Smithsonian Brings Feast

GAMBIER, Ohio (August 20, 2007) The table is set for a Smithsonian Institution exhibition in Knox County on food and American culture. Kenyon's Rural Life Center worked with the Public Library of Mount Vernon and KnoxCounty to bring the exhibition to the main library in September.

"Key Ingredients: America by Food" uses artifacts, illustrations and photographs to highlight the evolution of the American kitchen. A series of related programs on food and dining underscores the special relationship between Kenyon and the surrounding community.

"This exhibition is designed to appeal to a wide variety of audiences of all ages, backgrounds and experiences," said Howard Sacks, director of the Rural Life Center, senior advisor to the president, and professor of sociology.

The exhibition is a sophisticated look at the regional traditions, immigrant contributions, and social celebrations related to food, said John Chidester, director of the Knox County library system. Five major displays, up to nine feet in height, will fill the first floor. "It's almost like walking through the halls of the Smithsonian," he said. "It's obviously a major feather in our cap. It's easily the biggest thing we've ever done."

And Kenyon deserves a large portion of the credit for landing the exhibition, Chidester said.

Sacks initiated pursuit of the exhibition, which will reach eight venues in Ohio and 150 in the United States through 2008. The best of competing proposals were selected by the Ohio Humanities Council, working with the Smithsonian. The exhibition is part of the Museum on Main Street program, a partnership between the Smithsonian and state humanities councils targeting rural museums and venues.

Kenyon's Rural Life Center promotes education, scholarship, and public projects about rural life. An aspect of the Rural Life Center is the Food for Thought initiative that has a goal of building a sustainable local market for foods produced in and around Knox County. The exhibition fits right in.

"We thought that by getting people to think more about the food they eat, and where food comes from, and how food relates to culture and family history, (the exhibition) would support a more general effort to get people to consider buying food locally," Sacks said.

The free exhibition will be open Sept. 1-29, from 9 a.m. to 9 p.m. Mondays through Thursdays; 9 a.m. to 5 p.m. Fridays and Saturdays; and 1 to 5 p.m. Sundays at the library, 201 North Mulberry St., Mount Vernon.

Sacks will kick off a series of special events at the library with a brown-bag chat on "The Culture of Food" at noon on Sept. 5. These are the other events at the main library:

Workshop on "Food for Thought: Bringing Life and Meaning to Artifacts" with J.D. Britton of the Ohio Humanities Council and Sacks; all day, Sept. 7.

"Local Delicacies" presentation by LuAnn Duncan of the Cooperative Extension Service; 4 p.m., Sept. 12.

Book discussion on Sara's Table: Keeping House in Ohio, 1800-1950 with author Lorle Porter, professor emerita of history, MuskingumCollege; 7 p.m., Sept. 18.

Brown-bag chat on "The Great Depression and World War II Recipes" from Sara's Table: Keeping House in Ohio, 1800-1950 with Porter; noon, Sept. 19.

"Favorite Food Establishments" presentation by Jim Gibson of the Knox County Historical Society; 7 p.m., Sept. 25.

Brown-bag chat on "Local Foods" with John Marsh of the RuralLifeCenter; noon, Sept. 26.

In addition, executive chef Paul Higgins will present "Journey in Taste" at the Gambier Community Library, 6:30 p.m., Sept. 4; the Danville Public Library, 6:30 p.m., Sept. 11; and the Fredericktown Community Library, 6:30 p.m., Sept. 18.

For more information, visit rurallife.kenyon.edu and www.keyingredients.org.