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.
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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.
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