Resources

Utilizing the special exhibition “Yoga: The Art of Transformation” as a point of departure, this short, dynamic talk, or Baat Cheet, focuses on California’s unique role in the adoption, evolution, and popularization of yoga today.

Valerie Luu and Katie Kwan of Rice Paper Scissors bring Vietnamese street food to California. For this Tasting Menu, they explore how food and fashion are passed down through generations — namely by our grandparents. Joining them is Andria Lo of local blog Chinatown Pretty, which celebrates the street style of seniors in San Francisco’s Chinatown.

The Bay Area is known for its unique food culture and the exquisite plating techniques that are essential to a memorable presentation. Corey Lee — chef of Benu, Monsieur Benjamin and In Situ — uses wares made by Kwangjuyo, a Korea-based company that promotes the beauty of Korean dining culture.

Mariko Grady, founder and entrepreneur of Aedan Fermented, discusses fermentation processes, particularly for koji, live-cultured food that is the heart of her traditional Japanese products.

Tasting Menu is a series that considers connections between Bay Area “foodie” culture and objects in the museum’s collection.

Tasting Menu is a series that considers connections between Bay Area “foodie” culture and objects in the museum’s collection.

Do you want to make your own tomb guardian? They will need to be strong and fierce to keep unwanted spirits out of your tomb and keep your tomb objects safe.

Students analyze objects from South Asia, West Asia, and China to connect to the travel experiences of ancient merchants and traders, develop an understanding of the breadth of the land and sea trade, and explore how art and ideas travel and change over time and place.