Draft (please review and add)
The Museum of Food in America strives to educate a diverse public about the history, innovation, and diversity of food in the greater United States through unique exhibitions and programming.
Demographic Audience and Potential Target Programs:
Demographic Audience Profile for The Museum of Food in America (M of FA)
The museum creates and implements exhibitions, programs, and other interactive
elements between the museum and the public to be as open and broad as possible.
The topic of food in America is one that reaches and touches all age groups and
demographics. However it is best to target some specific audiences, in order to
reach and educate those who are either under-utilized or ignored or provide a space
for those with passions and interests in foods. These demographics may change
and will need to be evaluated every 2-3 years, depending on the changes in the
communities surrounding the museum, who is visiting the museum (and who is
not), as well as who comes to public programs.
Evaluation will be key in this endeavor. No one can truly anticipate who may visit
the museum or visits the programs we create. Thus when demographics seem to
change it is up to us to be flexible and accommodate those audiences and find ways
to reach those who have not been reached before.
Demographic Audience and Target Projects
Adults (30-75+)
• This audience may be broad but encompasses those who interact with food
through cooking, television, family, additional media such as newspapers and
magazines.
o Target Project:
Cooking lessons for couples
Exhibitions on cooking, popular media or history related to
food in the last 50 years.
Adults (20-Somethings)
• This audience may be fickle but have become more and more engaged in
local food, food history in America (and abroad) as well as shows like Top
Chef, Jamie Oliver, and Anthony Bourdain.
o Target Project:
Lecture series of Bourdain and his thoughts on the evolving
history of the restaurant kitchen.
TV Screenings of Top Chef and a cooking demo of a dish from
the show.
Families
• Food is essential to family life and the family dinner is something that has
been discussed and suggested as a way to unite family. Figuring out food
choices, child obesity, school meals, etc. all have to do with family and their
interests.
o Target Project:
Family Free day, tours, cooking demos.
Couples cooking Saturday nights
Lecture and exhibits on childhood obesity and school meals.
Library of food related books: cooking related, archives, cook-
books, food historys, kids books etc.
Students
• School groups are important but also difficult to accommodate due to the fact
that food is not essential to school curriculum.
o Target Project:
School Days, dedicated to School kids
Educators in the Health Class
Food History in the United States, educators teaching through
objects in and outside the classroom.
Archives for student research.
Teaching Lab: Space for classes or school groups who can learn
from objects and archives.
Elders (Senior Citizens)
• This is a group we can utilize because they have deep memories/connections
with food as well as time to dedicate to the museum and its work.
o Discussions around food memories and food production in earlier
decades.
o History of War and Food Shortages
o Programs to train seniors as educators and guides in the museum
(volunteers)
Tourists
• Being in New York means a flush of Tourists from all over the world. These
are individuals and groups who are interested in American culture, including
food.
o Target Project:
Audio guides for permanent and parts of temporary
exhibitions in different languages. Large font scripts for
hearing impaired.
Some docent lead tours in other languages (if needed)
A 1 hour “Food Museum See and Learn Tour” so tourists can
feel like they have seen the bulk of the museum.
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