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Abstract Although historic homes are increasingly popular sites for exploration of the past, such museums seldom, and for practical reasons, are able to give visitors an actual taste of the past. The desire for just such a taste, however, is part of what brings many people to historic homes. An interest in how people lived in the past often begins with questions of what and how they ate. This article explores ways in which what I term the “food ghosts” can be summoned up in historic house museums. Based on research for the New York Tenement Museum, this study explores methods for making food history powerfully present in public history sites.
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