books in Belgium and one of the twenty largest in Europe. The books, mainly old, are about food, arts of the table and tobacco, mainly in Europe and particularly in Belgium. They are classified by subjects: biographies, history, biographies, recipes, religious cookery, children’s cookery, dietetics, vegetarianism, veganism, home economics, sociology, food chemistry, publicities, iconography, literature, music, etc.

The data-processing encoding is modern. An outline of the catalogue is reproduced on the website. This library has the only specimen of the Cuisinier anglais.

The library also has other specialities:

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Answer 6

Kimchi Field Museum

Kimchi Field Museum

Museum Kimchikan, formerly Kimchi Museum, is a museum dedicated to kimchi; one of the staples of Korean cuisine. Exhibits focus on the food's history, its many historical and regional varieties, and its importance to Korean culture and cuisine. The museum collects data and statistics on kimchi and regularly offers activities for visitors, such as demonstrations of the kimchi-making process, kimchi tastings, and cooking classes. The Kimchi Field Museum was Korea's first food museum. In 2015, it was selected by CNN as one of the world's best food museums.

The Kimchi Field Museum was established in 1986, and is located in the Jongno District of Seoul, South Korea.

The museum was reopened at Insa-dong, Jongno District, Seoul, Korea on April 21, 2015.

The Kimchi Field Museum was originally established in 1986 in Pil-dong, Jung-gu. From 1987, the museum was managed by Pulmuone Inc., one of the largest food production companies in Korea. In 1988, the museum was moved to the COEX (Convention and Exhibition Center) in connection with the Summer Olympic Games held in Seoul, South Korea.

In 2000, the museum was renovated so as to expand and improve its facilities for visitors in anticipation of the third Asia–Europe Meeting in Seoul, designed to deepen political, economic, and cultural relationships between its 41 member countries.

The first part of the museum has three sections covering the long history of kimchi, including a detailed timeline for visitors.

The second branch of the Kimchi Field Museum consists of displays on the process of kimchi making, as well as short documentaries which play at regular intervals. Here, visitors can view models of 80 different kinds of kimchi and compare recipes (with a picture and description for each). In addition, there is information about what kinds of spices people have used before they adopted red peppers from Japan and Korea. Another section illustrates the regional varieties of kimchi by geographic district.

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Answer 7

Museum of Sugar

The Museum of Sugar was a museum devoted to the history of the sugar industry in Brazil. It was envisioned by Gil de Methódio Maranhão and created on August 3, 1960 by Resolution 1745 of the Institute of Sugar and Alcohol (IAA).

The first exhibition was in Rio de Janeiro at IAA headquarters. The museum was relocated to Recife on January 30, 1961 and into its own building as the O Açúcar e o Homem (Sugar and Man) exhibit in October 1963. The museum was designed by Carlos Antônio Falcão Correia Lima in the Casa Forte neighbourhood. The landscaping was planned by agronomist Dárdano de Andrade Lima. Aloísio Magalhães organized sugarcane plantings in a design with a vertical mill-stone from the Vila da Rainha Plantation in Rio de Janeiro and a horizontal mill-stone from the Camaragibe Plantation in Pernambuco. The museum acquired an extensive collection of memorabilia and artifacts. Conferences and courses were hosted and the Revista do Museu do Açúcar (Museum of Sugar Magazine) was published from 1968 until 1973. Authors of articles included José Antônio Gonsalves de Mello, Ariano Suassuna, Fernando Pio, and Jayme Griz.

The Sugar Museum and its holdings were acquired by the Joaquim Nabuco Institute for Social Research, which is now the Joaquim Nabuco Foundation. The museum and all its patrimony were transferred to the Institute through Law nº 6.456 on 26 October 1977. The museum became the Joaquim Nabuco Foundation's Museum of the Northeast Man, where the archives from the sugar museum are held.

Source: GASPAR, Lúcia. Museum of Sugar. Pesquisa Escolar On-Line, Joaquim Nabuco Foundation, Recife. Available at: <http://basilio.fundaj.gov.br/pesquisaescolar/>. Accessed: July 11, 2013

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Answer 8

Muzeum Piernika

Muzeum Piernika (English: Museum of Gingerbread) is a museum located in medieval old town of Toruń, Poland, that is famous for its gingerbread. Visitors take part in an interactive show through which they are taught how to make a traditional gingerbread. The show consist of two parts - first visitors are shown how the dough was made in Middle Ages. Having prepared dough, everyone then makes their own gingerbread using traditional baking molds. Throughout the whole show visitors are guided by the master of bakery, a gingerbread witch and the craftsmen.

The museum is located on 9, Rabiańska Strett, in an early 19th century granary, and visitors also participate in flour production using millstones. The museum forms part of the gingerbread tradition still living in town.

Coordinates: 53°00′31″N 18°36′17″E / 53.00861°N 18.60472°E / 53.00861; 18.60472

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Answer 9

Tao Heung Foods of Mankind Museum

Tao Heung Foods of Mankind Museum, formerly Foods of Mankind Museum, is the first 'foods of mankind' museum in Hong Kong. It is one of the few museums not run and funded by the government. It was housed in a two-floored building at 1 Lok Tin Street, On Lok Tsuen, Fanling, Hong Kong but closed in 2005 due to lack of funds. The museum introduced the food cultures of different countries from the past to the present.

The museum was reopened on 15 October 2005. In 2008 it moved to Fo Tan, Shatin.

The museum formerly included an activity room, exhibition rooms, a tuck shop and a souvenir shop. The Ground floor of the museum was divided into Egyptian, tea, coffee and wine sections. There were also three minor exhibition rooms: the French restaurant, the kitchen of a Chinese tribe and a room that details the early use of fire for cooking. Nearly 1,000 exhibits, including herbs, food samples, cutlery, kitchen tools, stoves and model kitchens from all around the world were displayed; visitors could handle most of them.

The Egyptian section showed the different kinds of containers that the Egyptians used to carry water. The tea section, coffee section and wine section displayed different kinds of the drinks and related tools. A minor exhibition room was set up with a dining table in a French restaurant detailing the formal place settings of knives, forks, spoons, plates and cups, with text explaining how each is used for different courses. On the same floor was also a tuck shop, where the visitors could enjoy snacks and drinks, and a souvenir shop selling different kinds of food-related items and ordinary stationary.

Workshops, such as on the making of chocolate, and other group activities were held on the first floor. There were also displays of different kinds of spaghetti and seasoning, a spaghetti-making machine, a sausage-making machine and a cane juice machine.

Coordinates: 22°23′52″N 114°11′54″E / 22.3977°N 114.1983°E / 22.3977; 114.1983

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Answer 10

Tteok & Kitchen Utensil Museum

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