The Historic House community raved about a workshop on making fake food
held in Texas last year led by Jane Anne Hornberger of Winterthur
Museum.  I don't know why they haven't spoken up, but did I mention they
RAVED about this workshop?  They claimed that all food made was very
realistic (looked delicious and historically correct) and collections
friendly.  They also claimed that museums with small staffs and small
budgets could afford this.

>-----Original Message-----
>From: Jennifer Gayman <[log in to unmask]>
>To: [log in to unmask] <[log in to unmask]>
>Date: Wednesday, July 19, 2000 3:15 AM
>Subject: Real/Fake Food
>
> >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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