There’s been a big influx of culinary materials lately, which, as always, makes me want to write about everything. However, most of those items are still making their way to the shelves. So, instead I went an a stroll through the “R” call numbers. While most of your traditional cooking and cocktail materials are in the TX section, RJ includes Pediatrics and RM includes Therapeutics/Pharmacology. RJ is usually a good place to start if you’re looking for something non-traditional that relates to children’s nutrition–like this week’s feature!
Front cover, Healthful Hints to Young Mothers: Also to Invalids and the Aged…,1884
Title page, Healthful Hints to Young Mothers: Also to Invalids and the Aged…,1884
Page 3, Healthful Hints to Young Mothers: Also to Invalids and the Aged…,1884
Page 4-5, Healthful Hints to Young Mothers: Also to Invalids and the Aged…,1884
Page 6-7, Healthful Hints to Young Mothers: Also to Invalids and the Aged…,1884
Advertisement/endorsement, Healthful Hints to Young Mothers: Also to Invalids and the Aged…,1884
Back cover, Healthful Hints to Young Mothers: Also to Invalids and the Aged…,1884
This is about 1/2 half of the pamphlet, plus a couple of the final pages–it’s the section that deals with caring for infants. The other pages parallel the caring for infants in style, but are full of advice for caring for invalids. The end of pamphlet includes a reproduction of a hand-written product endorsement AND ads for the product that actually sponsored it. Unlike many other product pamphlets we’ve looked at before, this one isn’t laden with ads or not-so-subtle placement. It sneaks up on you at the end, instead, leaving us a final taste (pun intended, of course), of just the product that will help you properly feed both the infants and the sick or aged in your family. It’s a different approach from the “ads on every page/in your face” placement of some pamphlets from the era, but probably just as effective–Ridge’s Food may be the last thing you remember, showing up on the bright pink page, when you put the pamphlet down!
Since this item is particularly fragile, short, and out of copyright, I went ahead and scanned it all this afternoon. I’ve added it to our collection of other culinary-related books online, where you can read it in its entirety: https://digitalsc.lib.vt.edu/items/show/5540.
On a completely unrelated note, I’ve updated a bit of out-of-date content on the informational pages of the blog. I’ve also included links to all the resources guides I currently have posted on the University Libraries pages that can help you locate materials relating to food, drink, & foodways! They are a great place to get started if you’re interested in doing research here at Special Collections!
So, for a little while now, two of us in Special Collections have been mulling over a History of Food & Drink Collection-related idea (pun intended, of course). I’m rather excited that this idea has stuck and we’re creating a new subset of the overarching collection. Back to that in just a moment! (Today’s post isn’t going to a feature an item, but I hope you’ll stick with us!)
There’s a long history the collection, some of which we’ve talked about on the blog before, but it’s been a quite some time. Today, in light of what else I have to share, it seems like a good time to talk about the current structure of the collection. Not to mention the fact that I’m working on some new paragraphs about all of our collecting areas (and sub-collecting areas) in Special Collections–which means I have nice, neat descriptions on hand!
History of Food & Drink Collection
If we take a step back and look at things from a larger perspective, the University Libraries are home to what we now call the History of Food & Drink Collection. (This had previously been known as the Culinary History Collection.) To date, the HFD Collection, as I often refer to it, contains 4,900+ cataloged publications. I’m very pleased to say that number is actually over the 5,000 mark if you count items waiting to be cataloged or in process! About 30% of the HFD Collection resides in the circulating collection of Newman Library or in off-site storage and can be checked out for use. The other 70% is housed in Special Collections. In addition, Special Collections has 75 processed manuscript collections and another 40 more in the processing queue. All things considered, those are some numbers I’m proud of! Here’s what it’s all about.
The History of Food & Drink Collection consists of several focused subsets and a variety of other collecting areas. Subsets of the collection include the Peacock-Harper Culinary History Collection, the Ann Hertzler Children’s Cookbook and Nutrition Literature Collection, the History of the American Cocktail Collection, and the Food Technology and Production Collection. In addition, the History of Food & Drink Collection contains publications and manuscripts documenting or representing early American imprints, Virginia/regional/southern cooking, food technology and processing, community cookbook, nutrition and dietetics history, household management, domestic/economic/social history, food customs and habits, and home demonstration/home economics history and agricultural extension. Materials from the History of Food & Drink Collection also overlap with other collecting areas in which Special Collections is particular interested, like local/regional history, the American Civil War, and science and technology history. We are actively engaged in acquiring new items that contribute to this collection and can serve as primary and secondary sources for research in a variety of fields that study aspects of food and food culture.
Peacock-Harper Culinary History Collection
Of course, the HFD collection started with the Peacock-Harper Culinary History Collection. The Peacock-Harper Culinary History Collection is a group of 750 published works documenting more than three centuries of culinary history. It consists of the private collections of Dora Greenlaw Peacock and Laura Jane Harper, acquired by Special Collections in 1999/2000. The collection includes a wide variety of contemporary and historic cookbooks, community cookbooks, household management guides, and home economics/domestic science manuals. As a result, the Peacock-Harper Culinary History Collection represents many perspectives on the history of cooking, social and cultural practices, and food science. Although this is not a collection to which new materials are added, it was the inspiration behind the History of Food & Drink Collection and remains the core of the larger collection.
Ann Hertzler Children’s Cookbook and Nutrition Literature Collection
Then, a few years later, a new subset of the collection arrived on the scene! Beginning in 2006, Special Collections received an endowment from Dr. Ann Hertzler to acquire publications relating to children’s cookbooks and items documenting nutrition history. The Ann Hertzler Children’s Cookbook and Nutrition Literature Collection contains more than 500 volumes. Highlights include manuals for young mothers, guides on proper eating for children, Virginia Cooperative Extension pamphlets, books designed to education children about cooking (and eating!), and themed cookbooks. Dr. Hertzler remained a strong supporter of and contributor to her collection and the History of Food & Drink Collection until her death in early 2014, through the continued donation of books and her personal papers. Today, the endowment continues to fund the purchase of new and historic cookbooks for children, publications focused on the raising, feeding, and nutrition of children and families, and storybooks that feature food products, food advertising, and food history.
History of the American Cocktail Collection
By the end of 2011, we were working on a new crazy idea: cocktails! There is a whole amazing history there and we wanted to find a way to be part of documenting it. As a result, we launched a new subset of materials.
The History of the American Cocktail Collection includes more than 125 cocktail manuals and bartenders guides, books on social activities and entertaining, and a variety of items documenting the history of cocktail ingredients, cocktail creation, and cocktail consumption, as well as around 20 manuscript collections. The collection also contains materials on individual spirits, the medicinal and alcoholic history of bitters, temperance/Prohibition, and advertising ephemera. The cocktail—and spirits generally—have played a significant role in American history, experience revolution, prohibition, and revival. We are interested in acquiring and adding books, manuscripts, documents, and occasionally artifacts, which contribute to the scholarship around the ever-evolving place of the cocktail in food and social history.
Announcing Subset #4:
Food Technology and Production Collection
All of that brings us to today. As you may know, our university’s history is that of a land-grant. We were and continue to have a focus on agriculture. We have the Virginia Cooperative Extension. We have a food science program and courses in wine and beer. So, by late 2015, we were pondering a new scheme: a subset of the collection that would benefit researchers in these, as well as other areas.After spending some time working on a name and goals for what we want to accomplish and support with future materials, we are excited to share with everyone our newest subset of the HFD Collection.
The Food Technology and Production Collection brings together aspects of agriculture, Cooperative Extension, and the history of changes to the growth, production, marketing, sale, transportation, preparation, and consumption of food. We are interested in acquiring books and other publications, manuscripts, and ephemera that document the agricultural, commercial, and scientific lives of foods and how these processes have evolved over time. We realize that changes in the way we produce and consume foods occur organically, as a direct result of human interaction and advances in technology, and because of continuing changes within the cycle. Our goal is to help support research being done in the fields like history, food science, English, material and cultural studies, and human nutrition.
We are already on the lookout for new acquisitions that will fit into this subset (along with the materials we are always seeking for the rest of the HFD Collection!). At the same time, one of my goals for the summer will be identifying materials we already have in the HFD Collection that we can make a part of the Food Technology and Processing Collection subset, too. Hopefully, as I find some of those items, they will be features over the next few months, and place where we can all get to know the food technology and production a little better.
Apologies for the lack of a feature this week, but as the semester comes to a close and summer is before us, it seemed like a good time to share this exciting news about a new initiative! We hope you’ll come along for the ride and learn with us about where agriculture, Extension, food science, and food history collide.
If you’re a long-time follower, I hoe you’ll forgive me for going a bit more off track than usual this week. You know that usually I would post images and commentary/history on an item from the History of Food and Drink Collection. The thing is, last week, I got to do something amazing and 100% food history related. And I really want to talk about it. I think it may give our readers more insight into some of my future hopes/dreams for the collection, and you’ll learn about my passion for food history. It’s going to a long post, but I’ll keep my comments short and I promise there are pictures.
Each summer, the Center for Historic American Visual Culture (CHAViC) at the American Antiquarian Society (AAS) hosts a week long seminar. Each year, the topic changes and you’ll never see quite the same thing again. This year, the theme was “Culinary Culture: The Politics of American Foodways, 1765-1900.” You can read more about it online. As soon as I heard about it from a colleague who attended last year, I knew I had to go. Luckily, the faculty member leading the seminar agreed and I was accepted.
My week was spent in the company of graduate students, faculty, and a couple of other library types from a variety of disciplines: History, Art History, English, American Studies, and Religion Studies. Led by a visiting faculty member and assisted by the staff at the AAS, we had lectures, hands-on workshops (with books, prints, ephemera, trade cards, images, and artifacts), field trips, and even time to do our own research. The archivist in me was giddy from the behind-the-scenes tour, the scholar in me was gleeful about playing in someone else’s archives, and the collection manager in me was thrilled to talk about and learn how and why people from diverse backgrounds study food and food history.
On our first day, we were shown a number of objects related to food and asked to pick one. Over the course of the week, we were supposed to keep thinking about the object, how what we talked about changed our understanding of it, and, on the last day, give a brief informal presentation about the object as an item. Some people put the object in the context of American culture at the time, others talked about how it could be used in a classroom setting to engage students, and still others used the object as a jumping off point for broader observations about what the item represented. I chose this 1759 advertisement for a merchant in Boston, printed by one Paul Revere. It was accompanied by a handwritten receipt for the items purchased by a customer, around which the ad would have been wrapped (you can still see the fold line under “Large & small Spiders” below).
I could probably write a paper on what I talked about for those short 5 minutes, and I won’t linger on that today, but it won’t surprise anyone to know I focused on how this might fit in as something I would show a visiting class and what it says about culinary activities in early America.
During our daily workshops, we got to handle a wide variety of materials. The items related to the day’s theme. We spent time looking at them, then had group discussions about their significance, interest, use, etc., as they related to art, political, culinary, economic, and social/domestic history. I took lots of picture, from political cartoons to trade cards to hand-colored tea plants in a botany book. (Apologies for all the reflections, but most items were in mylar for their safety and flashes weren’t permitted. Also, I haven’t had a chance to crop and edit yet.)
Of course, you don’t put a group of scholars obsessed with food together and not cook. During a trip to Old Sturbridge Village, we cooked an 1830s meal over an open hearth from scratch (stuffed and roasted chicken, mashed potatoes, carrots, rolls, greens with burnt butter dressing, lemonade, pounded cheese, and “Washington Cake” with hand-whipped cream, plus we churned and washed our own butter!). It was an eye-opening experience to actually prepare this meal and if it weren’t for 20 sets of hands, it would have taken well more than our 3 hours. We tasted and talked about hard cider, cheese and cheesemaking, and Sazeracs and other historic cocktails, and bravely sampled hardtack. On our last day together, we made gingerbread as dessert for the evening’s cook out. It was Eliza Leslie’s 1827 recipe that included a pint of molasses and four different spices. Dense as it was, it tasted amazing and I’m looking forward to making it at home for friends.
Besides the fun, my pile of notes, new knowledge gained, and the chance to do research (why yes, I DID find some interesting cocktail history in manuscript form, but more on that another day), there was something even more important I learned last week and it was a large part of what I wrote about in my application essay. I wanted to meet people from different disciplines who studied food and I wanted to know why they did. I’ve worked at Virginia Tech Special Collections with the History of Food and Drink Collection for more than 6 years. One of my biggest challenges is finding ways to make it seem usable and relevant in the classroom. After a week of conversation and collaboration, I’m looking forward to reflecting on how I can broaden the way I think about our collection and its use, and how I can encourage faculty and students on campus to do the same. Hopefully, I can find some angles to entice classes in unexpected areas of study to pay us a visit.
Finally, after going on way to long, I’ll leave you with two more images (no, not me washing butter–but a picture of that DOES exist!). They are two food items vital to the history of food and culinary culture in America and abroad. If you want a bit of my experience from last week, give yourself five minutes to consider them. It might just surprise you how politically charged your morning beverage might be.
See you next week, when we’re back to our regularly scheduled programming. 🙂
Procrastinating Archivist Kira here. I’m still working on a post for this week. In the meantime, I wanted to share a resource I started developing last semester. The University Libraries have begun using LibGuides, an online tool that allows us to build topic, subject, and course guides. Since I love to experiment with new toys, I created “Food & Drink History Resources @Virginia Tech (and Beyond!).” This guide combines information about online and physical collections and publications we have here at Special Collections, as well as exhibits, digital collections, and physical collections at other institutions. I’ve also included a short list of sample food blogs (with more to come!). If you’re curious about our collection, this is a fun place to start. And if you’re wondering what other academic organizations are interested in food history, you can see that, too.
This continues to be a work-in-progress, as I add new resources, blogs, information, and soon, some images. Suggestions are welcome! Here’s a screenshot teaser of the first page:
Some of you may have had the opportunity to visit Special Collections and see an exhibit in person. I’ve also posted photographs from a culinary-related exhibit or event on the blog before. If you’re lucky, you may have also had a chance to come behind-the-scenes and see parts of the collection in its natural habitat. Once in a while, we have visitors who ask “can I see the culinary collection?” It certainly won’t fit in the reading room, but if that question really means “can I see the books the shelf?” I’m usually happy to oblige. Although our goals here are about preservation, they are also about access. While you can’t hang out in our closed stacks to browse, a guided tour of Special Collections is a great way to better understand what we do and how we do it. This week, I’ve put together a slide show mini-tour of the History of Food & Drink Collection, in case you’re curious to see books and boxes on shelves. 🙂
Our rare book collection is cataloged according to Library of Congress Call Numbers. Most (but not all) materials in the TX sections from about the 600’s to the 900’s. We further divide books based on size, in order to maximize shelf space. We have “small” books (under 22cm), “large” books (22-28cm), and folio books (over 28 cm). Our manuscript collections are assigned a number based on the year in which they are processed. Currently, manuscripts are housed in various places in the department, but we’re in the midst of a reorganization that will help us find things more easily. That being said, let’s take a short “walk!”
If you’re in the area and would like the behind-the-scenes tour in person, let us know. We’re always happy to share our materials, whether it’s culinary history, or one of the other areas in which we collect!