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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 #5, Winter 2004 Edited by Caryl Gray
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Thanksgiving Day is a national holiday celebrated as a day of feasting and giving thanks for divine goodness, and is observed on the fourth Thursday of November. As Americans, we like to think that Thanksgiving is "our" holiday but in fact, Canadians celebrate Thanksgiving on the second Monday of October and many other cultures have a feast day to celebrate the harvest. We trace our Thanksgiving to the Pilgrims who shared their food with the Indians. Read More...
Written by Jo Anne Barton
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M.F.K. Fisher is considered one of America's foremost gastronomical writers. She was born in Albion, Michigan in 1908, and died in California in 1992. She grew up in Whittier, California. She wrote her books there and in France. She authored more than twenty-two volumes of essays and reminiscences.
With Bold Knife and Fork was published in 1968.
In her introduction she wrote: "This book is about how I like to cook, most of the time, for people in my world, and it gives some of the reasons. These have made life enjoyable, so they may be of interest to other human beings."
Some of her chapters are:
The Anatomy of a Recipe, Some Seeds of this Planet. (rice, etc)
A Recipe for Happy Hens (eggs)
One Way to Stay Young (salads)
Questionable Crumpets and Such (breads)
and The Secret Ingredient (pickles, etc)
The first chapter is "The Anatomy of a Recipe". According to dictionaries, it concerns the standard make up of a thing-or the act of dividing it for observation. Some comments in this chapter are:
"By about 1650, ladies were keeping receipt books to hand down to their oldest daughters."
"A good recipe, for medern convience, should consist of three parts: name, ingredients, and method." She writes that we shouldn't say just "cake" or "bread" but "Golden Sponge Cake, or "Greek Honey Bread."
The chapter titled "A Recipe for Happy Hens" is fun to read. One of her favorite books is called EGGS and published in Boston in 1890. "The egg is one of the few things in the world original and positive in itself." and "an egg of course is meant to produce another potential egg producer, and that is why it is a living thing."
In the chapter, "The Secret Ingredient" she gives us Lera's Sweet Pickles" 4 large dill pickles (not kosher style) 2 cups sugar 1/2 cup vinegar "Slice pickles thin, put half of them in large jar or crock, and 1 cup sugar. Add rest of pickles and sugar, and let stand overnight. Add vinegar and stir up. Good anytime. Eat fast or put in jars."
M.F.K. Fisher has shared many kitchen secrets and recipes in this book. Her love of cooking is obvious, and her creative way of writing is superb. Enjoy, and try the mustard pickles!
Written by by M. F. K. Fisher
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by Edouard de Pomiane, introduction by Elizabeth David.
Modern Library Food-Ruth Reichl, Series Editor.
Ruth Reichl is the editor in chief of Gourmet magazine, and series editor for Modern Library Food books. Her aim with the latter is to rescue great cookbooks from oblivion. "These books are for cooks, and armchair cooks, and for historians, for people who believe that what people eat-and why-is important."
Cooking With Pomiane was orginally published in the 30's in Paris. "He turned French cuisine on it's head, stripping away complicated sauces and arcane techniques to reveal the essence of pure unadorned good cooking."
Pomiane writes in his Duties of a Host that to "prepare a dinner for a friend is to put into the cooking pot all one's affection and good will, all one's gaiety and zest, so that after three hours cooking a waft of happiness escapes from beneath the lid."
Pomiane writes in his Duties of a Guest that "one should never refuse an invitation to lunch or dinner, for one never knows what one may have to eat the next day."
Some of Pomiane's chapters are: Savory Tarts, Pancakes & other Delicacies: Frogs, snails & Freshwater Fish: Sweet Dishes: A Few Drinks; and Food to Remember. There are wonderful recipies in each chapter. One of his most exciting days is described in Food to Remember. He describes "A Lunch in the Country." His menu consisted of scrambled eggs, shoulder of lamb roasted on the spit, mushrooms with thyme, fresh garden peas with lettuce, and completed with cheese and strawberries with cream. I wish I could have been there to enjoy all the food and conversation-and I think you do too!
Elizabeth David, in her introduction to this book, said that Pomiane "takes the mystique out of cookery processes and still contrives to leave us with the magic." He also insists on the "composition of a sane and balanced meal." He has great mastery of the captivating phrase-he tells us that "we need a bunch of parsley the size of a bunch of violets." I like that. You won't be able to put this book down because Pomiane is witty and wonderful in his writing and recipes.
"One note: Modern Library Food books are available in most book stores. They're all a must read."
Sandy Bosworth
Blacksburg, VA
Reviewed by Sandy Bosworth
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The Center for Real Life Kitchen Design, which opened in the fall of 1998, is a collaborative effort of Virginia Tech and the kitchen industry. The Center is located in Wallace Hall on the Virginia Tech campus, and is the only facility of its type known to exist in the nation. Faculty members associated with the Center include: Dr. Julia Beamish, Dr. JoAnn Emmel, and Dr. Kathleen Parrott. Dr. Beamish and Dr. Parrott are Certified Kitchen Educators.
Ruth Reichl is the editor in chief of Gourmet magazine, and series editor for Modern Library Food books. Her aim with the latter is to rescue great cookbooks from oblivion. "These books are for cooks, and armchair cooks, and for historians, for people who believe that what people eat-and why-is important."
Cooking With Pomiane was orginally published in the 30's in Paris. "He turned French cuisine on it's head, stripping away complicated sauces and arcane techniques to reveal the essence of pure unadorned good cooking."
Pomiane writes in his Duties of a Host that to "prepare a dinner for a friend is to put into the cooking pot all one's affection and good will, all one's gaiety and zest, so that after three hours cooking a waft of happiness escapes from beneath the lid."
Pomiane writes in his Duties of a Guest that "one should never refuse an invitation to lunch or dinner, for one never knows what one may have to eat the next day."
Some of Pomiane's chapters are: Savory Tarts, Pancakes & other Delicacies: Frogs, snails & Freshwater Fish: Sweet Dishes: A Few Drinks; and Food to Remember. There are wonderful recipies in each chapter. One of his most exciting days is described in Food to Remember. He describes "A Lunch in the Country." His menu consisted of scrambled eggs, shoulder of lamb roasted on the spit, mushrooms with thyme, fresh garden peas with lettuce, and completed with cheese and strawberries with cream. I wish I could have been there to enjoy all the food and conversation-and I think you do too!
Elizabeth David, in her introduction to this book, said that Pomiane "takes the mystique out of cookery processes and still contrives to leave us with the magic." He also insists on the "composition of a sane and balanced meal." He has great mastery of the captivating phrase-he tells us that "we need a bunch of parsley the size of a bunch of violets." I like that. You won't be able to put this book down because Pomiane is witty and wonderful in his writing and recipes.
Written by Jo Ann Emmel
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In Special Collections we are frequently asked, "What makes a book rare?" This question has no quick, easy answer. Webster calls rare "superlative," "extreme of its kind," or "seldom occurring." In the market-driven society in which we live, rare often equates with a high dollar value. But, as any book lover will tell you, books may appeal to us on a intellectual or sentimental level and have a true personal value for which no amount of money has any meaning. These books may be scarce, but might not command a high price. Then there are those considered rare, and thus both scarce and valuable, by an objective collector. These are the books we will consider here.
There are no hard and fast rules. Instead, there are indications of worth that should be considered:
-Any book printed before 1501, and English books printed before 1641 could be important.
-Look for books published before 1800 in Europe, before 1820 in America, before 1850 west of the Mississippi, and before 1860 in California.
-A small initial printing may add to a book's value, especially if the number of surviving volumes can be determined.
-Editions published with special bindings or papers and those with well known illustrators or engravers may be collector's editions.
-A book may be more valuable if it is a numbered edition or is inscribed by the author or illustrator.
-Books printed by small or exclusive presses can be worth more than books printed by large commercial houses.
-The condition of any book is of extreme importance in determining value. Books with loose spines, missing pages, mold or mildew, excessive foxing, etc. are likely be worth less than those in sound condition. However, the overall scarcity and the demand for a particular book or subject may help to overcome all but the worst of physical imperfections.
-The writings of unknown authors may increase in worth when they pertain to some person, or a social or historical event that is later recognized as significant.
-Annotations in a book that are written by a well known person may increase price.
In the end, whether a book is considered rare depends on its scarcity and on market demands. No matter how unique a book may be, its monetary worth amounts only to what a collector will pay for it.
In Special Collections, we turn to professional, qualified book dealers when there are questions of monetary worth. These experts can be found in the yellow pages of your local phone book under appraisers or book dealers. It's always a good idea to check on the professional reputation and credentials of any appraiser with whom you are not personally acquainted.
One of many wonderful resources about book collecting on the Internet is available on the Digital Librarian site at:
http://www.digital-librarian.com/bookcollecting.html
Editor's note: This article appeared in Library Friends, published by the University Libraries at Virginia Tech.
Written by Joyce Nester
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The Committee serves as an advisory group to the Collection. It does more than offer advice, however, as committee members have actively promoted the Collection by giving presentations, newspaper interviews, and by setting up exhibits. They have solicited contributions of books and money, conducted fund raisers, shopped for and bought books to add to the Collection. Dr. Ann Hertzler and Dr. Jean Robbins are credited with establishing the Committee.Read More...
Written by Jo Anne Barton
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