Join us for the Lemelson
Center’s annual New Perspectives on Invention and Innovation
symposium. This year’s event features an array of activities exploring
the inventions and innovations that have shaped and will shape “Food
for Tomorrow,” bringing together inventors, writers, historians,
farmers, and scientists in conversations and demonstrations about ways
that invention has been and still is part of our daily menu.
How do invention and innovation shape the ways we grow, prepare, and enjoy food? Discover the history and future of food and related technologies. Along the way, eat, drink, and learn!
The weekend features a film preview, a “three-course” symposium
program, treasure hunts for food-related objects on exhibit in the museum,
wine and food tastings, and foodscience family activities at the Spark!Lab.
Participants may also compete in the Kitchen Gadget Showdown and taste-test
gourmet sea salts.
Truck Farm! Movie Sneak Peek and Discussion
Fri., November 5, 2010 at 6:30 p.m.
Kick off the Lemelson Center and National Museum of American History's "Food for Tomorrow" weekend with Peabody Award-winning filmmakers
Ian Cheney and
Curt Ellis sharing their new project "
Truck Farm!" A special reception featuring garden-inspired libations and local bites follows.
First Course: In the Field Producing Food for Tomorrow -
SOLD
OUT
Sat., November 6, 2010 at 9:00 a.m.
Free Program, Tickets Required: Food is a source of pleasure and anxiety, a lucrative market for big business, and a social and political indicator. Experts discuss change, innovation, and invention in global and local food sources, food science, new research, systems, and more.
A Twittered Food Truck Muster
Sat., November 6, 2010 at 12:00 p.m.
Free Program, No Tickets Required: An appetizing array of local food trucks - summoned via Tweets - arrives at the American History Museum's Constitution Avenue entrance with a wide range of flavorful fare available for purchase.
Second Course: In the Kitchen
Sat., November 6, 2010 at 1:30 p.m.
Free Program, No Tickets Required: What were cutting-edge technologies of the past? How will we make our food in the future? Will a cook need to be a chemist? Will we be eating slow food, fast food, or no food? Experts discuss past and emerging technologies, foodstuffs, and fuels.
Third Course: At the Table
Sat., November 6, 2010 at 3:30 p.m.
Free Program, No Tickets Required: In the future, what and when will we eat, will it be good for us, and how will it taste? Discussion includes both past and potential challenges and successes related to baby food, family meals, school lunches, nutrition, and space food.