The thesis deals with the scope and significance of heritage that is manifested through food and everything related to it, displaying the research and reviewing different ways of presentation, in the world and in Croatia, the potential of this topic for museums is examined as well as the relationship between theory and practice. The field of food research began to develop rapidly in the 1960s and 1970s, following the increase of general interest in food and health, eating disorders, culinary and gastro tourism. Food is closely related to culture and identity, it is researched by various scientific disciplines, and around 1990s the term food studies began to be used to denote the research of the cultural, socioeconomic and behavioral aspects of food. A review of the presentation throughout history shows the shift of food from the margins towards the center of museum interest, in line with intellectual trends. By changing the museum role in society, the emphasis shifts to education, context, reflection of multiculturalism and a realistic view of history, requiring self-assessment and re-examination. Ways of presenting food by several selected museums from different parts of the world, show innovation and social engagement, different ways they present food in a museum exhibition reflect on current problems of society. Several museums and exhibitions in Croatia are presented where it is evident that the collections are rich, food is actually used quite often in the interpretation in purpose of economic revitalization, and cooperation with the local community is also achieved, but there is a lack of deeper reflection for achieving the active role of museums in society. There is still a lot of untapped potential this topic offers for the realization of the active role of museums in society.