Hi, Travis.
The important thing with any artifact food material is to render it unfit
for consumption, even by insects or microbes. This will likely be a
chemical treatment. You might try a toxic, spirit-based, clear wood
preservative like Waterlox, sprayed on with an atomizer. Test on an
inconspicuous area, then, if the results look good, be sure the solution
penetrates all the way through. A water-based solution would dissolve the
pastry and cause it to swell and discolor.
Don Long
Curator
The Museum of Ashe County History
301 East Main St.
PO Box 1404
Jefferson, NC 28640
336-846-1904
-----Original Message-----
From: Museum discussion list [mailto:[log in to unmask]] On Behalf
Of Travis Nygard
Sent: Tuesday, September 14, 2010 11:28 PM
To: [log in to unmask]
Subject: [MUSEUM-L] How do you preserve a real pie crust as displayable art?
Hi all,
I am trying to determine the best way to preserve a recently-baked pie
crust as a displayable art object. The goal is to coat it with some
sort of shellac, varnish, or resin to make it hard and durable while
retaining aesthetic beauty. It is important that this specific crust
be the one preserved, so I can't bake a new one and must get it right
on the first try. Baking a "practice" crust would be possible, but
the recipe will not be exactly the same because it is unknown. This
is a real crust made with Crisco shortening. That fact concerns me,
as I am wondering if the fat will cause problems when coating it or
after the thing is encased. Any thoughts about materials and
technique would be most appreciated.
Thanks in advance,
Travis
--
==================================
Travis Nygard
[log in to unmask]
http://www.travisnygard.com
http://arthistorynewsletter.com/
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