Talk about Mrs. Beeton—large catalog of books posthumously; recipes and advice encyclopedias (large genre of these types of books: Mackenzie, Mary Randolph, Catharine Beecher) covering aspects of farming, gardening, cooking, managing servants, and other “domestic arts.” On the flip side are manuals specifically for servants which included instruction not only for daily tasks, but how to present themselves, what to expect, and how to be indispensible.
Also talk about Thomas family receipt books; white men/women taking credit and profits for slaves works
Whip ’n Chill: One of the most popular desserts of the sixties, Whip ’n Chill was a strange one, similar in texture and taste to mousse, but with a faint tang of chemical design. Its ingredient list reads like a toxic waste dump posting: propylene glycol monostearate, sodium casienate, acetylated monoglycerides, cellulose gum, hydroxylated lecithin, sodium silicoaluminate and sodium stearoyl-2- lactylate. During the sixties, the artificiality of Whip ’n Chill had a novelty appeal. People still believed in the space age, and Dow Chemical Company’s motto was “Better Living Through Chemistry.” With the end of the space-age, Whip ’n Chill’s novelty was replaced with horror when people began to realize just what they had been eating.- Taken from: www.popvoid.com/pdfs/obit.pdf
I guess we might call this “Access, Digitization, and the Future of Historic Food & Drink.” (Does your brain hurt yet?)
Cocktails and what I call the Modern “Age of Entertaining.“ Cocktails have a long history going back to the early 19th century. The more modern age of entertaining began following WW2. Technology made it easier for women to spend time out of the kitchen, mingling. Canapes, appetizers, and theme parties were on the rise.Food and Cookery for the Sick and Convalescent, Fannie Farmer, 1911. used for putting to sleep people with fevers!
From the Farm to the Kitchen: The History of Food & Drink CollectionKira A. Dietz, Archivist and FoodieIn-Service DayMay 17, 2012
In addition to homeremedies, the 19th andearly 20th century sawa flood of pamphletsand newspaperadvertisements forcommercial cure-alls(or cure-most-things).
The Third Course,Or “Just Who’s Running This Place?” Household Management and Domestic & Social History Frontis piece from The Williamsburg Art ofTitle page from The Virginia Housewife, 1846 Cookery…, 1947
Die ÖsterreichischeHausfrau: Ein Handbuchfür Frauen und Mädchenaller Stände, AnnaBauer, 1891(The Austrian Housewife: AHandbook for Women andGirls of all Levels)
“Uncivilized man takes hisnourishment like animals,--as it is offered by nature;civilized man prepares hisfood before eating, and inways which are in generalthe more perfect the higherhis culture.” -Food and Cookeryfor the Sick andConvalescent, 1911
From Modern Dietetics (1951), when butter was a food group, and there was a lot to know about the egg!
The Fifth Course, Or “How Jell-O Found a Way Into Our Meals”Technology, Food Processing and Food (D)Evolution
“The agricultural revolution led to another major advancement in food preparation, helping to usher in the idea of cooking to improve taste. Up to that time, cooking was primarily used to make food digestible or to remove toxins, but after the advent of agriculture, cooking became less of a pure necessity and more of an art.” -Modernist CuisineCommercial spice grinder, c. 1898
“We may find in thelong run that tinnedfood is a deadlierweapon than themachine-gun.” -George Orwell
“Any woman with a little ingenuity or none at all canmake an almost endless variety of these fruited dessertsby changing their form or using different flavors of Jell-Oand different fruits.” (1917)
Marketing Jell-O took all kinds of forms from its early days in the 1890sto the modern era. Prior to 1940, however the most common seemed tobe small pamphlets that came attached to packages, were given away orcould be sent away for cheaply.