Objects for Preparing Food is a 1972 exhibition catalog formed around the Smithsonian exhibit curated by Sandra Zimmerman. The objects in the exhibition were grouped by processes (heating, cutting, etc.) to show basic functions common to all food preparation and to make visual comparisons between the varied utensils, regardless of their geographic or chronological occurrence. The 52-page softcover booklet features over 200 black-and-white illustrations 

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