Key Ingredients
The Center for Public Hstory is pleased to partner with the Georgia Humanities Council to assist with the Smithsonian exhibit Key Ingredients: America by Food. Dr. Ann McCleary served as the state scholar for the exhibit tour, and graduate students Kristina Hartmann Ferguson and Katherine Hicks worked as research assistants. In the spring 2008 semester, McCleary, Ferguson, and Hicks visited all twelve of the Georgia host communitis to conduct oral histories and foodways research. Using this research, they authored a catalog on Georgia foodways entitled "Food, Family, and Community: A Collection of Georgia Memories."This catalog is available free of charge at all of the exhibit sites and through the Georgia Humanities Council and the Center for Publc History.
Over the next few weeks, we will be adding more about our research to this webpage, including the Finding Aid for our Key Ingredients collection. Please visit us again!
