Current Editor: Cindy Bertelsen Culinary History Collection

Virginia Tech's University Libraries continues to receive gifts of cookbooks, photographs, curriculum materials, and more from many generous donors, including: Roberta Ainsley, Edward P. Milhous in memory of Catherine Ainsley Martha G. Akers Connie Anderson Jo Ann Barton Kathryn C. Beattie Erna Mae Behrend Shirley C. Belcher Mary Margaret Brown Mrs. Curtis Clark Madeline Cooper Jerry Couick Margaret C. Dean Marilyn R. Donato Elizabeth Donald Mary E. Dooley Anne Newton Dumper Edwin J. Ewing Jane Ewing Anne Frame estate Jayne C. Gardner Caryl E. Gray Johanna F. O. Hahn Nancy Hannah Dorothy Herndon Dr. Ann Hertzler Mary Abbott Hess Lois Hinkle Phyllis Hochman Iva Mary Hopkins Agnes Jacoby Jane Jennings Alice W. Johnson Beatrice Kalka Charlotte Kidd Mary Larimer Jean Lawhorn Mary Lee Barbara R. Taylor Lehmann Beverly Lineweaver Lynchburg Daily Bread Board Shirleigh Marvin Gail McMillan Christine L. Medlin Barbara Morlang Ray Murley Pansie Murray Rubinette Niemann Grayson Palmore Deloris J. Pourchot Liz Ritchey Dr. Jean Robbins Inez Roop Nancy H. Seamans Helen W. Smith Julia Thaxton Patricia Carothers Thompson Frances Trent Carmine Valentino Evelyn Victorine Ellen Wade Freeda W. Walker Jane Wentworth Virginia Moore Wiley Betty Williamson Janice E. Woodard

DONATIONS To donate materials that may be appropriate for the Culinary History Collection, please contact Caryl Gray, VT College Librarian for Human Resources, (540-231-9229) or Special Collections, (540-231-6308), or write to them at University Libraries, Virginia Tech, PO Box 90001, 24062-9001. Addison, the library’s online catalog, or the Culinary History Collection web site (http://spec.lib.vt.edu/culinary/) can be used to identify publications that are currently part of the collection. Donors are responsible for having gifts appraised and will be recognized for a gift-in-kind when an appraisal accompanies the donated materials. If you would like to make a monetary contribution to support student research or to purchase materials for the Culinary History Collection, please contact Charlotte Kidd (CHRE, 260 Wallace Hall, Blacksburg, VA 24061-0426), or Jean Robbins, Alumni Board Representative (540-774-7895).

To find titles in the Culinary History Collection, search the library's online catalog, Addison. Enter keywords "Culinary Collection." To locate images digitized from the Collection, browse the available categories or search the VT ImageBase. Review the collection development policy.

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CULINARY HISTORY ORGANIZATIONS

 

• Culinary Historians of Ann Arbor
  Founded in 1983 by Jan Longone, a well-known food historian and dealer in antiquarian culinary publications, this group is one of the leading culinary history organizations in North America. Meetings for current or prospective members are held monthly. The group also publishes a quarterly newsletter, Repast. For more information contact editor Randy K. Schwartz, 2222 Fuller Court #1101A, Ann Arbor, MI 48105-2316 or by telephone at 734-662-5040 or e-mail rschw45251@aol.com
  
  
• Culinary Historians of Washington
  CHOW meets at the Mt. Vernon College Library, Washington, DC

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previous issues of the Culinary Thymes

College of Liberal Arts and Human Sciences

http://spec.lib.vt.edu/culinary/CulinaryThymes/2003_04/04Trivia.html
Last modified on: 09.26.08 by ck
herb background from Old Thyme Inn