This last post does not really relate to anything else I have discussed in my blog during my internship, but it is something I feel the need to discuss since it happened in the midest of my time at the Newberry. It's also a reflection of how sometimes life can change in an instant, that it is unpredictable. Just like you never truly know what you will find in a book until you open it up and read it.
I have had the same best friend since kindergarten, and yes I really do mean best friend. She is currently studying neuroscience at Rhodes College in Memphis, but that's besides the point. I'm not even really wanting to talk about her, I'm wanting to talk more about someone I met through her. My best friend's little brother was born on December 29, 1996, the same day that she stood me up at the skating rink. I still haven't forgiven her. Her brother was the kind that always followed us around, wanting to hang out with the girls who were 6 years his senior and really didn't want anything to do with him. We even duct taped him to a chair once and threw a sheet over him when he was bothering us. I watched this kid grow up, he even lived with my family and I during my freshman year of high school. However he went to California with his dad after a few months and my best friend lived the remainder of our freshman year with me. My best friend's little brother was a handful at times, always needing something to do, pulling things apart and putting them back together. Last year he made the decision to go to school at the Marine Academy in Texas. This is where he really began to grow up, finding structure for the first time in his life really. He had just gotten his driving permit a few weeks ago, before a family trip to the East coast with my best friend and her dad and step mom. I don't think anyone was really prepared for what would happen 3 days after they returned home from the family vacation. My best friend had already gone back to school and I, well I was sitting at home watching 21 Jumpstreet and trying to keep my corgi puppy from biting me. Funny how we remember the moments when our lives are completely altered. My best friend's little brother was out jogging that night and came to a green crosswalk. He had to the right away. At the same time a PT Cruiser and Black Sedan were street racing. At 9:55pm on July 21, 2013 my best friend's little brother was struck and killed by a car. And the worse part was the driver didn't even stop, they just kept going. He was rushed to a local hospital but there was nothing they could do.
I don't think anyone is really prepared for that kind of phone call from their best friend. The kind that makes you drop everything, to be their for a person who has stood by you for 15 years. Getting in a car and driving was the best decision I ever made. Because if history has taught me anything it has taught me that humanity in a time of crisis is more memorable and touching for the good things people do.
Friday, August 9, 2013
Bibliographies: Almost Better for an Historian than an Index
I have come to appreciate bibliographies throughout my research time at the Newberry. I find them to be more helpful than an index in the back of a book when it comes to doing research. When I was looking for cookbooks for my research for the undergraduate seminar I relied heavily on two bibliographies that cataloged cookbooks from the Early Modern Period. I was surprised to find that the University of Chicago actually has an extensive collection of British Cookbooks, ones that you can often times only find elsewhere at the British Library.
By learning how vital bibliographies can be to research, it has made me very particular about how I have constructed the bibliography for the Culinary Historians of Chicago. I want the annotated addition of the book to be simple and to the point, not wanting to go on and on about what is inside because I think that a researcher should get the enjoyment of discovering what lies inside on their own. I want them to feel the same excitement I do every time I open a new book and look to see what is inside. And besides, as Dr. Bucholz once taught me on his 300 level Early Modern England class, you should look at every source that relates to your topic and then decide whether or not you should use it. It's a lesson that I have taken with me wherever I go now, especially when it comes to compiling a bibliography.
By learning how vital bibliographies can be to research, it has made me very particular about how I have constructed the bibliography for the Culinary Historians of Chicago. I want the annotated addition of the book to be simple and to the point, not wanting to go on and on about what is inside because I think that a researcher should get the enjoyment of discovering what lies inside on their own. I want them to feel the same excitement I do every time I open a new book and look to see what is inside. And besides, as Dr. Bucholz once taught me on his 300 level Early Modern England class, you should look at every source that relates to your topic and then decide whether or not you should use it. It's a lesson that I have taken with me wherever I go now, especially when it comes to compiling a bibliography.
Ann Moore:The Fasting Woman of Tutbury
In part of a book published in 1813, I became very interested in a story about a woman by the name of Ann Moore. She was known by many as the Fasting Woman of Tutbury since at the time there wasn't a term for anorexia nervous until Queen Victoria's own doctor coined the phrase. Ann claimed to have eaten nothing between the years 1807 and 1813. I did more research into the matter and was not surprised when I found out that the whole thing had been an elaborate hoax.
Ann was known around Tutbury for consuming small amounts of food, just enough to keep her alive. This was not fully by choice because of the dire finical situation she found herself in. It was believed that she suffered from a disease and the vast majority of people thought that she was living on air alone. In 1812 a physician thought her to be a cheat because of the parallels between her case and another of a girl who was found to be an imposture in Germany.
A watch commenced that lasted from April 21, 1813 to the 30th of that month. It was discovered that Ann was indeed an imposture and she died a few months later.
Ann was known around Tutbury for consuming small amounts of food, just enough to keep her alive. This was not fully by choice because of the dire finical situation she found herself in. It was believed that she suffered from a disease and the vast majority of people thought that she was living on air alone. In 1812 a physician thought her to be a cheat because of the parallels between her case and another of a girl who was found to be an imposture in Germany.
A watch commenced that lasted from April 21, 1813 to the 30th of that month. It was discovered that Ann was indeed an imposture and she died a few months later.
The Concept of Eating Rabbit Food
During the 1700s and the 1800s George Nicholson was seen as a bit of a revolutionary thinker when it came to food. He is one of the lesser known advocates for animal rights and the idea of having a meat free diet. Nicholson was a printer from Yorkshire who took it upon himself to let the world know the conditions an hardships that animals faced before they appeared on the dinner plate. Two of his publications are located at the Newberry Library. The first one which was published in 1801 titled, The Primeval Diet of Man: Arguments in Favour of Vegetable Food: with Remarks on Man's Conduct to Other Animals, is considered by many to be Nicholson's crowning achievement. It's a piece that provided the reader with valid reasons for why they should cut some meat from their diet. In 1803 Nicholson published, On Food, a counterpart to The Primeval Diet of Man. On Food contains a number of plant based recipes and ideas on how to substitute meat. Nicholson's ideas and recipes were a little ahead of his time, but now the idea of being a vegetarian is appealing to a growing group of people.
Foods of the New World
When the Spanish and other Europeans came to South America and began their conquest of the New World, they discovered some things that were far more valuable than the gold they hoped to find. They discovered new foods that would eventually become major cash crops for Europe and would also change the diets of Europeans forever.
Corn which had been a major crop for Native Americans living in the new Americas, could be cooked in a number of different ways and helped save the new settlers from starvation. It didn't take long for this edible gold to be spread across the world. Potatoes were a crop that was mostly used by Indians in South America to make a potato based bread. The English brought it back to their country in the 1500s and from there it spread to. Scotland and Ireland. It's hard to imagine what Ireland would be like today if it hadn't been introduced to the potato.
Tobacco was a crop of the New World that was set to make England a very wealthy nation. Pilgrims settled along the southern coast of North America and began to grow large plantation of the cash crop that was becoming an addiction in European countries.
Cacao or chocolate, was not altered into what we know as modern day chocolate until it was taken back to the Old World. In the Aztec culture Cacao beans were highly prized and often times used as currency and as a gift to the gods. The cacao beans were usually ground up into an unsweetened beverage that the Aztecs enjoyed.
Other crops discovered in the New World include tomatoes, pineapple, peanuts, sunflowers, squash, vanilla, and quinine.
Corn which had been a major crop for Native Americans living in the new Americas, could be cooked in a number of different ways and helped save the new settlers from starvation. It didn't take long for this edible gold to be spread across the world. Potatoes were a crop that was mostly used by Indians in South America to make a potato based bread. The English brought it back to their country in the 1500s and from there it spread to. Scotland and Ireland. It's hard to imagine what Ireland would be like today if it hadn't been introduced to the potato.
Tobacco was a crop of the New World that was set to make England a very wealthy nation. Pilgrims settled along the southern coast of North America and began to grow large plantation of the cash crop that was becoming an addiction in European countries.
Cacao or chocolate, was not altered into what we know as modern day chocolate until it was taken back to the Old World. In the Aztec culture Cacao beans were highly prized and often times used as currency and as a gift to the gods. The cacao beans were usually ground up into an unsweetened beverage that the Aztecs enjoyed.
Other crops discovered in the New World include tomatoes, pineapple, peanuts, sunflowers, squash, vanilla, and quinine.
Agriculture Around the World
Agriculture was the invention that led to the end of the hunter and gathering lifestyle. No longer having to go out in search for food, people were able to settle in one place and cities and towns began to spring up. Agriculture in a way led to the invention of community, the idea of living amongst a group of your peers, succeeding or failing together. Agriculture has changed drastically throughout the years, always altering in order to provide more food for a growing population. After the World Wars a number of books and pamphlets were published regarding agriculture. With European infrastructure destroyed, usable farm land was hard to come by and the fear of starvation was real. Many economists and scientist put forth ideas that could help save agriculture. Canada became a huge agriculture gold mine. Not damaged by the war, the nation still located in North America took steps to encourage people to move out west and cultivate the land, making it farm ready. In a hungry world Canada was finding itself to be a very valuable asset to those who were on the brink of starvation. The U.N. was also putting forth research that suggested what needed to be done in order to help save the starving population of the world. After years of so much destruction no one wanted to see a nothing international crisis, starvation due to poor agriculture and food supply.
What the Indians Ate
Thanks to the Ayers collection at the Newberry there is a plethora of books on Native Americans. They describe in great detail how the Indians dressed, communicated, worked, and especially what they ate. The majority of the North American Indians used hunting and agriculture as their main source of food. I think everyone knows the story of how the Indians taught the pilgrims to farm by planting corn in row and fertilizing by using dead fish. And of course being such nice people the pilgrims repaid the Indians by taking their land forcing them to relocate to reservations.
So what did the Indians really eat? Well if the Indians were part of a coastal tribe they mostly relied on the ocean as their source of food. Indians living on the East coast of the United States had a diet of clams, lobster, and cod while those on the West coast ate salmon and halibut. The best way to prepare fish for a meal was to smoke it over an open fire. Native Americans who roamed on the Great Plains relied on hunting as their main source of protein. Groups of men would venture out into the plains in hopes of killing buffalo, antelope, elk, and deer. Every part of the animal would be used, nothing would be allowed to go to waste. Wild turkey, geese, and duck would also be hunted for poultry and rabbit and squirrel made a nice addition to any stew. No matter where the Indians lived the majority of them ate corn as a staple in their diet. They also raised a number of vegetables that were a great discovery in the New World. Some of these plants include beans, wild rice, tomatoes, peppers, squash, and potatoes. It was often times the duty of the women and children to care for the garden while the men hunted. Gathered food, such as berries, nuts, roots, and greens helped the Indians survive during a harsh winter. All of these foods helped sustain the native population for years before North America became colonized by Europeans.
So what did the Indians really eat? Well if the Indians were part of a coastal tribe they mostly relied on the ocean as their source of food. Indians living on the East coast of the United States had a diet of clams, lobster, and cod while those on the West coast ate salmon and halibut. The best way to prepare fish for a meal was to smoke it over an open fire. Native Americans who roamed on the Great Plains relied on hunting as their main source of protein. Groups of men would venture out into the plains in hopes of killing buffalo, antelope, elk, and deer. Every part of the animal would be used, nothing would be allowed to go to waste. Wild turkey, geese, and duck would also be hunted for poultry and rabbit and squirrel made a nice addition to any stew. No matter where the Indians lived the majority of them ate corn as a staple in their diet. They also raised a number of vegetables that were a great discovery in the New World. Some of these plants include beans, wild rice, tomatoes, peppers, squash, and potatoes. It was often times the duty of the women and children to care for the garden while the men hunted. Gathered food, such as berries, nuts, roots, and greens helped the Indians survive during a harsh winter. All of these foods helped sustain the native population for years before North America became colonized by Europeans.
Thursday, August 8, 2013
The World Wars and Food
With new modern warfare came a new kind of approach on how food was served to men fighting on the front lines of both of the World Wars. A new way of packaging had to be instigated in order for food to be safe from contamination due to the use of deadly gases as new military warfare. Different meal plans and rations also had to be given out to brave men who decided to parachute into enemy territory. Food was forever changed by the World Wars. How food was received, how it was prepared, how everyone did their part on the war front by cutting back what they ate at home. Victory gardens became a thing of great importance. As outlined in a small book at the Newberry, students at a Chicago public school did their part to help out in the war effort. They planted a garden in order to cut back on the food the school had to buy so that all the extras could be sent to the soldiers over seas fighting the war. It is very important and key to note that food was the main thing that changed in every day Americans lives. During the wars people had to sacrifice what they usually ate on a regular basis for the good of the war. The World Wars were the first major wars fought far away from American soil. However, the effects of food consumption driven by the soldiers on the battle field could be felt on the home front.
Dowries Aren't Worth What They Use to Be
King Charles II married the Princess of Portugal, Catherine of Braganza, because of the contents of her dowry. Her dowry became so important to Britain because included in her dowry was the territory of Bombay, an area in India that would become a hub for British colonialism and trade at the end of the 18th century and the turn of the 19th century. All of this and more is outlined in the book, Richer Than Spices: How a Royal Bride's Dowry Introduced Cane, Lacquer, Cottons, Tea, and Porcelain to England, and So Revolutionized Taste, Manners, Craftsmanship, and History in Both England and America.
King Charles II married Catherine mostly because of the wealth that her dowry possessed. It was Charles' goal to bring England out of the finical strains that had been worsened by the time of the Commonwealth. The newly reinstated monarch of England wanted to prove that a monarchy was the best form of rule for the island nation. However, King Charles II left his legacy in the 1660s when he signed Bombay over to the East India Trading Company. By doing this Charles allowed for the establishment of the Company as an international trading powerhouse. With Bombay in its control the East India Trading Company was able to bring more spices, teas, and other food commodities to the England and the New World. Bombay and its tea trade are significant because what would England be like today if it didn't have it's afternoon tea? And what would America be like if it didn't have it's Boston Tea Party? Well thanks to Catherine of Braganza's dowry we will never have to wonder what the world would be like without tea.
King Charles II married Catherine mostly because of the wealth that her dowry possessed. It was Charles' goal to bring England out of the finical strains that had been worsened by the time of the Commonwealth. The newly reinstated monarch of England wanted to prove that a monarchy was the best form of rule for the island nation. However, King Charles II left his legacy in the 1660s when he signed Bombay over to the East India Trading Company. By doing this Charles allowed for the establishment of the Company as an international trading powerhouse. With Bombay in its control the East India Trading Company was able to bring more spices, teas, and other food commodities to the England and the New World. Bombay and its tea trade are significant because what would England be like today if it didn't have it's afternoon tea? And what would America be like if it didn't have it's Boston Tea Party? Well thanks to Catherine of Braganza's dowry we will never have to wonder what the world would be like without tea.
Spices, a Taste of the Exotic in Europe
The Spice trade was probably one of the biggest power struggles between European powers in history. There was such a high demand for spices that nations fought with each other in order to gain control of small islands that produced crops of nutmeg, cinnamon, mace, cloves, pepper, ect. Spices had become a food of luxury in Europe after the crusades and accounts Marco Polo's travels opened the door to the East for Western Cultures. During the renaissance it was common for members of the upper class to carry around a thing of nutmeg and a small grater to season their food with. In fact spices became so popular in many countries that shipping industries developed in order to supply people with spices and other eastern commodities.
People went through great obstacles in order to insure that spices were on the market.
Sir Henry Middleton was one of those people sent out to secure spices for the East India Trading Company to sell. In a book titled, The voyage of Sir Henry Middleton to Bantam and the Maluco Islands; being the second voyage set forth by the governor and company of merchants of London trading into the East-Indies, it outlines the great adventures and struggles that Middleton had to go through in order to secure spices. The book tells of Middleton's encounters with the Dutch and the Portuguese, the two trading enemies of England, and of the struggle for the English to secure spices to take back to their country. The voyage even ends with an air of mystery. A ship loaded with spices disappeared off of the coast of South Africa and was never seen again. The disappearing ship was a sort of metaphor or reminder that luxury and wealth come at a price. And if one desired that luxury good they better be willing to pay the price.
People went through great obstacles in order to insure that spices were on the market.
Sir Henry Middleton was one of those people sent out to secure spices for the East India Trading Company to sell. In a book titled, The voyage of Sir Henry Middleton to Bantam and the Maluco Islands; being the second voyage set forth by the governor and company of merchants of London trading into the East-Indies, it outlines the great adventures and struggles that Middleton had to go through in order to secure spices. The book tells of Middleton's encounters with the Dutch and the Portuguese, the two trading enemies of England, and of the struggle for the English to secure spices to take back to their country. The voyage even ends with an air of mystery. A ship loaded with spices disappeared off of the coast of South Africa and was never seen again. The disappearing ship was a sort of metaphor or reminder that luxury and wealth come at a price. And if one desired that luxury good they better be willing to pay the price.
Women Today Would Not Find the Duties Outlined Here Amusing
The work that I am about to discuss is a hidden gem that I found at the Newberry during my Undergraduate Seminar there. I used it as the bases of my research and I believe that the work says a lot about how women were viewed in Early Modern English society. Plus the cookbook located in this book was very long and full of recipes that ranged from duck to pickles. However, I'm pretty sure that the modern day woman would not be to impressed if she was expected to follow the guidelines laid out in this book, I know I wouldn't be.
The title of this book is also a long one, but I will just shorten it to, The Whole Duty of a Woman. The book describes in great detail how a young lady of good morals and prestige should behave in any sort of situation. I find it interesting that an early and more hostile women's self help book would contain a cookbook. I think that it shows historians how women were considered to be the main person who dealt with the preparation of food. Women being the main cooks in a household is an idea that has transcended throughout time and is still seen in today's society. I think that jokes about women's rightful place being in the kitchen are a strong indication of how some aspects of the past can be seen reflected in today's modern society. Although our cookbooks today don't also come with instructions on how to be a good virgin, wife, and widow.
The title of this book is also a long one, but I will just shorten it to, The Whole Duty of a Woman. The book describes in great detail how a young lady of good morals and prestige should behave in any sort of situation. I find it interesting that an early and more hostile women's self help book would contain a cookbook. I think that it shows historians how women were considered to be the main person who dealt with the preparation of food. Women being the main cooks in a household is an idea that has transcended throughout time and is still seen in today's society. I think that jokes about women's rightful place being in the kitchen are a strong indication of how some aspects of the past can be seen reflected in today's modern society. Although our cookbooks today don't also come with instructions on how to be a good virgin, wife, and widow.
The British Royal Kitchen and All it's Many Parts
As someone who sees the quantitative method as a superb way of doing historical research, I have to admit I get excited when I find a book that contains a lot of lists with numbers. It's kind of hard to argue numbers in my opinion. I should know, especially after all the times I tried debating the numbers on my math exams that were marked wrong. All the teacher had to do was pull out a calculator and prove that I was indeed wrong and i could no longer talk my way out of the situation. That's the reason why I love history so much, you can debate it and opinions vary. Not everything is black and white when it comes to past events.
So anyways, back to that book I was talking about. The title of the work is, A Collection of Ordinances and Regulations for the Government of the Royal Household, Made in Divers Reigns. From King Edward III to King William and Queen Mary. Also Receipts in Ancient Cookery. The title of the book is a mouth full, but the information it holds is endless and useful to those who want to know who worked in the royal palace or what the royal pantry was stocked with.
The most interesting part of this book to me however is not the lists and the numbers. Instead what captured my attention is hidden in the very back of the book. Tucked within pages upon pages of lists is a reprint of the Ancient Cookery. The cookbook was first published in the 13th century and contains a number of recipes written in Old English. The recipes were interesting to say the least. The writing style and the ingredients used made the cookbook a very entertaining read. However, I wouldn't recommend it to those with a weak stomach. Some of the recipes remind us why British food is not seen as the best cuisine in the world.
So anyways, back to that book I was talking about. The title of the work is, A Collection of Ordinances and Regulations for the Government of the Royal Household, Made in Divers Reigns. From King Edward III to King William and Queen Mary. Also Receipts in Ancient Cookery. The title of the book is a mouth full, but the information it holds is endless and useful to those who want to know who worked in the royal palace or what the royal pantry was stocked with.
The most interesting part of this book to me however is not the lists and the numbers. Instead what captured my attention is hidden in the very back of the book. Tucked within pages upon pages of lists is a reprint of the Ancient Cookery. The cookbook was first published in the 13th century and contains a number of recipes written in Old English. The recipes were interesting to say the least. The writing style and the ingredients used made the cookbook a very entertaining read. However, I wouldn't recommend it to those with a weak stomach. Some of the recipes remind us why British food is not seen as the best cuisine in the world.
Thursday, July 18, 2013
French is Not My Forte
I will be the first to admit that I am not a foreign language person. Never have been and probably never will be. It's a fact that I have had to accept throughout the years and one that my French teachers have also come to terms with. Nothing scares me more than someone giving me the third degree in a foreign language. I get the whole deer caught in the headlights look in my eyes and from there everything just goes downhill.
However, when I encountered a few French Revolutionary War pamphlets on food supply and distribution I couldn't bring myself to back down from the challenge. And let me tell you, it was a challenge at times going through the pamphlets and decipher what they were talking about. But in the end the struggle had been worth it because I learned so much about the French individuals view on food during the time at the Revolution. People felt that one of the main causes for the upheaval in the European country was due to the supply and demand of food. The peasants in France were starving while the wealthy upper class was living a life of wealth and luxury. The pamphlets called for the government and the people of France to find a way to provide all the people with enough food to secure their health and well being. Starvation and food disruption were two of the major motivations for the start of the French Revolution. When citizens of a nation fall upon hard times the one thing that can quickly ignite a riot or war is starvation and lack of food supplies. Marie Antoinette and King Louis XVI learned that the hard way when they lost their heads.
However, when I encountered a few French Revolutionary War pamphlets on food supply and distribution I couldn't bring myself to back down from the challenge. And let me tell you, it was a challenge at times going through the pamphlets and decipher what they were talking about. But in the end the struggle had been worth it because I learned so much about the French individuals view on food during the time at the Revolution. People felt that one of the main causes for the upheaval in the European country was due to the supply and demand of food. The peasants in France were starving while the wealthy upper class was living a life of wealth and luxury. The pamphlets called for the government and the people of France to find a way to provide all the people with enough food to secure their health and well being. Starvation and food disruption were two of the major motivations for the start of the French Revolution. When citizens of a nation fall upon hard times the one thing that can quickly ignite a riot or war is starvation and lack of food supplies. Marie Antoinette and King Louis XVI learned that the hard way when they lost their heads.
The Newberry Library, My Home Away From Home
If you have never been to the Newberry Library then you are missing out on discovering one of Chicago's hidden treasures. Nestled in a late 19th century building on the intersection of Walton and Dearborn, the Newberry Library has become my home away from home. I love exploring the valuable collections that the library holds, making new discoveries each and every day. The Newberry is a place that has allowed me to further explore my love for culinary history, a love so deep and crazy that I am determined to get my PhD in culinary history.
During the Spring 2013 I was fortunate enough to be one of five students from Loyola chosen to partake in the Newberry Library Undergraduate Seminar, or NLUS. It was an experience that greatly tested my limits, expectations, and research abilities. However, in the end the lessons learned and my finished research paper were well worth the struggle. I am now back at the Newberry for the summer compiling a culinary bibliography for the Culinary Historians of Chicago. If you haven't guessed by now I have a deep love for three thing, food, history, and the smell of old books. So come along with me as I take you through my experience at the Newberry Library and show you the historical culinary texts hidden amongst its stacks. I promise you that it will be the journey of a life time full of many new and exciting experiences.
During the Spring 2013 I was fortunate enough to be one of five students from Loyola chosen to partake in the Newberry Library Undergraduate Seminar, or NLUS. It was an experience that greatly tested my limits, expectations, and research abilities. However, in the end the lessons learned and my finished research paper were well worth the struggle. I am now back at the Newberry for the summer compiling a culinary bibliography for the Culinary Historians of Chicago. If you haven't guessed by now I have a deep love for three thing, food, history, and the smell of old books. So come along with me as I take you through my experience at the Newberry Library and show you the historical culinary texts hidden amongst its stacks. I promise you that it will be the journey of a life time full of many new and exciting experiences.
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