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This newsletter is devoted to promoting the Culinary History Collection, through access to unique information resources and preserving culinary
history. Housed in Special Collections at Virginia Tech's Newman Library, the Culinary History Collection began with the initial donations of Dora Greenlaw Peacock's
and Laura Jane Harper's books.
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Return to News Page
The news pages offers links to all the areas of the Peacock Harper Culinary Collection.
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Spring 2005:08
Slow Food, Italian-American Cooking Myths, Invitation to Outreach, Vanilla.
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Winter 2005:07
Understanding Women's Lives, Julia Child, Florence Nightingale's Influence, Real Life Kitchen Design, Vegetables Add Variety, and Book Reviews.
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Summer 2004:06
WWII Foods, additions to the collection, contributors to our culinary history & more.
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Winter 2004:05
Thanksgiving foods, Center for Real Life Kitchen Design, rare books & more.
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Spring 2004:04
Culinary Food History - Greens, Special Features: Student Papers & more.
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Summer 2002:03
Mary Randolph, Hertzler Culinary History Prize, Chef's Challenge Report & more.
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Winter 2001:02
Janet Lowe Cameron, Old Virginia Recipes, Rosemary & more.
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Spring 2001:01
Dora Greelaw Peacock & Laura Jane Harper, Culinary Thyme, Old Virginia Recipes, Studying Food in Culture, Dr. Markham Peacock & more.
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Issue #1, Spring 2001 Edited by Caryl Gray
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There's present time, past time, and opportune time. This time its new time with new information regarding nutrition, health, and food. Varying a bit from the past, we're preparing for present time information and for future informative studies.
Virginia Culinary Thymes uses the herb thyme because this plant is more than just an aromatic favorite. It is one of many savory plants for the garden and one of a variety of herbs to enhance food flavor for combined tastes and fragrances. The Greeks called this herb thymus because it allegedly inspired courage and inspirational activity.
The thyme plant we use most often is the common garden thyme or some of the available varieties used for many generations around the world. The fragrance of its leaves (due to essential oils) is the flavor source for culinary purposes.
Plant flowers bloom from May to August; the plant stays green all winter in southern states. Many varieties of thyme can be selected and grown. Some favorites are lemon, carroway, orange, silver, and carpet thymes.
Whatever variety you grow, be sure to plant regular thyme and golden thyme--a bright spot from Spring until late Fall. Plants can be divided at any time to form more clumps to share with friends!
For additional information about thyme, see "A Little Thyme Goes a Long Way" (a "thymely" fact sheet) by Michael Bettler, Chairman, National Herb Week 1997
Written by Jane Ewing
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Quite obviously, consumption of food is a vital part of the chemical process of life. Less evident is the fact that food is more than just vital to physical life. The only two activities in which humans engage that are of approximate importance to life of the species are eating and sexual relations. "Appetite for food and sex is nature" -- the Chinese philosopher Kao Tzu (quoted by Chang).
Read More...
Written by by Laura Jane Harper, January 2, 1980
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This article is a compilation of reflections after many visits with a new friend, Dr. Markham Peacock, and from reading about him in an article by Edward L. Tucker. When I learned of the donation of Dr. Peacock's wife's cookbook collection to the Virginia Tech's Department of Foods, Nutrition, and Exercise Physiology, I did not realize that I would meet and become a friend to this caring and brilliant gentleman.
Read More...
Written by Jean Robbins
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