Potatoes: Such an Exemplary Vegetable
Posted by: Jennifer Harbster
Potatoes at the Library? How to get started with research on the world's most exemplary vegetable.
Posted in: Cookbooks and Food
Category: Cookbooks and Food
Maya Foodways: Plant and Food Roles in Ancient Maya Society
Posted by: Nate Smith
Library of Congress Intern Brian Jimenez examines how Ancient Maya heavily incorporated plants into their society and assigned them different roles.
Posted in: Botany, Cookbooks and Food, Hispanic American History, Native American History
Caffeine: The Motivation Molecule
Posted by: Nate Smith
PSL season is upon us. Regardless of how you feel about pumpkins or spices, there's no denying that the molecule at the heart of all espresso-based beverages is quite remarkable.
Posted in: Chemistry, Cookbooks and Food, Science
A Toast to the New Year
Posted by: Ellen Terrell
Champagne has become synonymous with celebrations find out about a few sources to learn more.
Posted in: Business, Cookbooks and Food, Heritage Months, Holidays, and Today in History
When Life Gives You Lemon Pies: Consuming History through a Community Cookbook
Posted by: Jennifer Harbster
Take a culinary adventure with us as we cook up history baking lemon pies with a community cookbook from 1876.
Posted in: Cookbooks and Food
“The Battle Creek Diet System”: A Pamphlet and Birth of the Fake Meat Industry
Posted by: Ellen Terrell
This is a guest post written by Brendan Bachmann, a visiting library science student from RMIT University in Melbourne, Australia. Over the last few years there has been an explosion in meat substitute product popularity. The “fake meat” industry is thriving, and it is predicted by some to become worth $140 billion dollars in the …
Posted in: Business, Cookbooks and Food
Good Gravy!
Posted by: Jennifer Harbster
A brief article about gravy featuring tips on making good gravy from "The Art of Sauce and Gravy Making" (1966) by Frederica L. Beinert
Posted in: Cookbooks and Food, Heritage Months, Holidays, and Today in History
On the Subject of Bourbon Whiskey: Charring Oak Barrels was no Accident – it was Science
Posted by: Ellen Terrell
This post was written by Michelle Cadoree Bradley, a Science Reference Specialist in the Science, Technology and Business Division. In a previous post I alluded to writing an additional Bourbon-related post. This follow-up looks at a century of early scientific advancements and the impact on bourbon distillation in America. We shall bend science “to the …
Posted in: Cookbooks and Food, Science
A Brief History of Pumpkin Pie in America
Posted by: Ellen Terrell
Even with the wide availability, popularity and convenience of both frozen and bakery pies, many people continued to bake their own pumpkin pies. For some late 20th century cooks, that may have meant stewing a pie pumpkin, but many baby boomers grew up associating pumpkin pie with the recipe on the back of the pumpkin can, the one with evaporated milk, eggs, canned pumpkin, a prebaked crust—and pumpkin pie spice.
Posted in: Cookbooks and Food, Heritage Months, Holidays, and Today in History, Science