Over the course of the last 14 years, Ann Hertzler made many contributions to Special Collections, including books for her endowed collection of children’s cookbook and nutrition literature publications, her professional papers from her tenure at Virginia Tech and the University of Missouri-Columbia, and a variety of other cookbooks. Continuing on last week’s post, I thought I would put together a slide show of materials donated or created by Ann (and, in some cases, both).
If you missed the Special Collections Open House on September 3rd, don’t worry! You still have three more chances to visit us, see a selection of materials, talk with our staff, and even take a tour behind the scenes! Our next evening is scheduled for next Tuesday, October 1st, from 5-7pm. Come on by!
Last week’s almanac post got me thinking about serial culinary publications (aka food magazines). These days, they come in a variety of formats and with a wide range of emphases. Looking back at previous generations, you’ll see the same kind of variety, even in the same publication. While we don’t focus on collecting culinary magazines, per se, we do have some neat items on our shelves–i.e. What To Eat. What to Eat was Minneapolis based magazine from 1896-1908. (It later changed names and ran for a while as National Food Magazine). Sadly, we don’t have a complete run, but we have the issues from 1897.
The front covers all feature large color illustrations. Some relate to the time of year; others related to a particular item of interest within the issue. And they certainly are eye-catching. Even the table of contents for each issue features themed illustrations. Many other culinary publications at the time didn’t contain much color and those that did were often advertisements. Speakings of which…
Not only to the same ads appear again and again in each issue, but they address a VERY clear audience: middle-and upper-class ladies who can afford travel (EVERY issue includes train travel ads), servants, and a variety of food goods, and, in most cases, are also caring for a family in some way. But the meat (pun intended) of these publications is what’s between the advertisements: essays, poems, stories, nutrition advice, testimonials, letters to the editor and more!
Sample essay (and part of series) about what famous people eat, predicting the kinds of magazines in the grocery store lines today!
Sample letters to the editor. These range from responses to articles, sharing menus, and testimonials for the journal.
What to Eat even travels to the Continent to share stories of other cultures. And it has a little fun with itself, sharing directions for reading tea leaves.
Most issues have a centerfold with a poem, sometimes about a food item, meal time, or person connected to food in some way.
Other common elements include seasonal menus and recipes.
The left page is the last part of an essay on a brother and sister spending three months of the summer visiting and “keeping house” in New York City. On the right is a poem that begged to be shared!
Quite cleverly, What to Eat has a little something for everyone to read, enjoy, and entertain (including one certain archivist 116 years later!). Although we only have one year’s worth of issues in our holdings, it can offer some great insight in the American woman of 1897 and how she was targeted by publishers and advertisers. What to Eat doesn’t appear to have been scanned by anyone yet, so thinking about stopping by. And you never know, we might even have a volume out at our next Open House. 🙂
Some of the books in the Ann Hertzler Children’s Cookbook and Nutrition Literature Collection are stories, some are full of basic and simple recipes. Other items, like those we’re featuring this week, are about education. Jane Dale’s series of five books each focus on a key food group, contain lots of black and white photos, and are written in a simple, explanatory way. All five books were published around 1940 by the Artists and Writers Guild (Poughkeepsie, NY). They make heavy use of news outlet and USDA photographs.
The series consists of:
Fruits and Vegetables: Their Kinds and Uses
Meat: Flesh Foods from Farm, Range, and Sea
Milk, Our First Food
Sugar: Sweetening Foods from Many Plants
Wheat for My Bread
Each book includes background on the food group and specific foods within the group. There is information about processes involved in getting foods from their original source to the table, too. The volume on wheat talks about planting and harvesting techniques, while the book on fruits and vegetables talks about farming and growing plants. Other volumes contain details on food technologies and processing: the book on meat has information about fishermen making nets and even skinning cattle at the stockyards; the book on sugar has details on how sugar cane is processed in a factory.
While some of the details may seem a bit–graphic (do we really want to SEE someone checking the viscera of sheep for disease?)–the history and facts Dale includes are wide-ranging and educational. Which is really the point, it seems. The series represented an opportunity to teach children about the foods they need to grow.
We were lucky enough to acquire these books as a set in April of this year. Although a number of other public and academic libraries have some holdings, we appear to be the only one with a full set. So, if you want to know what equipment might be in a small, local creamery or what a boat full of 40,000 sardines looks like, we might just be able to help.
Previous posts here have mentioned the Ann Hertzler Children’s Cookbooks and Nutrition Literature Archives, but we have yet to do a feature post about it (not that a single post can contain this sub-collection!). With the upcoming concert event (more about that later this week), your archivist/blogger Kira has vegetables on her brain. Enter the Ann A. Hertzler Collection, a manuscript collection consisting of some of Dr. Hertzler’s extensive publications, subject and research files, posters, and artifacts. Today, we’re sharing one small piece of the collection: posters for children (and parents) about vegetables and nutrition.
In addition to helping children identify different vegetables, on the reverse, this poster has activities to engage children in learning about vegetables. Suggestions include growing vegetables from seeds, making soup in the classroom, creating flashcards, sing alongs, and reading children’s books about vegetables. Continue reading “Vegetable Posters & Children’s Nutrition”→
We’ve picked up a few more followers this past weekend, so it seems like we need a bonus post this week (though what Wednesday’s feature is still a bit of a mystery). Special Collections launched this blog back in September and we’ve survived into 2012! With that in mind, it might be nice idea to give our readers an idea of the kinds of books we acquired recently. Between September and December 2011, we purchased more than 25 titles for the collection and received 12 publications as donations.
Highlights among these new acquisitions are:
One of a few foreign language items in the Culinary History Collection, Die Österreichische Hausfrau: Ein Handbuch für Frauen und Mädchen aller Stände; Praktische Anleitung zur Führung der Hauswirtschaft [The Austrian Housewife: A Handbook for Wives and Girls; A Practical Guide to Household Manangement] by Anna Bauer (1892);
Brillat-Savarin’s Physiologie du goût. A handbook of gastronomy, new and complete translation with fifty-two original etchings by A. Lalauze (1884);
A mid-19th century vegetarian cookbook, Vegetarian cookery by A Lady (1866?);
Additions to the Culinary Pamphlet Collection from Northwestern Consolidated Milling Co., William Underwood Company, and Malleable Iron Range Corporation;
Several publications relating to the health and care of children. Topics include whooping cough, feeding babies and children, and cookbooks designed from younger children;
And of course, a number of southern cookbooks!
We’re looking forward to 2012 and continuing to add new materials to the collection in all areas (and hopefully at least one NEW area)! We hope you’ll stick with us, read up on what’s new (and old) in the Culinary History, and as always, feel free to ask questions/comment!