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Our Global Kitchen




Our Global Kitchen: Food, Nature, Culture explores our complex food system from farm to fork. With sections devoted to growing,
transporting, eating, cooking, and celebrating food, Our Global Kitchen illuminates the myriad ways that food is produced, moved, and enjoyed throughout the world. 


Grow: How Humans Modify Crops, Livestock


Today’s global food economy binds us all to the 1 billion people working in agriculture. In the future, many types of overlooked plant and animal species and potential new growing techniques – including farms planted in skyscrapers – could provide solutions to known problems relating to food sustainability and ever-growing demand.


Trade and Transport: How Food is Distributed Around the World


Local cuisine is often the final step of a sweeping global process hundreds of years in the making: Thai curry, French pastries, or Italian pasta may be considered quintessentially Asian or European, but until 500 years ago, no one outside of the Americas had tasted chile peppers, chocolate, or tomatoes.


Eat: Contrasts in Too Little, Too Much


There is great variety in what humans can eat—and have eaten—over thousands of years. But while enough food is produced to feed the world’s population today, distribution is unequal, with millions of people around the world hungry. On the other hand, more than a billion adults are overweight or obese. In some countries, the problems of hunger and obesity exist side-by-side, each with serious implications for public health.


Cook: How Humans Have Transformed Food Across Cultures and History


Cooking is one of humankind’s most distinctive activities; only members of the human family regularly heat their food before eating it. Cooking has become a dynamic expression of human creativity, refined through thousands of years across many cultures along with methods such as fermenting, pickling, drying, and smoking.


Celebrate: How Food Reflects Culture and Identity


Food does more than keep us alive. It connects us to the land, to cultural heritage, and to each other; in religious life and in family and national tradition, many foods become symbols, with meanings that shift as communities change and people move around the world.



Our Global Kitchen: Food, Nature Culture is organized by the American Museum of Natural History, New York



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My son learned about DNA, bodily functions and fingerprints. These are all items than he has not fully learned in school.


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