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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 #6, Summer 2004 Edited by Caryl Gray
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World War II foods were the topic of discussion at the January meeting of the Peacock-Harper Culinary History Collection Committee. With Glenn Miller's music as background, members discussed their recollections (or those of family members) of the food changes necessitated by the war.
. Read More...
Written by Jo Anne Barton
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Over the years Alice Johnson has given the Culinary Collection several boxes of "goodies" and well organized scrapbook collections reflecting many areas of interest to those interested in the history of food. Among one of the collections that we received prior to her death in February 2004 were three items that relate to WWII foods.
Read more...
Written by Jo Anne Barton
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Using monies designated to purchase materials for the culinary collection; members of the advisory board identified and acquired several titles.Read more...
Written by Sandy Bosworth
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by the editors of Cook's Illustrated Magazine, Boston Common Press, 1999.
Cook's Illustrated Magazine can be considered "America's Test Kitchen", and is known for its dedication to finding the best methods of American home cooking. Countless versions of all your favorite recipes are tested and The Best Recipe is a collection of the editors' picks from the pages of Cook's Illustrated. The recipes include in-depth descriptions of how the "best" recipe was developed and why it was chosen to be the "best". More than 200 illustrations demonstrating the most efficient food preparation methods are included. This is a "must-have" cookbook not only for beginning cooks, but also for those who love to cook and the personal libraries of food educators and food writers.
Reviewed by Mary Rapoport
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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. Read More...
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