the exhibition chefs
The network "cooking up" the Cooking exhibition
Check out our Welcome Page
for tips on how to get Cooking!
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the exhibition
Below are links to pages for each zone of the exhibition. Each page lists all of the exhibit components within that zone and each exhibit component has links to design sketches, operational descriptions and best of all replies, discussions and suggestions. To get an overview of all of the zones, click here.
Introduction
Ingredients
Preparation
Cook
Eat
Kitchen Theater
Garden
Looking to book the Cooking Exhibition?
If you are interested in booking the 2,500 sq. ft., 7,000 sq. ft. or larger version of exhibition please click here!
What's new?
Blog Posts
Caramelizing onions made simpler? Any thoughts on the science behind this method?
Posted by Tonian Irving on January 6, 2012 at 1:05pm 0 Comments 0 Likes
My usual method for caramelizing an onion to to put oil or butter in a hot pan, add the onion and a little salt, and cook away, stirring frequently until the onion is uniformly soft and browned. This usually takes about 20 minutes for one onion.
Using Clark's method, you put the onion in a dry pan without salt and cook it over medium-high heat…
Cool trick for the Holidays
Posted by Liza Reich Rawson on December 23, 2011 at 12:30pm 0 Comments 0 Likes
Watch Dave Arnold demonstrate how to saber open champagne bottles here. The flying glass is a little offputting but it's super cool nonetheless.
Happy holidays!
Happy Halloween: Ten Horror Movie Food Scenes That Will Make You Shudder
Posted by Ellen Lynch on October 31, 2011 at 9:07pm 0 Comments 1 Like
Has Tablet Technology Finally Usurped Our Beloved Cookbooks?
Posted by Tonian Irving on October 11, 2011 at 2:18pm 2 Comments 0 Likes
Cooking: the exhibition chefs
This network is designed to bring the exhibitions team with anyone interested in discussing, collaborating or otherwise participating in the development and design of an exhibition on the subject of cooking.
Our goal here is to create a vibrant group of people who can share ideas, offer new directions, test concepts and get reviews as we move forward. We also hope to bring a little laughter and "flavor" to our upcoming work. This is an attempt to open source, as much as we can, the exhibition design and development process.
Cooking the exhibition is a project of Experience Services for more see fine print at bottom of page
Get the iPhone App!
Go to the iTunes store and look under "CookingEx"
Events
Forum
1.05 Herbs and Spices 3 Replies
Started by Tonian Irving in Zone 1: Ingredients. Last reply by tama matsuoka Nov 21, 2011.
1.04 World Market 7 Replies
Started by Tonian Irving in Zone 1: Ingredients. Last reply by Tonian Irving Aug 3, 2011.
3.08 Heat Waves 1 Reply
Started by Tonian Irving in Zone 3: Cook!. Last reply by Tonian Irving Jul 6, 2011.
Fine Print
By and by we assume that if you share ideas on the network we are free to distribute, remix, tweak, and build upon your work, even commercially, as long as we credit you for the original creation. We are thinking this might make the biggest credit panel ever!. On the other hand we are willing to share and have other museums, science centers and nonprofits use our ideas but you must ask for our permission.
PLEASE REMEMBER THIS SITE IS FOR ALL TO PARTICIPATE IN "COOKIN' " UP THIS EXHIBITION. JOIN IN THE DISCUSSIONS AND MEETINGS!
Cooking is a project of Experience Services.
© 2012 Created by Maximiliano Florez.
