Towards an Edible Museum: Exploring Foodways as Sociomuseological Practice in a South African Township

Abstract

AbstractMuseum institutions are rarely recognised for their gastronomic potential, particularly in their efforts to draw culturally diverse audiences. This article unpacks the possibility of exploring foodways through a sociomuseological practice, with the aim to facilitate cross‐cultural interaction and tolerance. Following an action research methodology, this study explored the possibility of transforming a township restaurant in a marginalised community in South Africa, into an “edible museum” – a restaurant with sociomuseological aims. The results, however, indicated that the formalisation of the restaurant space in this context further exaggerated cultural difference rather than attempting its engagement towards tolerance through museological means. It is proposed that the “edible museum” concept lends itself to be envisioned as a process, rather than a physical space, through which museum professionals and educators may network with existing food communities and sites towards a sensory interpretation of cross‐cultural tolerance both inside their galleries and within broader communities.