Posts tagged "American Culinary History"
from Beyond the Reading Room

June Recipe of the Month: Lemon Cake

The words “Choice Recipes” with an ornate red capital R

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...

A Peek Into Cross-Disciplinary Research at the Special Collections Library

Liz welcoming visitors to Special Collections Reading Room

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...

Beyond the Recipes

Verstille's Southern Cookery book cover

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.

Pies for Pi Day

Book Cover with an image of Uncle Sam weighing a man and a woman in an old-fashioned scale.

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.

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