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. Return to News Page The news pages offers links to all the areas of the Peacock Harper Culinary Collection. Spring 2005:08 Slow Food, Italian-American Cooking Myths, Invitation to Outreach, Vanilla. Winter 2005:07 Understanding Women's Lives, Julia Child, Florence Nightingale's Influence, Real Life Kitchen Design, Vegetables Add Variety, and Book Reviews. Summer 2004:06 WWII Foods, additions to the collection, contributors to our culinary history & more. Winter 2004:05 Thanksgiving foods, Center for Real Life Kitchen Design, rare books & more. Spring 2004:04 Culinary Food History - Greens, Special Features: Student Papers & more. Summer 2002:03 Mary Randolph, Hertzler Culinary History Prize, Chef's Challenge Report & more. Winter 2001:02 Janet Lowe Cameron, Old Virginia Recipes, Rosemary & more. Spring 2001:01 Dora Greelaw Peacock & Laura Jane Harper, Culinary Thyme, Old Virginia Recipes, Studying Food in Culture, Dr. Markham Peacock & more. Issue #2, Winter 2001   Edited by Caryl Gray Culinary Heroines & Heroes - Janet Lowe Cameron Janet Lowe Cameron served with distinction as a Foods and Nutrition Specialist with the Virginia Cooperative Extension Service from 1931 until her retirement in 1964. She was known throughout Virginia and the nation for outstanding programs in foods and nutrition. Read More... Written by Jo Anne Barton and Alice Johnson (adapted by Caryl Gray) Book Review: In Pursuit of Flavor by Edna Lewis Edna Lewis learned about cooking and flavor as a child. She watched her mother cook in their kitchen in Freetown, Orange County, Virginia. She writes that fruits and vegetables from their gardens and fields were canned and preserved. Meat from their smokehouse was all good and pure (no chemicals added). Edna Lewis knows how good food should taste. When she experiments with a new recipe, she tries to recapture the flavor of a simple old-fashioned dish. In recent years she has watched farmers markets grow and become popular all across our county. She likes the idea that farmers can sell fresh organically grown vegetables, fruit, meat, and poultry to everyone. There are six chapters in this book and one begins with her special memories, and gives hints about many different foods. In "From the Gardens and Orchards" she writes about the different flavors of herbs, and in which dish to include each herb. For example, basil is very good on fresh vegetables and sauces. Tear the leaves, and remember that purple basil is just as good as green basil. In "From the Farmyard" she writes that meats, just as vegetables, were eaten in their season, but chickens were eaten all year long. In "From the Lakes, Streams and Oceans" she writes that she likes to buy a whole fish because bones have flavor, and it tastes better. When buying fresh fish, look for eyes that are bulging and gills that are deep red. In "For the Cupboard" she writes that good cooks always put up their own food. She likes using jars with glass or zinc tops. She returns home every year in April or early May when the wild strawberries are ripe. They make the best preserves ever. In "From the Bread Oven and Griddle" she writes that bread should be a part of every meal. It is good and satisfying. In "The Good Taste of Old-fashioned Desserts" she writes that they're made with ingredients readily available in every farm kitchen - eggs, cream, butter, and sugar. These desserts smell and taste comfortable and warm. Just be sure to use the tastiest, freshest ingredients you can find ¨¢ real butter, ripe fruit, good chocolate, and fresh cream. One recipe she especially enjoys is fresh peach cobbler with nutmeg sauce. When reading this book one can enjoy her wonderful sense of enjoyment and excitement with cooking and baking all types of food. She suggests we never stop learning, and that her recipes are about "good food simply and lovingly preparedî. This book is a great read. There are also articles about Edna Lewis in Bon Appetit, November, 2001 "People and Places" page 138 and in Gourmet November 2001 "The Quiet Cook" page 101. Reviewed by Sandy Bosworth Culinary Food History - Old Virginia Recipes The following recipes have been selected from the educational circulars compiled by Janet Cameron during her years as an Extension Specialist. Read More... Edited by Caryl Gray Rosemary Do you have one of the most beautiful herbs growing in your garden? Rosemary is one of the oldest herbs known to man. It is a member of the mint family. Cooks from earliest times have used it because it was believed that rosemary would increase memory. Rosemary also has many uses outside the kitchen. Brides have worn wreaths made of rosemary and Shakespeare immortalized rosemary in Hamlet as a symbol of remembrance and fidelity. Rosemary was often carried in the handles of walking sticks and sniffed while traveling and it was also burned in sick chambers to purify the air. Rosemary makes a great garden hedge. It should be planted in a sunny place and protected from cold winds. Pick small amount all year long to use in cooking. If you walk next to it and let your skirt or pants brush against the plant, it emits a wonderful aroma. Dried sprigs of rosemary can be tossed on barbecue coals or into wood fires for aromatic grilling. Culinary uses for rosemary are numerous including using its flowers in salads. This herb is a wonderful compliment to meatdishes, especially lamb and pork. It can also be used to flavor baked potatoes, bread and in an herb butter for vegetables. The stems can be used as skewers after removing the leaves. The flavor of rosemary is delicious and distinctive. Plant it in your garden, use it in your cooking and enjoy it year around. Written by Sandy Bosworth Special Feature - Janet Cameron's Demonstration Suitcase 1931-1940 Janet Cameron traveled to the counties of the state of Virginia by train or bus, presenting food demonstrations to home demonstration club and 4-H club leaders (see Culinary Heroines and Heroines). These leaders shared their new knowledge with their club members and others in their communities. The demonstration programs were held in community halls, churches, or schools. Janet Cameron would send a list of needed equipment and supplies to the extension agent prior to the program. The extension agent assembled the requested items. To simplify her presentations, Janet assembled basic equipment in a suitcase, which she carried on all of her trips throughout the state. Read More... Written by Alice Johnson and Caryl Gray Announcements: Chef Challenge The First Annual Virginia Tech Culinary Collection Committee Chef Challenge will be held at the Hunting Hills Country Club on April 27, 2002 from 5 PM to 9 PM. Chefs from area restaurants, clubs, and hotels will be participating in the challenge. The theme of the challenge is American Regional Cuisine. Each chef will present dishes that reflect the cuisine of an assigned region. Tickets for this event will be limited to 500 and will be priced at $35 per person. All proceeds of this Chef Challenge will benefit the Culinary History Collection at Virginia Tech. Ann Hertzler Receives Mary Abbott Hess Award An audience of 1000 people looked on as Jackie Marcus, chair of the Food and Culinary Dietetic Practice Group, presented Ann Hertzler with the Hess Award. Ann commented on the importance of historical leaders such as Marie Parloa, Sarah Tyson Roher (first dietitian), and others. She mentioned Alice Johnson's efforts to honor an extension food and nutrition specialist, Janet Lowe Cameron, by collecting and organizing materials from Cameron's career and donating them to Special Collections at Virginia Tech. She also recognized the efforts of Jean Robbins and the Culinary History Committee in contrinbuting to the growth and success of Virginia Tech's Peacock-Harper Culinary History Collections. Ann Hertzler retired from Virginia Tech and moved to North Carolina. We value our history... View this issue as originally formatted and published. From here You can choose another issue from the menu on the left or return to the home page.