Historian Anne Marie Lane Jonah and chef Chantal Véchambre, have written a gastronomic history of the French influence in Atlantic Canada from 1604, the era of Samuel de Champlain,…
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Calves head hash, dandelion wine, election cake, and West Indies-dressed turtle are just a few of the recipes from the University of Iowa Libraries’ new Szathmary Culinary Manuscripts and Cookbooks digital collection: http://digital.lib.uiowa.edu/cookbooks. Containing thousands of pages and spanning the 1600s through the 1960s, the handwritten cookbooks document culinary history in America and Europe, and how tastes have changed over the years. The do-it-yourself spirit of the housewives, cooks, winemakers, and Girl Scouts who wrote out and compiled the recipes makes the Szathmary collection an appropriate choice to help launch DIY History – http://diyhistory.lib.uiowa.edu – the Libraries’ new initiative that lets users contribute to the historical record by transcribing and tagging primary source documents online. http://diyhistory.lib.uiowa.edu
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The Koock-book copy that is kept in the Special Collections of the University of Amsterdam can now be accessed online. The UvA acquired this copy in 2010 from the estate of the Flemish ethnographer Hervé Stalpaert (1914-1981), as we previously reported. The edition was printed in Antwerp by Martin Verhulst. You can browse through the book and zooming is also possible. Below is a screenshot of the interface.