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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 #3, Summer 2002 Edited by Caryl Gray
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There is great interest today in culinary history, which has sent historians into the dusty archives of historical societies and museums. Old recipes and cookbook collections are suddenly popular. As these collections are reviewed, the story of major events in American history, such as war, depression, prohibition, the changing role of women, the westward expansion, immigration, food laws, charitable and welfare policies, education, and labor come to life. Read More...
Written by Jean Robbins, PhD
(edited by Caryl Gray)
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Recipes selected from The Virginia Housewife by Mrs. Mary Randolph with Historical Notes and Commentaries by Karen Hess. Read more...
The Virginia Housewife was written by Mrs. Mary Randolph
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For the readers of the Virginia Culinary Thymes, here are brief descriptions of cookbooks for the days of "company is coming!" or for just reading under the shade of the old apple tree.Read more...
Reviewed by Sandy Bosworth
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The Hertzler Culinary History Prize was made possible by a generous gift to the Peacock-Harper Culinary History Committee. The gift was given to encourage the use and growth of the Culinary Collection. The Culinary History Committee was pleased to present the Culinary History Prize to two students during the Chef's Challenge.
Read More...
Written by Caryl Gray
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The First Annual Chefs' Challenge was held on April 27, 2002 at the Hunting Hills Country Club in Roanoke, Virginia. As an inaugural event, the Chefs' Challenge was a success and was well attended by members of the community interested in supporting the Culinary Collection and enjoying good food.
Read More...
Written by by Caryl Gray
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