This month's recipe is "the Golden Loaf of South Carolina" from Sarah Tyson Rorer's 1899 _Bread and Bread-making: How to Make Many Varieties Easily and with the Best Results_ Rorer was involved in the Cooking School Movement, which advocated for standard measures and exact directions in recipes. While the recipe below is not as explicit as what a 21st century cookbook reader is used to, it goes into considerable detail compared to the average late-19th c. bread “receipt”
Posts on January 2015
American Culinary History materials are full of representations of children and childhood: sometimes realistic, sometimes wholly fantastical, with adults present or without them.
This superb engraving depicts what the seventeenth-century English scientist, Robert Hooke, observed when exposing the head of a grey drone-fly through the lens of a microscope. The greatest section of the head was nothing else but two large “protuberant bunches,” mostly covered by thousands of tiny hemispheres arranged in “triagonal order”.
As part of a collaborative project between The University of Michigan Library and Mendeley, the Library is providing access to the Mendeley Premium product to all current University of Michigan affiliated faculty, staff, and students until March 31st, 2015.
Harry Keeler was a prolific writer of strange books that some consider so bad they're good.
This recently acquired edition of two medical commentaries by the sixteenth-century Italian doctor, Leon Roganus Caietanus, is bound in limp vellum with bevelled boards, and the gilded edges of the text block have been expertly decorated, or gauffered, with a special tool.
Roman Murder Mystery by Derek Parker tells the true story of a murder case that was the talk of Rome in the late 17th century.
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