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.
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 an institution is just fated to have 'institutional' food, but a fantastic museum should have food to match."
Around the world, this sentiment is increasingly the case, as top-flight museums now are more likely to serve house-made charcuterie and Grüner Veltliner than Super Pretzels and Snapple. Here's where to find them.
Spiritmuseum, Stockholm
When the Spiritmuseum (dedicated to drinks, not ghosts) opened on the island of Djurgården, Sweden, its light-filled, s…
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