Smithsonian exhibit examines regional food - The Explorer: El Sol

Smithsonian exhibit examines regional food

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Posted: Wednesday, January 26, 2011 12:00 am | Updated: 8:23 am, Thu Mar 24, 2011.

The Smithsonian Institution's traveling exhibition of Key Ingredients: America by Food opens this Saturday, Jan. 29, and runs through March 13 in Globe at the Gila County Historical Society Museum, 1330 N. Broad Street.

The traveling exhibit is presented by the Arizona Humanities Council. It will visit six different regions throughout Arizona between October 2010 and August 2011.

This Smithsonian exhibition provides an entertaining and informative overview of America's diverse regional cooking and eating traditions, and investigates how culture, ethnicity, landscape and tradition influence foods and flavors we enjoy across the nation. Our recipes, menus, ceremonies, and etiquette are directly affected by our country’s rich ethnic diversity, by the history and innovations of food preparation technology, and by the ever-changing availability of key ingredients. At the local level, the Smithsonian’s Key Ingredients inspires the gathering, celebration, and preservation of the finest of what rural America has to offer.

The Globe exhibition portrays cooking in Globe through a period kitchen and utensil display, a local and historic cookbook display, collages of food-related photographs and a “find the artifact” game. It is open 10 a.m. to 4 p.m. Mondays through Thursdays, 10 a.m. to 8 p.m. Fridays, and 11 a.m.-3 p.m. Saturdays.

During its six-week run, the exhibition will host Taste of Globe and Taste of Miami food festivals, a Dutch-oven and Apache-cooking event, food-themed art and quilt shows and First Friday lectures and an ethnobotanical garden.

In addition, a collection of six recipes cards has been compiled from each of the Arizona host sites featuring a Key Ingredient. The recipes include: Cornish pasties from Globe, Sonoran Desert hummus, Amalia’s posole, beef and squash stew, burrito de carne con chile verde, and frybread.

Cornish pasties migrated along with miners from Cornwall, England, to Globe in the late 1800s. The miners who made their way to the copper mines of Globe brought with them this traditional dish, the “pasty” (rhymes with “nasty”), which the Cornish wife would prepare and carry to the mine in a round “pasty bucket”; it had a lower reservoir that held hot water or coffee to keep the food warm until lunchtime. Over time, the pasty became a favorite dish among the residents of Globe and are still enjoyed in the area.

For more info

For more information or to download a PDF of this recipe, visit http://www.azhumanities.org/key_ingredients_globe.php.

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