Procecssing and Preparation
Title
Procecssing and Preparation
Description
This section includes about 20 cookbooks selected from the Wilbur Special Collections extensive Vermont cookbook collection for their representation of different points along the home-cooking chronology, from fully scratch cooking with a Yankee emphasis to the introduction of packaged products and the expansion of global flavors and recipes seen in cookbooks.
In addition this section includes interviews, excerpted recordings and articles on aspects of food production from butter-making, to cheese production, to cellaring and canning vegetables and fruits. These mostly refer to historical processes, although there are a few items that talk about the renewed interest in some of these types of processing, showing that older foodways have become new again.
In addition this section includes interviews, excerpted recordings and articles on aspects of food production from butter-making, to cheese production, to cellaring and canning vegetables and fruits. These mostly refer to historical processes, although there are a few items that talk about the renewed interest in some of these types of processing, showing that older foodways have become new again.
Collection Items
Quality of vegetables for home freezing
A 1950 advisory bulletin, now that 20% of Vermont families have "freezing facilities", on how to freeze, retain nutrition of frozen vegetables and varieties best to freeze.
Time expenditures on homemaking activities in 183 Vermont farm homes
A 1946 report of research done on daily chores of farm-wives including meal preparation, dishwashing and baking. Details on meals (p. 39-49) and baking (50-52).
Kitchen equipment and arrangement
A 1934 report of research done in farm kitchens where meal preparation was analyzed and recommendations made for improved processes and kitchen floor plans. With diagrams and details on typical meals.
Travels through lower Canada, and the United States of North America, in the years 1806, 1807, and 1808. To which are added, biographical notices and anecdotes of some of the leading characters in the United States
Various references to food eaten at farms and taverns, including farmstead cheesemaking.
Inventing New England : regional tourism in the nineteenth century
Within chapter on farm vacations: "That Dream of Home: Northern New England and the Farm Vacation Industry, 1890-1900" re types of foods the tourism bureau recommended serving, 157-162.
Good Luck Canning Club, Essex Center, Vermont
1925 - story of group who help spread the word/practice of canning with price list - vegetables, fruits, meats, jellies
Tales of Vermont ways and people
p. 51-54 "what they ate" includes details on bean porridge, fish (fresh and preserved), game, root vegetables, wheat, dairy
Farming and Feasting with the Robinsons
Four-part series about one family's food cultivation and prepararation in the late 1800s with the Robinsons who lived in Ferrisburgh, where Rokeby Museum now exists. Based on journals, letters and other historical data. Includes details on Merino…
Geographic influences in the early history of Vermont
116-122 - "Adjustment to Frontier Conditions" chapter includes good food/agriculture details of late 1770s settlers/homesteaders. Detail on corn, dariy cows, hogs, venison, bear, plumping mills to grind corn before grist mills, vegetable gardens,…
Cloth-Bound: Jasper Hill Farm and an Older, Better Way to Age Vermont Cheddar
How to make better cave-aged Cheddar in Vermont with technical and historical perspective.