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Footnotes for FHN80 Leni Soresen's Footnotes 1. Quoted in Pat Gibbs, "References to Hominy in Early Maryland and Virginia Records", Colonial Williamsburg Foundation, November, 18, 1983; from The Voyages and Travels of Captain Nathanial Uring. Originally printed 1726; reprinted London 1928. pp. 12-13. Alfred Dewar, ed. 2. Pat Gibbs; Thomas Jefferson to Charles Wilson Peale, Monticello, 21 March 1815, quoted in Edwin M. Betts, ed., Thomas Jefferson's Farm Book. Princeton 1953, p. 251. 3. Mary Randolph. The Virginia House-Wife. Karen Hess, ed. University of South Carolina Press 1984. pp. xxii, xxvii. 4. Katharine E. Harbury. Colonial Virginia's Cooking Dynasty. University of South Carolina Press 2004, p. 95. 5. Ibid, Edgerton, p. 22-23. 6. Wright drew on field notes "Based on a manuscript of penciled notes written by Charles Gibson (Creek), of Enfanla, in 1918, sent to Dr. Joseph B. Thobum, and also on Chocta Leksikon by Allen Wright (St. Louis, 18801, and in A Dictionary of the Choctaw Language by Cyrus Byington, John S. Swanton and Henry S. Halbert, editors (Bulletin 46, Bur. Amer. Ethnologist, 1915, p. 158. 7. Edna Lewis. The Taste of Country Cooking. Alfred A. Knopf 1977, pp. 20-21. Cheryl Foote's Footnotes 1. Francisco J. Santamaría, Diccionario de Mejicanismos, Tercera Edición (Mexico [{City]: Editorial Porrua, S.A., 1978), 886. 2. Santamaría, Diccionario, 886. 3. Ricardo Muñoz Zurita, Diccionario Enciclopédico de Gastronomía 30 (Mexico [City]: Editorial Clio, 2000), 467. 4. Muñoz Zurita, Diccionario, 467. 5. Sophie Coe, America's First Cuisines (Austin: University of Texas, 1994), 136. 6. Muñoz Zurita, Diccionario, 466-67. 7. Santamaría, Diccionario, 884. 8. Coe, America's First Cuisines, 137. 9. Muñoz Zurita, Diccionario, 467-70. 10. Jeffrey Pilcher, "Many Chefs in the National Kitchen: Cookbooks and Identity in Nineteenth-Century Mexico," in William H. Beezley and Linda A. Curcio-Nagy, Latin American Popular Culture: An Introduction (Wilmington, DE: SR Books, 2000), 126. 11. Muñoz Zurita, Diccionario, 467. 12.Cushing, Zuni Breadstuffs, 292-93. 13. Cabeza de Baca, Los Alimentos, 17; Margarita C de Baca, Spanish Foods of the Southwest, (Albuquerque: The ABC Co., 1937), 11; Tey Diana Rebolledo and María Teresa Márquez, eds. Women's Tales from the New Mexico WPA, La Diabla a Pie (Houston, TX.: Arte Público Press, 2000), 21. 14.Cleofas Jaramillo, The Genuine New Mexico Tasty Recipes, (1939; reprint ed., Santa Fe: Ancient City Press, 1981), 2, notes that this was done to make sure tamales made with the white corn would be pure white; Tipton, New Mexico Cookery, also says that when after removing the hulls of white corn, "the small black spots should be picked out of the end of the kernels before grinding into meal,"(19), leaving it unclear as to whether this would also apply to the corn used for pozole. 15. Fabiola Cabeza de Baca, Los Alimentos y Su Preparac ion, New Mexico College of Agriculture and Mechanic Arts Agricultural Extension Service (State College, N.M: 1934), 17.16. Jaramillo, Genuine New Mexico Tasty Recipes, 5. According to popular culture in the Southwest, menudo, eaten for breakfast, is a cure for a hangover. That may be why Jaramillo recommended pozole as a breakfast dish, 17. 17. Muñoz Zurita, Diccionario, 469. 18. Cabeza de Baca, Los Alimentos, p. 18, and Cabeza de Baca, Historic Cookery Agricultural Extension Service Extension Circular No. 161 (Mesilla, NM, New Mexico College of Agricultural and Mechanic Arts, 1942), 6-7. 19. M. C de Baca, Spanish Foods, 11. All of these recipes include meat and chile. 20.Phyllis Hughes, ed. Pueblo Indian Cookbook (Santa Fe: Museum of New Mexico, 1972), 33; Marcia Keegan, Southwest Indian Cookbook (Santa Fe: Clear Light Press, 1987), 70; Rita Edaakie, Idonapshe. Let's Eat. Traditional Zuni Foods (Zuni, N.M.: A:shiwi A:wan Museum and Heritage Center, 1999), 36. 21. Nasario Garcia, ed., Comadres. Hispanic Women of the Rio Puerco Valley (Albuquerque: UNM Press, 1997), 35; Rebolledo and Márquez, Women's Tales, 21; Cabeza de Baca, The Good Life (Santa Fe: The Museum of New Mexico Press, 1949), 23. 22. Jaramillo, New Mexico Tasty Recipes, 17 23. C de Baca, Spanish Foods, 23; Cabeza de Baca, Historic Cookery, did not include menus in early versions of the cookbook, nor did she mention pozole in the 1954 edition; but in the 1958 edition she included pozole as part of a dinner menu. 24. Cabeza de Baca Gilbert, The Good Life (Santa Fe: Museum of New Mexico, 1949), 42. 25. See, for example, Garcia, Comadres, 35. Cabeza de Baca, "Nochebuena," The Santa Fe Scene (December 20, 1958), 10. 27. Cabeza de Baca, The Good Life, 43. 28. "Rico Wedding Feast," New Mexico Writer's Project, America Eats, Manuscript Division, Library of Congress. Interestingly, another article called "Noche Buena" in that same collection that describes Christmas celebrations makes no mention of pozole. John Rees Footnotes 1. Regimental command and staff officers consisted of: field officers (colonel, lieutenant colonel, and major); staff officers (including the quartermaster, adjutant, surgeon, surgeon's mate, and chaplain); and company officers (captain, lieutenant, and ensigns; the latter two were also called subalterns). 2. General orders, Washington to the President of Congress, General orders, 21 September 1775, John C. Fitzpatrick, ed., The Writings of George Washington from the Original Manuscript Sources 1745 1799, vol. 3 (Washington, D.C.: Government Printing Office, 1931), 502-503, 509-510. Washington to the Board of War, 9 January 1779, ibid., vol. 13 (1936), 497-498. Israel Shreve to Washington (enclosure), "A List of the Men of Col. Spencer's Regiment ...," 8 January 1781, George Washington Papers, Presidential Papers Microfilm (Washington: Library of Congress, 1961), series 4, reel 79. 3. 27 July 1777 entry, John Chilton's Diary [captain, 3rd Virginia Regiment], Keith Family Papers, 1710-1916, Virginia Historical Society. Walter Harold Wilkin, Some British Soldiers in America (London, Hugh Rees, Ltd., 1914), 227-229. William Dansey to his mother, 16 October 1777, Letters of William Dansey (Light Infantry Company, 33rd Regiment of Foot) 1776-1783, Historical Society of Delaware. 4. Joseph Lee Boyle, "From Saratoga to Valley Forge: The Diary of Lt. Samuel Armstrong," The Pennsylvania Magazine of History and Biography, CXXI, 3 (July 1997), 258. 5. John Chilton to his brother, 29 June 1777, Chilton to his sister, (postscript), 14 August 1777, Keith Family Papers, Virginia Historical Society. Israel Shreve to Mary Shreve, 26 October 1780, Shreve Papers, Buxton. George Washington to the Secretary at War, 2 October 1782, Fitzpatrick, Writings of George Washington, vol. 25 (1938), 226-227. 6. Israel Shreve to Thomas Curtis, 26 August 1776, The Pennsylvania Magazine of History and Biography, vol. 28 (1904), pp. 114-116. "Lieut. Colonel Josiah Harmar's Journal. No: 1. Commencing November 11th: 1778," 11 November 1778 to 2 September 1780, pp. 29, 35, 106, 110, Josiah Harmar Papers (microfilm edition, vol. 27, reel 10), William C. Clements Library, Ann Arbor, Michigan. Journal of Dr. Ebenezer Elmer, 29 June 1779, Journals of the Military Expedition of Major General John Sullivan Against the Six Nations of Indians in 1779 (Glendale, N.Y.: Benchmark Publishing Company, Inc., 1970), 81. 7. "We the Subscribers beg leave to represent to your Excellency that all Regimental Officers conceive themselves greatly oppres'd by a Resolve of Congress which obliges them to draw their Provisions with the men; This Resolve deprives them of the few conveniences which might be had, without any disadvantage to the Publick from the Commissaries Store - besides it oppresses the men, the Officers picking out all the best bits for their own consumption. 8. William Feltman and Joseph McClellan, "Diary of the Pennsylvania Line. May 26, 1781 - April 25, 1782," John Blair Linn and William H. Egle, Pennsylvania in the War of the Revolution, Battalions and Line 1775-1783, vol. II (Harrisburg, Pa.: Lane S. Hart, State Printer, 1880), 702; The foregoing "Diary" includes the journals of both Captain Joseph McClellan (26 May 1781-13 June 1781) and Lieutenant William Feltman (26 May 1781-25 April 1782). 9. Statement attributed to General William Tecumseh Sherman: "Most authors have first attributed Sherman's statement, "War is Hell" to his presentation at the Ohio State Fair in 1880. The following account was published in the History of Oakland County regarding Sherman's address to the cadets of the M.M.A. 10. Officers and alchohol. Journals, Lt. Samuel Shute, 2nd New Jersey Regt., 23 July 1779, and Lt. Erkuries Beatty, 4th Pennsylvania Regt., 25 September 1779, Journals of the Military Expedition of Major General John Sullivan, 34, 268-269. Journals of Lt. Erkuries Beatty, 4th Pennsylvania Regt., 25 September 1779, ibid., 34. The full series of toasts was thus: "… the following toasts were given by Genl. Hand [beginning with] - The 13 Sisters and their sponsors - the honorable the American Congress - Genl. Washington & the American Army - The comander in chief of the Western expedition - The Allies of America & the United House of Bourbon - The memory of Lt. Boyd and the Brave soldiers under his command who was unhumanly massacred on the 13th Instant - May the American Congress and the Legislatives of America be endowed with wisdom and be as firm as the Pillars of time - May the Citizens & soldiers of America be Unanimous in support of American Liberty - May Discord & Fraud be banished from the shores of America - May the Kingdom of Ireland merit a Stripe on our Standard - An honorable peace or persistant war to the Enemies of America - May the Enemies of America be Metamorphised in Pack horses and sent on a Western Expedition …" For more on soldiers and alcohol see, John U. Rees, "'The oficers are Drunk and Dancing on the table …': U.S Soldiers and Alcoholic Beverages," Food History News, vol. XIV, no. 2 (54). See also: British Forces. (Courtesy of Jay Callaham) Alcohol carried by British Lt. Frederick Mackenzie, 23rd Regiment Welsh Fusiliers, for himself and four other officers and their families on their voyage to North America in 1773: 12 Gallons of Rum 4:4:0 "All the liquors were drank; (I believe I did not drink 6 bottles of Port the whole time)." They departed from England in mid-April, 1773 and arrived June 10 in New York. On arrival Mackenzie discovered that, "Rum is so cheap (the New England rum being only 1s/9d a Gallon) that at present we find the utmost difficulty in keeping them (the men) from drinking to excess; which I fear will be fatal to many of them; for the spirit is very bad. The best Jamaica Rum is sold for 3/6 a Gallon; and french brandy for 5s/6d ---- The price of Wines I don't know; But at the Tavern we paid 2s/11d a bottle for Madeira and 3s/6d for Claret. Hardly any Port to be met with ---- I buy 16 Gallons of very good small beer for 2s/11d & Spruce beer, which I am determined to drink, and like, for ½ a bottle. --- Porter is 7d a bottle." Frederick Mackenzie, A British Fusilier in Revolutionary Boston, Allen French, ed. (Cambridge: Harvard University Press, 1926) American Officers and Alcohol (Miscellaneous). Sutlers and Liquor at the Valley Forge Camp, 1778: Head Quarters, V. Forge, Thursday, April 16, 1778. Parole Friburgh. Countersigns Fitzwilliam, Fitzgerald. The Commander in Chief directs that only one Sutler be allowed to each Brigade, who shall have one Sutling Booth within the limits of the Brigade (and shall sell liquor at no other) where he shall sell his liquor at the following prices to the officers and men of the Brigade to which he belongs and on no Pretence to any other under penalty of having his whole stock seized and being rendered incapable of ever serving as sutler in the Army again. Whiskey, Peach Brandy, Apple-Brandy, Cordials of all kinds and any other home-made spirits at 15/pr. gallon, pr. quart 4/, pr. pint 2/, pr. half pint 1/3. West-India spirit pr. quart full proof 15/, a bowl of toddy containing half a pint of spirit 7/6; no persons whatever besides such licensed sutlers or Commissaries sent by particular States shall sell liquors of any kind in Camp or within seven miles of Camp under penalty of having their whole stock seized without payment for the use of the Army, except that the Quarter Master General is authorized to allow one or more houses of Entertainment to accommodate Travelers and Strangers who must necessarily be in the Vicinity of the Camp. The persons receiving their license for that purpose, giving sufficient security not to vend their liquors to any person belonging to the Army. The Brigadiers and Officers commanding Brigades are to report to the Adjutant General the names of the sutlers of their respective Brigades and when any change happens they are to report it accordingly. General orders, 16 April 1778, Fitzpatrick, Writings of George Washington, vol. 11 (1934), 264-265. General Washington thanks Robert Morris for a shipment of wine: Morris-Town, February 4, 1780. Dear Sir: I have received, and I thank you, for your favor of the 1st. Instr. Almost at the same instant of its arrival a letter from Messrs. Hewes Smith and Allan was put into my hands giving an acct. of the safe arrival of the Wine [originating in Teneriffe] (mentioned by you) at Edenton; and of their having confided it to the care of Mr. Turnbull (at his own earnest request) to be conveyed to me. Should it arrive in good order I shall be able to give my friends a glass of such as I cd. wish and if you will do me the favor to partake of it at Morris town, I shall be happy. It is upon these occasions only I wish for, and feel the want of it; having, so far as my own gratifications are interested, resolved to be equally contented with grog should it even be made of N. E. Rum, and drank out of a wooden Bowl, as the case has been. Mrs. Washington very cordially joins me in a testification of gratitude for the kind assurances given by Mrs. Morris and yourself of making Philadelphia agreeable to us, if we should incline to visit it in the course of this long and severe winter. If other matters were in as favourable a train for relaxation of this kind as my own inclination, I should need no importunity; but public duty, and Social enjoyments, are so much at varience that I have little expectation of endulging in the latter while I am under ties of the former. Perhaps when the one ceases, 1 may be incapable of the other. My respectful complimts., in which Mrs. Washington joins, is offered to your Lady and with sincere esteem etc. Washington to Robert Morris, 4 February 1780, Fitzpatrick, Writings of George Washington, vol. 18 (1937), 486-487. Maj. Joseph Bloomfield, 3rd New Jersey Regiment, describes a celebration cut short by a British advance: [18 June 1778] whilst the officers of the [Jersey] Brigade & Gentn. of the Town were feasting on Turtle & Punch &c. &c. … Information was brought that the Enemy were advancing. Mark E. Lender and James Kirby Martin, eds., Citizen Soldier; The Revolutionary Journal of Joseph Bloomfield (Newark: New Jersey Historical Society, 1982), 135. Lt. Col. Josiah Harmar dines at a private home: "June 22nd [1780] Pleasant Day - March'd at Day break, and halted near Rockaway Bridge - Dind with Mr. Bernhout, the Bottle briskly circulated." "Lieut. Colonel Josiah Harmar's Journal. No: 1. Commencing November 11th: 1778.", 11 November 1778 to 2 September 1780, p. 107, Josiah Harmar Papers, William C. Clements Library, Ann Arbor, Michigan. Massachusetts Private Nahum Parker's officers' celebration:
Saterday 2 [September 1780] Cloudy Rany wether / the sargeants Drawd swords / [Luke?] set of[f] for home / the oficers are Drunk and Dancing on the table / an unsutibell Life in deed for poor I for I had Rather be at Home / No Salt nor Flour / we have orders to be Redy to March to Morough Morning / September storm / A remarkable site of Black Birds Celebrations and Toasts. Here is a sampling of toasts given at meals and celebrations: "3d. [July 1779] - In the afternoon most of the Subalterns met at ye Colo[nel's]. Marque[e] [tent] to take a drink. After several toasts had gone round being: Saturday night they agreed to drink [to] Sweethearts & wives on Honor. The following Ladies were toasted Miss H. Burnet by Lieu Jno. Peck "17th. [July 1779] - Dined with Genl. Sullivan, a very considerable number of Gen[tleme]n. were present & we were entertained with a great plenty of good punch." Journal of Dr. Ebenezer Elmer, 2nd New Jersey Regiment, 29 June 1779, Journals of the Military Expedition of Major General John Sullivan Against the Six Nations of Indians in 1779 (Glendale, N.Y., 1970), 82, 83. [5 July 1779] This day General Poor makes an elegant entertainment for all the officers of his brigade, with a number of gentlemen from other brigades, and from the town. Gen. Hand and his retinue were present. The dining room was a large booth, about eighty feet in length, with a marquee pitched at each end. The day was spent in mirth and jollity. The company consisted of upwards of one hundred who graced the feast with a number of good songs. After the dinner the following toasts were drank, to wit: 1st. The United States. A year later, in northern New Jersey, a similar affair was described by a surgeon in Jackson's Additional Regiment: 10th. [July 1780] - The officers of our regiment and those of Colonel Webb's united in providing an entertainment, and invited a respectable number of gentlemen of our brigade to dine; Dr. West and myself were appointed caterers and superintendents. We erected a large arbor, with the boughs of trees, under which we enjoyed an elegant dinner, and spent the afternoon in social glee, with some of the wine which was taken from the enemy when they retreated from Elizabethtown. Journal of Captain Daniel Livermore, 3rd New Hampshire Regiment, 5 July 1779, Journals of the Military Expedition of Major General John Sullivan Against the Six Nations of Indians in 1779 (Glendale, N.Y., 1970), 182. James Thacher, Military Journal of the American Revolution (Hartford, Ct. 1862), 204. While stationed in Philadelphia in May 1782, Lt. Jeremiah Greenman, Rhode Island Regiment, received a ticket to dine with the "Govener & Counsell of this State." He "went to the City Tavern where was an Elegant Dinner prepared for all the Officers of the Continental Army which was in Town ... after Dinner drank the 13 following Tosts (viz) United States, 2 King of France, 3d the Dauphin, 4th Queen of France & the Royal Family 5th King of Spain, & all Friendly Powers 6th Genl. Washington & the Army 7th Count Rochambeau & the French Army 8th Genl Green & the Southern Army 9th Count De Grasse & the allied Fleet 10th Perpetual alliance between France & America 11th May the Year 82 be annimated with the zeal of 76. & obtain the Successes of 81, 12th Dependence to all wether Princss or Private Men who wish the Dependency of America 13th A peace astablished our Independency, Liberty, Safety Honour or no Peace ..." Robert C. Bray and Paul E. Bushnell, eds., Diary of a Common Soldier in the American Revolution: An Annotated Edition of the Military Journal of Jeremiah Greenman (DeKalb: Northern Illinois University Press., 1978), 249. |
Check below for the footnotes to Food History News #67. |
Footnotes for John Rees' Article |
Food History News 66
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FHN66 Foot and End Notes, Suggested Reading Chile/Chili Sources and suggested readings Jean Andrews, Peppers. The Domesticated Capsicums. Austin. University of Texas Press, 1984. Alice Arndt, Seasoning Savvy. How to Cook with Herbs, Spices, and Other Flavorings. Binghamton, N.Y.: 1999. Sophie Coe, America's First Cuisines, Austin: University of Texas Press, 1994. Alan Davidson, ed. The Oxford Companion to Food . New York: Oxford University Press, 1999. Huntley Dent, The Feast of Santa Fe. New York: Fireside Press, 1985. Dave DeWitt, The Chile Pepper Encyclopedia. New York: Morrow, 1999. Pete Domenici, "The Correct Way to Spell Chile," Congressional Record-Senate 129 (November 3, 1983). Francisco Santamaría, Diccionario de Mejicanismos, Tercera edicion. Mexico City: Editorial Porrua, 1978. Andrew Smith, ed. The Oxford Encylopedia of Food and Drink in America. New York: Oxford University Press, 2004. Alice Stevens Tipton, The Original New Mexico Cookery, 1916; reprint ed., Santa Fe: N.M., 1965. Frank X. Tolbert, A Bowl of Red. Garden City, N. Y.: 1983. |
Culinary History OrganizationsCulinary Historians of Ann Arbor name/address: Pat Cornett, 31651 Auburn Drive, Beverly Hills, MI 48025;phone: 248-646-2895 fax: none email: web site: none Culinary Historians of Boston name/address: Scott McKay, 16 Lake View, Arlington, MA 02476. phone: 617-5645-1170 fax: none email: Catherine@culinaryhistoriansboston.com web site:www.culinaryhistoriansboston.com Culinary Historians of Chicago name/address: Susan Ridgeway, 2113 Sanborn Circle, Plainfield, IL, 60544 phone: 815-439-3960 fax: 815-254-9483 email: bkraig@jps.net web site: www.culinaryhistorians.org Culinary Historians of New York name/address: Stacey Harwood, Membership Chairman, PMB 133 2565 Broadway, New York, NY 10025 phone: none fax: none email: admin@culinaryhistoriansny.org or ckcuisine@att.net web site: http://www.culinaryhistoriansny.org/ Culinary Historians of Northern California name/address: Erica Peters, Independent Scholar email: e-peters-9@alumni.uchicago.edu web site: http://groups.yahoo.com/group/CHoNC/. Sign up by writing to: CHoNC-subscribe@yahoogroups.com Culinary Historians of Ontario name/address: 260 Adelaide St. East, Box 149, Toronto, Ontario, M5A 1N1, Canada phone: none fax: none email: culinaryhistorians@uoguelph.ca web site: http://www.culinaryhistorians.ca Culinary Historians of Southern California name/address: Billie Connor-Dominguez, L.A. Public Library, 630 West 5th St., Los Angles, CA 90071; email bconnor@lapl.org. Membership Chair, Susanna Erdos, 2054 Kenilworth Avenue, Los Angeles, CA 90039 phone: 323-663-5407 fax: none email: serdos@aol.com web site: www.lapl.org/central/science.html#Culinary Culinary Historians of Washington DC CHOW meets at the Bethesda-Chevy Chase Services Center, 4805 Edgemoor Lane, Bethesda, MD. name/address: Kari Barrett, 5508 Waterway Terrace, Rockville, MD 20853. phone: none fax: none email: kari.barrett@fda.gov web site: www.chowdc.org Culinary History Enthusiasts of Wisconsin (CHEW) name/address: 2018 Chamberlain Ave, Madison WI 53705 phone: 608-255-0199 fax: none email: chew@wisconsincooks.org web site: chew.wisconsincooks.org Foodways Group of Austin name/address: Mary Margaret Pack phone: fax: none email: mmpack@worldnet.att.net web site: www.austinfoodways.org Historic Foodways Guild of the Maryland name/address: Joyce White, 126 Locust Lane, Annapolis, MD 21403. phone: 410-267-8350 email: Jwhite01@comcast.net web site: http://www.marylandfoodways.org/pages/1/index.htm. Historic Foodways Society of the Delaware Valley name/address: Marybeth Raidy, Membership Secretary, 1015 Saw Mill Way, Lansdale, PA 19446. phone: 215-362-1260 email: mbraidy@comcast.net web site: http://worknotes.com/PA/DelVal/HFSDV/. Houston Culinary Historians name/address: Cathleen Baird, Hospitality Industry Archives,U.of Houston, 4608 Woodhead St, Houston,TX, 77098 phone: 713-743-2470 (work) or 713-524-7717 (home) fax: 713-743-3696 email: CBaird@uh.edu web site: www.b4-u-eat.com/hch.asp Mediterranean Culinary Historians of Houston name/address: George Zombakis, 5090 Richmond, 3173, Houston, TX 77056 phone: 713.839.1373 fax: none email: paloma@hal-pc.org web site: none New Orleans Culinary History Group name/address:none phone: none fax: none email: susannah@tulane.edu web site: http://www.tulane.edu/~wclib/culinary.html Research Centre for the History of Food and Drink An Australian group, based at the Univ. of Adelaide name/address: Director A. Lynn Martin, Dept. of History, The Univ. of Adelaide, Adelaide, So. Australia 5005 phone: 61-8-8303-5032 fax: 61-8-8303-3443 email: lynn.martin@adelaide.edu.au web site: www.arts.adelaide.edu.au/CentreFoodDrink/ Other Interested OrganizationsAmerican Institute of Wine and Food (AIWF) name/address: 304 West Liberty Street, Suite 201, Louisville, KY 40202phone: 800-274-2493 fax: 502-589-3602 email: aiwf@hqtrs.com web site: www.aiwf.org Association for Living History, Farm, and Agricultural Museums(ALHFAM) name/address: Secretary, Judith Sheridan, 8774 Rt. 45 NW, North Bloomfield, OH, 44450 phone: none fax: none email: sheridan@orwell.net web site: www.alhfam.org Foodways Section of the American Folklore SocietyAlso a digest: An Interdisciplinary Study of Food and Foodways. name/address: Department of Popular Culture, Bowling Green State University, Bowling Green,OH, 43403 phone: 419-372-7862 fax: 419-372-2577 email: lucyl@bgnet.bgsu.edu web site: www.afsnet.org Kollectors of Old Kitchen Stuff name/address:KOOKS, 354 Rt. 206 N, Chester NJ 07930 phone: 908-879-7935 fax: none email: abuffalo@mmmpcc.org web site: none Oxford Symposium on Food and Cookery and Food History name/address:none phone: none fax: none email: info@oxfordsymposium.org.uk web site: http://www.oxfordsymposium.org.uk/ Radcliffe Culinary Friends Also a publication Radcliffe Culinary Times name/address: Friends of the Culinary Collection, Schlesinger Library, 10 Garden St., Cambridge, MA 02138 phone: none fax: none email: none web site: none Slow Food international group dedicated to preserving traditional foods and eating habits name/address:434 Broadway - 7th Floor, New York ,NY 10013 phone: 212 965 5640 fax: 212 226 0672 email: info@slowfoodusa.org web site: www.slowfood.com Southern Foodways Alliance name/address: SFA, Southern Foodways Alliance, Center for the Study of Southern Culture, Barnard Observatory, University, MS, 38677. phone: 662.915.5993 fax: email: sfamail@olemiss.edu web site: http://www.southernfoodways.com/ |
Food Products for Food HistoryAdriana's Caravan Spices and hard to find international ingredients .Catalog available.name/address: 78 Grand Central Terminal., New York, NY 10017 phone: 800-316-0820 or 212-972-8804 fax: none email: Adricara@aol.com web site: www.adrianascaravan.com Angel Brand Co. isinglass and gum arabic address: PO Box 191, Media, PA, 19063 phone: 610.543.6060 fax: none email: none web site: http:///www.angelbrand.com Anson Mills artisan quality cold milled, organic grain products from heirloom seed corn, wheat and Carolina Gold rice. name/address: 1922-C Gervais St., Columbia, SC, 29201 phone: (803) 467-4122 fax: (803) 256-2463 email: sales@ansonmills.com web site: http://www.AnsonMills.com Deborah's Pantry hard to find historical ingredients. name/address: Deborah Peterson, 327 Sumneytown Pike, Harleysville, PA, 19438-1249 phone: email: Deborahspantry@comcast.net web site: http://www.deborahspantry.com/. Forman & Field fine food mail order company specialising in traditional British produce from small, independent producers, an arm of H.Forman & Son, purveyors of Scottish smoked salmon. name/address: 30a Marshgate Lane, London, E15 2NH, Great Britain. phone:020 8221 3939 fax:020 8221 3940 email:info@formanandfield.com web site: http://www.formanandfield.com/. G.H. Bent's Pilot Cracker Traditional pilot cracker. name/address: Bent's Cookie Factory,7 Pleasant Street, Milton, MA 02186 phone: 617-698-5945 or 617-696-7730 fax: none email: info@bentscookiefactory.com web site: www.bentscookiefactory.com Gray's Grist Mill Wheat, rye, and good quality, genuine flint corn meal. Custom grinding. name/address: PO Box 364, Adamsville, RI, 02801 phone: 508-636-6075 fax: none email: none web site: www.graysgristmill.com Great Valley Mills Flours and meals. Catalog available. name/address: 1774 County Line Rd., Barto, PA 19504 phone: 800-688-6455 fax: 610-754-6490 email: gvm1710@ptd.net web site: www.greatvalleymills.com Hilo Macaroni Company Early 20th century saloon pilot cracker. name/address: 639 Kinoole St., Hilo, HI 96720 phone: 808-935-1817 fax: 808-935-7648 email: none web site: none Hopping John Taylor Cornmeal, grits. John Taylor has information about his books and fine foods. name/address: PO Box 12775, Charleston, SC, 29412 phone: 800-828-4412 or 843-763-5252 fax: none email: John@HoppinJohns.com web site: www.hoppinjohns.com Indian Harvest Specialty Food Inc. Beans and grains barley, rice, posole. name/address: PO Box 428, Bemidji, MN, 56619-0428 phone: 800-294-2433 fax: none email: catalog@ihsf.com web site: www.indianharvest.com King Arthur Flour Co. Various flours. Baker's Catalog. name/address: PO Box 876, Norwich, VT, 05055 phone: 1-800-777-4434 fax: none email: arlene.osgood@kingarthurflour.com web site: www.kingarthurflour.com Maiden Mills Alisa Crawford's Stone Ground Products name/address:,182 West Ninth St., Holland, MI 49423 phone: 616-393-6313 fax: none email: Crawford@Macatawa.org web site: none. Maine Goodies Crown Pilot Crackers, other traditional New England food products name/address:,PO Box 288,Albion ME 04910 phone: 866-385-6238 fax: 207-437-2525 email: info@mainegoodies.com web site: www.mainegoodies.com Mechanical Baking Co. 19th Century hardtack. name/address: PO Box 513, Pekin, IL 61555-0513 phone: 309-353-2414 fax: none email:kcjust@yahoo.com web site: www.mechanical-bakery.com New England Cheesemaking Supply Co Rennet, both calf and vegetable, various acids, plus a whole slew of starters, modern molds, presses, etc. Catalog available. name/address: PO Box 85, Ashfield, MA, 01330-0085 phone: 413-628-3808 fax: 413-628-4061 email: info@cheesemaking.com web site: www.cheesemaking.com Oyster Creek Mushroom Company Mushroom powder. name/address: 61 Standpipe Rd, Damariscotta, ME, 04543 phone: 207-563-1076 fax: none email: mushroom@lincoln.midcoast.com web site: www.oystercreekmushroom.com Penzeys, Ltd. Spices and herbs. name/address: 19300 W Janacek Ct, Brookfield, WI 53045 phone: 800-741-7787 fax: 262-785-7678 email: none web site: www.penzeys.com Speerville Flour Mill Whole white flour. name/address: 152 Speerville Rd., Speerville,, New Brunswick, E7N 1S2, Canada phone: 506-277-6371 fax: 506-277-1006 email: none web site: none Westport Rivers Vineyard & WinerySupplier's of Verjuice. name/address: 417 Hixbridge Rd., Westport, MA 02790 phone: 800-993-9695 fax: none email: none web site: www.westportrivers.com |
Historic Cooking ClassesAlice Ross Hearth Studios Inc. name/address: 15 Prospect St., Smithtown, NY 11787phone: 631-265-9335 fax: none email: aross@binome.com web site: www.aross.binome.com Heart to Hearth Cookery Susan McLellan Plaisted, Director Foodways Pennsbury Manor name/address:PO Box 1162, Morrisville,PA 19067 phone: 215-219-9542 fax: none email: FOODHXSMP@aol.com web site: http://www.hearttohearthcookery.com/ Hermann-Grima/Gallier Historic Houses Historic Creole Cookery name/address: 820 St. Louis St., New Orleans, LA, 70112 phone: 504.525.5661 none fax: 504.568.9735 email: hgrimagallier@aol.com web site: http://www.gnofn.org/~hggh Old Sturbridge Village Early 19th century. name/address: 1 OSV Rd., Sturbridge, MA 01566 phone: 1-800-SEE-1830 fax: none email: none web site: www.osv.org The Open Hearth Cook Colonial hearth cooking name/address: Mercy Ingraham, 2 Water St., Hulmville, PA, 19047. phone: 215.757.4397. fax: same email: mercyme@peoplepc.com web site: www.openhearthcook.com Plimoth Plantation 17th Century style cookery. name/address: PO Box 1620, Plymouth, MA 02362 phone: 508-746-1622 fax: 508-746-4978 email: programservices@plimoth.org web site: www.plimoth.org< /font> Spadina Museum name/address: Spadina Museum, 285 Spadina Rd., Toronto, Ontario, M5R 2V5 Canada phone: 416-392-6910 fax: 416-392-0382 email: spadina@toronto.ca web site: www.toronto.ca/culture |
Heirloom Seeds and PlantsFor a more complete listing go to the web site:
www.gardenwatchdog.com Abundant Life Seed Foundation name/address: POBox 772, Port Townsend, WA, 98368 phone: 360-385-5660 fax: 360-385-7455 email: abundant@olypen.com web site: www.abundantlifeseed.org Baker Creek Heirloom Seed Co name/address:2278 Baker Creek Rd, Mansfield MO 65704 phone: 417-924-8917 fax: none email: seeds@rareseeds.com web site: www.rareseeds.com Eastern Native Seed Conservancy name/address:P.O. Box 451,Great Barrington MA 01230 phone: 413-229-8316 fax: none email: natseeds@aol.com web site: www.enscseeds.org J.L. Hudson, Seedsman Catalog available. name/address: Star Route 2, Box 337, La Honda, CA 94020 phone: none fax: none email: inquiry@jlhudsonseeds.net web site: www.jlhudsonseeds.net Landis Valley Museum Heirloom Seed Project name/address: 2451 Kissel Hill Rd., Lancaster, PA 17601-4899 phone: 717-569-0401 fax: 717-560-2147 email: none web site: none Monticello Garden Shop Catalog/journal available. name/address: Twinleaf, PO Box 316, Charlottesville, VA 22902 phone: 434-984-9821 fax: none email: chp@monticello.org web site: www.monticello.org/shop The Cook's Garden name/address: POBox 535, Londonderry, VT 05148 phone: 800-457-9703 fax: 800-457-9705 email: info@cooksgarden.com web site: www.cooksgarden.com Victory Seed Company name/address:PO Box 192, Molalla OR 97038 phone: 503-829-3126 fax: none email: info@victoryseeds.com web site: www.victoryseeds.com |
Learning OpportunitiesAlbuquerque TVI Community College name/address: 525 Buena Vista, Albuquerque, NM 87106phone: 505-224-3080 fax: none email: none web site: www.tvi.cc.nm.us Boston University Gastronomy Program. name/address:, Master of Liberal Arts in Gastronomy, Boston Univ, 808 CommonwealthAve, Boston MA 02215 phone: 617-353-9852 fax: 617-353-4130 email: gastrmla@bu.edu web site: www.bu.edu/met/programs/graduate/gastronomy Bowling Green State University food and popular culture courses both undergraduate and post graduate; food can be a primary subject of study for a BA in popular culture/minor in folklore; for a MA in Popular culture; and for a PhD in American Studies. name/address:Dr.Lucy Long, Dept. of Popular Culture, Bowling Green OH 43403 phone: 419-372-7862 email: lucyl@bgnet.bgsu.edu web site: www.bgsu.edu/departments/popc Center for the Study of Southern Culture name/address: Univ. of Mississippi, University, MS 38677 phone: 662-915-5993 fax: none email: cssc@olemiss.edu web site: www.olemiss.edu/depts/south New School name/address: 66 W. 12th St., New York, NY 10011 phone: 212-229-5690 fax: none email: nsadmissions@newschool.edu web site: www.newschool.edu New York Univ. Department of Nutrition and Food Studies name/address: 35 West 4th St., 10th Floor, New York, NY 10012-1172 phone: 212-998-5588 fax: none email: none web site: www.nyu.edu/education/nutrition |
LibrariesPlease consider hunting down food history sources at any archive or library near you; perhaps you can locate manuscript cookbooks, old menus, account ledgers from a local grocery store, diaries from a "foodie" of the past, housekeeping magazines, provisions lists, or records for a local food producer. On the World Wide Web, visit Repositories of Primary Sources at www.uidaho.edu/special-collections/Other.repositories to find internet sites for archives around the globe or SunSITE of the Berkeley Library at www.berkeley.edu to locate home pages for libraries worldwide. If you are planning to visit any of the places listed below, please remember that academic libraries often reduce their hours during school vacations.Easternname/address:1946 Campus Drive, Hyde Park NY 12538-1499 phone: 845-452-9600 fax: none email: none web site: www.ciachef.edu/hilton Johnson & Wales University Culinary Archives & Museum name/address:315 Harborside Boulevard, Providence RI 02905 phone: 401-598-2805 fax: none email: none web site: www.culinary.org New York Public Library General Research Division name/address:5th Avenue and 42nd Street, New York 10018-2788 phone: 212-930-0830 fax: none email: grdref@nypl.org web site: www.nypl.org/research/chss/grd/resguides/culryla.html#intro University of Pennsylvania Aresty Collection of Rare Books on the Culinary Arts name/address:Van Pelt-Dietrich Library, 3420 Walnut Street,Philadelphia, PA 19104-6206 phone: 215-898-7088 fax: none email: shawcros@pobox.upenn.edu web site: www.library.upenn.edu/exhibits/rbm/aresty/remarks.html Midwestname/address:1200 E. Seventh St,Indiana Univ., Bloomington IN 47405-5500 phone: 812-855-2452 fax: 812-855-3143 email: liblilly@indiana.edu web site: http://www.indiana.edu/~liblilly/index.html Kansas State University Library. Cookery Collection in the Richard & Marjorie Morse Department of Special Collections. Be sure to check manuscript collections, too. name/address: 506 Hale Library, Manhattan, KS, 66506-1200. phone: 785-532-7455. fax: email: rarebooks@ksu.edu web site: http://www.lib.ksu.edu/depts/spec/rarebooks/collections/cookery.html Longone Center for American Culinary Research name/address:William L. Clements Library, Univeristy of Michigan, 909 University Ave, Ann Arbor, MI 48109-1190 phone: 734-764-2347 fax: 734-647-0716 email: clementslibrary@umich.edu web site: http://www.clements.umich.edu/culinary/index.html University of Iowa Library Szathmary Culinary Archives name/address:Department of Special Collections Iowa City IA 52242-1420 phone: 319-335-5921 fax: none email: lib-spec@uiowa.edu web site: www.lib.uiowa.edu/spec-coll/Bai/szathmary.htm Southernname/address:Newcomb College Center for Research on Women Tulane University, New Orleans, LA 70118 Books can be accessed via Voyager catalog http://voyager.tcs.tulane.edu/ phone: 504-865-5762 fax: 504-862-8948 email: Susan Tucker Curator of Books and Records, Newcomb Center for Research on Women: susannah@tulane.edu web site: www.voyager.tcs.tulane.edu/. Westernname/address: Room 10, Statler Wing, 50 Phelan Ave., San Francisco CA 94112 phone: 415-239-3460 fax: 415-239-3026 email: aniosi@ccsf.edu web site: www.ccsf.edu/Library/alice/statler.html COPIA The American Center for Wine, Food & the Arts name/address: 500 First St., Napa, CA 94559 phone: 888-512-6742 fax: 707-257-8601 email: info@copia.org web site: www.copia.org/pages Los Angeles Public Library Rare Books Department name/address:630 W. Fifth Street,Los Angeles,CA 90071 phone: 213-228-7350 fax: 213-228-7239 email: rarebook@lapl.org web site: www.lapl.org/guides/food_drink.html Napa Valley Wine Library name/address: PO Box 328, St. Helena, CA 94574 phone: 707-963-5244 or 707-963-5145 fax: none email: info@napawinelibrary.org web site: www.napawinelibrary.org Sonoma County Wine Library Healdsburg Regional Library name/address: Piper and Center Streets, Healdsburg CA 95448 phone: 707-433-3773 fax: 707-433-7946 email: none web site: www.sonoma.lib.ca.us/wine Texas Women's University Library Cookbook Collection name/address:P.O. Box 425528, 1200 Frame, Denton, TX, 76201 phone: 940-898-3701 fax: 940-898-3764 email: lib_admin@twu.edu web site: http://www.twu.edu/library/womans/cook.htm. University of California at Davis The Shields Library Special Collections address: UCDavis, 100 North West Quad, Davis, CA 95616-5292 phone: 530 752-1621 fax: none email: none web site: www.lib.ucdavis.edu/specol/html/food.html University of California at San Diego American Institute of Wine and Food's Culinary Collection andMandeville Special Collections Library name/address: UCSD Libraries, 0175S, 9500 Gilman Drive, La Jolla, CA 92093-0175 phone:858-534-2533 fax: 858-534-5950 email: spcoll@ucsd.edu web site: www.libraries.ucsd.edu/libraries University of Houston Hospitality Industry Archives name/address:229 C. N. Hilton Hotel and College, Houston TX 77204-3028 phone: 713-743-2470 fax: 713-743-3028 email: cbaird@uh.edu web site: www.hrm.uh.edu University of Washington Manuscripts,Special Collections,University Archives, Pacific Northwest Collection name/address: Allen Library, Box 352900, Seattle, WA 98195-2900 phone: 206-543-19292 fax: 206-543-1931 email: speccoll@u.washington.edu web site: www.lib.washington.edu/Specialcoll Libraries Abroadname/address:none phone: 61 8 8303 5370 fax: none email: library@library.adelaide.edu.au web site: www.library.adelaide.edu.au/guide/hum/history/Gastronomy.html |
ReproductionsPotteryEastfield Pottery Reproductions of English China creamware, mochaware, pearlware, and polychrome from 1760 to 1840 name/address: Don Carpentier, Box 143 RD, East Nassau, NY 12062phone: 518-766-2422 fax: none email: none web site: none Henderson's Redware Reproductions of pottery from the 17th, 18th, and 19th centuries available. name/address: 2115 Union St., Bangor, ME, 04401 phone: 866-376-4475 fax: 207-942-9044 email: none web site: www.hendersonsredware.com Julia Smith, Potter Excellent 17th &18th century delft, redware name/address: PO Box 27599, Providence, RI 02907 phone: none fax: none email: artart@world.std.com web site: www.juliasmith.com New Salem Pottery historical reproductions name/address:789 New Salem Rd., Randleman, NC, 27317-7828 phone: 336.498.2178 none fax: none email: halpugh@northstate.net web site: http://www.newsalempottery.com Pied Potter Hamlin redware pottery name/address:751 Main Street, P.O. Box 1082, Warren, MA 01083-1082. phone: 3413-436-7444 voice & fax none email: piedpotter@comcast.net web site: http://www.piedpotterhamelin.com/ Westmoore Pottery 17th, 18th, and 19th century pottery; replicas redware & stoneware name/address: 4622 Busbee Rd., Seagrove, NC 27341 phone: 910-464-3700 fax: none email: westmoore@rtmc.net web site: www.westmoorepottery.com MetalsmithsCarl Giordano Tinsmith 18th & 19th century reproduction tinwarename/address:PO Box 74, Wadsworth, OH 44282 phone: none fax: none email: tinsnip@cg-tinsmith.com web site: www.cg-tinsmith.com Goose Bay Workshops Excellent copper & brass, 17th & 18th century. name/address: 10137 Seashore Hwy, Bridgeville, DE 19933 phone: 302-337-0229 fax: 302-337-0302 email: none web site: www.goosebayworkshops.com Orpheus, Master Coppersmith Makes copper tea kettles in many sizes, cooking utensils, fry pans, and stew pans—all tin-lined. Also repairs, re-tins, and refinishes antique copper. Custom copperware upon request. name/address: Kurt Strehl, 52 Clematis Rd., Agawam, MA, 01001 phone: 413-786-0143 fax: none email: none web site: none Silvex Surface Technology Metalware replating. name/address: 45 Thomas Dr., Westbrook, ME,04092 phone: 207-761-0392 fax: none email: none web site: www.silvexinc.coml OtherDog River Glassworks 19th Century bottles and interior furnishingsname/address:none phone: none fax: none email: Wrosecrans@aol.com web site: www.dogriverglassworks.com House on the Hill Replicas of historic cookie molds name/address:650 W. Grand Ave., Unit 100, Elmhurst IL 60126 phone: 630-279-4455 fax: none email: info@houseonthehill.net web site: www.houseonthehill.net Maki's Boxes & Mercantile reproduction food can labels and boxes and containers name/address:1521 Franklin Ave., Lexington, MO, 64067 phone: 660-259-2200 fax: none email: makisboxes@hotmail.com web site: none Mulberry Impressions maker of Medieval-style waxed leather bottles name/address: Greg Klassen, Mulberry Impressions, 49 Parkindale Rd Pollett River, NB, E4Z 3A7, Canada email: mulberry@direcway.com web site: in the works P & B Glassworks 17th & 18th Century glassware. name/address: 5612 Mooretown Rd., Unit C, Williamsburg, VA 23188 phone: 757-564-8436 fax: none email: none web site: none Beaver Buckets wooden buckets, basins, washtubs, barrels, yokes, and butter churns name/address:Rt. 1 Box 159, Indianola, NE 69034 phone: 308-364-2528 fax: none email: BeaverBuckets@BeaverBuckets.com web site: www.beaverbuckets.com |
Speakers & ConsultantsPlease note: Inclusion on this list does not imply endorsement of the individual by Food History News or Sandy Oliver. Carlin, Joe 18th Century Tavern life and Federal Era foodways; clams.name/address: 15 Kimball Ave., Ispwich, MA, 01938-1206 phone: 617-565-1170 fax: 978-356-8306 email: jcarlin@foodbooks.com web site: www.foodbooks.com. Dansak, Michele Open-Hearth Cookery Lessons & Demonstrations. name/address: 206 Saxson St., Hillsborough, NJ 08844-3461 email: artofcookery@netscape.com Dillon, Clarissa 18th Century hearth cookery and gardening, eastern Pennsylvania; food preservation. name/address: 768 Buck Lane, Haverford, PA 19041 phone: 610-642-4269 fax: none email: none web site: none Easton, Ellen tea and tea drinking history; tea menu and presentation consultant to hospitality industry. phone:(212) 722-7981 best contact by email: teatravels@aol.com with FHN in the subject line. Gunderson, Mary Expert on Lewis and Clark Expedition foodways, early 19th century cooking across North America, prairie foods, pioneer farm cooking; author of several food histories for children and of The Food Journal of Lewis & Clark. name/address:PO Box 709, Yankton SD 57078 phone: 877 581 8422 fax: 605 668 9586 email: mary.gunderson@historycooks.com web site: www.historycooks.com Krall-Russo, Judith New Jersey's food history, including cranberries, blueberries and tomatoes; tea and tea-drinking customs. address: 3 Meyer Rd., Edison, NJ, 08817 phone: 732-985-2486 fax: 732-984-513 email: karusso@erols.com web site: Oliver, Sandra 19th Century New England food history, seafood, and food at sea. 18th Century domestic arts, including cooking, preservation. name/address: 1061 Main Rd., Islesboro, ME 04848 phone: none fax: none email: editor@foodhistorynews.com web site: www.foodhistorynews.com Past Masters in Early American Domestic Arts Educational group interpreting domestic skills and processes prevalent during the American Revolution name/address:768 Buck Lane, Haverford PA 19041 phone: 610-642-4269 fax: none email: DeborahJPeterson@comcast.net web site: www.pastmasters.info Plaisted, Susan McLellan Speaker on: bake oven, Native American foodways, 18th century food history name/address:PO Box 1162, Morrisville PA 19067 phone: 215-219-9542 fax: none email: FOODHXSMP@aol.com web site: www.hearttohearthcookery.com Rees, John U. Revolutionary War British and American soldier foodways and life. The World of the Common Soldier name/address: 136 N. Sugan Rd., New Hope, PA 18938 phone: none fax: none email: ju_rees@msn.com web site: (sample articles) www.revwar75.com Rose, Peter G. Expert on Dutch cookery and on Dutch in Hudson Valley name/address: New York. RR3 Indian Lane, South Salem, NY 10590 phone: 914-763-8898 fax: none email: pgrose@attglobal.net web site: www.peterrose.com Smith, Andrew Expert on history of tomato, popcorn, peanuts, and ketchup; American culinary history; teaches at the New School name/address: 135 Eastern Pkwy 11A, Brooklyn, NY, 11238 phone: 718-783-0915 fax: 212-624-1412 email: ASmith1946@aol.com web site: www.AndrewFSmith.com Sorensen, Leni Ashmore expert on 18th and 19th century African-American foodways. name/address: 4692 Browns Gap Tnpk, Crozet, VA 22932-1608 phone: 434-823-7079 fax: none email: leni@indigohousehistory.com leni@indigohousehistory.com Wheaton, Barbara French culinary history; culinary history methodology. name/address:268 Elm St., Concord, MA, 01742 phone: 978-369-7007 fax: none email: Bkwheaton@aol.com web site: none Williams, Jackie Food on the Oregon Trail and in the Pacific Northwest name/address:1235 22nd Ave. East, Seattle, WA, 98112 phone: 206-322-4197 fax: none email: jbwill2@mindspring.com web site: none |
Worthy WebsitesCOOKBOOK-LEmail discussion list for cookbook collectors and forum for the exchange of ideas and information about cookbooks and related subjects &email: suitcase@mich.com web site: www.cookbook-L.com Cookery Exhibit Kansas State Univeristy's on-line display of early cookery material, with recipes. web site: http://www.lib.ksu.edu/depts/spec/rarebooks/cookery/index.html and also for manuscript materials http://www.lib.ksu.edu/depts/spec/rarebooks/collections/manuscript/index.html. Eleventh Edidtion (1911)Encyclopedia Brittanica The whole thing on-line. web address: www.1911encyclopedia.org/ Feeding America: The Historic American Cookbook Project Full text reproductions of 76 historic American cookbooks, searchable. web site: http://digital.lib.msu.edu/projects/cookbooks/ The FOOD Museum Online Co-directors: Meredith and Tom Hughes mail address: 9908 La Paz, NW Albuquerque, NM 87114 phone: 505 898 0909 web site: www.foodmuseum.com email: foodmuseum@yahoo.com Food Timeline A deep site with many links, and an opportunity to ask questions. email: Foodtimeline@aol.com web address: http://www.foodtimeline.org/ Historic Food Ivan Day's richly illustrated site, with recipes, class lists, and more . web address: http://www.historicfood.com/ History of Eating Utensils On-line exhibit of items from the Rietz Food Technology Collection in Department of Anthropology at the California Academy of Sciences. Address: 875 Howard St., San Francisco, CA, 94103. Phone: (415) 321-8369. web address: http://www.calacademy.org/research/anthropology/utensil/index.html In the Victorian Kitchen On-line exhibit of items from the Rietz Food Technology Collection in Department of Anthropology at the California Academy of Sciences. Address: 875 Howard St., San Francisco, CA, 94103. Phone: (415) 321-8369. web address: http://www.calacademy.org/research/anthropology/kitchen/index.html Longone Center for American Culinary Research Janice Bluestein Longone's collection at the University of Michigan is well supported by an interesting website. web address: http://www.clements.umich.edu/culinary/index.html. New York Public Library Digital Gallery Digitized a menu collection, spanning the 1850s to the 1930s; with most between 1890 and 1910. http://digitalgallery.nypl.org/nypldigital/explore/dgexplore.cfm?topic=printing&collection=MissFrankEButtolphAm&col_id=159"> web address here. Copyright ©19992013 Food History News Website by Cutter Blue Design |