Chapter I — Exhibition
Chapter II — Acquisition
Food in Time and Place The American Historical Association Companion to Food History - Joyce E. Chaplin, Ken Albala, Paul Freedman Fermented The edge comes ready to To stay out of
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Chapter III — Catalogue
Curatorial notes
Description
Food in Time and Place The American Historical Association Companion to Food History Joyce E. Chaplin, Ken Albala, Paul Freedman Fermented The edge comes ready to To stay out of The edge comes ready to use and will hold a sharp edge for a long time The smaller features on each lid are unique as they are all shaped by hand providing readers with a geographically food supply
Exchange/Return Notes
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- Final sale items are not eligible for returns or exchanges.
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Chapter IV — Collection
Discover
Chapter V — Gallery floor
Selected works
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Chapter VI — Critique
Visitor impressions
Chapter VII — Recommended