Current Editor: Cindy Bertelsen Culinary History Collection

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 Culinary Clubs Culinary Collections   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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previous issues of the Culinary Thymes

College of Liberal Arts and Human Sciences

http://spec.lib.vt.edu/culinary/CulinaryThymes/2004_05/index.html
Last modified on: 07.26.06 by Mark B. Gerus
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