Posts tagged with American Culinary History

One thread that runs through Southern cookbooks is the figure of the African American in the kitchen.

American Culinary History materials are full of representations of children and childhood: sometimes realistic, sometimes wholly fantastical, with adults present or without them.

Talk and reception to celebrate the upcoming online exhibit "Jell-O: America’s Most Famous Dessert At Home Everywhere." Dr. Nicole Tarulevicz of the School of Humanities at the University of Tasmania speaks at 5:00 p.m. Using materials drawn from the culinary ephemera holdings of the Janice Bluestein Longone Culinary Archive at U-M Library, the exhibit explores how the Jell-O company’s early 20th century advertising used depictions of the exotic to sell the product to Americans.

Early 20th century advertising materials for Jell-O contain striking representations of age, race, class, gender, nationality, regionality, and other vectors of identity; whether self-defined or other-imposed. In January, we’ll unveil a digital exhibit, guest curated by Dr. Nicole Tarulevicz, on depictions of the exotic in early 20th century Jell-O advertising. There will be an exhibit opening and reception, with a talk by Dr. Tarulevicz, January 12th, 4:30-6pm, in the Hatcher Gallery

Americans love pie any time of year, but in November pie is particularly in the spotlight. Apple, mince, pumpkin… every family seems to have its own traditional pie repertoire for Thanksgiving. But since we're heading into cranberry season anyway, here’s something a little different for your festive board: Mock Cherry Pie, made with cranberries and raisins -- a common recipe in our late 19th and early 20th century cookbooks.

October is the month for apples, and for apple cider. This month's recipe is for a cider cake, a popular pastry found in many of our 19th century cookbooks.

Don't miss the Hispanic Heritage Month digital exhibit on display, October 5 through October 12, in Bert's Study Lounge in the Shapiro Undergraduate Library showcasing images from materials found in the Special Collections Library.

A new exhibit, "The Life and Death of Gourmet — The Magazine of Good Living," is on display through December first in Special Collections' 7th floor exhibit space

This month’s recipe is out of a WWII food conservation pamphlet, A Guide to Wartime Cooking, by Meredith Moulton Redhead and Edith Elliott Swank, part of a box of war-related culinary ephemera.