Beschreibung:
<jats:p>The article begins with thoughts on general museology, then presents and analyses several tangible creations : two permanent and three temporary «museo-food» exhibitions at the Alimentarium Food Museum in Vevey Switzerland. Food proves to be an excellent subject matter to demonstrate the theory and logic of museum communication. It always comes back to its cultural context. The author uses examples of exhibitions and various interactive educational demonstrations and workshops to consider the possibilities and limitations of the science of museology. The soup tureen, a key exhibit in the Alimentarium, is presented as a paradigm linking museology theory with practice. Exploring various communication techniques contributed immensely to the remake of the permanent exhibition.</jats:p>