Posts tagged "American Culinary History"
from Beyond the Reading Room

Now Online: The Oldest Known Cookbook Authored by an African American

Title page of Malinda Russell's A Domestic Cookbook

As Black History Month comes to a close, we highlight Malinda Russell’s A Domestic Cook Book: Containing a Careful Selection of Useful Receipts for the Kitchen. Published in Paw Paw, Michigan in 1866, A Domestic Cook Book... is the oldest known cookbook authored by an African American, and the Janice Bluestein Longone Culinary Archive holds the only known copy. This past year, a digital facsimile of this important work was made available through Hathi Trust.

Curator’s Talk | Dining Out: Menus, Chefs, Restaurants, Hotels, & Guidebooks

Children's breakfast menu with blue and black illustrations of children and animals

Join us this Thursday, November 12th at 4:00 p.m. in the Hatcher Library Gallery for a lecture by donor and adjunct curator Jan Longone on Dining Out: Menus, Chefs, Restaurants, Hotels, & Guidebooks. Jan's lecture will delve into the development, selection process, and contents of this exhibition of the history of the eating out experience. The Exhibit will be on display (Hatcher, 2nd floor) in the Clark Map Library through January 19, 2016.

Happy 172nd Birthday, Miss Parloa!

Based on her experiences as pastry chef for the Appeldore House resort, "Miss Parloa," as she came to be known to her students and readers, published her first work, The Appeldore Cook Book, in 1872. Over the course of her lifetime, Maria Parloa would go on to found a two cooking schools, publish nine more books, and endorse a variety of culinary products. Miss Parloa stood out from her contemporaries both because of her savvy business acumen and her emphasis on home economics.

June Recipe of the Month: Lemon Cake

The words “Choice Recipes” with an ornate red capital R

This month’s recipe is a lemon cake from Culinary gems : a collection of choice recipes gathered with care from the treasures of culinary experts, published in Westfield, Massachusetts in 1884. Lemon was an extremely common flavor for desserts and pastries in the 19th century -- almost the default neutral flavor, the way vanilla is now. Although vanilla was known in Europe as a flavoring by the 16th century (there’s an article on it in Diderot’s Encyclopédie of 1765) and a commercial extract...

A Peek Into Cross-Disciplinary Research at the Special Collections Library

Liz welcoming visitors to Special Collections Reading Room

What kind of research can you do in Special Collections? Many people may think that using the materials here is only for “serious” scholars who are conducting historical research into specific topics, but the space is open to everyone (and anyone - that means you!) who wants to get their hands on primary sources. Browse some featured items here and ponder what kinds of research questions one could come up with...

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