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Subject:
Re: Fake food for historic houses
From:
Catherine Ricciardelli <[log in to unmask]>
Reply To:
Museum discussion list <[log in to unmask]>
Date:
Tue, 29 Jun 1999 09:02:05 -0500
Content-Type:
text/plain
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text/plain (40 lines) 
I'll give a plug for one of the exhibition techs in my department.  Bill Skodje has been making faux food for our "Holiday in the Period Rooms" for several years.  He has made everything from apple pies and  ice cream sundaes to vegetables and meats.  I have no idea what he charges since he does this as an outside contract with the Friends of the Institute.    He would be a good source of information and perhaps would be willing to help with a workshop.  His  number at the MIA is 612-870-3241.



Catherine L. Ricciardelli
Registrar
The Minneapolis Institute of Arts
2400 Third Avenue South
Minneapolis, MN 55404
tel: 612-870-3122  Fax: 612-870-3121
[log in to unmask]

>>> Bridget Jones <[log in to unmask]> 06/24/99 01:54PM >>>
Does anyone know a good source for details on making faux food?
Suddenly all the little museums in this area and the B&B's too would love to
learn how to do it...I'd be willing to put together a workshop but need some
help!
Any sources, or direction would be helpful.
Thanks in Advance!
Bridget Jones
[log in to unmask] 
Sam Rayburn House Museum

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