Something to be aware of with fake food:
Here at the Heinz Regional History Center, we have a loaf of fake bread (not
sure where we got it) made of vinyl. It is sitting next to a c. 1910 tin
coffeepot in a kitchen display. In a conservation survey, the conservator
expressed concern that offgassing from the "bread" might be causing the
whitish bloom on the coffeepot. Moral: if using fake food, be aware that it
may not meet museum standards with regard to long-term stability and being
relatively inert.
Larry Burke
Historical Society of Western Pennsylvania
"Whattya mean there's no museum standards for fake food?"
-----Original Message-----
From: Jennifer Gayman [mailto:[log in to unmask]]
Sent: Tuesday, July 18, 2000 10:04 PM
To: [log in to unmask]
Subject: Real/Fake Food
I know that this subject has been touched on in the past, but I would
like to revisit it briefly. I've looked through the archives and
haven't really gotten a helpful answer, so I'd like to pose the
question to the list again.
We are planning an exhibit that will include barrels with examples of
various foodstuffs and other agricultural products, ie. corn,
tobacco, wheat, shellfish, poultry and meats. We have a source for
real corn and tobacco.
My question is twofold. First off, does anyone know of a good way to
preserve/sterilize/utilize real organic material without it becoming
a bug buffet? Second, does anyone have a good source for fake food -
slabs of meat, crabs, poultry, tobacco, etc?
Any help would be appreciated!
Jennifer Gayman
Collections Consultant
Queen Anne's County Chesapeake Exploration Center
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