Food for All

The new exhibition at Helsinki University Museum Flame sheds light on the research behind food and challenges us to consider our ideas about food.

Did you know that potato on your plate and milk in your coffee are the result of determined research efforts? The exhibition Food for All provides a healthy dose of the history of research seasoned with a pinch of humour.

Today clean and safe food is a given in Finland. Our country has not suffered famine in more than 150 years. On the other hand, nutrition in Finland has undergone an enormous change in a short time. Earlier, scientists used to combat hunger and deprivation. Currently, they are tackling new kinds of questions and food choices evoke emotions. We are not necessarily aware of how research has affected our food history and on what our image of food is based.

Food for All sheds light on the research behind food and challenges us to consider our ideas about food. The exhibition also features fabulous food characters. Would you answer a dating ad from Sausage, Oat or Broad Bean? What does Turnip reveal in our exclusive interview? You can also create your own art historical food still life.

The exhibition is suitable for all diets! May contain food for thought.

Food for All at Helsinki University Museum Flame 17 May 2024–26 October 2025

For those hungry for more information, we recommend also the exhibition Dinner Time! at the National Library of Finland:

Exhibition production and content:
Helsinki University Museum Flame, project group Pia Vuorikoski, Aaro Sahari, Helena Hämäläinen, Paula Kyyrö, Katariina Pehkonen, Susanna Hakkarainen, Miia-Leena Tiili

Concept design: 
Helsinki University Museum Flame and Pentagon Design Oy

Visual design and layout: 
Taina Väisänen and Jovana Lukic, Takt Oy 
Ilona Ilottu and Janne Koivu, Dog Design Oy 

Sanna Mander

Steering group: 
University of Helsinki Professors Antti Sukura and Maria Fredriksson-Ahomaa (Faculty of Veterinary Medicine), Mari Sandell and Marina Heinonen (Faculty of Agriculture and Forestry), Johanna Mäkelä and Taru Lindblom (Faculty of Educational Sciences)