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Date: | Tue, 10 Oct 2006 13:41:19 -0500 |
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I assume that this loaf of bread was not baked in 1918, but baked
recently and used as a prop.
I don't know anything about conserving food as an artifact, but if this
loaf of bread is a prop, then I have had good luck drying out breads
and then varnishing them. They can last a long time this way. To dry
out bread, I put the loaf in an oven at 180 degrees for several hours.
If the loaf is not completely dry, it will get mouldy. Spraying the
loaf top and bottom with a clear low lustre varnish helps to keep the
bugs out. The bugs will still be a problem. For that reason, I
ultimately prefer buying or making fake food for displays.
Linden Roberts
Linden Roberts Design
Lake Geneva
Wisconsin
262-348-0656
On Oct 10, 2006, at 12:58 PM, Vanya Scott wrote:
> Hello...
>
> I am forwarding a question from a colleague:
>
> "We have in our dining room exhibit, a 1/2 loaf of bread baked in
> 1918. It is
> wrapped in saran wrap, which makes it look way out of place. But from a
> curatorial position, what should be done with the bread? Saved? If so,
> how?"
>
> Looking forward to suggestions and advice, which I will pass on to my
> friend.
>
> Thanks! -- Vanya Scott
>
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Linden Roberts
p: 262.348.0656
c: 262.903.9239
N3189 Uranus Road
Lake Geneva
WI 53147
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