All my readers are warmly invited to the opening of “Recipe: The Kitchen and Laboratory in the West, 1400-2000,” an exhibition of rare books and ephemera in the collections of the UO Special Collections and University Archives in Knight Library on the U of O campus.
The opening will take place on April 22 from 4:00-5:30 p.m. downstairs in the Browsing Room of Knight Library. We’ll take tours up to Special Collections at 4:00 and 4:30. There will be short presentations by Vera’s students in the Honors College, who helped craft the labels for the early part of the exhibit, a presentation by Rebecca Childers’ letterpress students, who made us an accompanying letterpress booklet inspired by botanical illustrations with botanical ink, and me, discussing the curating of the exhibit. This event is free and open to the public.
The images below are a teaser: one shows the nutritional wheel for bread, bread, bread, and bread, and the other is a hand-colored illustration of wood sorrel, a plant still being served on wildcrafting menus– you might find it in town right now!
The exhibit covers 600 years of documenting the practice of experimentation — ranging from extraordinary illustrated works cataloging botanical materials for medicines to photographed cakes tracking the effect of baking soda for home economists. Prof. Vera Keller (Honors College) and I have been working on this for most of the year, and we’ve found some really amazing stuff buried in the archives. You will see a stove invented by Benjamin Franklin and stoves used in queer communes in Southern Oregon, not to mention incredibly rare volumes featuring some of the most beautiful plant images I’ve ever seen; soursop seeds; a jerboa; vegan punk johnnycakes; the infamous blue blazer cocktail; a nude lady; and the bakery that put Eugene on the map with its sanitation practices!
We’re honored to have the sponsorship of Party Downtown, who will help us celebrate this history with recipes inspired by some of the cookbooks, and Brew Dr. Kombucha, serving Just Ginger kombucha, a brew that already has a strong relationship to the SCUA with proceeds going to the Ken Kesey collection.
Can’t make it to the opening? The exhibit will be open to the public and free of charge during SCUA’s opening hours through June.
Images are mine, taken from two works in the exhibit: Nicholas Culpeper, Culpeper’s Complete Herbal (London: J. Haddon, 1815), RB 580.1 C899, and Raymond Hertwig, “Bleached White Flour Wholesome,” Vitality Demands Energy: 109 Smart New Ways to Serve Bread (n.p.: General Mills Corp., 1934), Bernice Redington Papers, AX92.3.