The University of Michigan presents a new online exhibit: The Reflection of Technology in Brewing. This exhibit focuses on the swift changes that the brewing industry underwent from the late eighteenth century to the mid-twentieth century.
This month’s recipe is a lemon cake from Culinary gems : a collection of choice recipes gathered with care from the treasures of culinary experts, published in Westfield, Massachusetts in 1884. Lemon was an extremely common flavor for desserts and pastries in the 19th century -- almost the default neutral flavor, the way vanilla is now. Although vanilla was known in Europe as a flavoring by the 16th century (there’s an article on it in Diderot’s Encyclopédie of 1765) and a commercial extract...
What kind of research can you do in Special Collections? Many people may think that using the materials here is only for “serious” scholars who are conducting historical research into specific topics, but the space is open to everyone (and anyone - that means you!) who wants to get their hands on primary sources. Browse some featured items here and ponder what kinds of research questions one could come up with...
American Culinary History materials are full of representations of women and femininity These images are occasionally realistic, often absolute fantasy, and and sometimes somewhere in between.
Curator JJ Jacobson's guest lecture in undergraduate seminar Race and Culture in the American South (History 262/AmCult 263) introduces students to Special Collection materials at U-M while also demonstrating how to use cookbooks as primary sources.
Every year, March the 14th, 3/14 or 3.14, is Pi Day. Once century, however, the date is 3/14/15, making it an extra special Pi Day. Tomorrow is such a day. In celebration, we present a Suffragist pie recipe from a 1915 suffrage charity cook book.
One thread that runs through Southern cookbooks is the figure of the African American in the kitchen.
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