Earlier this month, Special Collections was pleased to host WEMU news reporter Jorge Avellan as he researched a story for their "Hidden in Plain Sight" program, featuring Malinda Russell's A Domestic Cook Book. This unpreposessing little 39-page booklet in faded paper wrappers is one of the greatest treasures of the Janice Bluestein Longone Culinary Archive. Published in Paw Paw, Michigan in 1866, A Domestic Cook Book is the only known copy of the oldest known cookbook published...
Posts tagged "American Culinary History"
Join us at 4pm on Sept. 20 in the Hatcher Gallery. Dr. Camille Bégin, author of Taste of the Nation: The New Deal Search for America’s Food, will shape a cultural and sensory history of New Deal-era eating, illustrating how nostalgia, prescriptive gender ideals, and racial stereotypes shaped how the FWP was able to frame regional food cultures as “American.”
A quick peek at two cookbooks from the late 1960s, one for Summer of Love hippies and another for their more straight-laced counterparts at home.
In 1824, Mary Randolph poured a lifetime's worth of experience as manager of a grand estate into a single unassuming volume of recipes and household hints. Arguably America's first regional cookbook, The Virginia House-wife represents decades of changing fortunes and evolving palates for the Randolphs, and indeed the whole country, in the years immediately proceeding the Revolutionary War.
From Ajem Pilaf to Yalanchi Dolma: Armenian Cookbooks Added to Janice Bluestein Longone Culinary Archive
The Janice Bluestein Longone Culinary Archive (JBLCA) at the University of Michigan Special Collections Library documents American culinary history, defined broadly to include both influences upon American foodways and the influence of American culinary practices elsewhere. The recent acquisition of a small cookbook collection formerly belonging to Colonel Karnig “Carl” Mahakian (1926-2015) contributes to JBLCA's strength in immigrant culinary traditions and charity cookbooks.
The first Friday in June is National Doughnut Day! We have items across our collections that feature this delectable treat...
March 14th (3/14) is celebrated around the world as Pi Day because the Greek letter ㄫ or pi, which is used to represent the ratio of the circumference of a circle to its diameter, rounds to approximately 3.14. By happy coincidence, Pi is a homophone of Pie, and so 3/14 is also the perfect opportunity to enjoy baking (and eating) sweet and savory circular pastries. Below we share three recipes from the 1866 edition of Mrs. Beeton’s Book of Household Management.
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