The Virginia Culinary Thymes is a newsletter devoted to promoting the Culinary History Collection. A part of Peacock Harper Culinary Collection. http://www.culinarycollection.org/

 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 #7, Winter 2005   Edited by Caryl Gray
Understanding Women's Lives through Their Cookbooks
Through this review of a few cookbook authors and their books, an attempt is made to understand the women and the purpose of their books. Read More...
Julia Child, a Bright Shining American Star
Cynthia D. Bertelsen reflects on the impact Julia Childs had on her life. Read more...
Florence Nightingale's Influence on Civil War Nutrition
Abstract of a paper by Ann Hertzler published in Nutrition Today (2004) Vol 39 (4), 157-160.

The Army of Virginia published Florence Nightingale's Directions for Cooking by Troops in Camp and Hospital in 1861. The introduction of nutrition into American military food directives prevented many losses from malnutrition and poor sanitation and represents the beginning of nursing and dietetic principles. Nutrients contributing to health were nitrogen (1/2 pint of milk = 1/2 pound meat) and carbon (breads-grains, vegetables-fruit, fat, and sugar). Camp recipes (coffee, 6 meat based) and Hospital recipes for patients with scarlet fever, typhoid, and dysentery consisted of meat and chicken broths, alcohol, starchy gruels, and beverages. Directions are given for preparing these recipes and their use in feeding the sick. Her manual also contained directions for "Taking Food". Thirty-five years later the first US food guide was issued paralleling similar food groupings.

(Many of the resources used to research this article are part of the Culinary Collection, which is housed in Special Collection at Newman Library Virginia Tech, Blacksburg, VA).

(Editor's note: The University Libraries subscribes to Nutrition Today in print and electronic format. The call number for the print journal is TX 341 N8. Access to the electronic format is restricted to Virginia Tech faculty, students, and staff.)
Center for Real Life Kitchen Design
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. Read More...
Vegetables Add Variety
When growing up a parent is often heard saying "Eat your vegetables!" or "You cannot leave the table until you have finished your vegetables!" To a child or even an adult, vegetables are often a gray area in one's dining experience. For some individuals eating vegetables are: French fried potatoes; canned kernel corn; or a salad. There are more to vegetables, and one should be aware of vegetable's critical role in maintaining a good diet. It is a challenge to creatively incorporate vegetables into the daily dietary pattern. There are those that are meat and potatoes people who like the basics without excessive frills. It is important to have variety and not have the same meal everyday. Read More...
Book Review: Foods of the Americas: Native Recipes and Traditions
One of the newest additions to the Culinary Collection is a very beautiful cookbook focusing on Native American foods and traditions. The book also includes numerous photographs. Read More...
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.