Culinary History Collection


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Current Editor: Cynthia D. Bertelsen


Issue 5 Winter 2004

Editor: Caryl Gray

In Memoriam: Jean Phillips

Culinary Food History

Thanksgiving Foods
by Jo Anne Barton

Book Reviews by Sandy Bosworth

With Bold Knife and Fork
by M. F. K. Fisher

Cooking with Pomiane
by Edoward de Pomiane

Special Features

What Makes a Book Rare?
by Joyce Nester

Peacock-Harper Culinary History Committee
by Jo Anne Barton

Purpose

Promote Culinary Collection at Virginia Tech

Contribute to the growing interest in culinary history and food culture


Donations

 

Culinary Sources

 

Calendar

Peacock-Harper Culinary History Committee

  • February 20, 2004, Blacksburg, VA; Program by Ann Hertzler on Florence Nightingale and her influence on nutrition.

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