Your Food Memories Matter: Pursuing Personal Food Histories Can Lead to Healthier (Paperback) (ISBN-13: 9781721686568)

Co-founders of The Potato Museum, a 501c3, and its offshoot, The Food Museum On-Line, Tom Hughes and Meredith Sayles Hughes are dedicated to discovering, exploring and promoting the world's foods, their histories, and relevance today. The Hugheses have been exploring food history since the mid-1970's, when Tom founded The Potato Museum in Brussels, Belgium. Meredith and Tom have worked on two major exhibitions about food, one for the Smithsonian's Museum of Natural History and one for the National Museum of Science and Technology in Ottawa, Ontario. Spuds Unearthed!, an exhibition which they developed in 2010 with the U.S. Botanic Garden in Washington, DC, helped break attendance records for the Garden. Author of several articles on food history, Meredith created the award-winning 10 book series, Plants We Eat, published by Lerner Publishing, Minneapolis. Meredith's newest book for Lerner is "Plants vs Meat: The Health, History and Ethics of What We Eat." A long-time private school educator, Tom did two national tours for Frito-Lay, appearing on radio and tv talk shows, both national and local, including a gig on an early episode of "Late Night with David Letterman." Meredith and Tom have collaborated on a wide range of public programs, lectures, both here and abroad, workshops, and school presentations, as well as "The Great Potato Book," Macmillan Publishing, and "Potato Heads: Their Illustrated History," written in 2017. The Hughes' innovative book, "Gastronomie! Food Museums and Heritage Sites of France," was published by Bunker Hill in 2006. It's a guide to the food-related museums/sites/and shrines of France, the mother country of the food-preoccupied. "Gastronomie!" spotlights the top French food history sites as well as mini food travel itineraries, and regional recipes. Under the wing of a new venture he started, EATS Publishing, Tom Hughes has published several books, the newest being "Food Heritage Matters: How We Ate and Will Eat," and "Eats History: Cooking with Fire to Printing up Pizza.