3. The First Course,
Or “Gathering Ingredients”
The Origins
of the
Collection
4. The History of Food & Drink Collection
• Peacock-Harper Collection
• Culinary History Collection
• Ann Hertzler Children’s
Cookbook and Nutrition
Collection
• Cocktail History
• And more!
7. Although it varied, in
general, Civil War POWs
received very limited rations.
They found any number of
creative ways to supplement
soup or beans and molding
bread.
10. In addition to home
remedies, the 19th and
early 20th century saw
a flood of pamphlets
and newspaper
advertisements for
commercial cure-alls
(or cure-most-things).
11.
12. The Third Course,
Or “Just Who’s Running This Place?”
Household
Management
and
Domestic &
Social
History
Frontis piece from The Williamsburg Art of
Title page from The Virginia Housewife, 1846 Cookery…, 1947
17. The Fourth Course,
Or “Why Everyone Needs a Set of Meat
Flash Cards”
Education, Dietetics, and Nutrition
18. “Susie and Calcium” from the Ann Hertzler Children’s Cookbook and Nutrition
Literature Archives. This is one of several booklets for children about the
importance of different vitamins in the diet.
19. 1961 National Dairy
Council pamphlet (this
is just about actual
size, by the way!) for
women looking to lose
(“Mrs. Plentiful”) and
gain (“Miss Slender”)
weight.
24. Die Österreichische
Hausfrau: Ein Handbuch
für Frauen und Mädchen
aller Stände, Anna
Bauer, 1891
(The Austrian Housewife: A
Handbook for Women and
Girls of all Levels)
25. “Uncivilized man takes his
nourishment like animals,-
-as it is offered by nature;
civilized man prepares his
food before eating, and in
ways which are in general
the more perfect the higher
his culture.”
-Food and Cookery
for the Sick and
Convalescent, 1911
26. From Modern Dietetics (1951), when butter was a food
group, and there was a lot to know about the egg!
27.
28. The Fifth Course,
Or “How Jell-O Found a Way Into Our
Meals”
Technology, Food Processing and Food (D)Evolution
29. “The agricultural revolution
led to another major
advancement in food
preparation, helping to
usher in the idea of cooking
to improve taste. Up to that
time, cooking was primarily
used to make food digestible
or to remove toxins, but
after the advent of
agriculture, cooking became
less of a pure necessity and
more of an art.”
-Modernist Cuisine
Commercial spice grinder, c. 1898
31. “We may find in the
long run that tinned
food is a deadlier
weapon than the
machine-gun.”
-George Orwell
32.
33.
34.
35.
36. “Any woman with a little ingenuity or none at all can
make an almost endless variety of these fruited desserts
by changing their form or using different flavors of Jell-O
and different fruits.” (1917)
37. Marketing Jell-O took all kinds of forms from its early days in the 1890s
to the modern era. Prior to 1940, however the most common seemed to
be small pamphlets that came attached to packages, were given away or
could be sent away for cheaply.
40. The Sixth Course,
Or “When Will My Food (Resources) Be
in Pill (Online) Form?”
Access, Digitization, and the Future of the History of Food & Drink
41.
42.
43.
44.
45.
46. After Dinner Cocktails
(“Wait—Did she say cocktails?”)
“Lives, without doubt, have been saved by the use
of champagne.”
Cocktails and the “Age of Entertaining”
48. “The most attractive
salads are remarkable
for their simplicity.
Salads should taste as
good as they look.”
From the 1941 Better Homes and
Gardens Cookbook
60. “Can I Get You Anything Else,
Or Would You Like the Check?”
Questions, Comments, or Recipe Requests
are welcome!
Hinweis der Redaktion
Talk about Mrs. Beeton—large catalog of books posthumously; recipes and advice encyclopedias (large genre of these types of books: Mackenzie, Mary Randolph, Catharine Beecher) covering aspects of farming, gardening, cooking, managing servants, and other “domestic arts.” On the flip side are manuals specifically for servants which included instruction not only for daily tasks, but how to present themselves, what to expect, and how to be indispensible.
Also talk about Thomas family receipt books; white men/women taking credit and profits for slaves works
Whip ’n Chill: One of the most popular desserts of the sixties, Whip ’n Chill was a strange one, similar in texture and taste to mousse, but with a faint tang of chemical design. Its ingredient list reads like a toxic waste dump posting: propylene glycol monostearate, sodium casienate, acetylated monoglycerides, cellulose gum, hydroxylated lecithin, sodium silicoaluminate and sodium stearoyl-2- lactylate. During the sixties, the artificiality of Whip ’n Chill had a novelty appeal. People still believed in the space age, and Dow Chemical Company’s motto was “Better Living Through Chemistry.” With the end of the space-age, Whip ’n Chill’s novelty was replaced with horror when people began to realize just what they had been eating.- Taken from: www.popvoid.com/pdfs/obit.pdf
I guess we might call this “Access, Digitization, and the Future of Historic Food & Drink.” (Does your brain hurt yet?)
Cocktails and what I call the Modern “Age of Entertaining.“ Cocktails have a long history going back to the early 19th century. The more modern age of entertaining began following WW2. Technology made it easier for women to spend time out of the kitchen, mingling. Canapes, appetizers, and theme parties were on the rise.Food and Cookery for the Sick and Convalescent, Fannie Farmer, 1911. used for putting to sleep people with fevers!