Category Archives: food

Food & Foodways Resource Guides Update

The majority of our staff was off at a conference last week and I, for one, took advantage of a great food scene. Playing catch up hasn’t left me with too much time to ponder a feature this week, but I thought I’d take a few minutes to post updates on some resources from Special …

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Appalachian Oral Histories at JMU

I’m thinking about a post for this week (welcome to 2017!), but in the meantime, something awesome happened this morning. Through the power of social media and happenstance, I discovered a resource I didn’t know about (but really should have). It relates in part to food, drink, agriculture, cocktails, medicine and other aspects of Appalachia, so … Continue reading Appalachian Oral Histories at JMU Continue reading

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Very (Cran)berry Goodness!

With Thanksgiving around the corner, it’s a good time to talk about a favorite seasonal berry: The Cranberry! Underrated and sometimes forgotten, it’s more versatile than it’s typical jellied or un-jellied sauce or relish. And we have the pamphlets to prove it! Two different folders in the Culinary Pamphlet Collection (Ms2011-002) have booklets from cranberry-centric […] Continue reading

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Summer (Cooking) School, Part 4: Back to Basics

This week in our summer cooking school series, we’re taking a step back to the basics, encyclopedia-style! But don’t worry, it’s not just for grocers! This encyclopedia is packed with dictionary-definition terms and history, multi-lingual lists of foods, and black & white and full color illustrations. While it would certainly be useful for those in […] Continue reading

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What’s in the (Sugar) Bag?

This week, I thought we’d take a look at a “shaped” publication. (Also, I have plans to recreate an 1827 “Layfayette Gingerbread” recipe this weekend and I have sugar and molasses on the brain.) As we know from the wide array advertising materials we’ve looked at before, companies have all kinds of quirky strategies for attracting consumer […] Continue reading

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Celebrating the Food Encyclopedia

July is, among other things, National Culinary Arts Month* ! So, I thought we might look at some culinary arts reference books in the History of Food and Drink Collection–namely, some encyclopedias. They are from the more modern parts of the collection in terms of publication dates, but they represent hundreds of years of culinary arts history. […] Continue reading

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An Early Dictionary of Food

In 1830, Richard Dolby, cook at the Thatched House Tavern in London, wrote something “never hitherto attempted.” One might spend quite a bit of time pondering what Dolby produced that, in his own words, seemed so groundbreaking in the culinary world. It wasn’t a recipe/cook book (well, not exactly). It wasn’t an encyclopedia of food […] Continue reading

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From Root to Table: Raw Foods in the Early 20th Century

This week, we’re featuring Uncooked Foods & How to Use Them: A Treatise on How to Get the Highest Form of Animal Energy from Food: With Recipes for Preparation, Healthful Combinations and Menus by Mr. and Mrs. Eugene Christian. This particular volume is a recent addition to Special Collections. Published in 1904, it’s actually the 5th […] Continue reading

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Fruits, Veggies, Milk, Meats, Wheats, and Something Sweet

Some of the books in the Ann Hertzler Children’s Cookbook and Nutrition Literature Collection are stories, some are full of basic and simple recipes. Other items, like those we’re featuring this week, are about education. Jane Dale’s series of five books each focus on a key food group, contain lots of black and white photos, […] Continue reading

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“An Ideal Home”: A Scrapbook Guide to Setting Up Roots

Last December, we found a catalog description that intrigued us. When the item arrived, it was better than we imagined. A scrapbook filled with cut out images from newspapers and magazines, depicting everything you might need to get started as a new homemaker. This scrapbook, wonderful as it is, reflects one of the challenges for […] Continue reading

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