American Culinary History materials are full of representations of women and femininity These images are occasionally realistic, often absolute fantasy, and and sometimes somewhere in between.
Posts tagged "American Culinary History"
Curator JJ Jacobson's guest lecture in undergraduate seminar Race and Culture in the American South (History 262/AmCult 263) introduces students to Special Collection materials at U-M while also demonstrating how to use cookbooks as primary sources.
Every year, March the 14th, 3/14 or 3.14, is Pi Day. Once century, however, the date is 3/14/15, making it an extra special Pi Day. Tomorrow is such a day. In celebration, we present a Suffragist pie recipe from a 1915 suffrage charity cook book.
One thread that runs through Southern cookbooks is the figure of the African American in the kitchen.
American Culinary History materials are full of representations of children and childhood: sometimes realistic, sometimes wholly fantastical, with adults present or without them.
Talk and reception to celebrate the upcoming online exhibit "Jell-O: America’s Most Famous Dessert At Home Everywhere." Dr. Nicole Tarulevicz of the School of Humanities at the University of Tasmania speaks at 5:00 p.m. Using materials drawn from the culinary ephemera holdings of the Janice Bluestein Longone Culinary Archive at U-M Library, the exhibit explores how the Jell-O company’s early 20th century advertising used depictions of the exotic to sell the product to Americans.
Early 20th century advertising materials for Jell-O contain striking representations of age, race, class, gender, nationality, regionality, and other vectors of identity; whether self-defined or other-imposed. In January, we’ll unveil a digital exhibit, guest curated by Dr. Nicole Tarulevicz, on depictions of the exotic in early 20th century Jell-O advertising. There will be an exhibit opening and reception, with a talk by Dr. Tarulevicz, January 12th, 4:30-6pm, in the Hatcher Gallery
Page 3 of 4