Culinary History Collection


Current Editor: Cynthia D. Bertelsen

Issue 6 Summer 2004

Contributors to Our Culinary History

During the past year, many of the programs presented at the Culinary History Committee meetings have focused on historical figures and their contributions to our understanding for food preparation and nutrition. Although many names such as James Beard and Julia Child are familiar to most of us, we do not readily think of Florence Nightingale or Mary Lincoln as contributors to our culinary history. Ann Hertzler presented a program on Florence Nightingale and her "Directions for cooking by troops in camp and hospital" at the February 2004 Committee meeting. As an extension of this program, several committee members volunteered to present brief reports on other individuals who have contributed to our culinary history. This issue of the Virginia Culinary Thymes will feature James Beard, Julia Child, Mary Lincoln, and Sarah Tyson. Additional reports on famous and not so famous contributors throughout culinary history will be featured in future issues of this newsletter.

James Beard (1903-1985)

Julia Child (1912-2004)

Mary Lincoln (1844-1921)

Sarah Tyson (Heston) Rorer (1847-1937)

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