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A new reason to go to a museum? The food

Museums from San Francisco to Stockholm are spiffing up their menus. They have gone beyond pretzels and Snapple to tapas, charcuterie and ethnic foods.

The Rijksmuseum in Amsterdam is home to the three-year-old one-Michelin-star restaurant RIJKS. Its menu celebrates Dutch produce and slow-food principles, while also giving a nod to the country's deep trading roots.

AS museums become ever more expensive to build - and to visit - it makes sense that the stereotype of the museum café is also undergoing a metamorphosis.

Sonja Finn, the Pittsburgh chef recently tasked with running the culinary programme at the Carnegie Museum of Art, says: "People think

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