Food History Exhibits

• Font: Everything should be in Georgia 16
• Alignment: Keep all of your text aligned to the left (including titles)
• Bold: Each narrative label should have a title in Bold
• Bold: Each item (artifact, menu, pamphlet, image) label should have the object name in Bold
• Italics: Every mention of your cookbook title should be in Italics
• Italics: Every pamphlet title should be in Italics
• Note: Image, Menu, and Artifact titles are NOT italicized
• Spacing on all text should be MULTIPLE 1.16 (In Word, Home àParagraphàIndents and SpacingàLine Spacing)
• Eliminate all line breaks except where noted. (In Word, Home àParagraphàIndents and Spacingà check "Don't add space between paragraphs of the same style)
• Also, Shift+Enter (instead of Enter) eliminates the extra line break

See each section below for more information. To make it even easier for yourself, use this Word document as a template:

This label is the main narrative for your section.

Title (Bold)
[line break]
Narrative text in paragraph format - everything aligned to the left.... (see all general formatting notes above)

Label for the edition of the cookbook that you used for your exhibit.

Use the date/title/publisher of YOUR edition (not the first edition)

Title in Italics (Bold)
Author (if known)
Publisher (if known)
Date (if known)
 

For facsimiles:
(a facsimile is a more recent published copy of an older edition; example the 1931 edition of Joy of Cooking  published in 1998)

Title in Italics (Bold)
Author (if known)
Publisher of original (if known) [facsimile publisher in square brackets]
Date of original (if known) [facsimile date in square brackets]
 

Examples:

Le Ménagier de Paris [The Good Wife’s Guide]
Translated by Gina L. Greco & Christine M. Rose
[Cornell University Press]
ca. 1393 [2009]

The Good Things to Eat
Rufus Estes
Edited by D. H. Frienz
[Howling at the Moon Press]
1931 [1999]

Use this formatting for all artifacts and ephemera (menus, pamphlets, etc.) labels.

Title (Bold)
Maker (if known)
material (if known)
Date (if known)
Location (if known)
[Line break]
Interpretive Text 
[Line break]
CIA Menu Collection OR CIA Archives and Special Collections

For CIA material:

CIA Menu Collection (for menus)

or

CIA Archives & Special Collections (for all other materials)

For materials on loan from other people

On loan from Dr. Beth Forrest

On loan from Dr. Willa Zhen

On loan from Chef Bryan Tobias

Title (Bold, Italics)
Author (if known)
Company (if known, if not part of title, if not the same as the publisher)
Publisher (if known)
Date (if known)
[Line break]
Interpretive Text 
[Line break]
CIA Archives and Special Collections

Use images to be illustrative and to add a visual component to your section; use images to connect the visual to your ideas/content/text. Information on printing images is found in the RESOURCES section.

Title as given in source (Bold)
Creator (if known)
Date (if known)
Location (if known)
[Line break]
Interpretive Text
[Line break]
Source: xxx

Source is the collection: a photo of a museum object from the louvre – source is Louvre, Paris, France;  a photograph from the Library of Congress website – source is Library of Congress, Washington, D.C.; as a last resort, a picture found on a website – source is Name of website