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Key Ingredients/Michigan Foodways

What we eat says a lot about us, and a pair of new exhibits explore offer a hearty helping of food -- over time, across regions, through production, and celebrated in customs and traditions.

"Michigan Foodways," created by the MSU Museum, is a companion to a nationally touring Smithsonian exhibit, "Key Ingredients: America By Food." The Michigan Humanities Council is joining with the Smithsonian Institution and the Federation of State Humanities Councils to bring "Key Ingredients" to six different communities throughout the state beginning this spring. The MSU Museum is Michigan's first Smithsonian Institution affiliate. Additional support comes from the College of Agriculture and Natural Resources, MSU Extension and Michigan Agricultural Experiment Station.

See Key Ingredients/Michigan Foodways during its Michigan tour. Local host sites are also planning special programs and activities to showcase their local flavor.

CHELSEA: May 26 - July 8, 2007 - Chelsea District Library
CALUMET: July 13 - Aug. 26, 2007 - Keweenaw Heritage Center
CHEBOYGAN: Aug. 31 - Oct. 14, 2007 - Cheboygan Area Public Library
WHITEHALL: Oct. 19 - Dec. 2, 2007 - White Lake Community Library
FRANKENMUTH: Dec. 7, 2007 - Jan. 27, 2008 - Frankenmuth Historical Museum
DUNDEE: Feb. 1 - Mar. 16, 2008 - Dundee Museum and Historical Center

Learn more:
http://www.michiganfoodways.org
http://www.keyingredients.org
http://www.museum.msu.edu/ResearchandCollections/Collections/Cultural/foodways.html