Edible Heritage: The Use of Food and Foodways in Multisensory Museum Encounters

Abstract

This chapter explores how Scandinavian museums work to create and invite multisensory museum encounters through the use of food and foodways in dissemination practices. A renewed focus on sensory experiences within museums has been part of a general shift to make museums more interactive and engaging for contemporary visitors, a shift which has led some to argue that museums care more about entertainment than education. This chapter aims to nuance this view and to show that there is no great divide between experience and knowledge production, but rather a constructive dialogue. Drawing on data from an online survey with responses from museums in Norway, Sweden and Denmark, as well as interviews with museum professionals and visitors, the chapter aims to explore how food – as a cultural experience – is understood, practised, embodied and sensed within museum settings, and how this is incorporated into the museum’s traditional role of communicating knowledge.

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