A Decade of Burnt Food (Second of three parts)


A Decade of Burnt Food (Second of three parts)

by Rachel Ehlo Whirster
Photographs by Roland Sharrillo


Figure 3. Burnt apple cider. This is the specimen that inspired the museum's founding.


Figure 2. Thrice-baked potatoes, circa 1984.

Our understanding of burnt food has increased tremendously in the past decade, thanks largely to research conducted at the Museum of Burnt Food. Here, in the concluding part of the article about the Museum, we present additional items that can be seen on display there. Again, we thank Deborah Henson-Conant, the Museum's founder and curator, for her cooperation and help in assembling this article.

Parts 1 and 3 of this article present additional photographs of burnt food.

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