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Feed your mind and stomach at Penn Museum

Penn Museum’s (3260 South St.) “Culinary Expedition” fall celebration not only feeds visitors’ minds with ancient food and cultural facts, it also satisfies their stomachs, too.

Penn Museum's (3260 South St.) "Culinary Expedition" fall celebration not only feeds visitors' minds with ancient food and cultural facts, it also satisfies their stomachs, too. Every day through December when the Museum is open, take a free self-guided tour Culinary Expeditions: A Fall Celebration of Food and Cultures. Guests can learn about 10 food-related artifacts found in places from the Mediterranean region to the Americas and Asia. On the first Saturday of October, November and December, visitors can experience a guided tour focusing on food, beginning at the main entrance of the museum. This tour is included in admission.  Throughout the tour, look at fascinating cooking materials that were used to preserve, create, and prepare foods dating back before the Common Era. Some artifacts you'll lay your eyes on are a Tarentine red-figure bull's head rhyton cup from Greece (350-320 B.C.), a cylinder seal from Iraq's ancient past (2550-2450 B.C.) and an ostrich egg water container from Africa (early 20th century).

I don't want to give away all of the items you will see on display, so I will stop there. But what I will talk about are the culinary dishes being prepared during the weekends at the museum. Each weekend will highlight a different culture's cuisine from the book, Culinary Expeditions: A Fall Celebration of Food and Cultures with choices priced at $2-$7. Check out what's featured for the month of October.

Mesoamerica, Oct. 3-5
Turkey in mole sauce
Guacamole with jicama 
Roasted green chilies with cream
Drunken beans

Middle East, Oct. 10-12
Braised chicken with grapes
Hummus, baba ghanouj & whole wheat pita bread
Saffron rice pilaf
Beet & yogurt salad

Native America, Oct. 17-19
Roasted salmon, nut oil
Wild rice salad with fruit & nuts
Acorn squash with black walnuts

Rome, Oct. 24-26
Grilled steak, Tuscan style 
Crispy fried artichokes
Creamy herbed polenta
Sautéed broccoli rabe, caper berries

Africa, Oct. 31-Nov. 2
Spicy stewed chicken thighs
Cinnamon yams
Spicy red cabbage slaw
Tapioca coconut pudding

For November and December's food lineup, check out the Penn Museum's website.

Visitors can purchase the book online or at the main entrance desk.