Food for thought has to be well dosed, and it has to go to the right clientele.
For example, I worked in northern Sweden with the Lapps, with the Sami community, and we did their national museum in Jokkmokk.
We designed the exhibition of the museum like a reindeer corral. In other words, in the fall when they gather all the reindeer, they make them go around in an area where they turn around, and turn, and turn, and that's the first level. Then traps open up, and reindeer that belong to one group go into one area, or in other words, into one subject. From there they are branded. After that comes the evening, and they have to eat, so there's another loft where they go and feed, and that's the food for thought.
This is the third level. It's hidden from the reindeer for a long time, but when the time comes, the door opens and the food is available. This is the way museums should operate more and more, not just by giving first and second levels of reading the heritage.
Does that answer your question?