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From the Farm to the Kitchen:
   The History of Food & Drink
           Collection




Kira A. Dietz, Archivist and Foodie
In-Service Day
May 17, 2012
Amuse-Bouche
The First Course,
              Or “Gathering Ingredients”




The Origins
of the
Collection
The History of Food & Drink Collection


• Peacock-Harper Collection
• Culinary History Collection
• Ann Hertzler Children’s
  Cookbook and Nutrition
  Collection
• Cocktail History
• And more!
The Second Course,
Or “The Three R’s”




               Receipts, Recipes, and
               Remedies
Although it varied, in
general, Civil War POWs
received very limited rations.
They found any number of
creative ways to supplement
soup or beans and molding
bread.
The (Abominable) Frosted Sandwich
The Joys of Jell-O, 1963
In addition to home
remedies, the 19th and
early 20th century saw
a flood of pamphlets
and newspaper
advertisements for
commercial 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 of
Title page from The Virginia Housewife, 1846   Cookery…, 1947
Household
Management
& Domestic
History
Race and Kitchen
Politics
Gender Stereotypes
and the Domestic
Sphere


“There is no sincerer
love than the love of
food.”
    -George Bernard Shaw
Sidebar: The
cookbook as artifact
The Fourth Course,
    Or “Why Everyone Needs a Set of Meat
                Flash Cards”




Education, Dietetics, and Nutrition
“Susie and Calcium” from the Ann Hertzler Children’s Cookbook and Nutrition
Literature Archives. This is one of several booklets for children about the
importance of different vitamins in the diet.
1961 National Dairy
Council pamphlet (this
is just about actual
size, by the way!) for
women looking to lose
(“Mrs. Plentiful”) and
gain (“Miss Slender”)
weight.
Know Your Cuts of Meat!
Know Your Cuts of Meat!
Know Your Cuts of Meat!
Die Österreichische
Hausfrau: Ein Handbuch
für Frauen und Mädchen
aller Stände, Anna
Bauer, 1891

(The Austrian Housewife: A
Handbook for Women and
Girls of all Levels)
“Uncivilized man takes his
nourishment like animals,-
-as it is offered by nature;
civilized man prepares his
food before eating, and in
ways which are in general
the more perfect the higher
his culture.”
           -Food and Cookery
for the Sick and
Convalescent, 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 Cuisine




Commercial spice grinder, c. 1898
New chicken brooders and
incubators, c. 1900
“We may find in the
long run that tinned
food is a deadlier
weapon than the
machine-gun.”
      -George Orwell
“Any woman with a little ingenuity or none at all can
make an almost endless variety of these fruited desserts
by changing their form or using different flavors of Jell-O
and different fruits.” (1917)
Marketing Jell-O took all kinds of forms from its early days in the 1890s
to the modern era. Prior to 1940, however the most common seemed to
be small pamphlets that came attached to packages, were given away or
could be sent away for cheaply.
Modernist Cuisine offers
interesting new
techniques , plus
theories about current
and future trends.
The Sixth Course,
     Or “When Will My Food (Resources) Be
            in Pill (Online) Form?”




Access, Digitization, and the Future of the History of Food & Drink
After Dinner Cocktails
            (“Wait—Did she say cocktails?”)
     “Lives, without doubt, have been saved by the use
       of champagne.”




Cocktails and the “Age of Entertaining”
1940s Entertaining 101: Better Homes & Gardens
“The most attractive
salads are remarkable
for their simplicity.
Salads should taste as
good as they look.”

From the 1941 Better Homes and
Gardens Cookbook
There was something
for everyone in the
“age of entertaining”:

Fondue for teen
parties…
Economical liver
and onions with
pineapple, tomat
o, and green
peppers salad for
four,
A giant burger
for dad and the
kids,
Celery for the
mom on a diet,
And chicken-less
chicken dishes for
the perfect dinner
party.
Introducing:

The History of
the American
  Cocktail
The Bacardi Cocktail Party Book, 1971
The Bacardi Cocktail Party Book, 1971
“Can I Get You Anything Else,
 Or Would You Like the Check?”

Questions, Comments, or Recipe Requests
              are welcome!

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From the Farm to the Kitchen: The History of Food & Drink

  • 1. From the Farm to the Kitchen: The History of Food & Drink Collection Kira A. Dietz, Archivist and Foodie In-Service Day May 17, 2012
  • 3. The First Course, Or “Gathering Ingredients” The Origins of the Collection
  • 4. The History of Food & Drink Collection • Peacock-Harper Collection • Culinary History Collection • Ann Hertzler Children’s Cookbook and Nutrition Collection • Cocktail History • And more!
  • 5. The Second Course, Or “The Three R’s” Receipts, Recipes, and Remedies
  • 6.
  • 7. Although it varied, in general, Civil War POWs received very limited rations. They found any number of creative ways to supplement soup or beans and molding bread.
  • 9. The Joys of Jell-O, 1963
  • 10. In addition to home remedies, the 19th and early 20th century saw a flood of pamphlets and newspaper advertisements for commercial cure-alls (or cure-most-things).
  • 11.
  • 12. The Third Course, Or “Just Who’s Running This Place?” Household Management and Domestic & Social History Frontis piece from The Williamsburg Art of Title page from The Virginia Housewife, 1846 Cookery…, 1947
  • 15. Gender Stereotypes and the Domestic Sphere “There is no sincerer love than the love of food.” -George Bernard Shaw
  • 17. The Fourth Course, Or “Why Everyone Needs a Set of Meat Flash Cards” Education, Dietetics, and Nutrition
  • 18. “Susie and Calcium” from the Ann Hertzler Children’s Cookbook and Nutrition Literature Archives. This is one of several booklets for children about the importance of different vitamins in the diet.
  • 19. 1961 National Dairy Council pamphlet (this is just about actual size, by the way!) for women looking to lose (“Mrs. Plentiful”) and gain (“Miss Slender”) weight.
  • 20.
  • 21. Know Your Cuts of Meat!
  • 22. Know Your Cuts of Meat!
  • 23. Know Your Cuts of Meat!
  • 24. Die Österreichische Hausfrau: Ein Handbuch für Frauen und Mädchen aller Stände, Anna Bauer, 1891 (The Austrian Housewife: A Handbook for Women and Girls of all Levels)
  • 25. “Uncivilized man takes his nourishment like animals,- -as it is offered by nature; civilized man prepares his food before eating, and in ways which are in general the more perfect the higher his culture.” -Food and Cookery for the Sick and Convalescent, 1911
  • 26. From Modern Dietetics (1951), when butter was a food group, and there was a lot to know about the egg!
  • 27.
  • 28. The Fifth Course, Or “How Jell-O Found a Way Into Our Meals” Technology, Food Processing and Food (D)Evolution
  • 29. “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 Cuisine Commercial spice grinder, c. 1898
  • 30. New chicken brooders and incubators, c. 1900
  • 31. “We may find in the long run that tinned food is a deadlier weapon than the machine-gun.” -George Orwell
  • 32.
  • 33.
  • 34.
  • 35.
  • 36. “Any woman with a little ingenuity or none at all can make an almost endless variety of these fruited desserts by changing their form or using different flavors of Jell-O and different fruits.” (1917)
  • 37. Marketing Jell-O took all kinds of forms from its early days in the 1890s to the modern era. Prior to 1940, however the most common seemed to be small pamphlets that came attached to packages, were given away or could be sent away for cheaply.
  • 38.
  • 39. Modernist Cuisine offers interesting new techniques , plus theories about current and future trends.
  • 40. The Sixth Course, Or “When Will My Food (Resources) Be in Pill (Online) Form?” Access, Digitization, and the Future of the History of Food & Drink
  • 41.
  • 42.
  • 43.
  • 44.
  • 45.
  • 46. After Dinner Cocktails (“Wait—Did she say cocktails?”) “Lives, without doubt, have been saved by the use of champagne.” Cocktails and the “Age of Entertaining”
  • 47. 1940s Entertaining 101: Better Homes & Gardens
  • 48. “The most attractive salads are remarkable for their simplicity. Salads should taste as good as they look.” From the 1941 Better Homes and Gardens Cookbook
  • 49. There was something for everyone in the “age of entertaining”: Fondue for teen parties…
  • 50. Economical liver and onions with pineapple, tomat o, and green peppers salad for four,
  • 51. A giant burger for dad and the kids,
  • 52. Celery for the mom on a diet,
  • 53. And chicken-less chicken dishes for the perfect dinner party.
  • 54. Introducing: The History of the American Cocktail
  • 55.
  • 56.
  • 57.
  • 58. The Bacardi Cocktail Party Book, 1971
  • 59. The Bacardi Cocktail Party Book, 1971
  • 60. “Can I Get You Anything Else, Or Would You Like the Check?” Questions, Comments, or Recipe Requests are welcome!

Editor's Notes

  1. 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.
  2. Also talk about Thomas family receipt books; white men/women taking credit and profits for slaves works
  3. 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
  4. I guess we might call this “Access, Digitization, and the Future of Historic Food & Drink.” (Does your brain hurt yet?)
  5. 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!