{"links":{"self":"https://arvasarchive.org/catalog.json?f%5Baccess_subjects%5D%5B%5D=History+of+Food+and+Drink\u0026f%5Bdate_range%5D%5B%5D=2000\u0026view=list","last":"https://arvasarchive.org/catalog.json?f%5Baccess_subjects%5D%5B%5D=History+of+Food+and+Drink\u0026f%5Bdate_range%5D%5B%5D=2000\u0026page=1\u0026view=list"},"meta":{"pages":{"current_page":1,"next_page":null,"prev_page":null,"total_pages":1,"limit_value":10,"offset_value":0,"total_count":9,"first_page?":true,"last_page?":true}},"data":[{"id":"viblbv_repositories_2_resources_2543","type":"collection","attributes":{"title":"American Egg Board Collection, 1974/2004","creator":{"id":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_2543#creator","type":"document_value","attributes":{"value":"American Egg Board","label":"Creator"}},"abstract_or_scope":{"id":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_2543#abstract_or_scope","type":"document_value","attributes":{"value":"This collection contains educational pamphlets, recipe cards, and other materials created by the American Egg Board and previously used as part of an exhibit. Also included are issues of the American Egg Board bulletin \"Sunny Side Up\" and reprints of Reader's Digest articles about the American Egg Board.","label":"Abstract Or Scope"}},"breadcrumbs":{"id":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_2543#breadcrumbs","type":"document_value","attributes":{"value":{"id":"viblbv_repositories_2_resources_2543","ead_ssi":"viblbv_repositories_2_resources_2543","_root_":"viblbv_repositories_2_resources_2543","_nest_parent_":"viblbv_repositories_2_resources_2543","ead_source_url_ssi":"data/oai/VT/repositories_2_resources_2543.xml","title_filing_ssi":"American Egg Board Collection","title_ssm":["American Egg Board Collection"],"title_tesim":["American Egg Board Collection"],"unitdate_ssm":["1974-2004"],"unitdate_inclusive_ssm":["1974-2004"],"normalized_date_ssm":["1974/2004"],"normalized_title_ssm":["American Egg Board Collection, 1974/2004"],"text":["American Egg Board Collection, 1974/2004","Ms.2009.124","History of Food and Drink","The collection is open for research.","The collection is arranged in two series:","Series I: Pamphlets and Recipe Cards, 1974-2004, includes items that were part of an exhibit prior to their donation. No information was provided regarding the order of the categories and any original order for them had been lost by the time of donation. The category names from the exhibit have been used for the files in this series and they have been arranged in alphabetical order.","Series II: Publications, 1974-2004, includes copies of American Egg Board bulletins and Reader's Digest articles about the organization.","Well known for its \"The Incredible, Edible Egg\" advertising campaign, the American Egg Board (AEB) was created in 1976 by an act of the United States Congress, per the organization's website (incredibleegg.org). That act was the Egg Research and Consumer Information Act of 1974. AEB is one of many United States commodity checkoff programs - groups that are established to provide research and information for a particular agricultural commodity without reference to specific producers or brands. Effectively, they market the product to consumers without advertising a specific brand. The programs are overseen by the United States Department of Agriculture's Agricultural Marketing Service (AMS) and include commodities such as eggs, beef, cotton, dairy, pork, Christmas trees, honey, softwood lumber, etc.","The guide to the American Egg Board Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/).","Initial processing, arrangement, and description of the American Egg Board Collection commenced and was completed in September 2009. Further processing to remove adhesives from materials was completed in December 2022. Items were part of an exhibit prior to donation and adhesive residue from their use in that exhibit remained. As much was removed as possible and acid-free paper has been interleaved between items to prevent them from sticking to each other.","This collection contains educational pamphlets, recipe cards, and other materials created by the American Egg Board and previously used as part of an exhibit. Also included are issues of the American Egg Board bulletin \"Sunny Side Up\" and reprints of Reader's Digest articles about the American Egg Board.","The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.","This collection contains educational pamphlets, recipe cards, and other materials created by the American Egg Board and previously used as part of an exhibit. Also included are issues of the American Egg Board bulletin \"Sunny Side Up\" and reprints of Reader's Digest articles about the American Egg Board.","Special Collections and University Archives, Virginia Tech","American Egg Board","The majority of the material in the collection is in English. There is one recipe pamphlet in Spanish."],"collection_title_tesim":["American Egg Board Collection, 1974/2004"],"collection_ssim":["American Egg Board Collection, 1974/2004"],"level_ssm":["collection"],"level_ssim":["Collection"],"unitid_ssm":["Ms.2009.124"],"unitid_tesim":["Ms.2009.124"],"repository_ssm":["Virginia Polytechnic Institute and State University"],"repository_ssim":["Virginia Polytechnic Institute and State University"],"creator_ssm":["American Egg Board"],"creator_ssim":["American Egg Board"],"creator_corpname_ssim":["Special Collections and University Archives, Virginia Tech","American Egg Board"],"creators_ssim":["Special Collections and University Archives, Virginia Tech","American Egg Board"],"access_terms_ssm":["The copyright status of this collection is unknown. Copyright restrictions may apply. 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Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"acqinfo_ssim":["The American Egg Board Collection was donated to Special Collections in 2004."],"access_subjects_ssim":["History of Food and Drink"],"access_subjects_ssm":["History of Food and Drink"],"has_online_content_ssim":["false"],"extent_ssm":["0.4 Cubic Feet 1 box"],"extent_tesim":["0.4 Cubic Feet 1 box"],"date_range_isim":[1974,1975,1976,1977,1978,1979,1980,1981,1982,1983,1984,1985,1986,1987,1988,1989,1990,1991,1992,1993,1994,1995,1996,1997,1998,1999,2000,2001,2002,2003,2004],"accessrestrict_html_tesm":["\u003cp\u003eThe collection is open for research.\u003c/p\u003e  "],"accessrestrict_heading_ssm":["Conditions Governing Access"],"accessrestrict_tesim":["The collection is open for research."],"arrangement_html_tesm":["\u003cp\u003eThe collection is arranged in two series:\u003c/p\u003e","\u003cp\u003eSeries I: Pamphlets and Recipe Cards, 1974-2004, includes items that were part of an exhibit prior to their donation. 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The programs are overseen by the United States Department of Agriculture's Agricultural Marketing Service (AMS) and include commodities such as eggs, beef, cotton, dairy, pork, Christmas trees, honey, softwood lumber, etc.\u003c/p\u003e  "],"bioghist_heading_ssm":["Administrative History"],"bioghist_tesim":["Well known for its \"The Incredible, Edible Egg\" advertising campaign, the American Egg Board (AEB) was created in 1976 by an act of the United States Congress, per the organization's website (incredibleegg.org). That act was the Egg Research and Consumer Information Act of 1974. AEB is one of many United States commodity checkoff programs - groups that are established to provide research and information for a particular agricultural commodity without reference to specific producers or brands. Effectively, they market the product to consumers without advertising a specific brand. The programs are overseen by the United States Department of Agriculture's Agricultural Marketing Service (AMS) and include commodities such as eggs, beef, cotton, dairy, pork, Christmas trees, honey, softwood lumber, etc."],"odd_html_tesm":["\u003cp\u003eThe guide to the American Egg Board Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (\u003ca href=\"https://creativecommons.org/share-your-work/public-domain/cc0/\"\u003ehttps://creativecommons.org/share-your-work/public-domain/cc0/\u003c/a\u003e).\u003c/p\u003e  "],"odd_heading_ssm":["Rights Statement for Archival Description"],"odd_tesim":["The guide to the American Egg Board Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/)."],"prefercite_html_tesm":["\u003cp\u003eResearchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], American Egg Board Collection, Ms2009-124, Special Collections and University Archives, Virginia Tech, Blacksburg, Va.\u003c/p\u003e  "],"prefercite_tesim":["Researchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], American Egg Board Collection, Ms2009-124, Special Collections and University Archives, Virginia Tech, Blacksburg, Va."],"processinfo_html_tesm":["\u003cp\u003eInitial processing, arrangement, and description of the American Egg Board Collection commenced and was completed in September 2009. Further processing to remove adhesives from materials was completed in December 2022. Items were part of an exhibit prior to donation and adhesive residue from their use in that exhibit remained. As much was removed as possible and acid-free paper has been interleaved between items to prevent them from sticking to each other.\u003c/p\u003e  "],"processinfo_heading_ssm":["Processing Information"],"processinfo_tesim":["Initial processing, arrangement, and description of the American Egg Board Collection commenced and was completed in September 2009. Further processing to remove adhesives from materials was completed in December 2022. Items were part of an exhibit prior to donation and adhesive residue from their use in that exhibit remained. As much was removed as possible and acid-free paper has been interleaved between items to prevent them from sticking to each other."],"scopecontent_html_tesm":["\u003cp\u003eThis collection contains educational pamphlets, recipe cards, and other materials created by the American Egg Board and previously used as part of an exhibit. Also included are issues of the American Egg Board bulletin \"Sunny Side Up\" and reprints of \u003cemph render=\"i\"\u003eReader's Digest\u003c/emph\u003e articles about the American Egg Board.\u003c/p\u003e  "],"scopecontent_heading_ssm":["Scope and Content"],"scopecontent_tesim":["This collection contains educational pamphlets, recipe cards, and other materials created by the American Egg Board and previously used as part of an exhibit. Also included are issues of the American Egg Board bulletin \"Sunny Side Up\" and reprints of Reader's Digest articles about the American Egg Board."],"userestrict_html_tesm":["\u003cp\u003eThe copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials. \u003c/p\u003e","\u003cp\u003eReproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: \u003ca href=\"http://bit.ly/scuareproduction\"\u003ehttp://bit.ly/scuareproduction\u003c/a\u003e. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: \u003ca href=\"http://bit.ly/scuapublication\"\u003ehttp://bit.ly/scuapublication\u003c/a\u003e. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.\u003c/p\u003e  "],"userestrict_heading_ssm":["Conditions Governing Reproduction and Use"],"userestrict_tesim":["The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"abstract_html_tesm":["\u003cabstract id=\"aspace_6c6d05d2276a2caf9cf462a77f1427f3\" label=\"Abstract\"\u003eThis collection contains educational pamphlets, recipe cards, and other materials created by the American Egg Board and previously used as part of an exhibit. Also included are issues of the American Egg Board bulletin \"Sunny Side Up\" and reprints of \u003cemph render=\"i\"\u003eReader's Digest\u003c/emph\u003e articles about the American Egg Board.\u003c/abstract\u003e\n    "],"abstract_tesim":["This collection contains educational pamphlets, recipe cards, and other materials created by the American Egg Board and previously used as part of an exhibit. Also included are issues of the American Egg Board bulletin \"Sunny Side Up\" and reprints of Reader's Digest articles about the American Egg Board."],"corpname_ssim":["Special Collections and University Archives, Virginia Tech","American Egg Board"],"names_coll_ssim":["American Egg Board"],"names_ssim":["Special Collections and University Archives, Virginia Tech","American Egg Board"],"language_ssim":["The majority of the material in the collection is in English. There is one recipe pamphlet in Spanish."],"descrules_ssm":["Describing Archives: A Content Standard"],"total_component_count_is":18,"online_item_count_is":0,"component_level_isim":[0],"sort_isi":0,"timestamp":"2026-07-23T21:16:52.444Z","collection":{"numFound":1,"start":0,"numFoundExact":true,"docs":[{"id":"viblbv_repositories_2_resources_2543","ead_ssi":"viblbv_repositories_2_resources_2543","_root_":"viblbv_repositories_2_resources_2543","_nest_parent_":"viblbv_repositories_2_resources_2543","ead_source_url_ssi":"data/oai/VT/repositories_2_resources_2543.xml","title_filing_ssi":"American Egg Board Collection","title_ssm":["American Egg Board Collection"],"title_tesim":["American Egg Board Collection"],"unitdate_ssm":["1974-2004"],"unitdate_inclusive_ssm":["1974-2004"],"normalized_date_ssm":["1974/2004"],"normalized_title_ssm":["American Egg Board Collection, 1974/2004"],"text":["American Egg Board Collection, 1974/2004","Ms.2009.124","History of Food and Drink","The collection is open for research.","The collection is arranged in two series:","Series I: Pamphlets and Recipe Cards, 1974-2004, includes items that were part of an exhibit prior to their donation. No information was provided regarding the order of the categories and any original order for them had been lost by the time of donation. The category names from the exhibit have been used for the files in this series and they have been arranged in alphabetical order.","Series II: Publications, 1974-2004, includes copies of American Egg Board bulletins and Reader's Digest articles about the organization.","Well known for its \"The Incredible, Edible Egg\" advertising campaign, the American Egg Board (AEB) was created in 1976 by an act of the United States Congress, per the organization's website (incredibleegg.org). That act was the Egg Research and Consumer Information Act of 1974. AEB is one of many United States commodity checkoff programs - groups that are established to provide research and information for a particular agricultural commodity without reference to specific producers or brands. Effectively, they market the product to consumers without advertising a specific brand. The programs are overseen by the United States Department of Agriculture's Agricultural Marketing Service (AMS) and include commodities such as eggs, beef, cotton, dairy, pork, Christmas trees, honey, softwood lumber, etc.","The guide to the American Egg Board Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/).","Initial processing, arrangement, and description of the American Egg Board Collection commenced and was completed in September 2009. Further processing to remove adhesives from materials was completed in December 2022. Items were part of an exhibit prior to donation and adhesive residue from their use in that exhibit remained. As much was removed as possible and acid-free paper has been interleaved between items to prevent them from sticking to each other.","This collection contains educational pamphlets, recipe cards, and other materials created by the American Egg Board and previously used as part of an exhibit. Also included are issues of the American Egg Board bulletin \"Sunny Side Up\" and reprints of Reader's Digest articles about the American Egg Board.","The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.","This collection contains educational pamphlets, recipe cards, and other materials created by the American Egg Board and previously used as part of an exhibit. Also included are issues of the American Egg Board bulletin \"Sunny Side Up\" and reprints of Reader's Digest articles about the American Egg Board.","Special Collections and University Archives, Virginia Tech","American Egg Board","The majority of the material in the collection is in English. There is one recipe pamphlet in Spanish."],"collection_title_tesim":["American Egg Board Collection, 1974/2004"],"collection_ssim":["American Egg Board Collection, 1974/2004"],"level_ssm":["collection"],"level_ssim":["Collection"],"unitid_ssm":["Ms.2009.124"],"unitid_tesim":["Ms.2009.124"],"repository_ssm":["Virginia Polytechnic Institute and State University"],"repository_ssim":["Virginia Polytechnic Institute and State University"],"creator_ssm":["American Egg Board"],"creator_ssim":["American Egg Board"],"creator_corpname_ssim":["Special Collections and University Archives, Virginia Tech","American Egg Board"],"creators_ssim":["Special Collections and University Archives, Virginia Tech","American Egg Board"],"access_terms_ssm":["The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"acqinfo_ssim":["The American Egg Board Collection was donated to Special Collections in 2004."],"access_subjects_ssim":["History of Food and Drink"],"access_subjects_ssm":["History of Food and Drink"],"has_online_content_ssim":["false"],"extent_ssm":["0.4 Cubic Feet 1 box"],"extent_tesim":["0.4 Cubic Feet 1 box"],"date_range_isim":[1974,1975,1976,1977,1978,1979,1980,1981,1982,1983,1984,1985,1986,1987,1988,1989,1990,1991,1992,1993,1994,1995,1996,1997,1998,1999,2000,2001,2002,2003,2004],"accessrestrict_html_tesm":["\u003cp\u003eThe collection is open for research.\u003c/p\u003e  "],"accessrestrict_heading_ssm":["Conditions Governing Access"],"accessrestrict_tesim":["The collection is open for research."],"arrangement_html_tesm":["\u003cp\u003eThe collection is arranged in two series:\u003c/p\u003e","\u003cp\u003eSeries I: Pamphlets and Recipe Cards, 1974-2004, includes items that were part of an exhibit prior to their donation. 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The programs are overseen by the United States Department of Agriculture's Agricultural Marketing Service (AMS) and include commodities such as eggs, beef, cotton, dairy, pork, Christmas trees, honey, softwood lumber, etc.\u003c/p\u003e  "],"bioghist_heading_ssm":["Administrative History"],"bioghist_tesim":["Well known for its \"The Incredible, Edible Egg\" advertising campaign, the American Egg Board (AEB) was created in 1976 by an act of the United States Congress, per the organization's website (incredibleegg.org). That act was the Egg Research and Consumer Information Act of 1974. AEB is one of many United States commodity checkoff programs - groups that are established to provide research and information for a particular agricultural commodity without reference to specific producers or brands. Effectively, they market the product to consumers without advertising a specific brand. The programs are overseen by the United States Department of Agriculture's Agricultural Marketing Service (AMS) and include commodities such as eggs, beef, cotton, dairy, pork, Christmas trees, honey, softwood lumber, etc."],"odd_html_tesm":["\u003cp\u003eThe guide to the American Egg Board Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (\u003ca href=\"https://creativecommons.org/share-your-work/public-domain/cc0/\"\u003ehttps://creativecommons.org/share-your-work/public-domain/cc0/\u003c/a\u003e).\u003c/p\u003e  "],"odd_heading_ssm":["Rights Statement for Archival Description"],"odd_tesim":["The guide to the American Egg Board Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/)."],"prefercite_html_tesm":["\u003cp\u003eResearchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], American Egg Board Collection, Ms2009-124, Special Collections and University Archives, Virginia Tech, Blacksburg, Va.\u003c/p\u003e  "],"prefercite_tesim":["Researchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], American Egg Board Collection, Ms2009-124, Special Collections and University Archives, Virginia Tech, Blacksburg, Va."],"processinfo_html_tesm":["\u003cp\u003eInitial processing, arrangement, and description of the American Egg Board Collection commenced and was completed in September 2009. Further processing to remove adhesives from materials was completed in December 2022. Items were part of an exhibit prior to donation and adhesive residue from their use in that exhibit remained. As much was removed as possible and acid-free paper has been interleaved between items to prevent them from sticking to each other.\u003c/p\u003e  "],"processinfo_heading_ssm":["Processing Information"],"processinfo_tesim":["Initial processing, arrangement, and description of the American Egg Board Collection commenced and was completed in September 2009. Further processing to remove adhesives from materials was completed in December 2022. Items were part of an exhibit prior to donation and adhesive residue from their use in that exhibit remained. As much was removed as possible and acid-free paper has been interleaved between items to prevent them from sticking to each other."],"scopecontent_html_tesm":["\u003cp\u003eThis collection contains educational pamphlets, recipe cards, and other materials created by the American Egg Board and previously used as part of an exhibit. Also included are issues of the American Egg Board bulletin \"Sunny Side Up\" and reprints of \u003cemph render=\"i\"\u003eReader's Digest\u003c/emph\u003e articles about the American Egg Board.\u003c/p\u003e  "],"scopecontent_heading_ssm":["Scope and Content"],"scopecontent_tesim":["This collection contains educational pamphlets, recipe cards, and other materials created by the American Egg Board and previously used as part of an exhibit. Also included are issues of the American Egg Board bulletin \"Sunny Side Up\" and reprints of Reader's Digest articles about the American Egg Board."],"userestrict_html_tesm":["\u003cp\u003eThe copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials. \u003c/p\u003e","\u003cp\u003eReproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: \u003ca href=\"http://bit.ly/scuareproduction\"\u003ehttp://bit.ly/scuareproduction\u003c/a\u003e. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: \u003ca href=\"http://bit.ly/scuapublication\"\u003ehttp://bit.ly/scuapublication\u003c/a\u003e. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.\u003c/p\u003e  "],"userestrict_heading_ssm":["Conditions Governing Reproduction and Use"],"userestrict_tesim":["The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"abstract_html_tesm":["\u003cabstract id=\"aspace_6c6d05d2276a2caf9cf462a77f1427f3\" label=\"Abstract\"\u003eThis collection contains educational pamphlets, recipe cards, and other materials created by the American Egg Board and previously used as part of an exhibit. Also included are issues of the American Egg Board bulletin \"Sunny Side Up\" and reprints of \u003cemph render=\"i\"\u003eReader's Digest\u003c/emph\u003e articles about the American Egg Board.\u003c/abstract\u003e\n    "],"abstract_tesim":["This collection contains educational pamphlets, recipe cards, and other materials created by the American Egg Board and previously used as part of an exhibit. Also included are issues of the American Egg Board bulletin \"Sunny Side Up\" and reprints of Reader's Digest articles about the American Egg Board."],"corpname_ssim":["Special Collections and University Archives, Virginia Tech","American Egg Board"],"names_coll_ssim":["American Egg Board"],"names_ssim":["Special Collections and University Archives, Virginia Tech","American Egg Board"],"language_ssim":["The majority of the material in the collection is in English. There is one recipe pamphlet in Spanish."],"descrules_ssm":["Describing Archives: A Content Standard"],"total_component_count_is":18,"online_item_count_is":0,"component_level_isim":[0],"sort_isi":0,"timestamp":"2026-07-23T21:16:52.444Z"}]}},"label":"Breadcrumbs"}}},"links":{"self":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_2543"}},{"id":"viblbv_repositories_2_resources_2140","type":"collection","attributes":{"title":"Ann A. Hertzler Collection, 1863/2013, bulk 1974/2000","creator":{"id":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_2140#creator","type":"document_value","attributes":{"value":"Hertzler, Ann A., 1935-2014","label":"Creator"}},"abstract_or_scope":{"id":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_2140#abstract_or_scope","type":"document_value","attributes":{"value":"The Ann A. Hertzler Collection contains biographical information, publications, project and subject files, and artifacts relating to Hertzler's professional career at the University of Missouri-Columbia (1974-1980) and Virginia Tech (1980-2001). Particular areas of emphasis are children's health and nutrition, food and food programs, and Extension publications from both colleges.","label":"Abstract Or Scope"}},"breadcrumbs":{"id":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_2140#breadcrumbs","type":"document_value","attributes":{"value":{"id":"viblbv_repositories_2_resources_2140","ead_ssi":"viblbv_repositories_2_resources_2140","_root_":"viblbv_repositories_2_resources_2140","_nest_parent_":"viblbv_repositories_2_resources_2140","ead_source_url_ssi":"data/oai/VT/repositories_2_resources_2140.xml","title_filing_ssi":"Hertzler, Ann A., Collection","title_ssm":["Ann A. Hertzler Collection"],"title_tesim":["Ann A. Hertzler Collection"],"unitdate_ssm":["1863-2013","(Bulk 1974-2000)"],"unitdate_inclusive_ssm":["1863-2013"],"unitdate_bulk_ssim":["(Bulk 1974-2000)"],"normalized_date_ssm":["1863/2013, bulk 1974/2000"],"normalized_title_ssm":["Ann A. Hertzler Collection, 1863/2013, bulk 1974/2000"],"text":["Ann A. Hertzler Collection, 1863/2013, bulk 1974/2000","Ms.2001.004","/repositories/2/resources/2140","Ann Hertzler Children's Cookbooks and Nutrition Literature Collection","Faculty and staff","History of Food and Drink","University History","The collection is open for research.","Some of this collection has been digitized and is available online.","PDF versions of many Virginia Cooperative Extension publications, some authored by Hertzler, are available online through VTechWorks.","Series I: Curriculum Vita and Biographical Information, 1974-2001, contains a CV written in 2001. This folder also includes Hertzler's introduction to the binders mentioned above. The series also includes photocopies of awards Hertzler won, as well as related write-ups and correspondence. Lastly, there are photographs featuring Ann Hertzler from events, conferences, and newspapers articles (1970s-2000).","This series is arranged by material type. Awards are in chronological order. Photographs are, for the most part, on scrapbook pages, and are in their original order.","Series II: Hertzler Publications, 1971-2000, contains 6 subseries. The majority of this series is made up of subseries C and D. Some items have related correspondence attached. Subseries A: Articles includes copies, reprints, and originals of articles written by Hertzler during her tenure at the University of Missouri and Virginia Tech (1974-2000). This subseries does NOT include Extension Service publications. Subseries B: Contributions to Scholarly Works, 1976-2001, contains articles and photocopies of articles in which Hertzler is quoted or otherwise referenced. Subseries C: University of Missouri-Columbia Extension Publications includes handouts and pamphlets written by Hertzler (1971-1980, n.d.). This subseries also contains several publications from the early 1970s. Subseries D: Virginia Cooperative Extension Publications/Adult includes materials written and created by Hertzler relating to adult health and nutrition from 1982-2000. Subseries E: Virginia Cooperative Extension Publications/Children, 1985-1999, contains materials written and created by Hertzler relating to children's health and nutrition. Subseries F: Websites and Internet Information, 1997-2001, includes printouts of websites designed for Hertzler's various projects, as well as related correspondence and presentations.","Folder-level bibliographies are in the \"Contents List\" below. Subseries are arranged in alphabetical order by title. Material within each subseries is arranged in chronological order. Undated materials in Subseries III are arranged by publication number or publication title, if there is no number.","Series III: Other Publications, 1956-2000, includes 4 subseries. Subseries A: Articles and Reports, 1956-1998 contains publications written about children's nutrition, especially breakfast and school menu planning. Subseries B: Extension Services contains three publications from different state Extension divisions, written between 1979 and 1993. Subseries C: Pamphlets, 1965-1992, includes a selection of published materials created by national or international groups, a majority of which relate to diet restrictions and food choices. This subseries does NOT include materials produced by the U. S. Department of Agriculture. Subseries D: USDA includes pamphlets produced by the United States Department of Agriculture. Materials date from 1960 to 2000 and cover topics such as the importance of breakfast, food choices for children, and sodium intake.","Folder-level bibliographies are in the \"Contents List\" below. Subseries are arranged in alphabetical order by title. Materials within each subseries are arranged in chronological order.","Series IV: Project/Subject Files, 1982-2003, includes publications, correspondence and emails, copies of presentations, notes, and other paper materials relating to nutrition and health topics. In 2017, this series was organized into five subseries. Subseries A: Presentation and Project Materials contains materials from training programs on teaching children safe food handling habits, choosing healthy foods, and meal planning for child care facilities. In addition, this subseries includes VHS and audio cassette tapes from training events, and slides and CDs from presentations given by Ann Hertzler. Subseries B: Subject Files on Cooperative Extension and Nutrition Topics includes collected research from sources relating to children's nutrition, bone health, food labels, and Cooperative Extension activities. Subseries C: Subject Files on Food and People consists of collected researcher on individuals and groups of people connected to aspects of food history, including authors, other researchers, ethnic groups, and professionals. Subseries D: Subject Files on Foods includes collected research on foods or food groups used for papers, presentations, and personal interest. Subseries E: Subject Files on Home and Household contains research on household management topics, especially kitchen utensils and soap/soap-making.","Several files contain folder-level bibliographies in the contents list of the finding aid. Files in each subseries are arranged in alphabetical order by folder title.","Series V: Posters and Oversize Books, 1989-1996, contains a poster of the human skeleton with labeled bones, a poster showing vegetables, and 3 copies of a book for children about nutrition and choosing healthy foods.","This series is arranged chronologically.","Series VI: Artifacts, c.1863, 1993, n.d., includes several original items--a stone jar from a battlefield, c. 1863, a gelatin mold, and a small sewing box. The series also has a framed display of a food pyramid and Happy Meal toys, produced by the American Dietetic Association and McDonalds in 1993. Dr. Hertzler also donated a 19th century cast iron stove to the libraries, which is in the Special Collections Reading Room. The 2014 accrual also includes a large collection of food-related magnets.","This series is arranged by material type.","In 1957, Ann A. Hertzler received a B.S. in Home Economics Education from Pennsylvania State University. She taught high school Home Economics for two years. In 1960, she completed a Master of Science in Nutrition at the Drexel Institute of Technology. Between 1960 and 1966, she taught at the Drexel Institute of Technology and Northern Illinois University, and spent a year as a dietitian in England. She then pursued a Ph.D. in Nutrition at Cornell University, completing her studies in 1973. From 1970 to 1980, Hertzler was a professor and Extension Specialist at the University of Missouri-Columbia. In 1980, she joined the faculty at Virginia Tech as a professor of Human Nutrition, Foods, and Exercise, and as a Foods and Nutrition Extension Specialist. She retired in 2001 and was granted Professor Emerita status. Dr. Hertzler died in 2014.","Throughout her extensive career, Ann A. Hertzler wrote numerous articles and presentations, many of which are represented in this collection. She wrote and revised many Virginia Cooperative Extension publications relating to, as well as developed resources for, adult's and children's nutrition. She received national and regional awards, including a Fulbright Scholarship in 1989-1990 and the American Dietetic Association's Award for Excellence in Dietetic Education (1999). Hertzler also worked with many national, regional, and local professional societies, especially the American Association for Families and Consumer Science, the Society for Nutrition Education, and the American Dietetic Association.  In addition, she was involved in the development of the Peacock-Harper Culinary Collection at Virginia Tech Special Collections and served on M.S. and Ph.D. committees for students at the University of Missouri-Columbia and at Virginia Tech.","The guide to the  Ann A. Hertzler Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/).","Some initial processing of the Ann A. Hertzler Collection was completed prior to 2008, including a preliminary inventory in 2006. Additional processing, arrangement, and description were completed in September and October 2010. A 2011 donation was processed in March 2012. A 2014 donation was processed in 2017, at which point Series IV was organized into subseries.","In 2005, Professor Emerita Hertzler established the Ann Hertzler Children's Cookbook and Nutrition Literature Collection. Her initial donation of publications has grown to nearly 350 items dating from 1882 to 2007, most of which are housed in Special Collections and Universtiy Archives. Additional publications are housed in the circulating collection at Newman Library. The Children's Cookbook and Nutrition Literature Collection is available through the library's discovery tool. Books in this collection can be found by a keyword search of \"Children's Cookbook and Nutrition Literature Collection\".","The Ann A. Hertzler Collection contains biographical information, publications, project and subject files, and artifacts relating to Hertzler's professional career at the University of Missouri-Columbia (1974-1980) and Virginia Tech (1980-2001). Particular areas of emphasis are children's health and nutrition, food and food programs, and Extension publications from both colleges.","A majority of the publications and personal/professional material was originally contained in two 5-inch binders, which were broken down to facilitate integration with the rest of the collection. These binders included an introduction to the contents, as well as a brief overview of Hertzler's experiences and observations about changes to her field during her career. This introduction is included with the CV (Box-folder 1-1).","The collection is divided into 6 series--Series I: Curriculum Vita and Biographical Information, Series II: Hertzler Publications, Series III: Other Publications, Series IV: Project/Subject Files, Series V: Oversize Materials, and Series VI: Artifacts. Throughout the collection, folders containing publications include bibliographies--see the \"Contents List\" below.","This collection does not contain information relating to: the courses Hertzler taught at Virginia Tech or other schools; Hertzler's employment experience prior to the University of Missouri-Columbia; projects connected to service with the Virginia Dietetic Association; service in professional organizations; or sabbaticals taken in 1978 and 1989.","The following duplicate publications were removed from Series II: Hertzler Publications, Subseries IV and V: Virginia Cooperative Extension Publications, and cataloged for the Special Collections Rare Book Collection:","Hertzler, Ann A., and Phyllis Brown. February 1982. Cookouts and Cooking While Camping, Publication 348-010. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. May 1984. Potassium in the Diet, Publication 348-911. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. March 1985. Homemade Baby Food, Publication 348-012. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. January 1987. Cholesterol in the Diet, Publication 348-909. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. August 1987. Sodium in the Diet, Publication 348-910. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. October 1987. Kids, Food, and Money, Publication 348-007. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann, Valya Vincell, Janet Tuckwiller, Kathleen Stadler, Katherine Sharman, and Martha Durst. 1988. Let's Start Eating Smart, Publication 348-650. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. 1993. Sugar, Publication 348-013. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A., Mick Coleman, and Elaine D. Scott. 1993. Kids, Food, and Television, Publication 348-008. [Blacksburg, Va.]: Virginia Cooperative Extension.","Debord, Karen, and Ann A. Hertzler. 1993. Developmentally Appropriate Food and Nutrition Skills for Young Children, Publication 348-651. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A., and Karen DeBord. 1993. Kids Cart Smart Food Choices at Home, Shopping, and Eating Out, Publication 348-652. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A., and Karen DeBord. 1993. Germ Squirm: Kids and Safe Food Handling, Publication 348-653. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A., and Karen DeBord. 1993. Hurts and Hazards: Kids, Kitchen Accidents, and Safety, Publication 348-655. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann, and Denise Brochetti. 1995. Food Cents, Publication 348-006. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. 1995. ABC's of Feeding Preschoolers, Publication 348-009. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. 1995. Preschoolers' Food Handling Skills-Motor Development, Publication 348-011. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. 1996. Iron Check List, Publication 348-371. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A., and Karen DeBord. 1996. Health Wealth: Kids, Nutrients, and Health, Publication 348-654. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. 1997. Herbs and Spices, Publication 348-907. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann. 1999. Nourishing Children with Books, Publication 348-950. [Blacksburg, Va.]: Virginia Cooperative Extension.","The following publications were removed from Series IV: Project/Subject Files and cataloged for the Rare Book Collection:","American Home Economics Association. 1980, Handbook of Food Preparation. 8th Edition. Washington, D.C. American Home Economics Association.","United States. 1977.  Average Weight of a Measured Cup of Various Foods, no. 41. Home Economics Research Report. Washington, D.C.: The Department.","United States. 1990. Food Buying Guide for Child Nutrition Programs. [Washington, D.C.]: U.S. Dept. of Agriculture, Food and Nutrition Service.","United States. 1975. Food Yields Summarized by Different Stages of Preparation, no. 102. Agriculture Handbook. Washington, D.C.: U.S. Dept. of Agriculture.","The following VHS tapes were removed from the collection and cataloged for the Special Collections Media Collection:","A Crash Course on Calcium. 1997. Washington, D.C.: National Fluid Milk Processor Promotion Board.","McDonald's Nutrition Information Center, and Society for Nutrition Education. 1993. What's On Your Plate. Oak Brook, IL: McDonald's Nutrition Information Center, McDonald's Corp. (2 copies)","The following artifact is on display in the Special Collections and University Archives Conference Room:","American Civil War-era stone water jar","The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.","The Ann A. Hertzler Collection contains biographical information, publications, project and subject files, and artifacts relating to Hertzler's professional career at the University of Missouri-Columbia (1974-1980) and Virginia Tech (1980-2001). Particular areas of emphasis are children's health and nutrition, food and food programs, and Extension publications from both colleges.","Special Collections and University Archives, Virginia Tech","Virginia Cooperative Extension Service","Virginia Cooperative Extension (1995-)","Virginia Polytechnic Institute and State University (1970-)","Virginia Polytechnic Institute (1944-1970)","Hertzler, Ann A., 1935-2014","The materials in the collection are in English."],"collection_title_tesim":["Ann A. Hertzler Collection, 1863/2013, bulk 1974/2000"],"collection_ssim":["Ann A. Hertzler Collection, 1863/2013, bulk 1974/2000"],"level_ssm":["collection"],"level_ssim":["Collection"],"unitid_ssm":["Ms.2001.004","/repositories/2/resources/2140"],"unitid_tesim":["Ms.2001.004","/repositories/2/resources/2140"],"repository_ssm":["Virginia Polytechnic Institute and State University"],"repository_ssim":["Virginia Polytechnic Institute and State University"],"creator_ssm":["Hertzler, Ann A., 1935-2014","Hertzler, Ann A., 1935-2014","Virginia Cooperative Extension Service","Virginia Cooperative Extension (1995-)"],"creator_ssim":["Hertzler, Ann A., 1935-2014","Hertzler, Ann A., 1935-2014","Virginia Cooperative Extension Service","Virginia Cooperative Extension (1995-)"],"creator_persname_ssim":["Hertzler, Ann A., 1935-2014"],"creator_corpname_ssim":["Special Collections and University Archives, Virginia Tech","Virginia Cooperative Extension Service","Virginia Cooperative Extension (1995-)","Virginia Polytechnic Institute and State University (1970-)","Virginia Polytechnic Institute (1944-1970)"],"creators_ssim":["Hertzler, Ann A., 1935-2014","Special Collections and University Archives, Virginia Tech","Virginia Cooperative Extension Service","Virginia Cooperative Extension (1995-)","Virginia Polytechnic Institute and State University (1970-)","Virginia Polytechnic Institute (1944-1970)"],"access_terms_ssm":["The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"acqinfo_ssim":["The Ann A. Hertzler Collection was donated in multiple accruals between 2001 and 2014."],"access_subjects_ssim":["Ann Hertzler Children's Cookbooks and Nutrition Literature Collection","Faculty and staff","History of Food and Drink","University History"],"access_subjects_ssm":["Ann Hertzler Children's Cookbooks and Nutrition Literature Collection","Faculty and staff","History of Food and Drink","University History"],"has_online_content_ssim":["false"],"extent_ssm":["10.3 Cubic Feet 14 boxes, 1 oversize folder, 2 artifacts (on display)"],"extent_tesim":["10.3 Cubic Feet 14 boxes, 1 oversize folder, 2 artifacts (on display)"],"date_range_isim":[1863,1864,1865,1866,1867,1868,1869,1870,1871,1872,1873,1874,1875,1876,1877,1878,1879,1880,1881,1882,1883,1884,1885,1886,1887,1888,1889,1890,1891,1892,1893,1894,1895,1896,1897,1898,1899,1900,1901,1902,1903,1904,1905,1906,1907,1908,1909,1910,1911,1912,1913,1914,1915,1916,1917,1918,1919,1920,1921,1922,1923,1924,1925,1926,1927,1928,1929,1930,1931,1932,1933,1934,1935,1936,1937,1938,1939,1940,1941,1942,1943,1944,1945,1946,1947,1948,1949,1950,1951,1952,1953,1954,1955,1956,1957,1958,1959,1960,1961,1962,1963,1964,1965,1966,1967,1968,1969,1970,1971,1972,1973,1974,1975,1976,1977,1978,1979,1980,1981,1982,1983,1984,1985,1986,1987,1988,1989,1990,1991,1992,1993,1994,1995,1996,1997,1998,1999,2000,2001,2002,2003,2004,2005,2006,2007,2008,2009,2010,2011,2012,2013],"accessrestrict_html_tesm":["\u003cp\u003eThe collection is open for research.\u003c/p\u003e  "],"accessrestrict_heading_ssm":["Conditions Governing Access"],"accessrestrict_tesim":["The collection is open for research."],"altformavail_html_tesm":["\u003cp\u003e\u003ca target=\"_blank\" href=\"http://digitalsc.lib.vt.edu/Ms2001-004\"\u003eSome of this collection has been digitized and is available online.\u003c/a\u003e\u003c/p\u003e","\u003cp\u003ePDF versions of many Virginia Cooperative Extension publications, some authored by Hertzler, are available online through \u003ca actuate=\"onRequest\" href=\"https://vtechworks.lib.vt.edu/handle/10919/5523\" show=\"new\" title=\"here\"\u003eVTechWorks\u003c/a\u003e.\u003c/p\u003e  "],"altformavail_heading_ssm":["Existence and Location of Copies"],"altformavail_tesim":["Some of this collection has been digitized and is available online.","PDF versions of many Virginia Cooperative Extension publications, some authored by Hertzler, are available online through VTechWorks."],"arrangement_html_tesm":["\u003cp\u003e\u003cemph render=\"bold\"\u003eSeries I: Curriculum Vita and Biographical Information\u003c/emph\u003e, 1974-2001, contains a CV written in 2001. This folder also includes Hertzler's introduction to the binders mentioned above. The series also includes photocopies of awards Hertzler won, as well as related write-ups and correspondence. Lastly, there are photographs featuring Ann Hertzler from events, conferences, and newspapers articles (1970s-2000). \u003c/p\u003e","\u003cp\u003eThis series is arranged by material type. Awards are in chronological order. Photographs are, for the most part, on scrapbook pages, and are in their original order.\u003c/p\u003e","\u003cp\u003e\u003cemph render=\"bold\"\u003eSeries II: Hertzler Publications\u003c/emph\u003e, 1971-2000, contains 6 subseries. The majority of this series is made up of subseries C and D. Some items have related correspondence attached. \u003cemph render=\"bold\"\u003eSubseries A: Articles\u003c/emph\u003e includes copies, reprints, and originals of articles written by Hertzler during her tenure at the University of Missouri and Virginia Tech (1974-2000). This subseries does NOT include Extension Service publications. \u003cemph render=\"bold\"\u003eSubseries B: Contributions to Scholarly Works\u003c/emph\u003e, 1976-2001, contains articles and photocopies of articles in which Hertzler is quoted or otherwise referenced. \u003cemph render=\"bold\"\u003eSubseries C: University of Missouri-Columbia Extension Publications\u003c/emph\u003e includes handouts and pamphlets written by Hertzler (1971-1980, n.d.). This subseries also contains several publications from the early 1970s. \u003cemph render=\"bold\"\u003eSubseries D: Virginia Cooperative Extension Publications/Adult\u003c/emph\u003e includes materials written and created by Hertzler relating to adult health and nutrition from 1982-2000. \u003cemph render=\"bold\"\u003eSubseries E: Virginia Cooperative Extension Publications/Children\u003c/emph\u003e, 1985-1999, contains materials written and created by Hertzler relating to children's health and nutrition. \u003cemph render=\"bold\"\u003eSubseries F: Websites and Internet Information\u003c/emph\u003e, 1997-2001, includes printouts of websites designed for Hertzler's various projects, as well as related correspondence and presentations. \u003c/p\u003e","\u003cp\u003eFolder-level bibliographies are in the \"Contents List\" below. Subseries are arranged in alphabetical order by title. Material within each subseries is arranged in chronological order. Undated materials in Subseries III are arranged by publication number or publication title, if there is no number. \u003c/p\u003e","\u003cp\u003e\u003cemph render=\"bold\"\u003eSeries III: Other Publications\u003c/emph\u003e, 1956-2000, includes 4 subseries. \u003cemph render=\"bold\"\u003eSubseries A: Articles and Reports\u003c/emph\u003e, 1956-1998 contains publications written about children's nutrition, especially breakfast and school menu planning. \u003cemph render=\"bold\"\u003eSubseries B: Extension Services\u003c/emph\u003e contains three publications from different state Extension divisions, written between 1979 and 1993. \u003cemph render=\"bold\"\u003eSubseries C: Pamphlets\u003c/emph\u003e, 1965-1992, includes a selection of published materials created by national or international groups, a majority of which relate to diet restrictions and food choices. This subseries does NOT include materials produced by the U. S. Department of Agriculture. \u003cemph render=\"bold\"\u003eSubseries D: USDA\u003c/emph\u003e includes pamphlets produced by the United States Department of Agriculture. Materials date from 1960 to 2000 and cover topics such as the importance of breakfast, food choices for children, and sodium intake. \u003c/p\u003e","\u003cp\u003eFolder-level bibliographies are in the \"Contents List\" below. Subseries are arranged in alphabetical order by title. Materials within each subseries are arranged in chronological order. \u003c/p\u003e","\u003cp\u003e\u003cemph render=\"bold\"\u003eSeries IV: Project/Subject Files\u003c/emph\u003e, 1982-2003, includes publications, correspondence and emails, copies of presentations, notes, and other paper materials relating to nutrition and health topics. In 2017, this series was organized into five subseries. \u003cemph render=\"bold\"\u003eSubseries A: Presentation and Project Materials\u003c/emph\u003e contains materials from training programs on teaching children safe food handling habits, choosing healthy foods, and meal planning for child care facilities. In addition, this subseries includes VHS and audio cassette tapes from training events, and slides and CDs from presentations given by Ann Hertzler. \u003cemph render=\"bold\"\u003eSubseries B: Subject Files on Cooperative Extension and Nutrition Topics\u003c/emph\u003e includes collected research from sources relating to children's nutrition, bone health, food labels, and Cooperative Extension activities. \u003cemph render=\"bold\"\u003eSubseries C: Subject Files on Food and People\u003c/emph\u003e consists of collected researcher on individuals and groups of people connected to aspects of food history, including authors, other researchers, ethnic groups, and professionals. \u003cemph render=\"bold\"\u003eSubseries D: Subject Files on Foods\u003c/emph\u003e includes collected research on foods or food groups used for papers, presentations, and personal interest. \u003cemph render=\"bold\"\u003eSubseries E: Subject Files on Home and Household\u003c/emph\u003e contains research on household management topics, especially kitchen utensils and soap/soap-making. \u003c/p\u003e","\u003cp\u003e\nSeveral files contain folder-level bibliographies in the contents list of the finding aid. Files in each subseries are arranged in alphabetical order by folder title. \u003c/p\u003e","\u003cp\u003e\u003cemph render=\"bold\"\u003eSeries V: Posters and Oversize Books\u003c/emph\u003e, 1989-1996, contains a poster of the human skeleton with labeled bones, a poster showing vegetables, and 3 copies of a book for children about nutrition and choosing healthy foods. \u003c/p\u003e","\u003cp\u003eThis series is arranged chronologically.\u003c/p\u003e","\u003cp\u003e\u003cemph render=\"bold\"\u003eSeries VI: Artifacts\u003c/emph\u003e, c.1863, 1993, n.d., includes several original items--a stone jar from a battlefield, c. 1863, a gelatin mold, and a small sewing box. The series also has a framed display of a food pyramid and Happy Meal toys, produced by the American Dietetic Association and McDonalds in 1993. Dr. Hertzler also donated a 19th century cast iron stove to the libraries, which is in the Special Collections Reading Room. The 2014 accrual also includes a large collection of food-related magnets. \u003c/p\u003e","\u003cp\u003eThis series is arranged by material type.\u003c/p\u003e  "],"arrangement_heading_ssm":["Arrangement"],"arrangement_tesim":["Series I: Curriculum Vita and Biographical Information, 1974-2001, contains a CV written in 2001. This folder also includes Hertzler's introduction to the binders mentioned above. The series also includes photocopies of awards Hertzler won, as well as related write-ups and correspondence. Lastly, there are photographs featuring Ann Hertzler from events, conferences, and newspapers articles (1970s-2000).","This series is arranged by material type. Awards are in chronological order. Photographs are, for the most part, on scrapbook pages, and are in their original order.","Series II: Hertzler Publications, 1971-2000, contains 6 subseries. The majority of this series is made up of subseries C and D. Some items have related correspondence attached. Subseries A: Articles includes copies, reprints, and originals of articles written by Hertzler during her tenure at the University of Missouri and Virginia Tech (1974-2000). This subseries does NOT include Extension Service publications. Subseries B: Contributions to Scholarly Works, 1976-2001, contains articles and photocopies of articles in which Hertzler is quoted or otherwise referenced. Subseries C: University of Missouri-Columbia Extension Publications includes handouts and pamphlets written by Hertzler (1971-1980, n.d.). This subseries also contains several publications from the early 1970s. Subseries D: Virginia Cooperative Extension Publications/Adult includes materials written and created by Hertzler relating to adult health and nutrition from 1982-2000. Subseries E: Virginia Cooperative Extension Publications/Children, 1985-1999, contains materials written and created by Hertzler relating to children's health and nutrition. Subseries F: Websites and Internet Information, 1997-2001, includes printouts of websites designed for Hertzler's various projects, as well as related correspondence and presentations.","Folder-level bibliographies are in the \"Contents List\" below. Subseries are arranged in alphabetical order by title. Material within each subseries is arranged in chronological order. Undated materials in Subseries III are arranged by publication number or publication title, if there is no number.","Series III: Other Publications, 1956-2000, includes 4 subseries. Subseries A: Articles and Reports, 1956-1998 contains publications written about children's nutrition, especially breakfast and school menu planning. Subseries B: Extension Services contains three publications from different state Extension divisions, written between 1979 and 1993. Subseries C: Pamphlets, 1965-1992, includes a selection of published materials created by national or international groups, a majority of which relate to diet restrictions and food choices. This subseries does NOT include materials produced by the U. S. Department of Agriculture. Subseries D: USDA includes pamphlets produced by the United States Department of Agriculture. Materials date from 1960 to 2000 and cover topics such as the importance of breakfast, food choices for children, and sodium intake.","Folder-level bibliographies are in the \"Contents List\" below. Subseries are arranged in alphabetical order by title. Materials within each subseries are arranged in chronological order.","Series IV: Project/Subject Files, 1982-2003, includes publications, correspondence and emails, copies of presentations, notes, and other paper materials relating to nutrition and health topics. In 2017, this series was organized into five subseries. Subseries A: Presentation and Project Materials contains materials from training programs on teaching children safe food handling habits, choosing healthy foods, and meal planning for child care facilities. In addition, this subseries includes VHS and audio cassette tapes from training events, and slides and CDs from presentations given by Ann Hertzler. Subseries B: Subject Files on Cooperative Extension and Nutrition Topics includes collected research from sources relating to children's nutrition, bone health, food labels, and Cooperative Extension activities. Subseries C: Subject Files on Food and People consists of collected researcher on individuals and groups of people connected to aspects of food history, including authors, other researchers, ethnic groups, and professionals. Subseries D: Subject Files on Foods includes collected research on foods or food groups used for papers, presentations, and personal interest. Subseries E: Subject Files on Home and Household contains research on household management topics, especially kitchen utensils and soap/soap-making.","Several files contain folder-level bibliographies in the contents list of the finding aid. Files in each subseries are arranged in alphabetical order by folder title.","Series V: Posters and Oversize Books, 1989-1996, contains a poster of the human skeleton with labeled bones, a poster showing vegetables, and 3 copies of a book for children about nutrition and choosing healthy foods.","This series is arranged chronologically.","Series VI: Artifacts, c.1863, 1993, n.d., includes several original items--a stone jar from a battlefield, c. 1863, a gelatin mold, and a small sewing box. The series also has a framed display of a food pyramid and Happy Meal toys, produced by the American Dietetic Association and McDonalds in 1993. Dr. Hertzler also donated a 19th century cast iron stove to the libraries, which is in the Special Collections Reading Room. The 2014 accrual also includes a large collection of food-related magnets.","This series is arranged by material type."],"bioghist_html_tesm":["\u003cp\u003eIn 1957, Ann A. Hertzler received a B.S. in Home Economics Education from Pennsylvania State University. She taught high school Home Economics for two years. In 1960, she completed a Master of Science in Nutrition at the Drexel Institute of Technology. Between 1960 and 1966, she taught at the Drexel Institute of Technology and Northern Illinois University, and spent a year as a dietitian in England. She then pursued a Ph.D. in Nutrition at Cornell University, completing her studies in 1973. From 1970 to 1980, Hertzler was a professor and Extension Specialist at the University of Missouri-Columbia. In 1980, she joined the faculty at Virginia Tech as a professor of Human Nutrition, Foods, and Exercise, and as a Foods and Nutrition Extension Specialist. She retired in 2001 and was granted Professor Emerita status. Dr. Hertzler died in 2014.\u003c/p\u003e","\u003cp\u003eThroughout her extensive career, Ann A. Hertzler wrote numerous articles and presentations, many of which are represented in this collection. She wrote and revised many Virginia Cooperative Extension publications relating to, as well as developed resources for, adult's and children's nutrition. She received national and regional awards, including a Fulbright Scholarship in 1989-1990 and the American Dietetic Association's Award for Excellence in Dietetic Education (1999). Hertzler also worked with many national, regional, and local professional societies, especially the American Association for Families and Consumer Science, the Society for Nutrition Education, and the American Dietetic Association.  In addition, she was involved in the development of the Peacock-Harper Culinary Collection at Virginia Tech Special Collections and served on M.S. and Ph.D. committees for students at the University of Missouri-Columbia and at Virginia Tech.\u003c/p\u003e  "],"bioghist_heading_ssm":["Biographical Note"],"bioghist_tesim":["In 1957, Ann A. Hertzler received a B.S. in Home Economics Education from Pennsylvania State University. She taught high school Home Economics for two years. In 1960, she completed a Master of Science in Nutrition at the Drexel Institute of Technology. Between 1960 and 1966, she taught at the Drexel Institute of Technology and Northern Illinois University, and spent a year as a dietitian in England. She then pursued a Ph.D. in Nutrition at Cornell University, completing her studies in 1973. From 1970 to 1980, Hertzler was a professor and Extension Specialist at the University of Missouri-Columbia. In 1980, she joined the faculty at Virginia Tech as a professor of Human Nutrition, Foods, and Exercise, and as a Foods and Nutrition Extension Specialist. She retired in 2001 and was granted Professor Emerita status. Dr. Hertzler died in 2014.","Throughout her extensive career, Ann A. Hertzler wrote numerous articles and presentations, many of which are represented in this collection. She wrote and revised many Virginia Cooperative Extension publications relating to, as well as developed resources for, adult's and children's nutrition. She received national and regional awards, including a Fulbright Scholarship in 1989-1990 and the American Dietetic Association's Award for Excellence in Dietetic Education (1999). Hertzler also worked with many national, regional, and local professional societies, especially the American Association for Families and Consumer Science, the Society for Nutrition Education, and the American Dietetic Association.  In addition, she was involved in the development of the Peacock-Harper Culinary Collection at Virginia Tech Special Collections and served on M.S. and Ph.D. committees for students at the University of Missouri-Columbia and at Virginia Tech."],"odd_html_tesm":["\u003cp\u003eThe guide to the  Ann A. Hertzler Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (\u003ca href=\"https://creativecommons.org/share-your-work/public-domain/cc0/\"\u003ehttps://creativecommons.org/share-your-work/public-domain/cc0/\u003c/a\u003e).\u003c/p\u003e  "],"odd_heading_ssm":["Rights Statement for Archival Description"],"odd_tesim":["The guide to the  Ann A. Hertzler Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/)."],"prefercite_html_tesm":["\u003cp\u003eResearchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Ann A. Hertzler Collection, Ms2001-004, Special Collections and University Archives, Virginia Tech, Blacksburg, Va.\u003c/p\u003e  "],"prefercite_tesim":["Researchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Ann A. Hertzler Collection, Ms2001-004, Special Collections and University Archives, Virginia Tech, Blacksburg, Va."],"processinfo_html_tesm":["\u003cp\u003eSome initial processing of the Ann A. Hertzler Collection was completed prior to 2008, including a preliminary inventory in 2006. Additional processing, arrangement, and description were completed in September and October 2010. A 2011 donation was processed in March 2012. A 2014 donation was processed in 2017, at which point Series IV was organized into subseries.\u003c/p\u003e  "],"processinfo_heading_ssm":["Processing Information"],"processinfo_tesim":["Some initial processing of the Ann A. Hertzler Collection was completed prior to 2008, including a preliminary inventory in 2006. Additional processing, arrangement, and description were completed in September and October 2010. A 2011 donation was processed in March 2012. A 2014 donation was processed in 2017, at which point Series IV was organized into subseries."],"relatedmaterial_html_tesm":["\u003cp\u003eIn 2005, Professor Emerita Hertzler established the Ann Hertzler Children's Cookbook and Nutrition Literature Collection. Her initial donation of publications has grown to nearly 350 items dating from 1882 to 2007, most of which are housed in Special Collections and Universtiy Archives. Additional publications are housed in the circulating collection at Newman Library. The Children's Cookbook and Nutrition Literature Collection is available through \u003ca href=\"https://virginiatech.primo.exlibrisgroup.com/discovery/search?vid=01VT_INST:01VT_INST\u0026amp;lang=en\" title=\"catalogs\" show=\"new\"\u003ethe library's discovery tool\u003c/a\u003e. Books in this collection can be found by a keyword search of \"Children's Cookbook and Nutrition Literature Collection\".\u003c/p\u003e  "],"relatedmaterial_heading_ssm":["Related Archival Materials"],"relatedmaterial_tesim":["In 2005, Professor Emerita Hertzler established the Ann Hertzler Children's Cookbook and Nutrition Literature Collection. Her initial donation of publications has grown to nearly 350 items dating from 1882 to 2007, most of which are housed in Special Collections and Universtiy Archives. Additional publications are housed in the circulating collection at Newman Library. The Children's Cookbook and Nutrition Literature Collection is available through the library's discovery tool. Books in this collection can be found by a keyword search of \"Children's Cookbook and Nutrition Literature Collection\"."],"scopecontent_html_tesm":["\u003cp\u003eThe Ann A. Hertzler Collection contains biographical information, publications, project and subject files, and artifacts relating to Hertzler's professional career at the University of Missouri-Columbia (1974-1980) and Virginia Tech (1980-2001). Particular areas of emphasis are children's health and nutrition, food and food programs, and Extension publications from both colleges. \u003c/p\u003e","\u003cp\u003eA majority of the publications and personal/professional material was originally contained in two 5-inch binders, which were broken down to facilitate integration with the rest of the collection. These binders included an introduction to the contents, as well as a brief overview of Hertzler's experiences and observations about changes to her field during her career. This introduction is included with the CV (Box-folder 1-1). \u003c/p\u003e","\u003cp\u003eThe collection is divided into 6 series--Series I: Curriculum Vita and Biographical Information, Series II: Hertzler Publications, Series III: Other Publications, Series IV: Project/Subject Files, Series V: Oversize Materials, and Series VI: Artifacts. Throughout the collection, folders containing publications include bibliographies--see the \"Contents List\" below.\u003c/p\u003e","\u003cp\u003eThis collection does \u003cemph render=\"bold\"\u003enot\u003c/emph\u003e contain information relating to: the courses Hertzler taught at Virginia Tech or other schools; Hertzler's employment experience prior to the University of Missouri-Columbia; projects connected to service with the Virginia Dietetic Association; service in professional organizations; or sabbaticals taken in 1978 and 1989. \u003c/p\u003e  "],"scopecontent_heading_ssm":["Scope and Content"],"scopecontent_tesim":["The Ann A. Hertzler Collection contains biographical information, publications, project and subject files, and artifacts relating to Hertzler's professional career at the University of Missouri-Columbia (1974-1980) and Virginia Tech (1980-2001). Particular areas of emphasis are children's health and nutrition, food and food programs, and Extension publications from both colleges.","A majority of the publications and personal/professional material was originally contained in two 5-inch binders, which were broken down to facilitate integration with the rest of the collection. These binders included an introduction to the contents, as well as a brief overview of Hertzler's experiences and observations about changes to her field during her career. This introduction is included with the CV (Box-folder 1-1).","The collection is divided into 6 series--Series I: Curriculum Vita and Biographical Information, Series II: Hertzler Publications, Series III: Other Publications, Series IV: Project/Subject Files, Series V: Oversize Materials, and Series VI: Artifacts. Throughout the collection, folders containing publications include bibliographies--see the \"Contents List\" below.","This collection does not contain information relating to: the courses Hertzler taught at Virginia Tech or other schools; Hertzler's employment experience prior to the University of Missouri-Columbia; projects connected to service with the Virginia Dietetic Association; service in professional organizations; or sabbaticals taken in 1978 and 1989."],"separatedmaterial_html_tesm":["\u003cp\u003e\u003cemph render=\"bold\"\u003eThe following duplicate publications were removed from Series II: Hertzler Publications, Subseries IV and V: Virginia Cooperative Extension Publications, and cataloged for the Special Collections Rare Book Collection:\u003c/emph\u003e\u003c/p\u003e","\u003cp\u003eHertzler, Ann A., and Phyllis Brown. February 1982. \u003ctitle render=\"italic\"\u003eCookouts and Cooking While Camping\u003c/title\u003e, Publication 348-010. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A. May 1984. \u003ctitle render=\"italic\"\u003ePotassium in the Diet\u003c/title\u003e, Publication 348-911. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A. March 1985. \u003ctitle render=\"italic\"\u003eHomemade Baby Food\u003c/title\u003e, Publication 348-012. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A. January 1987. \u003ctitle render=\"italic\"\u003eCholesterol in the Diet\u003c/title\u003e, Publication 348-909. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A. August 1987. \u003ctitle render=\"italic\"\u003eSodium in the Diet\u003c/title\u003e, Publication 348-910. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A. October 1987. \u003ctitle render=\"italic\"\u003eKids, Food, and Money\u003c/title\u003e, Publication 348-007. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann, Valya Vincell, Janet Tuckwiller, Kathleen Stadler, Katherine Sharman, and Martha Durst. 1988. \u003ctitle render=\"italic\"\u003eLet's Start Eating Smart\u003c/title\u003e, Publication 348-650. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A. 1993. \u003ctitle render=\"italic\"\u003eSugar\u003c/title\u003e, Publication 348-013. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A., Mick Coleman, and Elaine D. Scott. 1993. \u003ctitle render=\"italic\"\u003eKids, Food, and Television\u003c/title\u003e, Publication 348-008. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eDebord, Karen, and Ann A. Hertzler. 1993. \u003ctitle render=\"italic\"\u003eDevelopmentally Appropriate Food and Nutrition Skills for Young Children\u003c/title\u003e, Publication 348-651. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A., and Karen DeBord. 1993. \u003ctitle render=\"italic\"\u003eKids Cart Smart Food Choices at Home, Shopping, and Eating Out\u003c/title\u003e, Publication 348-652. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A., and Karen DeBord. 1993. \u003ctitle render=\"italic\"\u003eGerm Squirm: Kids and Safe Food Handling\u003c/title\u003e, Publication 348-653. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A., and Karen DeBord. 1993. \u003ctitle render=\"italic\"\u003eHurts and Hazards: Kids, Kitchen Accidents, and Safety\u003c/title\u003e, Publication 348-655. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann, and Denise Brochetti. 1995. \u003ctitle render=\"italic\"\u003eFood Cents\u003c/title\u003e, Publication 348-006. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A. 1995. \u003ctitle render=\"italic\"\u003eABC's of Feeding Preschoolers\u003c/title\u003e, Publication 348-009. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A. 1995. \u003ctitle render=\"italic\"\u003ePreschoolers' Food Handling Skills-Motor Development\u003c/title\u003e, Publication 348-011. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A. 1996. \u003ctitle render=\"italic\"\u003eIron Check List\u003c/title\u003e, Publication 348-371. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A., and Karen DeBord. 1996. \u003ctitle render=\"italic\"\u003eHealth Wealth: Kids, Nutrients, and Health\u003c/title\u003e, Publication 348-654. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A. 1997. \u003ctitle render=\"italic\"\u003eHerbs and Spices\u003c/title\u003e, Publication 348-907. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann. 1999. \u003ctitle render=\"italic\"\u003eNourishing Children with Books\u003c/title\u003e, Publication 348-950. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003e          \u003cemph render=\"bold\"\u003eThe following publications were removed from Series IV: Project/Subject Files and cataloged for the Rare Book Collection:\u003c/emph\u003e\u003c/p\u003e","\u003cp\u003eAmerican Home Economics Association. 1980, \u003ctitle render=\"italic\"\u003eHandbook of Food Preparation\u003c/title\u003e. 8th Edition. Washington, D.C. American Home Economics Association. \u003c/p\u003e","\u003cp\u003eUnited States. 1977.  \u003ctitle render=\"italic\"\u003eAverage Weight of a Measured Cup of Various Foods\u003c/title\u003e, no. 41. \u003ctitle render=\"italic\"\u003eHome Economics Research Report\u003c/title\u003e. Washington, D.C.: The Department.\u003c/p\u003e","\u003cp\u003eUnited States. 1990. \u003ctitle render=\"italic\"\u003eFood Buying Guide for Child Nutrition Programs\u003c/title\u003e. [Washington, D.C.]: U.S. Dept. of Agriculture, Food and Nutrition Service.\u003c/p\u003e","\u003cp\u003eUnited States. 1975. \u003ctitle render=\"italic\"\u003eFood Yields Summarized by Different Stages of Preparation\u003c/title\u003e, no. 102. \u003ctitle render=\"italic\"\u003eAgriculture Handbook\u003c/title\u003e. Washington, D.C.: U.S. Dept. of Agriculture.\u003c/p\u003e","\u003cp\u003e\u003cemph render=\"bold\"\u003eThe following VHS tapes were removed from the collection and cataloged for the Special Collections Media Collection:\u003c/emph\u003e\u003c/p\u003e","\u003cp\u003e\u003ctitle render=\"italic\"\u003eA Crash Course on Calcium\u003c/title\u003e. 1997. Washington, D.C.: National Fluid Milk Processor Promotion Board.\u003c/p\u003e","\u003cp\u003eMcDonald's Nutrition Information Center, and Society for Nutrition Education. 1993. \u003ctitle render=\"italic\"\u003eWhat's On Your Plate\u003c/title\u003e. Oak Brook, IL: McDonald's Nutrition Information Center, McDonald's Corp. (2 copies)\u003c/p\u003e","\u003cp\u003e\u003cemph render=\"bold\"\u003eThe following artifact is on display in the Special Collections and University Archives Conference Room:\u003c/emph\u003e\u003c/p\u003e","\u003cp\u003eAmerican Civil War-era stone water jar \u003c/p\u003e  "],"separatedmaterial_heading_ssm":["Separated Materials"],"separatedmaterial_tesim":["The following duplicate publications were removed from Series II: Hertzler Publications, Subseries IV and V: Virginia Cooperative Extension Publications, and cataloged for the Special Collections Rare Book Collection:","Hertzler, Ann A., and Phyllis Brown. February 1982. Cookouts and Cooking While Camping, Publication 348-010. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. May 1984. Potassium in the Diet, Publication 348-911. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. March 1985. Homemade Baby Food, Publication 348-012. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. January 1987. Cholesterol in the Diet, Publication 348-909. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. August 1987. Sodium in the Diet, Publication 348-910. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. October 1987. Kids, Food, and Money, Publication 348-007. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann, Valya Vincell, Janet Tuckwiller, Kathleen Stadler, Katherine Sharman, and Martha Durst. 1988. Let's Start Eating Smart, Publication 348-650. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. 1993. Sugar, Publication 348-013. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A., Mick Coleman, and Elaine D. Scott. 1993. Kids, Food, and Television, Publication 348-008. [Blacksburg, Va.]: Virginia Cooperative Extension.","Debord, Karen, and Ann A. Hertzler. 1993. Developmentally Appropriate Food and Nutrition Skills for Young Children, Publication 348-651. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A., and Karen DeBord. 1993. Kids Cart Smart Food Choices at Home, Shopping, and Eating Out, Publication 348-652. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A., and Karen DeBord. 1993. Germ Squirm: Kids and Safe Food Handling, Publication 348-653. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A., and Karen DeBord. 1993. Hurts and Hazards: Kids, Kitchen Accidents, and Safety, Publication 348-655. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann, and Denise Brochetti. 1995. Food Cents, Publication 348-006. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. 1995. ABC's of Feeding Preschoolers, Publication 348-009. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. 1995. Preschoolers' Food Handling Skills-Motor Development, Publication 348-011. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. 1996. Iron Check List, Publication 348-371. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A., and Karen DeBord. 1996. Health Wealth: Kids, Nutrients, and Health, Publication 348-654. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. 1997. Herbs and Spices, Publication 348-907. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann. 1999. Nourishing Children with Books, Publication 348-950. [Blacksburg, Va.]: Virginia Cooperative Extension.","The following publications were removed from Series IV: Project/Subject Files and cataloged for the Rare Book Collection:","American Home Economics Association. 1980, Handbook of Food Preparation. 8th Edition. Washington, D.C. American Home Economics Association.","United States. 1977.  Average Weight of a Measured Cup of Various Foods, no. 41. Home Economics Research Report. Washington, D.C.: The Department.","United States. 1990. Food Buying Guide for Child Nutrition Programs. [Washington, D.C.]: U.S. Dept. of Agriculture, Food and Nutrition Service.","United States. 1975. Food Yields Summarized by Different Stages of Preparation, no. 102. Agriculture Handbook. Washington, D.C.: U.S. Dept. of Agriculture.","The following VHS tapes were removed from the collection and cataloged for the Special Collections Media Collection:","A Crash Course on Calcium. 1997. Washington, D.C.: National Fluid Milk Processor Promotion Board.","McDonald's Nutrition Information Center, and Society for Nutrition Education. 1993. What's On Your Plate. Oak Brook, IL: McDonald's Nutrition Information Center, McDonald's Corp. (2 copies)","The following artifact is on display in the Special Collections and University Archives Conference Room:","American Civil War-era stone water jar"],"userestrict_html_tesm":["\u003cp\u003eThe copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials. \u003c/p\u003e","\u003cp\u003eReproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: \u003ca href=\"http://bit.ly/scuareproduction\"\u003ehttp://bit.ly/scuareproduction\u003c/a\u003e. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: \u003ca href=\"http://bit.ly/scuapublication\"\u003ehttp://bit.ly/scuapublication\u003c/a\u003e. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.\u003c/p\u003e  "],"userestrict_heading_ssm":["Conditions Governing Reproduction and Use"],"userestrict_tesim":["The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"abstract_html_tesm":["\u003cabstract id=\"aspace_86f709f9b51af4eb1180d8a417c4d31e\" label=\"Abstract\"\u003eThe Ann A. Hertzler Collection contains biographical information, publications, project and subject files, and artifacts relating to Hertzler's professional career at the University of Missouri-Columbia (1974-1980) and Virginia Tech (1980-2001). Particular areas of emphasis are children's health and nutrition, food and food programs, and Extension publications from both colleges.\u003c/abstract\u003e\n    "],"abstract_tesim":["The Ann A. Hertzler Collection contains biographical information, publications, project and subject files, and artifacts relating to Hertzler's professional career at the University of Missouri-Columbia (1974-1980) and Virginia Tech (1980-2001). Particular areas of emphasis are children's health and nutrition, food and food programs, and Extension publications from both colleges."],"corpname_ssim":["Special Collections and University Archives, Virginia Tech","Virginia Cooperative Extension Service","Virginia Cooperative Extension (1995-)","Virginia Polytechnic Institute and State University (1970-)","Virginia Polytechnic Institute (1944-1970)"],"names_coll_ssim":["Virginia Cooperative Extension Service","Virginia Cooperative Extension (1995-)","Virginia Polytechnic Institute and State University (1970-)","Virginia Polytechnic Institute (1944-1970)","Hertzler, Ann A., 1935-2014"],"persname_ssim":["Hertzler, Ann A., 1935-2014"],"names_ssim":["Special Collections and University Archives, Virginia Tech","Virginia Cooperative Extension Service","Virginia Cooperative Extension (1995-)","Virginia Polytechnic Institute and State University (1970-)","Virginia Polytechnic Institute (1944-1970)","Hertzler, Ann A., 1935-2014"],"language_ssim":["The materials in the collection are in English."],"descrules_ssm":["Describing Archives: A Content Standard"],"total_component_count_is":121,"online_item_count_is":0,"component_level_isim":[0],"sort_isi":0,"timestamp":"2026-07-23T21:16:22.775Z","collection":{"numFound":1,"start":0,"numFoundExact":true,"docs":[{"id":"viblbv_repositories_2_resources_2140","ead_ssi":"viblbv_repositories_2_resources_2140","_root_":"viblbv_repositories_2_resources_2140","_nest_parent_":"viblbv_repositories_2_resources_2140","ead_source_url_ssi":"data/oai/VT/repositories_2_resources_2140.xml","title_filing_ssi":"Hertzler, Ann A., Collection","title_ssm":["Ann A. Hertzler Collection"],"title_tesim":["Ann A. Hertzler Collection"],"unitdate_ssm":["1863-2013","(Bulk 1974-2000)"],"unitdate_inclusive_ssm":["1863-2013"],"unitdate_bulk_ssim":["(Bulk 1974-2000)"],"normalized_date_ssm":["1863/2013, bulk 1974/2000"],"normalized_title_ssm":["Ann A. Hertzler Collection, 1863/2013, bulk 1974/2000"],"text":["Ann A. Hertzler Collection, 1863/2013, bulk 1974/2000","Ms.2001.004","/repositories/2/resources/2140","Ann Hertzler Children's Cookbooks and Nutrition Literature Collection","Faculty and staff","History of Food and Drink","University History","The collection is open for research.","Some of this collection has been digitized and is available online.","PDF versions of many Virginia Cooperative Extension publications, some authored by Hertzler, are available online through VTechWorks.","Series I: Curriculum Vita and Biographical Information, 1974-2001, contains a CV written in 2001. This folder also includes Hertzler's introduction to the binders mentioned above. The series also includes photocopies of awards Hertzler won, as well as related write-ups and correspondence. Lastly, there are photographs featuring Ann Hertzler from events, conferences, and newspapers articles (1970s-2000).","This series is arranged by material type. Awards are in chronological order. Photographs are, for the most part, on scrapbook pages, and are in their original order.","Series II: Hertzler Publications, 1971-2000, contains 6 subseries. The majority of this series is made up of subseries C and D. Some items have related correspondence attached. Subseries A: Articles includes copies, reprints, and originals of articles written by Hertzler during her tenure at the University of Missouri and Virginia Tech (1974-2000). This subseries does NOT include Extension Service publications. Subseries B: Contributions to Scholarly Works, 1976-2001, contains articles and photocopies of articles in which Hertzler is quoted or otherwise referenced. Subseries C: University of Missouri-Columbia Extension Publications includes handouts and pamphlets written by Hertzler (1971-1980, n.d.). This subseries also contains several publications from the early 1970s. Subseries D: Virginia Cooperative Extension Publications/Adult includes materials written and created by Hertzler relating to adult health and nutrition from 1982-2000. Subseries E: Virginia Cooperative Extension Publications/Children, 1985-1999, contains materials written and created by Hertzler relating to children's health and nutrition. Subseries F: Websites and Internet Information, 1997-2001, includes printouts of websites designed for Hertzler's various projects, as well as related correspondence and presentations.","Folder-level bibliographies are in the \"Contents List\" below. Subseries are arranged in alphabetical order by title. Material within each subseries is arranged in chronological order. Undated materials in Subseries III are arranged by publication number or publication title, if there is no number.","Series III: Other Publications, 1956-2000, includes 4 subseries. Subseries A: Articles and Reports, 1956-1998 contains publications written about children's nutrition, especially breakfast and school menu planning. Subseries B: Extension Services contains three publications from different state Extension divisions, written between 1979 and 1993. Subseries C: Pamphlets, 1965-1992, includes a selection of published materials created by national or international groups, a majority of which relate to diet restrictions and food choices. This subseries does NOT include materials produced by the U. S. Department of Agriculture. Subseries D: USDA includes pamphlets produced by the United States Department of Agriculture. Materials date from 1960 to 2000 and cover topics such as the importance of breakfast, food choices for children, and sodium intake.","Folder-level bibliographies are in the \"Contents List\" below. Subseries are arranged in alphabetical order by title. Materials within each subseries are arranged in chronological order.","Series IV: Project/Subject Files, 1982-2003, includes publications, correspondence and emails, copies of presentations, notes, and other paper materials relating to nutrition and health topics. In 2017, this series was organized into five subseries. Subseries A: Presentation and Project Materials contains materials from training programs on teaching children safe food handling habits, choosing healthy foods, and meal planning for child care facilities. In addition, this subseries includes VHS and audio cassette tapes from training events, and slides and CDs from presentations given by Ann Hertzler. Subseries B: Subject Files on Cooperative Extension and Nutrition Topics includes collected research from sources relating to children's nutrition, bone health, food labels, and Cooperative Extension activities. Subseries C: Subject Files on Food and People consists of collected researcher on individuals and groups of people connected to aspects of food history, including authors, other researchers, ethnic groups, and professionals. Subseries D: Subject Files on Foods includes collected research on foods or food groups used for papers, presentations, and personal interest. Subseries E: Subject Files on Home and Household contains research on household management topics, especially kitchen utensils and soap/soap-making.","Several files contain folder-level bibliographies in the contents list of the finding aid. Files in each subseries are arranged in alphabetical order by folder title.","Series V: Posters and Oversize Books, 1989-1996, contains a poster of the human skeleton with labeled bones, a poster showing vegetables, and 3 copies of a book for children about nutrition and choosing healthy foods.","This series is arranged chronologically.","Series VI: Artifacts, c.1863, 1993, n.d., includes several original items--a stone jar from a battlefield, c. 1863, a gelatin mold, and a small sewing box. The series also has a framed display of a food pyramid and Happy Meal toys, produced by the American Dietetic Association and McDonalds in 1993. Dr. Hertzler also donated a 19th century cast iron stove to the libraries, which is in the Special Collections Reading Room. The 2014 accrual also includes a large collection of food-related magnets.","This series is arranged by material type.","In 1957, Ann A. Hertzler received a B.S. in Home Economics Education from Pennsylvania State University. She taught high school Home Economics for two years. In 1960, she completed a Master of Science in Nutrition at the Drexel Institute of Technology. Between 1960 and 1966, she taught at the Drexel Institute of Technology and Northern Illinois University, and spent a year as a dietitian in England. She then pursued a Ph.D. in Nutrition at Cornell University, completing her studies in 1973. From 1970 to 1980, Hertzler was a professor and Extension Specialist at the University of Missouri-Columbia. In 1980, she joined the faculty at Virginia Tech as a professor of Human Nutrition, Foods, and Exercise, and as a Foods and Nutrition Extension Specialist. She retired in 2001 and was granted Professor Emerita status. Dr. Hertzler died in 2014.","Throughout her extensive career, Ann A. Hertzler wrote numerous articles and presentations, many of which are represented in this collection. She wrote and revised many Virginia Cooperative Extension publications relating to, as well as developed resources for, adult's and children's nutrition. She received national and regional awards, including a Fulbright Scholarship in 1989-1990 and the American Dietetic Association's Award for Excellence in Dietetic Education (1999). Hertzler also worked with many national, regional, and local professional societies, especially the American Association for Families and Consumer Science, the Society for Nutrition Education, and the American Dietetic Association.  In addition, she was involved in the development of the Peacock-Harper Culinary Collection at Virginia Tech Special Collections and served on M.S. and Ph.D. committees for students at the University of Missouri-Columbia and at Virginia Tech.","The guide to the  Ann A. Hertzler Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/).","Some initial processing of the Ann A. Hertzler Collection was completed prior to 2008, including a preliminary inventory in 2006. Additional processing, arrangement, and description were completed in September and October 2010. A 2011 donation was processed in March 2012. A 2014 donation was processed in 2017, at which point Series IV was organized into subseries.","In 2005, Professor Emerita Hertzler established the Ann Hertzler Children's Cookbook and Nutrition Literature Collection. Her initial donation of publications has grown to nearly 350 items dating from 1882 to 2007, most of which are housed in Special Collections and Universtiy Archives. Additional publications are housed in the circulating collection at Newman Library. The Children's Cookbook and Nutrition Literature Collection is available through the library's discovery tool. Books in this collection can be found by a keyword search of \"Children's Cookbook and Nutrition Literature Collection\".","The Ann A. Hertzler Collection contains biographical information, publications, project and subject files, and artifacts relating to Hertzler's professional career at the University of Missouri-Columbia (1974-1980) and Virginia Tech (1980-2001). Particular areas of emphasis are children's health and nutrition, food and food programs, and Extension publications from both colleges.","A majority of the publications and personal/professional material was originally contained in two 5-inch binders, which were broken down to facilitate integration with the rest of the collection. These binders included an introduction to the contents, as well as a brief overview of Hertzler's experiences and observations about changes to her field during her career. This introduction is included with the CV (Box-folder 1-1).","The collection is divided into 6 series--Series I: Curriculum Vita and Biographical Information, Series II: Hertzler Publications, Series III: Other Publications, Series IV: Project/Subject Files, Series V: Oversize Materials, and Series VI: Artifacts. Throughout the collection, folders containing publications include bibliographies--see the \"Contents List\" below.","This collection does not contain information relating to: the courses Hertzler taught at Virginia Tech or other schools; Hertzler's employment experience prior to the University of Missouri-Columbia; projects connected to service with the Virginia Dietetic Association; service in professional organizations; or sabbaticals taken in 1978 and 1989.","The following duplicate publications were removed from Series II: Hertzler Publications, Subseries IV and V: Virginia Cooperative Extension Publications, and cataloged for the Special Collections Rare Book Collection:","Hertzler, Ann A., and Phyllis Brown. February 1982. Cookouts and Cooking While Camping, Publication 348-010. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. May 1984. Potassium in the Diet, Publication 348-911. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. March 1985. Homemade Baby Food, Publication 348-012. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. January 1987. Cholesterol in the Diet, Publication 348-909. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. August 1987. Sodium in the Diet, Publication 348-910. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. October 1987. Kids, Food, and Money, Publication 348-007. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann, Valya Vincell, Janet Tuckwiller, Kathleen Stadler, Katherine Sharman, and Martha Durst. 1988. Let's Start Eating Smart, Publication 348-650. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. 1993. Sugar, Publication 348-013. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A., Mick Coleman, and Elaine D. Scott. 1993. Kids, Food, and Television, Publication 348-008. [Blacksburg, Va.]: Virginia Cooperative Extension.","Debord, Karen, and Ann A. Hertzler. 1993. Developmentally Appropriate Food and Nutrition Skills for Young Children, Publication 348-651. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A., and Karen DeBord. 1993. Kids Cart Smart Food Choices at Home, Shopping, and Eating Out, Publication 348-652. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A., and Karen DeBord. 1993. Germ Squirm: Kids and Safe Food Handling, Publication 348-653. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A., and Karen DeBord. 1993. Hurts and Hazards: Kids, Kitchen Accidents, and Safety, Publication 348-655. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann, and Denise Brochetti. 1995. Food Cents, Publication 348-006. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. 1995. ABC's of Feeding Preschoolers, Publication 348-009. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. 1995. Preschoolers' Food Handling Skills-Motor Development, Publication 348-011. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. 1996. Iron Check List, Publication 348-371. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A., and Karen DeBord. 1996. Health Wealth: Kids, Nutrients, and Health, Publication 348-654. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. 1997. Herbs and Spices, Publication 348-907. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann. 1999. Nourishing Children with Books, Publication 348-950. [Blacksburg, Va.]: Virginia Cooperative Extension.","The following publications were removed from Series IV: Project/Subject Files and cataloged for the Rare Book Collection:","American Home Economics Association. 1980, Handbook of Food Preparation. 8th Edition. Washington, D.C. American Home Economics Association.","United States. 1977.  Average Weight of a Measured Cup of Various Foods, no. 41. Home Economics Research Report. Washington, D.C.: The Department.","United States. 1990. Food Buying Guide for Child Nutrition Programs. [Washington, D.C.]: U.S. Dept. of Agriculture, Food and Nutrition Service.","United States. 1975. Food Yields Summarized by Different Stages of Preparation, no. 102. Agriculture Handbook. Washington, D.C.: U.S. Dept. of Agriculture.","The following VHS tapes were removed from the collection and cataloged for the Special Collections Media Collection:","A Crash Course on Calcium. 1997. Washington, D.C.: National Fluid Milk Processor Promotion Board.","McDonald's Nutrition Information Center, and Society for Nutrition Education. 1993. What's On Your Plate. Oak Brook, IL: McDonald's Nutrition Information Center, McDonald's Corp. (2 copies)","The following artifact is on display in the Special Collections and University Archives Conference Room:","American Civil War-era stone water jar","The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.","The Ann A. Hertzler Collection contains biographical information, publications, project and subject files, and artifacts relating to Hertzler's professional career at the University of Missouri-Columbia (1974-1980) and Virginia Tech (1980-2001). Particular areas of emphasis are children's health and nutrition, food and food programs, and Extension publications from both colleges.","Special Collections and University Archives, Virginia Tech","Virginia Cooperative Extension Service","Virginia Cooperative Extension (1995-)","Virginia Polytechnic Institute and State University (1970-)","Virginia Polytechnic Institute (1944-1970)","Hertzler, Ann A., 1935-2014","The materials in the collection are in English."],"collection_title_tesim":["Ann A. Hertzler Collection, 1863/2013, bulk 1974/2000"],"collection_ssim":["Ann A. Hertzler Collection, 1863/2013, bulk 1974/2000"],"level_ssm":["collection"],"level_ssim":["Collection"],"unitid_ssm":["Ms.2001.004","/repositories/2/resources/2140"],"unitid_tesim":["Ms.2001.004","/repositories/2/resources/2140"],"repository_ssm":["Virginia Polytechnic Institute and State University"],"repository_ssim":["Virginia Polytechnic Institute and State University"],"creator_ssm":["Hertzler, Ann A., 1935-2014","Hertzler, Ann A., 1935-2014","Virginia Cooperative Extension Service","Virginia Cooperative Extension (1995-)"],"creator_ssim":["Hertzler, Ann A., 1935-2014","Hertzler, Ann A., 1935-2014","Virginia Cooperative Extension Service","Virginia Cooperative Extension (1995-)"],"creator_persname_ssim":["Hertzler, Ann A., 1935-2014"],"creator_corpname_ssim":["Special Collections and University Archives, Virginia Tech","Virginia Cooperative Extension Service","Virginia Cooperative Extension (1995-)","Virginia Polytechnic Institute and State University (1970-)","Virginia Polytechnic Institute (1944-1970)"],"creators_ssim":["Hertzler, Ann A., 1935-2014","Special Collections and University Archives, Virginia Tech","Virginia Cooperative Extension Service","Virginia Cooperative Extension (1995-)","Virginia Polytechnic Institute and State University (1970-)","Virginia Polytechnic Institute (1944-1970)"],"access_terms_ssm":["The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"acqinfo_ssim":["The Ann A. Hertzler Collection was donated in multiple accruals between 2001 and 2014."],"access_subjects_ssim":["Ann Hertzler Children's Cookbooks and Nutrition Literature Collection","Faculty and staff","History of Food and Drink","University History"],"access_subjects_ssm":["Ann Hertzler Children's Cookbooks and Nutrition Literature Collection","Faculty and staff","History of Food and Drink","University History"],"has_online_content_ssim":["false"],"extent_ssm":["10.3 Cubic Feet 14 boxes, 1 oversize folder, 2 artifacts (on display)"],"extent_tesim":["10.3 Cubic Feet 14 boxes, 1 oversize folder, 2 artifacts (on display)"],"date_range_isim":[1863,1864,1865,1866,1867,1868,1869,1870,1871,1872,1873,1874,1875,1876,1877,1878,1879,1880,1881,1882,1883,1884,1885,1886,1887,1888,1889,1890,1891,1892,1893,1894,1895,1896,1897,1898,1899,1900,1901,1902,1903,1904,1905,1906,1907,1908,1909,1910,1911,1912,1913,1914,1915,1916,1917,1918,1919,1920,1921,1922,1923,1924,1925,1926,1927,1928,1929,1930,1931,1932,1933,1934,1935,1936,1937,1938,1939,1940,1941,1942,1943,1944,1945,1946,1947,1948,1949,1950,1951,1952,1953,1954,1955,1956,1957,1958,1959,1960,1961,1962,1963,1964,1965,1966,1967,1968,1969,1970,1971,1972,1973,1974,1975,1976,1977,1978,1979,1980,1981,1982,1983,1984,1985,1986,1987,1988,1989,1990,1991,1992,1993,1994,1995,1996,1997,1998,1999,2000,2001,2002,2003,2004,2005,2006,2007,2008,2009,2010,2011,2012,2013],"accessrestrict_html_tesm":["\u003cp\u003eThe collection is open for research.\u003c/p\u003e  "],"accessrestrict_heading_ssm":["Conditions Governing Access"],"accessrestrict_tesim":["The collection is open for research."],"altformavail_html_tesm":["\u003cp\u003e\u003ca target=\"_blank\" href=\"http://digitalsc.lib.vt.edu/Ms2001-004\"\u003eSome of this collection has been digitized and is available online.\u003c/a\u003e\u003c/p\u003e","\u003cp\u003ePDF versions of many Virginia Cooperative Extension publications, some authored by Hertzler, are available online through \u003ca actuate=\"onRequest\" href=\"https://vtechworks.lib.vt.edu/handle/10919/5523\" show=\"new\" title=\"here\"\u003eVTechWorks\u003c/a\u003e.\u003c/p\u003e  "],"altformavail_heading_ssm":["Existence and Location of Copies"],"altformavail_tesim":["Some of this collection has been digitized and is available online.","PDF versions of many Virginia Cooperative Extension publications, some authored by Hertzler, are available online through VTechWorks."],"arrangement_html_tesm":["\u003cp\u003e\u003cemph render=\"bold\"\u003eSeries I: Curriculum Vita and Biographical Information\u003c/emph\u003e, 1974-2001, contains a CV written in 2001. This folder also includes Hertzler's introduction to the binders mentioned above. The series also includes photocopies of awards Hertzler won, as well as related write-ups and correspondence. Lastly, there are photographs featuring Ann Hertzler from events, conferences, and newspapers articles (1970s-2000). \u003c/p\u003e","\u003cp\u003eThis series is arranged by material type. Awards are in chronological order. Photographs are, for the most part, on scrapbook pages, and are in their original order.\u003c/p\u003e","\u003cp\u003e\u003cemph render=\"bold\"\u003eSeries II: Hertzler Publications\u003c/emph\u003e, 1971-2000, contains 6 subseries. The majority of this series is made up of subseries C and D. Some items have related correspondence attached. \u003cemph render=\"bold\"\u003eSubseries A: Articles\u003c/emph\u003e includes copies, reprints, and originals of articles written by Hertzler during her tenure at the University of Missouri and Virginia Tech (1974-2000). This subseries does NOT include Extension Service publications. \u003cemph render=\"bold\"\u003eSubseries B: Contributions to Scholarly Works\u003c/emph\u003e, 1976-2001, contains articles and photocopies of articles in which Hertzler is quoted or otherwise referenced. \u003cemph render=\"bold\"\u003eSubseries C: University of Missouri-Columbia Extension Publications\u003c/emph\u003e includes handouts and pamphlets written by Hertzler (1971-1980, n.d.). This subseries also contains several publications from the early 1970s. \u003cemph render=\"bold\"\u003eSubseries D: Virginia Cooperative Extension Publications/Adult\u003c/emph\u003e includes materials written and created by Hertzler relating to adult health and nutrition from 1982-2000. \u003cemph render=\"bold\"\u003eSubseries E: Virginia Cooperative Extension Publications/Children\u003c/emph\u003e, 1985-1999, contains materials written and created by Hertzler relating to children's health and nutrition. \u003cemph render=\"bold\"\u003eSubseries F: Websites and Internet Information\u003c/emph\u003e, 1997-2001, includes printouts of websites designed for Hertzler's various projects, as well as related correspondence and presentations. \u003c/p\u003e","\u003cp\u003eFolder-level bibliographies are in the \"Contents List\" below. Subseries are arranged in alphabetical order by title. Material within each subseries is arranged in chronological order. Undated materials in Subseries III are arranged by publication number or publication title, if there is no number. \u003c/p\u003e","\u003cp\u003e\u003cemph render=\"bold\"\u003eSeries III: Other Publications\u003c/emph\u003e, 1956-2000, includes 4 subseries. \u003cemph render=\"bold\"\u003eSubseries A: Articles and Reports\u003c/emph\u003e, 1956-1998 contains publications written about children's nutrition, especially breakfast and school menu planning. \u003cemph render=\"bold\"\u003eSubseries B: Extension Services\u003c/emph\u003e contains three publications from different state Extension divisions, written between 1979 and 1993. \u003cemph render=\"bold\"\u003eSubseries C: Pamphlets\u003c/emph\u003e, 1965-1992, includes a selection of published materials created by national or international groups, a majority of which relate to diet restrictions and food choices. This subseries does NOT include materials produced by the U. S. Department of Agriculture. \u003cemph render=\"bold\"\u003eSubseries D: USDA\u003c/emph\u003e includes pamphlets produced by the United States Department of Agriculture. Materials date from 1960 to 2000 and cover topics such as the importance of breakfast, food choices for children, and sodium intake. \u003c/p\u003e","\u003cp\u003eFolder-level bibliographies are in the \"Contents List\" below. Subseries are arranged in alphabetical order by title. Materials within each subseries are arranged in chronological order. \u003c/p\u003e","\u003cp\u003e\u003cemph render=\"bold\"\u003eSeries IV: Project/Subject Files\u003c/emph\u003e, 1982-2003, includes publications, correspondence and emails, copies of presentations, notes, and other paper materials relating to nutrition and health topics. In 2017, this series was organized into five subseries. \u003cemph render=\"bold\"\u003eSubseries A: Presentation and Project Materials\u003c/emph\u003e contains materials from training programs on teaching children safe food handling habits, choosing healthy foods, and meal planning for child care facilities. In addition, this subseries includes VHS and audio cassette tapes from training events, and slides and CDs from presentations given by Ann Hertzler. \u003cemph render=\"bold\"\u003eSubseries B: Subject Files on Cooperative Extension and Nutrition Topics\u003c/emph\u003e includes collected research from sources relating to children's nutrition, bone health, food labels, and Cooperative Extension activities. \u003cemph render=\"bold\"\u003eSubseries C: Subject Files on Food and People\u003c/emph\u003e consists of collected researcher on individuals and groups of people connected to aspects of food history, including authors, other researchers, ethnic groups, and professionals. \u003cemph render=\"bold\"\u003eSubseries D: Subject Files on Foods\u003c/emph\u003e includes collected research on foods or food groups used for papers, presentations, and personal interest. \u003cemph render=\"bold\"\u003eSubseries E: Subject Files on Home and Household\u003c/emph\u003e contains research on household management topics, especially kitchen utensils and soap/soap-making. \u003c/p\u003e","\u003cp\u003e\nSeveral files contain folder-level bibliographies in the contents list of the finding aid. Files in each subseries are arranged in alphabetical order by folder title. \u003c/p\u003e","\u003cp\u003e\u003cemph render=\"bold\"\u003eSeries V: Posters and Oversize Books\u003c/emph\u003e, 1989-1996, contains a poster of the human skeleton with labeled bones, a poster showing vegetables, and 3 copies of a book for children about nutrition and choosing healthy foods. \u003c/p\u003e","\u003cp\u003eThis series is arranged chronologically.\u003c/p\u003e","\u003cp\u003e\u003cemph render=\"bold\"\u003eSeries VI: Artifacts\u003c/emph\u003e, c.1863, 1993, n.d., includes several original items--a stone jar from a battlefield, c. 1863, a gelatin mold, and a small sewing box. The series also has a framed display of a food pyramid and Happy Meal toys, produced by the American Dietetic Association and McDonalds in 1993. Dr. Hertzler also donated a 19th century cast iron stove to the libraries, which is in the Special Collections Reading Room. The 2014 accrual also includes a large collection of food-related magnets. \u003c/p\u003e","\u003cp\u003eThis series is arranged by material type.\u003c/p\u003e  "],"arrangement_heading_ssm":["Arrangement"],"arrangement_tesim":["Series I: Curriculum Vita and Biographical Information, 1974-2001, contains a CV written in 2001. This folder also includes Hertzler's introduction to the binders mentioned above. The series also includes photocopies of awards Hertzler won, as well as related write-ups and correspondence. Lastly, there are photographs featuring Ann Hertzler from events, conferences, and newspapers articles (1970s-2000).","This series is arranged by material type. Awards are in chronological order. Photographs are, for the most part, on scrapbook pages, and are in their original order.","Series II: Hertzler Publications, 1971-2000, contains 6 subseries. The majority of this series is made up of subseries C and D. Some items have related correspondence attached. Subseries A: Articles includes copies, reprints, and originals of articles written by Hertzler during her tenure at the University of Missouri and Virginia Tech (1974-2000). This subseries does NOT include Extension Service publications. Subseries B: Contributions to Scholarly Works, 1976-2001, contains articles and photocopies of articles in which Hertzler is quoted or otherwise referenced. Subseries C: University of Missouri-Columbia Extension Publications includes handouts and pamphlets written by Hertzler (1971-1980, n.d.). This subseries also contains several publications from the early 1970s. Subseries D: Virginia Cooperative Extension Publications/Adult includes materials written and created by Hertzler relating to adult health and nutrition from 1982-2000. Subseries E: Virginia Cooperative Extension Publications/Children, 1985-1999, contains materials written and created by Hertzler relating to children's health and nutrition. Subseries F: Websites and Internet Information, 1997-2001, includes printouts of websites designed for Hertzler's various projects, as well as related correspondence and presentations.","Folder-level bibliographies are in the \"Contents List\" below. Subseries are arranged in alphabetical order by title. Material within each subseries is arranged in chronological order. Undated materials in Subseries III are arranged by publication number or publication title, if there is no number.","Series III: Other Publications, 1956-2000, includes 4 subseries. Subseries A: Articles and Reports, 1956-1998 contains publications written about children's nutrition, especially breakfast and school menu planning. Subseries B: Extension Services contains three publications from different state Extension divisions, written between 1979 and 1993. Subseries C: Pamphlets, 1965-1992, includes a selection of published materials created by national or international groups, a majority of which relate to diet restrictions and food choices. This subseries does NOT include materials produced by the U. S. Department of Agriculture. Subseries D: USDA includes pamphlets produced by the United States Department of Agriculture. Materials date from 1960 to 2000 and cover topics such as the importance of breakfast, food choices for children, and sodium intake.","Folder-level bibliographies are in the \"Contents List\" below. Subseries are arranged in alphabetical order by title. Materials within each subseries are arranged in chronological order.","Series IV: Project/Subject Files, 1982-2003, includes publications, correspondence and emails, copies of presentations, notes, and other paper materials relating to nutrition and health topics. In 2017, this series was organized into five subseries. Subseries A: Presentation and Project Materials contains materials from training programs on teaching children safe food handling habits, choosing healthy foods, and meal planning for child care facilities. In addition, this subseries includes VHS and audio cassette tapes from training events, and slides and CDs from presentations given by Ann Hertzler. Subseries B: Subject Files on Cooperative Extension and Nutrition Topics includes collected research from sources relating to children's nutrition, bone health, food labels, and Cooperative Extension activities. Subseries C: Subject Files on Food and People consists of collected researcher on individuals and groups of people connected to aspects of food history, including authors, other researchers, ethnic groups, and professionals. Subseries D: Subject Files on Foods includes collected research on foods or food groups used for papers, presentations, and personal interest. Subseries E: Subject Files on Home and Household contains research on household management topics, especially kitchen utensils and soap/soap-making.","Several files contain folder-level bibliographies in the contents list of the finding aid. Files in each subseries are arranged in alphabetical order by folder title.","Series V: Posters and Oversize Books, 1989-1996, contains a poster of the human skeleton with labeled bones, a poster showing vegetables, and 3 copies of a book for children about nutrition and choosing healthy foods.","This series is arranged chronologically.","Series VI: Artifacts, c.1863, 1993, n.d., includes several original items--a stone jar from a battlefield, c. 1863, a gelatin mold, and a small sewing box. The series also has a framed display of a food pyramid and Happy Meal toys, produced by the American Dietetic Association and McDonalds in 1993. Dr. Hertzler also donated a 19th century cast iron stove to the libraries, which is in the Special Collections Reading Room. The 2014 accrual also includes a large collection of food-related magnets.","This series is arranged by material type."],"bioghist_html_tesm":["\u003cp\u003eIn 1957, Ann A. Hertzler received a B.S. in Home Economics Education from Pennsylvania State University. She taught high school Home Economics for two years. In 1960, she completed a Master of Science in Nutrition at the Drexel Institute of Technology. Between 1960 and 1966, she taught at the Drexel Institute of Technology and Northern Illinois University, and spent a year as a dietitian in England. She then pursued a Ph.D. in Nutrition at Cornell University, completing her studies in 1973. From 1970 to 1980, Hertzler was a professor and Extension Specialist at the University of Missouri-Columbia. In 1980, she joined the faculty at Virginia Tech as a professor of Human Nutrition, Foods, and Exercise, and as a Foods and Nutrition Extension Specialist. She retired in 2001 and was granted Professor Emerita status. Dr. Hertzler died in 2014.\u003c/p\u003e","\u003cp\u003eThroughout her extensive career, Ann A. Hertzler wrote numerous articles and presentations, many of which are represented in this collection. She wrote and revised many Virginia Cooperative Extension publications relating to, as well as developed resources for, adult's and children's nutrition. She received national and regional awards, including a Fulbright Scholarship in 1989-1990 and the American Dietetic Association's Award for Excellence in Dietetic Education (1999). Hertzler also worked with many national, regional, and local professional societies, especially the American Association for Families and Consumer Science, the Society for Nutrition Education, and the American Dietetic Association.  In addition, she was involved in the development of the Peacock-Harper Culinary Collection at Virginia Tech Special Collections and served on M.S. and Ph.D. committees for students at the University of Missouri-Columbia and at Virginia Tech.\u003c/p\u003e  "],"bioghist_heading_ssm":["Biographical Note"],"bioghist_tesim":["In 1957, Ann A. Hertzler received a B.S. in Home Economics Education from Pennsylvania State University. She taught high school Home Economics for two years. In 1960, she completed a Master of Science in Nutrition at the Drexel Institute of Technology. Between 1960 and 1966, she taught at the Drexel Institute of Technology and Northern Illinois University, and spent a year as a dietitian in England. She then pursued a Ph.D. in Nutrition at Cornell University, completing her studies in 1973. From 1970 to 1980, Hertzler was a professor and Extension Specialist at the University of Missouri-Columbia. In 1980, she joined the faculty at Virginia Tech as a professor of Human Nutrition, Foods, and Exercise, and as a Foods and Nutrition Extension Specialist. She retired in 2001 and was granted Professor Emerita status. Dr. Hertzler died in 2014.","Throughout her extensive career, Ann A. Hertzler wrote numerous articles and presentations, many of which are represented in this collection. She wrote and revised many Virginia Cooperative Extension publications relating to, as well as developed resources for, adult's and children's nutrition. She received national and regional awards, including a Fulbright Scholarship in 1989-1990 and the American Dietetic Association's Award for Excellence in Dietetic Education (1999). Hertzler also worked with many national, regional, and local professional societies, especially the American Association for Families and Consumer Science, the Society for Nutrition Education, and the American Dietetic Association.  In addition, she was involved in the development of the Peacock-Harper Culinary Collection at Virginia Tech Special Collections and served on M.S. and Ph.D. committees for students at the University of Missouri-Columbia and at Virginia Tech."],"odd_html_tesm":["\u003cp\u003eThe guide to the  Ann A. Hertzler Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (\u003ca href=\"https://creativecommons.org/share-your-work/public-domain/cc0/\"\u003ehttps://creativecommons.org/share-your-work/public-domain/cc0/\u003c/a\u003e).\u003c/p\u003e  "],"odd_heading_ssm":["Rights Statement for Archival Description"],"odd_tesim":["The guide to the  Ann A. Hertzler Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/)."],"prefercite_html_tesm":["\u003cp\u003eResearchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Ann A. Hertzler Collection, Ms2001-004, Special Collections and University Archives, Virginia Tech, Blacksburg, Va.\u003c/p\u003e  "],"prefercite_tesim":["Researchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Ann A. Hertzler Collection, Ms2001-004, Special Collections and University Archives, Virginia Tech, Blacksburg, Va."],"processinfo_html_tesm":["\u003cp\u003eSome initial processing of the Ann A. Hertzler Collection was completed prior to 2008, including a preliminary inventory in 2006. Additional processing, arrangement, and description were completed in September and October 2010. A 2011 donation was processed in March 2012. A 2014 donation was processed in 2017, at which point Series IV was organized into subseries.\u003c/p\u003e  "],"processinfo_heading_ssm":["Processing Information"],"processinfo_tesim":["Some initial processing of the Ann A. Hertzler Collection was completed prior to 2008, including a preliminary inventory in 2006. Additional processing, arrangement, and description were completed in September and October 2010. A 2011 donation was processed in March 2012. A 2014 donation was processed in 2017, at which point Series IV was organized into subseries."],"relatedmaterial_html_tesm":["\u003cp\u003eIn 2005, Professor Emerita Hertzler established the Ann Hertzler Children's Cookbook and Nutrition Literature Collection. Her initial donation of publications has grown to nearly 350 items dating from 1882 to 2007, most of which are housed in Special Collections and Universtiy Archives. Additional publications are housed in the circulating collection at Newman Library. The Children's Cookbook and Nutrition Literature Collection is available through \u003ca href=\"https://virginiatech.primo.exlibrisgroup.com/discovery/search?vid=01VT_INST:01VT_INST\u0026amp;lang=en\" title=\"catalogs\" show=\"new\"\u003ethe library's discovery tool\u003c/a\u003e. Books in this collection can be found by a keyword search of \"Children's Cookbook and Nutrition Literature Collection\".\u003c/p\u003e  "],"relatedmaterial_heading_ssm":["Related Archival Materials"],"relatedmaterial_tesim":["In 2005, Professor Emerita Hertzler established the Ann Hertzler Children's Cookbook and Nutrition Literature Collection. Her initial donation of publications has grown to nearly 350 items dating from 1882 to 2007, most of which are housed in Special Collections and Universtiy Archives. Additional publications are housed in the circulating collection at Newman Library. The Children's Cookbook and Nutrition Literature Collection is available through the library's discovery tool. Books in this collection can be found by a keyword search of \"Children's Cookbook and Nutrition Literature Collection\"."],"scopecontent_html_tesm":["\u003cp\u003eThe Ann A. Hertzler Collection contains biographical information, publications, project and subject files, and artifacts relating to Hertzler's professional career at the University of Missouri-Columbia (1974-1980) and Virginia Tech (1980-2001). Particular areas of emphasis are children's health and nutrition, food and food programs, and Extension publications from both colleges. \u003c/p\u003e","\u003cp\u003eA majority of the publications and personal/professional material was originally contained in two 5-inch binders, which were broken down to facilitate integration with the rest of the collection. These binders included an introduction to the contents, as well as a brief overview of Hertzler's experiences and observations about changes to her field during her career. This introduction is included with the CV (Box-folder 1-1). \u003c/p\u003e","\u003cp\u003eThe collection is divided into 6 series--Series I: Curriculum Vita and Biographical Information, Series II: Hertzler Publications, Series III: Other Publications, Series IV: Project/Subject Files, Series V: Oversize Materials, and Series VI: Artifacts. Throughout the collection, folders containing publications include bibliographies--see the \"Contents List\" below.\u003c/p\u003e","\u003cp\u003eThis collection does \u003cemph render=\"bold\"\u003enot\u003c/emph\u003e contain information relating to: the courses Hertzler taught at Virginia Tech or other schools; Hertzler's employment experience prior to the University of Missouri-Columbia; projects connected to service with the Virginia Dietetic Association; service in professional organizations; or sabbaticals taken in 1978 and 1989. \u003c/p\u003e  "],"scopecontent_heading_ssm":["Scope and Content"],"scopecontent_tesim":["The Ann A. Hertzler Collection contains biographical information, publications, project and subject files, and artifacts relating to Hertzler's professional career at the University of Missouri-Columbia (1974-1980) and Virginia Tech (1980-2001). Particular areas of emphasis are children's health and nutrition, food and food programs, and Extension publications from both colleges.","A majority of the publications and personal/professional material was originally contained in two 5-inch binders, which were broken down to facilitate integration with the rest of the collection. These binders included an introduction to the contents, as well as a brief overview of Hertzler's experiences and observations about changes to her field during her career. This introduction is included with the CV (Box-folder 1-1).","The collection is divided into 6 series--Series I: Curriculum Vita and Biographical Information, Series II: Hertzler Publications, Series III: Other Publications, Series IV: Project/Subject Files, Series V: Oversize Materials, and Series VI: Artifacts. Throughout the collection, folders containing publications include bibliographies--see the \"Contents List\" below.","This collection does not contain information relating to: the courses Hertzler taught at Virginia Tech or other schools; Hertzler's employment experience prior to the University of Missouri-Columbia; projects connected to service with the Virginia Dietetic Association; service in professional organizations; or sabbaticals taken in 1978 and 1989."],"separatedmaterial_html_tesm":["\u003cp\u003e\u003cemph render=\"bold\"\u003eThe following duplicate publications were removed from Series II: Hertzler Publications, Subseries IV and V: Virginia Cooperative Extension Publications, and cataloged for the Special Collections Rare Book Collection:\u003c/emph\u003e\u003c/p\u003e","\u003cp\u003eHertzler, Ann A., and Phyllis Brown. February 1982. \u003ctitle render=\"italic\"\u003eCookouts and Cooking While Camping\u003c/title\u003e, Publication 348-010. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A. May 1984. \u003ctitle render=\"italic\"\u003ePotassium in the Diet\u003c/title\u003e, Publication 348-911. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A. March 1985. \u003ctitle render=\"italic\"\u003eHomemade Baby Food\u003c/title\u003e, Publication 348-012. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A. January 1987. \u003ctitle render=\"italic\"\u003eCholesterol in the Diet\u003c/title\u003e, Publication 348-909. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A. August 1987. \u003ctitle render=\"italic\"\u003eSodium in the Diet\u003c/title\u003e, Publication 348-910. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A. October 1987. \u003ctitle render=\"italic\"\u003eKids, Food, and Money\u003c/title\u003e, Publication 348-007. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann, Valya Vincell, Janet Tuckwiller, Kathleen Stadler, Katherine Sharman, and Martha Durst. 1988. \u003ctitle render=\"italic\"\u003eLet's Start Eating Smart\u003c/title\u003e, Publication 348-650. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A. 1993. \u003ctitle render=\"italic\"\u003eSugar\u003c/title\u003e, Publication 348-013. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A., Mick Coleman, and Elaine D. Scott. 1993. \u003ctitle render=\"italic\"\u003eKids, Food, and Television\u003c/title\u003e, Publication 348-008. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eDebord, Karen, and Ann A. Hertzler. 1993. \u003ctitle render=\"italic\"\u003eDevelopmentally Appropriate Food and Nutrition Skills for Young Children\u003c/title\u003e, Publication 348-651. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A., and Karen DeBord. 1993. \u003ctitle render=\"italic\"\u003eKids Cart Smart Food Choices at Home, Shopping, and Eating Out\u003c/title\u003e, Publication 348-652. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A., and Karen DeBord. 1993. \u003ctitle render=\"italic\"\u003eGerm Squirm: Kids and Safe Food Handling\u003c/title\u003e, Publication 348-653. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A., and Karen DeBord. 1993. \u003ctitle render=\"italic\"\u003eHurts and Hazards: Kids, Kitchen Accidents, and Safety\u003c/title\u003e, Publication 348-655. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann, and Denise Brochetti. 1995. \u003ctitle render=\"italic\"\u003eFood Cents\u003c/title\u003e, Publication 348-006. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A. 1995. \u003ctitle render=\"italic\"\u003eABC's of Feeding Preschoolers\u003c/title\u003e, Publication 348-009. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A. 1995. \u003ctitle render=\"italic\"\u003ePreschoolers' Food Handling Skills-Motor Development\u003c/title\u003e, Publication 348-011. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A. 1996. \u003ctitle render=\"italic\"\u003eIron Check List\u003c/title\u003e, Publication 348-371. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A., and Karen DeBord. 1996. \u003ctitle render=\"italic\"\u003eHealth Wealth: Kids, Nutrients, and Health\u003c/title\u003e, Publication 348-654. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann A. 1997. \u003ctitle render=\"italic\"\u003eHerbs and Spices\u003c/title\u003e, Publication 348-907. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003eHertzler, Ann. 1999. \u003ctitle render=\"italic\"\u003eNourishing Children with Books\u003c/title\u003e, Publication 348-950. [Blacksburg, Va.]: Virginia Cooperative Extension.\u003c/p\u003e","\u003cp\u003e          \u003cemph render=\"bold\"\u003eThe following publications were removed from Series IV: Project/Subject Files and cataloged for the Rare Book Collection:\u003c/emph\u003e\u003c/p\u003e","\u003cp\u003eAmerican Home Economics Association. 1980, \u003ctitle render=\"italic\"\u003eHandbook of Food Preparation\u003c/title\u003e. 8th Edition. Washington, D.C. American Home Economics Association. \u003c/p\u003e","\u003cp\u003eUnited States. 1977.  \u003ctitle render=\"italic\"\u003eAverage Weight of a Measured Cup of Various Foods\u003c/title\u003e, no. 41. \u003ctitle render=\"italic\"\u003eHome Economics Research Report\u003c/title\u003e. Washington, D.C.: The Department.\u003c/p\u003e","\u003cp\u003eUnited States. 1990. \u003ctitle render=\"italic\"\u003eFood Buying Guide for Child Nutrition Programs\u003c/title\u003e. [Washington, D.C.]: U.S. Dept. of Agriculture, Food and Nutrition Service.\u003c/p\u003e","\u003cp\u003eUnited States. 1975. \u003ctitle render=\"italic\"\u003eFood Yields Summarized by Different Stages of Preparation\u003c/title\u003e, no. 102. \u003ctitle render=\"italic\"\u003eAgriculture Handbook\u003c/title\u003e. Washington, D.C.: U.S. Dept. of Agriculture.\u003c/p\u003e","\u003cp\u003e\u003cemph render=\"bold\"\u003eThe following VHS tapes were removed from the collection and cataloged for the Special Collections Media Collection:\u003c/emph\u003e\u003c/p\u003e","\u003cp\u003e\u003ctitle render=\"italic\"\u003eA Crash Course on Calcium\u003c/title\u003e. 1997. Washington, D.C.: National Fluid Milk Processor Promotion Board.\u003c/p\u003e","\u003cp\u003eMcDonald's Nutrition Information Center, and Society for Nutrition Education. 1993. \u003ctitle render=\"italic\"\u003eWhat's On Your Plate\u003c/title\u003e. Oak Brook, IL: McDonald's Nutrition Information Center, McDonald's Corp. (2 copies)\u003c/p\u003e","\u003cp\u003e\u003cemph render=\"bold\"\u003eThe following artifact is on display in the Special Collections and University Archives Conference Room:\u003c/emph\u003e\u003c/p\u003e","\u003cp\u003eAmerican Civil War-era stone water jar \u003c/p\u003e  "],"separatedmaterial_heading_ssm":["Separated Materials"],"separatedmaterial_tesim":["The following duplicate publications were removed from Series II: Hertzler Publications, Subseries IV and V: Virginia Cooperative Extension Publications, and cataloged for the Special Collections Rare Book Collection:","Hertzler, Ann A., and Phyllis Brown. February 1982. Cookouts and Cooking While Camping, Publication 348-010. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. May 1984. Potassium in the Diet, Publication 348-911. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. March 1985. Homemade Baby Food, Publication 348-012. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. January 1987. Cholesterol in the Diet, Publication 348-909. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. August 1987. Sodium in the Diet, Publication 348-910. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. October 1987. Kids, Food, and Money, Publication 348-007. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann, Valya Vincell, Janet Tuckwiller, Kathleen Stadler, Katherine Sharman, and Martha Durst. 1988. Let's Start Eating Smart, Publication 348-650. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. 1993. Sugar, Publication 348-013. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A., Mick Coleman, and Elaine D. Scott. 1993. Kids, Food, and Television, Publication 348-008. [Blacksburg, Va.]: Virginia Cooperative Extension.","Debord, Karen, and Ann A. Hertzler. 1993. Developmentally Appropriate Food and Nutrition Skills for Young Children, Publication 348-651. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A., and Karen DeBord. 1993. Kids Cart Smart Food Choices at Home, Shopping, and Eating Out, Publication 348-652. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A., and Karen DeBord. 1993. Germ Squirm: Kids and Safe Food Handling, Publication 348-653. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A., and Karen DeBord. 1993. Hurts and Hazards: Kids, Kitchen Accidents, and Safety, Publication 348-655. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann, and Denise Brochetti. 1995. Food Cents, Publication 348-006. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. 1995. ABC's of Feeding Preschoolers, Publication 348-009. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. 1995. Preschoolers' Food Handling Skills-Motor Development, Publication 348-011. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. 1996. Iron Check List, Publication 348-371. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A., and Karen DeBord. 1996. Health Wealth: Kids, Nutrients, and Health, Publication 348-654. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann A. 1997. Herbs and Spices, Publication 348-907. [Blacksburg, Va.]: Virginia Cooperative Extension.","Hertzler, Ann. 1999. Nourishing Children with Books, Publication 348-950. [Blacksburg, Va.]: Virginia Cooperative Extension.","The following publications were removed from Series IV: Project/Subject Files and cataloged for the Rare Book Collection:","American Home Economics Association. 1980, Handbook of Food Preparation. 8th Edition. Washington, D.C. American Home Economics Association.","United States. 1977.  Average Weight of a Measured Cup of Various Foods, no. 41. Home Economics Research Report. Washington, D.C.: The Department.","United States. 1990. Food Buying Guide for Child Nutrition Programs. [Washington, D.C.]: U.S. Dept. of Agriculture, Food and Nutrition Service.","United States. 1975. Food Yields Summarized by Different Stages of Preparation, no. 102. Agriculture Handbook. Washington, D.C.: U.S. Dept. of Agriculture.","The following VHS tapes were removed from the collection and cataloged for the Special Collections Media Collection:","A Crash Course on Calcium. 1997. Washington, D.C.: National Fluid Milk Processor Promotion Board.","McDonald's Nutrition Information Center, and Society for Nutrition Education. 1993. What's On Your Plate. Oak Brook, IL: McDonald's Nutrition Information Center, McDonald's Corp. (2 copies)","The following artifact is on display in the Special Collections and University Archives Conference Room:","American Civil War-era stone water jar"],"userestrict_html_tesm":["\u003cp\u003eThe copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials. \u003c/p\u003e","\u003cp\u003eReproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: \u003ca href=\"http://bit.ly/scuareproduction\"\u003ehttp://bit.ly/scuareproduction\u003c/a\u003e. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: \u003ca href=\"http://bit.ly/scuapublication\"\u003ehttp://bit.ly/scuapublication\u003c/a\u003e. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.\u003c/p\u003e  "],"userestrict_heading_ssm":["Conditions Governing Reproduction and Use"],"userestrict_tesim":["The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"abstract_html_tesm":["\u003cabstract id=\"aspace_86f709f9b51af4eb1180d8a417c4d31e\" label=\"Abstract\"\u003eThe Ann A. Hertzler Collection contains biographical information, publications, project and subject files, and artifacts relating to Hertzler's professional career at the University of Missouri-Columbia (1974-1980) and Virginia Tech (1980-2001). Particular areas of emphasis are children's health and nutrition, food and food programs, and Extension publications from both colleges.\u003c/abstract\u003e\n    "],"abstract_tesim":["The Ann A. Hertzler Collection contains biographical information, publications, project and subject files, and artifacts relating to Hertzler's professional career at the University of Missouri-Columbia (1974-1980) and Virginia Tech (1980-2001). Particular areas of emphasis are children's health and nutrition, food and food programs, and Extension publications from both colleges."],"corpname_ssim":["Special Collections and University Archives, Virginia Tech","Virginia Cooperative Extension Service","Virginia Cooperative Extension (1995-)","Virginia Polytechnic Institute and State University (1970-)","Virginia Polytechnic Institute (1944-1970)"],"names_coll_ssim":["Virginia Cooperative Extension Service","Virginia Cooperative Extension (1995-)","Virginia Polytechnic Institute and State University (1970-)","Virginia Polytechnic Institute (1944-1970)","Hertzler, Ann A., 1935-2014"],"persname_ssim":["Hertzler, Ann A., 1935-2014"],"names_ssim":["Special Collections and University Archives, Virginia Tech","Virginia Cooperative Extension Service","Virginia Cooperative Extension (1995-)","Virginia Polytechnic Institute and State University (1970-)","Virginia Polytechnic Institute (1944-1970)","Hertzler, Ann A., 1935-2014"],"language_ssim":["The materials in the collection are in English."],"descrules_ssm":["Describing Archives: A Content Standard"],"total_component_count_is":121,"online_item_count_is":0,"component_level_isim":[0],"sort_isi":0,"timestamp":"2026-07-23T21:16:22.775Z"}]}},"label":"Breadcrumbs"}}},"links":{"self":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_2140"}},{"id":"viblbv_repositories_2_resources_4045","type":"collection","attributes":{"title":"Elledge Culinary Ephemera Collection, 1939/2004","abstract_or_scope":{"id":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_4045#abstract_or_scope","type":"document_value","attributes":{"value":"This collection includes twenty-four series of culinary ephemera, and they are organized by food and appliance. Items range throughout the twentieth century and into the early twenty-first century, with majority of items undated. Most items are pamphlets that include recipes, health and nutrition guides, short stories, and appliance instructions. Other items include catalogues, newspaper and magazine clippings, stickers, and food pyramid pins. Materials provide insight into consumer culture, technology, and history of gender, race, class, sanitation, marketing, and graphic design.","label":"Abstract Or Scope"}},"breadcrumbs":{"id":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_4045#breadcrumbs","type":"document_value","attributes":{"value":{"id":"viblbv_repositories_2_resources_4045","ead_ssi":"viblbv_repositories_2_resources_4045","_root_":"viblbv_repositories_2_resources_4045","_nest_parent_":"viblbv_repositories_2_resources_4045","ead_source_url_ssi":"data/oai/VT/repositories_2_resources_4045.xml","title_filing_ssi":"Elledge Culinary Ephemera Collection","title_ssm":["Elledge Culinary Ephemera Collection"],"title_tesim":["Elledge Culinary Ephemera Collection"],"unitdate_ssm":["1939-2004"],"unitdate_inclusive_ssm":["1939-2004"],"normalized_date_ssm":["1939/2004"],"normalized_title_ssm":["Elledge Culinary Ephemera Collection, 1939/2004"],"text":["Elledge Culinary Ephemera Collection, 1939/2004","Ms.2023.009","Cocktails -- History","Cocktail History Collection","Food Technology and Production","History of Food and Drink","Home economics","Culinary pamphlets","The collection is open for research.","This collection is arranged by material content and in alphabetical order by title.","The guide to the Elledge Culinary Ephemera Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/).","The processing, arrangement, and description of the Elledge Culinary Ephemera Collection was completed in April 2023.","This collection includes twenty-four series of culinary ephemera, and they are organized by food and appliance. Items range throughout the twentieth century and into the early twenty-first century, with majority of items undated. Most items are pamphlets that include recipes, health and nutrition guides, short stories, and appliance instructions. Other items include catalogues, newspaper and magazine clippings, stickers, and food pyramid pins. Materials provide insight into consumer culture, technology, and history of gender, race, class, sanitation, marketing, and graphic design.","Some materials include racialized depictions of African Americans, Asians, and Indigenous peoples of the Americas, and a statement of such is marked next to each material.","Series I: Appliance Equipment includes materials dated from 1950 to 1985, with many of the items undated. All items are organized in alphabatical order by title in three folders. Pamphlets include instructions and recipes for appliances such as fry pans, mixers, blenders, oven ranges, and pressure pans. Some pamphlets contain promotional materials to purchase their products to use these recipes.","Series II: Assorted Topics - Tea, Herbs, Spices, Olives, Sauces includes materials dated from 1967 to 2001, with many of the items undated. All materials are organized in alphabetical order by title. Pamphlets include recipes using these types of products or to create them, and other items have marketing materials to promote these.","Series III: Beans includes materials dated from 1970 to 1999, with many of the items undated. All materials are organized in alphabetical order by title in four folders. Majority of pamphlets have recipes related to beans, lentils, split peas, lima beans, blackeyes, chickpeas, white beans, pinto beans, kidney beans, and peas. Other pamphlets discuss the nutritional benefits of beans. One pamphlet titled \"Explore the Magic World of California Beans with Jack Beanstalk M.B.A. (Master of Bean Arts)\" follows the story of Jack Beanstalk discussing different types of beans, the history behind beans, how to properly cook and eat them, recipes, and their nutrition benefits.","Series IV: Cheese includes materials dated 1978 to 1985, with many of the items undated. All materials are organized in alphabetical order by title. Recipe pamphlets consist of recipes using cream cheese and Kraft brand cheeses. \"The Whole Cheese\" pamphlet consists of how to care for cheese, a cheese guide encompassing images, descriptions, and pairing suggestions, and recipes that use cheeses. The collection also has a 1985 Philadelphia Cream Cheese calendar.","Series V: Chocolate includes materials dated from 1950 to 1988, with many of the items undated. All materials are organized in alphabetical order by title. Most materials are recipes on how to use chocolate and make desserts. Hershey's chococlate branded recipes comprise most of the collection. \"A souvenir of your visit to Hershey\" packet includes multiple Hershey recipe pamphlets inside, along with \"The Story of Chocolate and Cocoa.\" This pamphlet details the history of chocolate and cocoa, a short biography on founder Milton Snavely Hershey, where cocoa grows, how chocolate is made, and background on the town and park of Hershey.","Series VI: Dairy includes materials dated from 1948 to 1992, with many of the items undated. All materials are organized in alphabetical order by title in three folders. Pamphlets contain recipes for desserts, casseroles, ice cream, appetizers, and pies. Some recipes detail how to use dry milk. Others discuss how to use milk for dieting and weight loss.","Series VII: Eggs includes materials dated from 1974 to 1983, with many of the items undated. All materials are organized in alphabetical order by title. Materials comprise of recipes, information about eggs, and money-saving egg recipes.","Series VIII: Fats and Oils includes materials dated from 1955 to 1992, with many of the items undated. All materials are organized in alphabetical order by title. Materials include items and recipes for salad dressings, Kraft oil, mayonnaise, Bertolli, and corn refinery.","Series IX: Foil Wraps includes undated materials with one item dated 1982. Materials have recipes that use foil, wraps, and saran wrap. The \"Reynolds Oven Cooking Bags\" has an instructions and recipes pamphlet, an unopened cooking bag, and a coupon. The \"Wrap It Festive!\" pamphlet has holiday recipes and suggestions on how to use plastic wrap to decorate gifts.","Series X: Foreign Infuence includes materials dated from 1942 to 1970, with many of the items undated. All materials are organized in alphbaetical order by title. Materials include recipes inspired by recipes from around the globe.","Series XI: Forest Foraging includes one item dated 1977 and another undated item. Materials are organized in alphabetical order by title. \"Food From Field and Forest\" contains recipes for wild game such as venison, bear, rabbit, squirrel, woodchuck, oppossum, raccoon, duck, pheasant, pigeon, dove, turtle, trout, frog legs, edible plants, and beverages. \"Spring Wild Food in Piedmont of Virginia\" contains recipes for edible plants such as chickweed, cattail, dandelions, and more.","Series XII: Fruit includes materials dated from 1970 to 1992, with many of the items undated. All materials are organized in alphabetical order by title. Pamphlets contain recipes for cranberries, cherries, bananas, dates, citruses, apples, peaches, kiwi, pineapple, and prunes. Some recipes are for jams, jellies, and preserves. The recipe booklet \"101 All-Time Favorite Cranberry Recipes\" contains depictions of Indigenous peoples and pilgrims.","Series XIII: Gelatin, Jello, Jelly includes materials dated from 1953 to 1999, with many of the items undated. All materials are organized in alphabetical order by title in three folders. Materials have mostly recipes for desserts, low calories, weight-loss, and sugar-free items.","Series XIV: Grains includes materials dated from 1956 to 2002, with many of the items undated. All materials are organized in alphabetical order by title in seven folders. Materials include recipes for pastas, pies, breads, rice, flaxseed, fiber, desserts, rolls, muffins, waffles, and more. Some recipes focus on nutrition, weight loss, and low calories.","Series XV: Household Management includes materials dated from 1959 to 1979, with other items undated. All materials are organized in alphabetical order by title. \"Pac-Man Party\" has a pac-man theme with the art and three recipes called Speedy's Scrambles, High Score S'mores, and Blinky's Punch. The pamphlet advertises the Roanoke Gas Company and how to use gas ovens. \"Real Kill: Hints for Bug-Free Living\" contains a guide on bugs, where they are found, and how to remove them. It advertises Real Kill's products to control bugs. This item also contains a racialized depiction of a Chinese woman.","Series XVI: Meal Planning includes materials dated from 1954 to 2003, with many of the items undated. All materials are organized in alphabetical order by title in four folders. Recipe pamphlets and booklets include how to plan meals for your family meals and for hosting parties. Other pamphlets contain recipes and lists of healthy foods. Meal-saving booklets and pamphlets discuss how to eat nutritious foods for low costs.","Series XVII: Meats includes materials dated from 1939 to 1985, with many of the items undated. All materials are organized in alphabetical order by title in two folders. Recipes include instructions for pork, gravy, hamburgers, manwiches, fish, and other meat-related items. Some discuss how to idenfity cuts of meat and how to store them.","Series XVIII: Microwave includes materials dated from 1971 to 1990, with many of the items undated. All materials are organized in alphabetical order by title in two folders. Most materials are recipes for the microwave. Some include recipes to save money and eat cheaper. Other materials focus on nutrition and health.","Series XIX: Nuts includes materials dated from 1955 to 1993, with many of the items undated. All materials are organized in alphabetical order by title in three folders. Most materials contain recipes. Other materials include short written pieces, such as a mini biography of George Washington Carver. Others pamphlets include information on the nutrition of different nuts.","Series XX: Objects includes three items, with one dated 1992. The dated item has food pyramid sticker samples and an order form. The are two pins with one being a food pyramid and the other a fruits and veggies pin.","Series XXI: Outdoor Cooking includes materials dated from 1952 to 1979, with many of the items undated. All materials are organized in alphabetical order by title in two folders. Items include topics such as barbecue, outdoor cooking and eating design ideas, recipes, and outdoor cooking equipment.","Series XXII: Soup includes materials dated from 1981 to 1992, with many items undated. All materials are organized in alphabetical order by title in two folders. Materials include recipes for different types of soups to make for appetizers, main courses, or from pantry items.","Series XXIII: Sugars includes materials dated from 1983 to 2004, with many items undated. All materials are organized in alphabetical order by title. Items include recipes that use sugars, splenda, honey, or corn syrup.","Series XXIV: Vegetables includes materials dated from 1971 to 1981, with many items undated. All materials are organized in alphabetical order by title in two folders. Materials include recipes that use vegetables, with many of them using vegetables as the main component of the recipe.","This collection also included a more than 100 books, booklets, and other publications. As part of processing, these were removed and cataloged for the Rare Book Collection. Catalog records include the manuscript collection name and number (Elledge Culinary Ephemera Collection, Ms2023-009) and can be located by searching for that phrase.","Items in this collection are largely in the public domain, but individual items may be subject to copyright restrictions. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using\nour reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form:\nhttp://bit.ly/scuapublication.","Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.","This collection includes twenty-four series of culinary ephemera, and they are organized by food and appliance. Items range throughout the twentieth century and into the early twenty-first century, with majority of items undated. Most items are pamphlets that include recipes, health and nutrition guides, short stories, and appliance instructions. Other items include catalogues, newspaper and magazine clippings, stickers, and food pyramid pins. Materials provide insight into consumer culture, technology, and history of gender, race, class, sanitation, marketing, and graphic design.","Special Collections and University Archives, Virginia Tech","Majority of materials in this collection are in English. Two items are in Spanish."],"collection_title_tesim":["Elledge Culinary Ephemera Collection, 1939/2004"],"collection_ssim":["Elledge Culinary Ephemera Collection, 1939/2004"],"level_ssm":["collection"],"level_ssim":["Collection"],"unitid_ssm":["Ms.2023.009"],"unitid_tesim":["Ms.2023.009"],"repository_ssm":["Virginia Polytechnic Institute and State University"],"repository_ssim":["Virginia Polytechnic Institute and State University"],"creator_corpname_ssim":["Special Collections and University Archives, Virginia Tech"],"creators_ssim":["Special Collections and University Archives, Virginia Tech"],"access_terms_ssm":["Items in this collection are largely in the public domain, but individual items may be subject to copyright restrictions. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using\nour reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form:\nhttp://bit.ly/scuapublication.","Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"acqinfo_ssim":["The collection was purchased by Special Collections and University Archives in July 2018."],"access_subjects_ssim":["Cocktails -- History","Cocktail History Collection","Food Technology and Production","History of Food and Drink","Home economics","Culinary pamphlets"],"access_subjects_ssm":["Cocktails -- History","Cocktail History Collection","Food Technology and Production","History of Food and Drink","Home economics","Culinary pamphlets"],"has_online_content_ssim":["false"],"extent_ssm":["2.8 Cubic Feet 2 boxes"],"extent_tesim":["2.8 Cubic Feet 2 boxes"],"genreform_ssim":["Culinary pamphlets"],"date_range_isim":[1939,1940,1941,1942,1943,1944,1945,1946,1947,1948,1949,1950,1951,1952,1953,1954,1955,1956,1957,1958,1959,1960,1961,1962,1963,1964,1965,1966,1967,1968,1969,1970,1971,1972,1973,1974,1975,1976,1977,1978,1979,1980,1981,1982,1983,1984,1985,1986,1987,1988,1989,1990,1991,1992,1993,1994,1995,1996,1997,1998,1999,2000,2001,2002,2003,2004],"accessrestrict_html_tesm":["\u003cp\u003eThe collection is open for research.\u003c/p\u003e  "],"accessrestrict_heading_ssm":["Conditions Governing Access"],"accessrestrict_tesim":["The collection is open for research."],"arrangement_html_tesm":["\u003cp\u003eThis collection is arranged by material content and in alphabetical order by title.\u003c/p\u003e  "],"arrangement_heading_ssm":["Arrangement"],"arrangement_tesim":["This collection is arranged by material content and in alphabetical order by title."],"odd_html_tesm":["\u003cp\u003eThe guide to the Elledge Culinary Ephemera Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (\u003cextref href=\"https://creativecommons.org/share-your-work/public-domain/cc0/\"\u003ehttps://creativecommons.org/share-your-work/public-domain/cc0/\u003c/extref\u003e).\u003c/p\u003e  "],"odd_heading_ssm":["Rights Statement for Archival Description"],"odd_tesim":["The guide to the Elledge Culinary Ephemera Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/)."],"prefercite_html_tesm":["\u003cp\u003eResearchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Elledge Culinary Ephemera Collection, 1939-2004, Ms2023-009, Special Collections and University Archives, Virginia Tech, Blacksburg, Va.\u003c/p\u003e  "],"prefercite_tesim":["Researchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Elledge Culinary Ephemera Collection, 1939-2004, Ms2023-009, Special Collections and University Archives, Virginia Tech, Blacksburg, Va."],"processinfo_html_tesm":["\u003cp\u003eThe processing, arrangement, and description of the Elledge Culinary Ephemera Collection was completed in April 2023.\u003c/p\u003e  "],"processinfo_heading_ssm":["Processing Information"],"processinfo_tesim":["The processing, arrangement, and description of the Elledge Culinary Ephemera Collection was completed in April 2023."],"scopecontent_html_tesm":["\u003cp\u003eThis collection includes twenty-four series of culinary ephemera, and they are organized by food and appliance. Items range throughout the twentieth century and into the early twenty-first century, with majority of items undated. Most items are pamphlets that include recipes, health and nutrition guides, short stories, and appliance instructions. Other items include catalogues, newspaper and magazine clippings, stickers, and food pyramid pins. Materials provide insight into consumer culture, technology, and history of gender, race, class, sanitation, marketing, and graphic design.\u003c/p\u003e","\u003cp\u003eSome materials include racialized depictions of African Americans, Asians, and Indigenous peoples of the Americas, and a statement of such is marked next to each material.\u003c/p\u003e","\u003cp\u003eSeries I: Appliance Equipment includes materials dated from 1950 to 1985, with many of the items undated. All items are organized in alphabatical order by title in three folders. Pamphlets include instructions and recipes for appliances such as fry pans, mixers, blenders, oven ranges, and pressure pans. Some pamphlets contain promotional materials to purchase their products to use these recipes. \u003c/p\u003e","\u003cp\u003eSeries II: Assorted Topics - Tea, Herbs, Spices, Olives, Sauces includes materials dated from 1967 to 2001, with many of the items undated. All materials are organized in alphabetical order by title. Pamphlets include recipes using these types of products or to create them, and other items have marketing materials to promote these. \u003c/p\u003e","\u003cp\u003eSeries III: Beans includes materials dated from 1970 to 1999, with many of the items undated. All materials are organized in alphabetical order by title in four folders. Majority of pamphlets have recipes related to beans, lentils, split peas, lima beans, blackeyes, chickpeas, white beans, pinto beans, kidney beans, and peas. Other pamphlets discuss the nutritional benefits of beans. One pamphlet titled \"Explore the Magic World of California Beans with Jack Beanstalk M.B.A. (Master of Bean Arts)\" follows the story of Jack Beanstalk discussing different types of beans, the history behind beans, how to properly cook and eat them, recipes, and their nutrition benefits. \u003c/p\u003e","\u003cp\u003eSeries IV: Cheese includes materials dated 1978 to 1985, with many of the items undated. All materials are organized in alphabetical order by title. Recipe pamphlets consist of recipes using cream cheese and Kraft brand cheeses. \"The Whole Cheese\" pamphlet consists of how to care for cheese, a cheese guide encompassing images, descriptions, and pairing suggestions, and recipes that use cheeses. The collection also has a 1985 Philadelphia Cream Cheese calendar. \u003c/p\u003e","\u003cp\u003eSeries V: Chocolate includes materials dated from 1950 to 1988, with many of the items undated. All materials are organized in alphabetical order by title. Most materials are recipes on how to use chocolate and make desserts. Hershey's chococlate branded recipes comprise most of the collection. \"A souvenir of your visit to Hershey\" packet includes multiple Hershey recipe pamphlets inside, along with \"The Story of Chocolate and Cocoa.\" This pamphlet details the history of chocolate and cocoa, a short biography on founder Milton Snavely Hershey, where cocoa grows, how chocolate is made, and background on the town and park of Hershey. \u003c/p\u003e","\u003cp\u003eSeries VI: Dairy includes materials dated from 1948 to 1992, with many of the items undated. All materials are organized in alphabetical order by title in three folders. Pamphlets contain recipes for desserts, casseroles, ice cream, appetizers, and pies. Some recipes detail how to use dry milk. Others discuss how to use milk for dieting and weight loss. \u003c/p\u003e","\u003cp\u003eSeries VII: Eggs includes materials dated from 1974 to 1983, with many of the items undated. All materials are organized in alphabetical order by title. Materials comprise of recipes, information about eggs, and money-saving egg recipes. \u003c/p\u003e","\u003cp\u003eSeries VIII: Fats and Oils includes materials dated from 1955 to 1992, with many of the items undated. All materials are organized in alphabetical order by title. Materials include items and recipes for salad dressings, Kraft oil, mayonnaise, Bertolli, and corn refinery. \u003c/p\u003e","\u003cp\u003eSeries IX: Foil Wraps includes undated materials with one item dated 1982. Materials have recipes that use foil, wraps, and saran wrap. The \"Reynolds Oven Cooking Bags\" has an instructions and recipes pamphlet, an unopened cooking bag, and a coupon. The \"Wrap It Festive!\" pamphlet has holiday recipes and suggestions on how to use plastic wrap to decorate gifts. \u003c/p\u003e","\u003cp\u003eSeries X: Foreign Infuence includes materials dated from 1942 to 1970, with many of the items undated. All materials are organized in alphbaetical order by title. Materials include recipes inspired by recipes from around the globe.\u003c/p\u003e","\u003cp\u003eSeries XI: Forest Foraging includes one item dated 1977 and another undated item. Materials are organized in alphabetical order by title. \"Food From Field and Forest\" contains recipes for wild game such as venison, bear, rabbit, squirrel, woodchuck, oppossum, raccoon, duck, pheasant, pigeon, dove, turtle, trout, frog legs, edible plants, and beverages. \"Spring Wild Food in Piedmont of Virginia\" contains recipes for edible plants such as chickweed, cattail, dandelions, and more. \u003c/p\u003e","\u003cp\u003eSeries XII: Fruit includes materials dated from 1970 to 1992, with many of the items undated. All materials are organized in alphabetical order by title. Pamphlets contain recipes for cranberries, cherries, bananas, dates, citruses, apples, peaches, kiwi, pineapple, and prunes. Some recipes are for jams, jellies, and preserves. The recipe booklet \"101 All-Time Favorite Cranberry Recipes\" contains depictions of Indigenous peoples and pilgrims. \u003c/p\u003e","\u003cp\u003eSeries XIII: Gelatin, Jello, Jelly includes materials dated from 1953 to 1999, with many of the items undated. All materials are organized in alphabetical order by title in three folders. Materials have mostly recipes for desserts, low calories, weight-loss, and sugar-free items. \u003c/p\u003e","\u003cp\u003eSeries XIV: Grains includes materials dated from 1956 to 2002, with many of the items undated. All materials are organized in alphabetical order by title in seven folders. Materials include recipes for pastas, pies, breads, rice, flaxseed, fiber, desserts, rolls, muffins, waffles, and more. Some recipes focus on nutrition, weight loss, and low calories. \u003c/p\u003e","\u003cp\u003eSeries XV: Household Management includes materials dated from 1959 to 1979, with other items undated. All materials are organized in alphabetical order by title. \"Pac-Man Party\" has a pac-man theme with the art and three recipes called Speedy's Scrambles, High Score S'mores, and Blinky's Punch. The pamphlet advertises the Roanoke Gas Company and how to use gas ovens. \"Real Kill: Hints for Bug-Free Living\" contains a guide on bugs, where they are found, and how to remove them. It advertises Real Kill's products to control bugs. This item also contains a racialized depiction of a Chinese woman. \u003c/p\u003e","\u003cp\u003eSeries XVI: Meal Planning includes materials dated from 1954 to 2003, with many of the items undated. All materials are organized in alphabetical order by title in four folders. Recipe pamphlets and booklets include how to plan meals for your family meals and for hosting parties. Other pamphlets contain recipes and lists of healthy foods. Meal-saving booklets and pamphlets discuss how to eat nutritious foods for low costs. \u003c/p\u003e","\u003cp\u003eSeries XVII: Meats includes materials dated from 1939 to 1985, with many of the items undated. All materials are organized in alphabetical order by title in two folders. Recipes include instructions for pork, gravy, hamburgers, manwiches, fish, and other meat-related items. Some discuss how to idenfity cuts of meat and how to store them. \u003c/p\u003e","\u003cp\u003eSeries XVIII: Microwave includes materials dated from 1971 to 1990, with many of the items undated. All materials are organized in alphabetical order by title in two folders. Most materials are recipes for the microwave. Some include recipes to save money and eat cheaper. Other materials focus on nutrition and health. \u003c/p\u003e","\u003cp\u003eSeries XIX: Nuts includes materials dated from 1955 to 1993, with many of the items undated. All materials are organized in alphabetical order by title in three folders. Most materials contain recipes. Other materials include short written pieces, such as a mini biography of George Washington Carver. Others pamphlets include information on the nutrition of different nuts. \u003c/p\u003e","\u003cp\u003eSeries XX: Objects includes three items, with one dated 1992. The dated item has food pyramid sticker samples and an order form. The are two pins with one being a food pyramid and the other a fruits and veggies pin. \u003c/p\u003e","\u003cp\u003eSeries XXI: Outdoor Cooking includes materials dated from 1952 to 1979, with many of the items undated. All materials are organized in alphabetical order by title in two folders. Items include topics such as barbecue, outdoor cooking and eating design ideas, recipes, and outdoor cooking equipment. \u003c/p\u003e","\u003cp\u003eSeries XXII: Soup includes materials dated from 1981 to 1992, with many items undated. All materials are organized in alphabetical order by title in two folders. Materials include recipes for different types of soups to make for appetizers, main courses, or from pantry items. \u003c/p\u003e","\u003cp\u003eSeries XXIII: Sugars includes materials dated from 1983 to 2004, with many items undated. All materials are organized in alphabetical order by title. Items include recipes that use sugars, splenda, honey, or corn syrup. \u003c/p\u003e","\u003cp\u003eSeries XXIV: Vegetables includes materials dated from 1971 to 1981, with many items undated. All materials are organized in alphabetical order by title in two folders. Materials include recipes that use vegetables, with many of them using vegetables as the main component of the recipe. \u003c/p\u003e  "],"scopecontent_heading_ssm":["Scope and Content"],"scopecontent_tesim":["This collection includes twenty-four series of culinary ephemera, and they are organized by food and appliance. Items range throughout the twentieth century and into the early twenty-first century, with majority of items undated. Most items are pamphlets that include recipes, health and nutrition guides, short stories, and appliance instructions. Other items include catalogues, newspaper and magazine clippings, stickers, and food pyramid pins. Materials provide insight into consumer culture, technology, and history of gender, race, class, sanitation, marketing, and graphic design.","Some materials include racialized depictions of African Americans, Asians, and Indigenous peoples of the Americas, and a statement of such is marked next to each material.","Series I: Appliance Equipment includes materials dated from 1950 to 1985, with many of the items undated. All items are organized in alphabatical order by title in three folders. Pamphlets include instructions and recipes for appliances such as fry pans, mixers, blenders, oven ranges, and pressure pans. Some pamphlets contain promotional materials to purchase their products to use these recipes.","Series II: Assorted Topics - Tea, Herbs, Spices, Olives, Sauces includes materials dated from 1967 to 2001, with many of the items undated. All materials are organized in alphabetical order by title. Pamphlets include recipes using these types of products or to create them, and other items have marketing materials to promote these.","Series III: Beans includes materials dated from 1970 to 1999, with many of the items undated. All materials are organized in alphabetical order by title in four folders. Majority of pamphlets have recipes related to beans, lentils, split peas, lima beans, blackeyes, chickpeas, white beans, pinto beans, kidney beans, and peas. Other pamphlets discuss the nutritional benefits of beans. One pamphlet titled \"Explore the Magic World of California Beans with Jack Beanstalk M.B.A. (Master of Bean Arts)\" follows the story of Jack Beanstalk discussing different types of beans, the history behind beans, how to properly cook and eat them, recipes, and their nutrition benefits.","Series IV: Cheese includes materials dated 1978 to 1985, with many of the items undated. All materials are organized in alphabetical order by title. Recipe pamphlets consist of recipes using cream cheese and Kraft brand cheeses. \"The Whole Cheese\" pamphlet consists of how to care for cheese, a cheese guide encompassing images, descriptions, and pairing suggestions, and recipes that use cheeses. The collection also has a 1985 Philadelphia Cream Cheese calendar.","Series V: Chocolate includes materials dated from 1950 to 1988, with many of the items undated. All materials are organized in alphabetical order by title. Most materials are recipes on how to use chocolate and make desserts. Hershey's chococlate branded recipes comprise most of the collection. \"A souvenir of your visit to Hershey\" packet includes multiple Hershey recipe pamphlets inside, along with \"The Story of Chocolate and Cocoa.\" This pamphlet details the history of chocolate and cocoa, a short biography on founder Milton Snavely Hershey, where cocoa grows, how chocolate is made, and background on the town and park of Hershey.","Series VI: Dairy includes materials dated from 1948 to 1992, with many of the items undated. All materials are organized in alphabetical order by title in three folders. Pamphlets contain recipes for desserts, casseroles, ice cream, appetizers, and pies. Some recipes detail how to use dry milk. Others discuss how to use milk for dieting and weight loss.","Series VII: Eggs includes materials dated from 1974 to 1983, with many of the items undated. All materials are organized in alphabetical order by title. Materials comprise of recipes, information about eggs, and money-saving egg recipes.","Series VIII: Fats and Oils includes materials dated from 1955 to 1992, with many of the items undated. All materials are organized in alphabetical order by title. Materials include items and recipes for salad dressings, Kraft oil, mayonnaise, Bertolli, and corn refinery.","Series IX: Foil Wraps includes undated materials with one item dated 1982. Materials have recipes that use foil, wraps, and saran wrap. The \"Reynolds Oven Cooking Bags\" has an instructions and recipes pamphlet, an unopened cooking bag, and a coupon. The \"Wrap It Festive!\" pamphlet has holiday recipes and suggestions on how to use plastic wrap to decorate gifts.","Series X: Foreign Infuence includes materials dated from 1942 to 1970, with many of the items undated. All materials are organized in alphbaetical order by title. Materials include recipes inspired by recipes from around the globe.","Series XI: Forest Foraging includes one item dated 1977 and another undated item. Materials are organized in alphabetical order by title. \"Food From Field and Forest\" contains recipes for wild game such as venison, bear, rabbit, squirrel, woodchuck, oppossum, raccoon, duck, pheasant, pigeon, dove, turtle, trout, frog legs, edible plants, and beverages. \"Spring Wild Food in Piedmont of Virginia\" contains recipes for edible plants such as chickweed, cattail, dandelions, and more.","Series XII: Fruit includes materials dated from 1970 to 1992, with many of the items undated. All materials are organized in alphabetical order by title. Pamphlets contain recipes for cranberries, cherries, bananas, dates, citruses, apples, peaches, kiwi, pineapple, and prunes. Some recipes are for jams, jellies, and preserves. The recipe booklet \"101 All-Time Favorite Cranberry Recipes\" contains depictions of Indigenous peoples and pilgrims.","Series XIII: Gelatin, Jello, Jelly includes materials dated from 1953 to 1999, with many of the items undated. All materials are organized in alphabetical order by title in three folders. Materials have mostly recipes for desserts, low calories, weight-loss, and sugar-free items.","Series XIV: Grains includes materials dated from 1956 to 2002, with many of the items undated. All materials are organized in alphabetical order by title in seven folders. Materials include recipes for pastas, pies, breads, rice, flaxseed, fiber, desserts, rolls, muffins, waffles, and more. Some recipes focus on nutrition, weight loss, and low calories.","Series XV: Household Management includes materials dated from 1959 to 1979, with other items undated. All materials are organized in alphabetical order by title. \"Pac-Man Party\" has a pac-man theme with the art and three recipes called Speedy's Scrambles, High Score S'mores, and Blinky's Punch. The pamphlet advertises the Roanoke Gas Company and how to use gas ovens. \"Real Kill: Hints for Bug-Free Living\" contains a guide on bugs, where they are found, and how to remove them. It advertises Real Kill's products to control bugs. This item also contains a racialized depiction of a Chinese woman.","Series XVI: Meal Planning includes materials dated from 1954 to 2003, with many of the items undated. All materials are organized in alphabetical order by title in four folders. Recipe pamphlets and booklets include how to plan meals for your family meals and for hosting parties. Other pamphlets contain recipes and lists of healthy foods. Meal-saving booklets and pamphlets discuss how to eat nutritious foods for low costs.","Series XVII: Meats includes materials dated from 1939 to 1985, with many of the items undated. All materials are organized in alphabetical order by title in two folders. Recipes include instructions for pork, gravy, hamburgers, manwiches, fish, and other meat-related items. Some discuss how to idenfity cuts of meat and how to store them.","Series XVIII: Microwave includes materials dated from 1971 to 1990, with many of the items undated. All materials are organized in alphabetical order by title in two folders. Most materials are recipes for the microwave. Some include recipes to save money and eat cheaper. Other materials focus on nutrition and health.","Series XIX: Nuts includes materials dated from 1955 to 1993, with many of the items undated. All materials are organized in alphabetical order by title in three folders. Most materials contain recipes. Other materials include short written pieces, such as a mini biography of George Washington Carver. Others pamphlets include information on the nutrition of different nuts.","Series XX: Objects includes three items, with one dated 1992. The dated item has food pyramid sticker samples and an order form. The are two pins with one being a food pyramid and the other a fruits and veggies pin.","Series XXI: Outdoor Cooking includes materials dated from 1952 to 1979, with many of the items undated. All materials are organized in alphabetical order by title in two folders. Items include topics such as barbecue, outdoor cooking and eating design ideas, recipes, and outdoor cooking equipment.","Series XXII: Soup includes materials dated from 1981 to 1992, with many items undated. All materials are organized in alphabetical order by title in two folders. Materials include recipes for different types of soups to make for appetizers, main courses, or from pantry items.","Series XXIII: Sugars includes materials dated from 1983 to 2004, with many items undated. All materials are organized in alphabetical order by title. Items include recipes that use sugars, splenda, honey, or corn syrup.","Series XXIV: Vegetables includes materials dated from 1971 to 1981, with many items undated. All materials are organized in alphabetical order by title in two folders. Materials include recipes that use vegetables, with many of them using vegetables as the main component of the recipe."],"separatedmaterial_html_tesm":["\u003cp\u003eThis collection also included a more than 100 books, booklets, and other publications. As part of processing, these were removed and cataloged for the Rare Book Collection. Catalog records include the manuscript collection name and number (Elledge Culinary Ephemera Collection, Ms2023-009) and can be located by searching for that phrase.\u003c/p\u003e  "],"separatedmaterial_heading_ssm":["Separated Materials"],"separatedmaterial_tesim":["This collection also included a more than 100 books, booklets, and other publications. As part of processing, these were removed and cataloged for the Rare Book Collection. Catalog records include the manuscript collection name and number (Elledge Culinary Ephemera Collection, Ms2023-009) and can be located by searching for that phrase."],"userestrict_html_tesm":["\u003cp\u003eItems in this collection are largely in the public domain, but individual items may be subject to copyright restrictions. Contact Special Collections and University Archives for assistance in determining the use of these materials. \u003c/p\u003e","\u003cp\u003eReproduction or digitization of materials for personal or research use can be requested using\nour reproduction/digitization form: \u003ca href=\"http://bit.ly/scuareproduction\"\u003ehttp://bit.ly/scuareproduction\u003c/a\u003e. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form:\n\u003ca href=\"http://bit.ly/scuareproduction\"\u003ehttp://bit.ly/scuapublication\u003c/a\u003e. \u003c/p\u003e","\u003cp\u003ePlease contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.\u003c/p\u003e  "],"userestrict_heading_ssm":["Conditions Governing Reproduction and Use"],"userestrict_tesim":["Items in this collection are largely in the public domain, but individual items may be subject to copyright restrictions. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using\nour reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form:\nhttp://bit.ly/scuapublication.","Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"abstract_html_tesm":["\u003cabstract id=\"aspace_dca79ca38af9eb656be845d7ebb89a0c\" label=\"Abstract\"\u003eThis collection includes twenty-four series of culinary ephemera, and they are organized by food and appliance. Items range throughout the twentieth century and into the early twenty-first century, with majority of items undated. Most items are pamphlets that include recipes, health and nutrition guides, short stories, and appliance instructions. Other items include catalogues, newspaper and magazine clippings, stickers, and food pyramid pins. Materials provide insight into consumer culture, technology, and history of gender, race, class, sanitation, marketing, and graphic design.\u003c/abstract\u003e\n    "],"abstract_tesim":["This collection includes twenty-four series of culinary ephemera, and they are organized by food and appliance. Items range throughout the twentieth century and into the early twenty-first century, with majority of items undated. Most items are pamphlets that include recipes, health and nutrition guides, short stories, and appliance instructions. Other items include catalogues, newspaper and magazine clippings, stickers, and food pyramid pins. Materials provide insight into consumer culture, technology, and history of gender, race, class, sanitation, marketing, and graphic design."],"corpname_ssim":["Special Collections and University Archives, Virginia Tech"],"names_ssim":["Special Collections and University Archives, Virginia Tech"],"language_ssim":["Majority of materials in this collection are in English. Two items are in Spanish."],"total_component_count_is":61,"online_item_count_is":0,"component_level_isim":[0],"sort_isi":0,"timestamp":"2026-07-23T21:17:57.864Z","collection":{"numFound":1,"start":0,"numFoundExact":true,"docs":[{"id":"viblbv_repositories_2_resources_4045","ead_ssi":"viblbv_repositories_2_resources_4045","_root_":"viblbv_repositories_2_resources_4045","_nest_parent_":"viblbv_repositories_2_resources_4045","ead_source_url_ssi":"data/oai/VT/repositories_2_resources_4045.xml","title_filing_ssi":"Elledge Culinary Ephemera Collection","title_ssm":["Elledge Culinary Ephemera Collection"],"title_tesim":["Elledge Culinary Ephemera Collection"],"unitdate_ssm":["1939-2004"],"unitdate_inclusive_ssm":["1939-2004"],"normalized_date_ssm":["1939/2004"],"normalized_title_ssm":["Elledge Culinary Ephemera Collection, 1939/2004"],"text":["Elledge Culinary Ephemera Collection, 1939/2004","Ms.2023.009","Cocktails -- History","Cocktail History Collection","Food Technology and Production","History of Food and Drink","Home economics","Culinary pamphlets","The collection is open for research.","This collection is arranged by material content and in alphabetical order by title.","The guide to the Elledge Culinary Ephemera Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/).","The processing, arrangement, and description of the Elledge Culinary Ephemera Collection was completed in April 2023.","This collection includes twenty-four series of culinary ephemera, and they are organized by food and appliance. Items range throughout the twentieth century and into the early twenty-first century, with majority of items undated. Most items are pamphlets that include recipes, health and nutrition guides, short stories, and appliance instructions. Other items include catalogues, newspaper and magazine clippings, stickers, and food pyramid pins. Materials provide insight into consumer culture, technology, and history of gender, race, class, sanitation, marketing, and graphic design.","Some materials include racialized depictions of African Americans, Asians, and Indigenous peoples of the Americas, and a statement of such is marked next to each material.","Series I: Appliance Equipment includes materials dated from 1950 to 1985, with many of the items undated. All items are organized in alphabatical order by title in three folders. Pamphlets include instructions and recipes for appliances such as fry pans, mixers, blenders, oven ranges, and pressure pans. Some pamphlets contain promotional materials to purchase their products to use these recipes.","Series II: Assorted Topics - Tea, Herbs, Spices, Olives, Sauces includes materials dated from 1967 to 2001, with many of the items undated. All materials are organized in alphabetical order by title. Pamphlets include recipes using these types of products or to create them, and other items have marketing materials to promote these.","Series III: Beans includes materials dated from 1970 to 1999, with many of the items undated. All materials are organized in alphabetical order by title in four folders. Majority of pamphlets have recipes related to beans, lentils, split peas, lima beans, blackeyes, chickpeas, white beans, pinto beans, kidney beans, and peas. Other pamphlets discuss the nutritional benefits of beans. One pamphlet titled \"Explore the Magic World of California Beans with Jack Beanstalk M.B.A. (Master of Bean Arts)\" follows the story of Jack Beanstalk discussing different types of beans, the history behind beans, how to properly cook and eat them, recipes, and their nutrition benefits.","Series IV: Cheese includes materials dated 1978 to 1985, with many of the items undated. All materials are organized in alphabetical order by title. Recipe pamphlets consist of recipes using cream cheese and Kraft brand cheeses. \"The Whole Cheese\" pamphlet consists of how to care for cheese, a cheese guide encompassing images, descriptions, and pairing suggestions, and recipes that use cheeses. The collection also has a 1985 Philadelphia Cream Cheese calendar.","Series V: Chocolate includes materials dated from 1950 to 1988, with many of the items undated. All materials are organized in alphabetical order by title. Most materials are recipes on how to use chocolate and make desserts. Hershey's chococlate branded recipes comprise most of the collection. \"A souvenir of your visit to Hershey\" packet includes multiple Hershey recipe pamphlets inside, along with \"The Story of Chocolate and Cocoa.\" This pamphlet details the history of chocolate and cocoa, a short biography on founder Milton Snavely Hershey, where cocoa grows, how chocolate is made, and background on the town and park of Hershey.","Series VI: Dairy includes materials dated from 1948 to 1992, with many of the items undated. All materials are organized in alphabetical order by title in three folders. Pamphlets contain recipes for desserts, casseroles, ice cream, appetizers, and pies. Some recipes detail how to use dry milk. Others discuss how to use milk for dieting and weight loss.","Series VII: Eggs includes materials dated from 1974 to 1983, with many of the items undated. All materials are organized in alphabetical order by title. Materials comprise of recipes, information about eggs, and money-saving egg recipes.","Series VIII: Fats and Oils includes materials dated from 1955 to 1992, with many of the items undated. All materials are organized in alphabetical order by title. Materials include items and recipes for salad dressings, Kraft oil, mayonnaise, Bertolli, and corn refinery.","Series IX: Foil Wraps includes undated materials with one item dated 1982. Materials have recipes that use foil, wraps, and saran wrap. The \"Reynolds Oven Cooking Bags\" has an instructions and recipes pamphlet, an unopened cooking bag, and a coupon. The \"Wrap It Festive!\" pamphlet has holiday recipes and suggestions on how to use plastic wrap to decorate gifts.","Series X: Foreign Infuence includes materials dated from 1942 to 1970, with many of the items undated. All materials are organized in alphbaetical order by title. Materials include recipes inspired by recipes from around the globe.","Series XI: Forest Foraging includes one item dated 1977 and another undated item. Materials are organized in alphabetical order by title. \"Food From Field and Forest\" contains recipes for wild game such as venison, bear, rabbit, squirrel, woodchuck, oppossum, raccoon, duck, pheasant, pigeon, dove, turtle, trout, frog legs, edible plants, and beverages. \"Spring Wild Food in Piedmont of Virginia\" contains recipes for edible plants such as chickweed, cattail, dandelions, and more.","Series XII: Fruit includes materials dated from 1970 to 1992, with many of the items undated. All materials are organized in alphabetical order by title. Pamphlets contain recipes for cranberries, cherries, bananas, dates, citruses, apples, peaches, kiwi, pineapple, and prunes. Some recipes are for jams, jellies, and preserves. The recipe booklet \"101 All-Time Favorite Cranberry Recipes\" contains depictions of Indigenous peoples and pilgrims.","Series XIII: Gelatin, Jello, Jelly includes materials dated from 1953 to 1999, with many of the items undated. All materials are organized in alphabetical order by title in three folders. Materials have mostly recipes for desserts, low calories, weight-loss, and sugar-free items.","Series XIV: Grains includes materials dated from 1956 to 2002, with many of the items undated. All materials are organized in alphabetical order by title in seven folders. Materials include recipes for pastas, pies, breads, rice, flaxseed, fiber, desserts, rolls, muffins, waffles, and more. Some recipes focus on nutrition, weight loss, and low calories.","Series XV: Household Management includes materials dated from 1959 to 1979, with other items undated. All materials are organized in alphabetical order by title. \"Pac-Man Party\" has a pac-man theme with the art and three recipes called Speedy's Scrambles, High Score S'mores, and Blinky's Punch. The pamphlet advertises the Roanoke Gas Company and how to use gas ovens. \"Real Kill: Hints for Bug-Free Living\" contains a guide on bugs, where they are found, and how to remove them. It advertises Real Kill's products to control bugs. This item also contains a racialized depiction of a Chinese woman.","Series XVI: Meal Planning includes materials dated from 1954 to 2003, with many of the items undated. All materials are organized in alphabetical order by title in four folders. Recipe pamphlets and booklets include how to plan meals for your family meals and for hosting parties. Other pamphlets contain recipes and lists of healthy foods. Meal-saving booklets and pamphlets discuss how to eat nutritious foods for low costs.","Series XVII: Meats includes materials dated from 1939 to 1985, with many of the items undated. All materials are organized in alphabetical order by title in two folders. Recipes include instructions for pork, gravy, hamburgers, manwiches, fish, and other meat-related items. Some discuss how to idenfity cuts of meat and how to store them.","Series XVIII: Microwave includes materials dated from 1971 to 1990, with many of the items undated. All materials are organized in alphabetical order by title in two folders. Most materials are recipes for the microwave. Some include recipes to save money and eat cheaper. Other materials focus on nutrition and health.","Series XIX: Nuts includes materials dated from 1955 to 1993, with many of the items undated. All materials are organized in alphabetical order by title in three folders. Most materials contain recipes. Other materials include short written pieces, such as a mini biography of George Washington Carver. Others pamphlets include information on the nutrition of different nuts.","Series XX: Objects includes three items, with one dated 1992. The dated item has food pyramid sticker samples and an order form. The are two pins with one being a food pyramid and the other a fruits and veggies pin.","Series XXI: Outdoor Cooking includes materials dated from 1952 to 1979, with many of the items undated. All materials are organized in alphabetical order by title in two folders. Items include topics such as barbecue, outdoor cooking and eating design ideas, recipes, and outdoor cooking equipment.","Series XXII: Soup includes materials dated from 1981 to 1992, with many items undated. All materials are organized in alphabetical order by title in two folders. Materials include recipes for different types of soups to make for appetizers, main courses, or from pantry items.","Series XXIII: Sugars includes materials dated from 1983 to 2004, with many items undated. All materials are organized in alphabetical order by title. Items include recipes that use sugars, splenda, honey, or corn syrup.","Series XXIV: Vegetables includes materials dated from 1971 to 1981, with many items undated. All materials are organized in alphabetical order by title in two folders. Materials include recipes that use vegetables, with many of them using vegetables as the main component of the recipe.","This collection also included a more than 100 books, booklets, and other publications. As part of processing, these were removed and cataloged for the Rare Book Collection. Catalog records include the manuscript collection name and number (Elledge Culinary Ephemera Collection, Ms2023-009) and can be located by searching for that phrase.","Items in this collection are largely in the public domain, but individual items may be subject to copyright restrictions. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using\nour reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form:\nhttp://bit.ly/scuapublication.","Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.","This collection includes twenty-four series of culinary ephemera, and they are organized by food and appliance. Items range throughout the twentieth century and into the early twenty-first century, with majority of items undated. Most items are pamphlets that include recipes, health and nutrition guides, short stories, and appliance instructions. Other items include catalogues, newspaper and magazine clippings, stickers, and food pyramid pins. Materials provide insight into consumer culture, technology, and history of gender, race, class, sanitation, marketing, and graphic design.","Special Collections and University Archives, Virginia Tech","Majority of materials in this collection are in English. Two items are in Spanish."],"collection_title_tesim":["Elledge Culinary Ephemera Collection, 1939/2004"],"collection_ssim":["Elledge Culinary Ephemera Collection, 1939/2004"],"level_ssm":["collection"],"level_ssim":["Collection"],"unitid_ssm":["Ms.2023.009"],"unitid_tesim":["Ms.2023.009"],"repository_ssm":["Virginia Polytechnic Institute and State University"],"repository_ssim":["Virginia Polytechnic Institute and State University"],"creator_corpname_ssim":["Special Collections and University Archives, Virginia Tech"],"creators_ssim":["Special Collections and University Archives, Virginia Tech"],"access_terms_ssm":["Items in this collection are largely in the public domain, but individual items may be subject to copyright restrictions. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using\nour reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form:\nhttp://bit.ly/scuapublication.","Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"acqinfo_ssim":["The collection was purchased by Special Collections and University Archives in July 2018."],"access_subjects_ssim":["Cocktails -- History","Cocktail History Collection","Food Technology and Production","History of Food and Drink","Home economics","Culinary pamphlets"],"access_subjects_ssm":["Cocktails -- History","Cocktail History Collection","Food Technology and Production","History of Food and Drink","Home economics","Culinary pamphlets"],"has_online_content_ssim":["false"],"extent_ssm":["2.8 Cubic Feet 2 boxes"],"extent_tesim":["2.8 Cubic Feet 2 boxes"],"genreform_ssim":["Culinary pamphlets"],"date_range_isim":[1939,1940,1941,1942,1943,1944,1945,1946,1947,1948,1949,1950,1951,1952,1953,1954,1955,1956,1957,1958,1959,1960,1961,1962,1963,1964,1965,1966,1967,1968,1969,1970,1971,1972,1973,1974,1975,1976,1977,1978,1979,1980,1981,1982,1983,1984,1985,1986,1987,1988,1989,1990,1991,1992,1993,1994,1995,1996,1997,1998,1999,2000,2001,2002,2003,2004],"accessrestrict_html_tesm":["\u003cp\u003eThe collection is open for research.\u003c/p\u003e  "],"accessrestrict_heading_ssm":["Conditions Governing Access"],"accessrestrict_tesim":["The collection is open for research."],"arrangement_html_tesm":["\u003cp\u003eThis collection is arranged by material content and in alphabetical order by title.\u003c/p\u003e  "],"arrangement_heading_ssm":["Arrangement"],"arrangement_tesim":["This collection is arranged by material content and in alphabetical order by title."],"odd_html_tesm":["\u003cp\u003eThe guide to the Elledge Culinary Ephemera Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (\u003cextref href=\"https://creativecommons.org/share-your-work/public-domain/cc0/\"\u003ehttps://creativecommons.org/share-your-work/public-domain/cc0/\u003c/extref\u003e).\u003c/p\u003e  "],"odd_heading_ssm":["Rights Statement for Archival Description"],"odd_tesim":["The guide to the Elledge Culinary Ephemera Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/)."],"prefercite_html_tesm":["\u003cp\u003eResearchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Elledge Culinary Ephemera Collection, 1939-2004, Ms2023-009, Special Collections and University Archives, Virginia Tech, Blacksburg, Va.\u003c/p\u003e  "],"prefercite_tesim":["Researchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Elledge Culinary Ephemera Collection, 1939-2004, Ms2023-009, Special Collections and University Archives, Virginia Tech, Blacksburg, Va."],"processinfo_html_tesm":["\u003cp\u003eThe processing, arrangement, and description of the Elledge Culinary Ephemera Collection was completed in April 2023.\u003c/p\u003e  "],"processinfo_heading_ssm":["Processing Information"],"processinfo_tesim":["The processing, arrangement, and description of the Elledge Culinary Ephemera Collection was completed in April 2023."],"scopecontent_html_tesm":["\u003cp\u003eThis collection includes twenty-four series of culinary ephemera, and they are organized by food and appliance. Items range throughout the twentieth century and into the early twenty-first century, with majority of items undated. Most items are pamphlets that include recipes, health and nutrition guides, short stories, and appliance instructions. Other items include catalogues, newspaper and magazine clippings, stickers, and food pyramid pins. Materials provide insight into consumer culture, technology, and history of gender, race, class, sanitation, marketing, and graphic design.\u003c/p\u003e","\u003cp\u003eSome materials include racialized depictions of African Americans, Asians, and Indigenous peoples of the Americas, and a statement of such is marked next to each material.\u003c/p\u003e","\u003cp\u003eSeries I: Appliance Equipment includes materials dated from 1950 to 1985, with many of the items undated. All items are organized in alphabatical order by title in three folders. Pamphlets include instructions and recipes for appliances such as fry pans, mixers, blenders, oven ranges, and pressure pans. Some pamphlets contain promotional materials to purchase their products to use these recipes. \u003c/p\u003e","\u003cp\u003eSeries II: Assorted Topics - Tea, Herbs, Spices, Olives, Sauces includes materials dated from 1967 to 2001, with many of the items undated. All materials are organized in alphabetical order by title. Pamphlets include recipes using these types of products or to create them, and other items have marketing materials to promote these. \u003c/p\u003e","\u003cp\u003eSeries III: Beans includes materials dated from 1970 to 1999, with many of the items undated. All materials are organized in alphabetical order by title in four folders. Majority of pamphlets have recipes related to beans, lentils, split peas, lima beans, blackeyes, chickpeas, white beans, pinto beans, kidney beans, and peas. Other pamphlets discuss the nutritional benefits of beans. One pamphlet titled \"Explore the Magic World of California Beans with Jack Beanstalk M.B.A. (Master of Bean Arts)\" follows the story of Jack Beanstalk discussing different types of beans, the history behind beans, how to properly cook and eat them, recipes, and their nutrition benefits. \u003c/p\u003e","\u003cp\u003eSeries IV: Cheese includes materials dated 1978 to 1985, with many of the items undated. All materials are organized in alphabetical order by title. Recipe pamphlets consist of recipes using cream cheese and Kraft brand cheeses. \"The Whole Cheese\" pamphlet consists of how to care for cheese, a cheese guide encompassing images, descriptions, and pairing suggestions, and recipes that use cheeses. The collection also has a 1985 Philadelphia Cream Cheese calendar. \u003c/p\u003e","\u003cp\u003eSeries V: Chocolate includes materials dated from 1950 to 1988, with many of the items undated. All materials are organized in alphabetical order by title. Most materials are recipes on how to use chocolate and make desserts. Hershey's chococlate branded recipes comprise most of the collection. \"A souvenir of your visit to Hershey\" packet includes multiple Hershey recipe pamphlets inside, along with \"The Story of Chocolate and Cocoa.\" This pamphlet details the history of chocolate and cocoa, a short biography on founder Milton Snavely Hershey, where cocoa grows, how chocolate is made, and background on the town and park of Hershey. \u003c/p\u003e","\u003cp\u003eSeries VI: Dairy includes materials dated from 1948 to 1992, with many of the items undated. All materials are organized in alphabetical order by title in three folders. Pamphlets contain recipes for desserts, casseroles, ice cream, appetizers, and pies. Some recipes detail how to use dry milk. Others discuss how to use milk for dieting and weight loss. \u003c/p\u003e","\u003cp\u003eSeries VII: Eggs includes materials dated from 1974 to 1983, with many of the items undated. All materials are organized in alphabetical order by title. Materials comprise of recipes, information about eggs, and money-saving egg recipes. \u003c/p\u003e","\u003cp\u003eSeries VIII: Fats and Oils includes materials dated from 1955 to 1992, with many of the items undated. All materials are organized in alphabetical order by title. Materials include items and recipes for salad dressings, Kraft oil, mayonnaise, Bertolli, and corn refinery. \u003c/p\u003e","\u003cp\u003eSeries IX: Foil Wraps includes undated materials with one item dated 1982. Materials have recipes that use foil, wraps, and saran wrap. The \"Reynolds Oven Cooking Bags\" has an instructions and recipes pamphlet, an unopened cooking bag, and a coupon. The \"Wrap It Festive!\" pamphlet has holiday recipes and suggestions on how to use plastic wrap to decorate gifts. \u003c/p\u003e","\u003cp\u003eSeries X: Foreign Infuence includes materials dated from 1942 to 1970, with many of the items undated. All materials are organized in alphbaetical order by title. Materials include recipes inspired by recipes from around the globe.\u003c/p\u003e","\u003cp\u003eSeries XI: Forest Foraging includes one item dated 1977 and another undated item. Materials are organized in alphabetical order by title. \"Food From Field and Forest\" contains recipes for wild game such as venison, bear, rabbit, squirrel, woodchuck, oppossum, raccoon, duck, pheasant, pigeon, dove, turtle, trout, frog legs, edible plants, and beverages. \"Spring Wild Food in Piedmont of Virginia\" contains recipes for edible plants such as chickweed, cattail, dandelions, and more. \u003c/p\u003e","\u003cp\u003eSeries XII: Fruit includes materials dated from 1970 to 1992, with many of the items undated. All materials are organized in alphabetical order by title. Pamphlets contain recipes for cranberries, cherries, bananas, dates, citruses, apples, peaches, kiwi, pineapple, and prunes. Some recipes are for jams, jellies, and preserves. The recipe booklet \"101 All-Time Favorite Cranberry Recipes\" contains depictions of Indigenous peoples and pilgrims. \u003c/p\u003e","\u003cp\u003eSeries XIII: Gelatin, Jello, Jelly includes materials dated from 1953 to 1999, with many of the items undated. All materials are organized in alphabetical order by title in three folders. Materials have mostly recipes for desserts, low calories, weight-loss, and sugar-free items. \u003c/p\u003e","\u003cp\u003eSeries XIV: Grains includes materials dated from 1956 to 2002, with many of the items undated. All materials are organized in alphabetical order by title in seven folders. Materials include recipes for pastas, pies, breads, rice, flaxseed, fiber, desserts, rolls, muffins, waffles, and more. Some recipes focus on nutrition, weight loss, and low calories. \u003c/p\u003e","\u003cp\u003eSeries XV: Household Management includes materials dated from 1959 to 1979, with other items undated. All materials are organized in alphabetical order by title. \"Pac-Man Party\" has a pac-man theme with the art and three recipes called Speedy's Scrambles, High Score S'mores, and Blinky's Punch. The pamphlet advertises the Roanoke Gas Company and how to use gas ovens. \"Real Kill: Hints for Bug-Free Living\" contains a guide on bugs, where they are found, and how to remove them. It advertises Real Kill's products to control bugs. This item also contains a racialized depiction of a Chinese woman. \u003c/p\u003e","\u003cp\u003eSeries XVI: Meal Planning includes materials dated from 1954 to 2003, with many of the items undated. All materials are organized in alphabetical order by title in four folders. Recipe pamphlets and booklets include how to plan meals for your family meals and for hosting parties. Other pamphlets contain recipes and lists of healthy foods. Meal-saving booklets and pamphlets discuss how to eat nutritious foods for low costs. \u003c/p\u003e","\u003cp\u003eSeries XVII: Meats includes materials dated from 1939 to 1985, with many of the items undated. All materials are organized in alphabetical order by title in two folders. Recipes include instructions for pork, gravy, hamburgers, manwiches, fish, and other meat-related items. Some discuss how to idenfity cuts of meat and how to store them. \u003c/p\u003e","\u003cp\u003eSeries XVIII: Microwave includes materials dated from 1971 to 1990, with many of the items undated. All materials are organized in alphabetical order by title in two folders. Most materials are recipes for the microwave. Some include recipes to save money and eat cheaper. Other materials focus on nutrition and health. \u003c/p\u003e","\u003cp\u003eSeries XIX: Nuts includes materials dated from 1955 to 1993, with many of the items undated. All materials are organized in alphabetical order by title in three folders. Most materials contain recipes. Other materials include short written pieces, such as a mini biography of George Washington Carver. Others pamphlets include information on the nutrition of different nuts. \u003c/p\u003e","\u003cp\u003eSeries XX: Objects includes three items, with one dated 1992. The dated item has food pyramid sticker samples and an order form. The are two pins with one being a food pyramid and the other a fruits and veggies pin. \u003c/p\u003e","\u003cp\u003eSeries XXI: Outdoor Cooking includes materials dated from 1952 to 1979, with many of the items undated. All materials are organized in alphabetical order by title in two folders. Items include topics such as barbecue, outdoor cooking and eating design ideas, recipes, and outdoor cooking equipment. \u003c/p\u003e","\u003cp\u003eSeries XXII: Soup includes materials dated from 1981 to 1992, with many items undated. All materials are organized in alphabetical order by title in two folders. Materials include recipes for different types of soups to make for appetizers, main courses, or from pantry items. \u003c/p\u003e","\u003cp\u003eSeries XXIII: Sugars includes materials dated from 1983 to 2004, with many items undated. All materials are organized in alphabetical order by title. Items include recipes that use sugars, splenda, honey, or corn syrup. \u003c/p\u003e","\u003cp\u003eSeries XXIV: Vegetables includes materials dated from 1971 to 1981, with many items undated. All materials are organized in alphabetical order by title in two folders. Materials include recipes that use vegetables, with many of them using vegetables as the main component of the recipe. \u003c/p\u003e  "],"scopecontent_heading_ssm":["Scope and Content"],"scopecontent_tesim":["This collection includes twenty-four series of culinary ephemera, and they are organized by food and appliance. Items range throughout the twentieth century and into the early twenty-first century, with majority of items undated. Most items are pamphlets that include recipes, health and nutrition guides, short stories, and appliance instructions. Other items include catalogues, newspaper and magazine clippings, stickers, and food pyramid pins. Materials provide insight into consumer culture, technology, and history of gender, race, class, sanitation, marketing, and graphic design.","Some materials include racialized depictions of African Americans, Asians, and Indigenous peoples of the Americas, and a statement of such is marked next to each material.","Series I: Appliance Equipment includes materials dated from 1950 to 1985, with many of the items undated. All items are organized in alphabatical order by title in three folders. Pamphlets include instructions and recipes for appliances such as fry pans, mixers, blenders, oven ranges, and pressure pans. Some pamphlets contain promotional materials to purchase their products to use these recipes.","Series II: Assorted Topics - Tea, Herbs, Spices, Olives, Sauces includes materials dated from 1967 to 2001, with many of the items undated. All materials are organized in alphabetical order by title. Pamphlets include recipes using these types of products or to create them, and other items have marketing materials to promote these.","Series III: Beans includes materials dated from 1970 to 1999, with many of the items undated. All materials are organized in alphabetical order by title in four folders. Majority of pamphlets have recipes related to beans, lentils, split peas, lima beans, blackeyes, chickpeas, white beans, pinto beans, kidney beans, and peas. Other pamphlets discuss the nutritional benefits of beans. One pamphlet titled \"Explore the Magic World of California Beans with Jack Beanstalk M.B.A. (Master of Bean Arts)\" follows the story of Jack Beanstalk discussing different types of beans, the history behind beans, how to properly cook and eat them, recipes, and their nutrition benefits.","Series IV: Cheese includes materials dated 1978 to 1985, with many of the items undated. All materials are organized in alphabetical order by title. Recipe pamphlets consist of recipes using cream cheese and Kraft brand cheeses. \"The Whole Cheese\" pamphlet consists of how to care for cheese, a cheese guide encompassing images, descriptions, and pairing suggestions, and recipes that use cheeses. The collection also has a 1985 Philadelphia Cream Cheese calendar.","Series V: Chocolate includes materials dated from 1950 to 1988, with many of the items undated. All materials are organized in alphabetical order by title. Most materials are recipes on how to use chocolate and make desserts. Hershey's chococlate branded recipes comprise most of the collection. \"A souvenir of your visit to Hershey\" packet includes multiple Hershey recipe pamphlets inside, along with \"The Story of Chocolate and Cocoa.\" This pamphlet details the history of chocolate and cocoa, a short biography on founder Milton Snavely Hershey, where cocoa grows, how chocolate is made, and background on the town and park of Hershey.","Series VI: Dairy includes materials dated from 1948 to 1992, with many of the items undated. All materials are organized in alphabetical order by title in three folders. Pamphlets contain recipes for desserts, casseroles, ice cream, appetizers, and pies. Some recipes detail how to use dry milk. Others discuss how to use milk for dieting and weight loss.","Series VII: Eggs includes materials dated from 1974 to 1983, with many of the items undated. All materials are organized in alphabetical order by title. Materials comprise of recipes, information about eggs, and money-saving egg recipes.","Series VIII: Fats and Oils includes materials dated from 1955 to 1992, with many of the items undated. All materials are organized in alphabetical order by title. Materials include items and recipes for salad dressings, Kraft oil, mayonnaise, Bertolli, and corn refinery.","Series IX: Foil Wraps includes undated materials with one item dated 1982. Materials have recipes that use foil, wraps, and saran wrap. The \"Reynolds Oven Cooking Bags\" has an instructions and recipes pamphlet, an unopened cooking bag, and a coupon. The \"Wrap It Festive!\" pamphlet has holiday recipes and suggestions on how to use plastic wrap to decorate gifts.","Series X: Foreign Infuence includes materials dated from 1942 to 1970, with many of the items undated. All materials are organized in alphbaetical order by title. Materials include recipes inspired by recipes from around the globe.","Series XI: Forest Foraging includes one item dated 1977 and another undated item. Materials are organized in alphabetical order by title. \"Food From Field and Forest\" contains recipes for wild game such as venison, bear, rabbit, squirrel, woodchuck, oppossum, raccoon, duck, pheasant, pigeon, dove, turtle, trout, frog legs, edible plants, and beverages. \"Spring Wild Food in Piedmont of Virginia\" contains recipes for edible plants such as chickweed, cattail, dandelions, and more.","Series XII: Fruit includes materials dated from 1970 to 1992, with many of the items undated. All materials are organized in alphabetical order by title. Pamphlets contain recipes for cranberries, cherries, bananas, dates, citruses, apples, peaches, kiwi, pineapple, and prunes. Some recipes are for jams, jellies, and preserves. The recipe booklet \"101 All-Time Favorite Cranberry Recipes\" contains depictions of Indigenous peoples and pilgrims.","Series XIII: Gelatin, Jello, Jelly includes materials dated from 1953 to 1999, with many of the items undated. All materials are organized in alphabetical order by title in three folders. Materials have mostly recipes for desserts, low calories, weight-loss, and sugar-free items.","Series XIV: Grains includes materials dated from 1956 to 2002, with many of the items undated. All materials are organized in alphabetical order by title in seven folders. Materials include recipes for pastas, pies, breads, rice, flaxseed, fiber, desserts, rolls, muffins, waffles, and more. Some recipes focus on nutrition, weight loss, and low calories.","Series XV: Household Management includes materials dated from 1959 to 1979, with other items undated. All materials are organized in alphabetical order by title. \"Pac-Man Party\" has a pac-man theme with the art and three recipes called Speedy's Scrambles, High Score S'mores, and Blinky's Punch. The pamphlet advertises the Roanoke Gas Company and how to use gas ovens. \"Real Kill: Hints for Bug-Free Living\" contains a guide on bugs, where they are found, and how to remove them. It advertises Real Kill's products to control bugs. This item also contains a racialized depiction of a Chinese woman.","Series XVI: Meal Planning includes materials dated from 1954 to 2003, with many of the items undated. All materials are organized in alphabetical order by title in four folders. Recipe pamphlets and booklets include how to plan meals for your family meals and for hosting parties. Other pamphlets contain recipes and lists of healthy foods. Meal-saving booklets and pamphlets discuss how to eat nutritious foods for low costs.","Series XVII: Meats includes materials dated from 1939 to 1985, with many of the items undated. All materials are organized in alphabetical order by title in two folders. Recipes include instructions for pork, gravy, hamburgers, manwiches, fish, and other meat-related items. Some discuss how to idenfity cuts of meat and how to store them.","Series XVIII: Microwave includes materials dated from 1971 to 1990, with many of the items undated. All materials are organized in alphabetical order by title in two folders. Most materials are recipes for the microwave. Some include recipes to save money and eat cheaper. Other materials focus on nutrition and health.","Series XIX: Nuts includes materials dated from 1955 to 1993, with many of the items undated. All materials are organized in alphabetical order by title in three folders. Most materials contain recipes. Other materials include short written pieces, such as a mini biography of George Washington Carver. Others pamphlets include information on the nutrition of different nuts.","Series XX: Objects includes three items, with one dated 1992. The dated item has food pyramid sticker samples and an order form. The are two pins with one being a food pyramid and the other a fruits and veggies pin.","Series XXI: Outdoor Cooking includes materials dated from 1952 to 1979, with many of the items undated. All materials are organized in alphabetical order by title in two folders. Items include topics such as barbecue, outdoor cooking and eating design ideas, recipes, and outdoor cooking equipment.","Series XXII: Soup includes materials dated from 1981 to 1992, with many items undated. All materials are organized in alphabetical order by title in two folders. Materials include recipes for different types of soups to make for appetizers, main courses, or from pantry items.","Series XXIII: Sugars includes materials dated from 1983 to 2004, with many items undated. All materials are organized in alphabetical order by title. Items include recipes that use sugars, splenda, honey, or corn syrup.","Series XXIV: Vegetables includes materials dated from 1971 to 1981, with many items undated. All materials are organized in alphabetical order by title in two folders. Materials include recipes that use vegetables, with many of them using vegetables as the main component of the recipe."],"separatedmaterial_html_tesm":["\u003cp\u003eThis collection also included a more than 100 books, booklets, and other publications. As part of processing, these were removed and cataloged for the Rare Book Collection. Catalog records include the manuscript collection name and number (Elledge Culinary Ephemera Collection, Ms2023-009) and can be located by searching for that phrase.\u003c/p\u003e  "],"separatedmaterial_heading_ssm":["Separated Materials"],"separatedmaterial_tesim":["This collection also included a more than 100 books, booklets, and other publications. As part of processing, these were removed and cataloged for the Rare Book Collection. Catalog records include the manuscript collection name and number (Elledge Culinary Ephemera Collection, Ms2023-009) and can be located by searching for that phrase."],"userestrict_html_tesm":["\u003cp\u003eItems in this collection are largely in the public domain, but individual items may be subject to copyright restrictions. Contact Special Collections and University Archives for assistance in determining the use of these materials. \u003c/p\u003e","\u003cp\u003eReproduction or digitization of materials for personal or research use can be requested using\nour reproduction/digitization form: \u003ca href=\"http://bit.ly/scuareproduction\"\u003ehttp://bit.ly/scuareproduction\u003c/a\u003e. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form:\n\u003ca href=\"http://bit.ly/scuareproduction\"\u003ehttp://bit.ly/scuapublication\u003c/a\u003e. \u003c/p\u003e","\u003cp\u003ePlease contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.\u003c/p\u003e  "],"userestrict_heading_ssm":["Conditions Governing Reproduction and Use"],"userestrict_tesim":["Items in this collection are largely in the public domain, but individual items may be subject to copyright restrictions. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using\nour reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form:\nhttp://bit.ly/scuapublication.","Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"abstract_html_tesm":["\u003cabstract id=\"aspace_dca79ca38af9eb656be845d7ebb89a0c\" label=\"Abstract\"\u003eThis collection includes twenty-four series of culinary ephemera, and they are organized by food and appliance. Items range throughout the twentieth century and into the early twenty-first century, with majority of items undated. Most items are pamphlets that include recipes, health and nutrition guides, short stories, and appliance instructions. Other items include catalogues, newspaper and magazine clippings, stickers, and food pyramid pins. Materials provide insight into consumer culture, technology, and history of gender, race, class, sanitation, marketing, and graphic design.\u003c/abstract\u003e\n    "],"abstract_tesim":["This collection includes twenty-four series of culinary ephemera, and they are organized by food and appliance. Items range throughout the twentieth century and into the early twenty-first century, with majority of items undated. Most items are pamphlets that include recipes, health and nutrition guides, short stories, and appliance instructions. Other items include catalogues, newspaper and magazine clippings, stickers, and food pyramid pins. Materials provide insight into consumer culture, technology, and history of gender, race, class, sanitation, marketing, and graphic design."],"corpname_ssim":["Special Collections and University Archives, Virginia Tech"],"names_ssim":["Special Collections and University Archives, Virginia Tech"],"language_ssim":["Majority of materials in this collection are in English. Two items are in Spanish."],"total_component_count_is":61,"online_item_count_is":0,"component_level_isim":[0],"sort_isi":0,"timestamp":"2026-07-23T21:17:57.864Z"}]}},"label":"Breadcrumbs"}}},"links":{"self":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_4045"}},{"id":"viblbv_repositories_2_resources_2415","type":"collection","attributes":{"title":"Food and Agricultural Education Information System Reports, 1981/2001","creator":{"id":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_2415#creator","type":"document_value","attributes":{"value":"Food and Agricultural Education Information System (Texas A \u0026 M University)","label":"Creator"}},"abstract_or_scope":{"id":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_2415#abstract_or_scope","type":"document_value","attributes":{"value":"The collection contains statistical data compiled by the Food and Agricultural Education Information System regarding college enrollment and degrees in such majors as Agriculture, Family and Consumer Science, Forestry, Home Economics, and Renewable Natural Resources.","label":"Abstract Or Scope"}},"breadcrumbs":{"id":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_2415#breadcrumbs","type":"document_value","attributes":{"value":{"id":"viblbv_repositories_2_resources_2415","ead_ssi":"viblbv_repositories_2_resources_2415","_root_":"viblbv_repositories_2_resources_2415","_nest_parent_":"viblbv_repositories_2_resources_2415","ead_source_url_ssi":"data/oai/VT/repositories_2_resources_2415.xml","title_filing_ssi":"Food and Agricultural Education Information System Reports","title_ssm":["Food and Agricultural Education Information System Reports"],"title_tesim":["Food and Agricultural Education Information System Reports"],"unitdate_ssm":["[1981]-2001"],"unitdate_inclusive_ssm":["[1981]-2001"],"normalized_date_ssm":["1981/2001"],"normalized_title_ssm":["Food and Agricultural Education Information System Reports, 1981/2001"],"text":["Food and Agricultural Education Information System Reports, 1981/2001","Ms.2008.094","Education, Higher","Food Technology and Production","History of Food and Drink","Science and Technology","The collection is open for research.","The collection is arranged alphabetically by field of study, then by report type, then chronologically.","The Food and Agricultural Education Information System (FAEIS) is a program which compiles nationwide higher education data for the agricultural, food, human, life, natural resource, and veterinary sciences. These data include student enrollment, degrees awarded and placement at all degree levels and faculty salaries by rank and discipline. FAEIS was developed by the U.S. Department of Agriculture in 1983 and originally managed by Texas A \u0026 M University. Virginia Tech began managing FAEIS in 2002.","Read more on the Food and Agricultural Education Information System website.","The guide to the Food and Agricultural Education Information System Reports by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/).","The processing, arrangement, and description of the Food and Agricultural Education Information System Reports commenced in December 2008 and was completed in February 2009.","This collection contains a set of reports compiled by the Food and Agricultural Education Information System. The reports consist of compiled data on higher education in the fields of agricultural, food, human, life, natural resource, and veterinary sciences. Included are such statistics as student enrollment, degrees awarded and placement at all degree levels as well as faculty salaries by rank and discipline. Dates covered by these reports span from 1971 to 1999.","The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.","The collection contains statistical data compiled by the Food and Agricultural Education Information System regarding college enrollment and degrees in such majors as Agriculture, Family and Consumer Science, Forestry, Home Economics, and Renewable Natural Resources.","Special Collections and University Archives, Virginia Tech","Food and Agricultural Education Information System (Texas A \u0026 M University)","The materials in the collection are in English."],"collection_title_tesim":["Food and Agricultural Education Information System Reports, 1981/2001"],"collection_ssim":["Food and Agricultural Education Information System Reports, 1981/2001"],"level_ssm":["collection"],"level_ssim":["Collection"],"unitid_ssm":["Ms.2008.094"],"unitid_tesim":["Ms.2008.094"],"repository_ssm":["Virginia Polytechnic Institute and State University"],"repository_ssim":["Virginia Polytechnic Institute and State University"],"creator_ssm":["Food and Agricultural Education Information System (Texas A \u0026 M University)"],"creator_ssim":["Food and Agricultural Education Information System (Texas A \u0026 M University)"],"creator_corpname_ssim":["Special Collections and University Archives, Virginia Tech","Food and Agricultural Education Information System (Texas A \u0026 M University)"],"creators_ssim":["Special Collections and University Archives, Virginia Tech","Food and Agricultural Education Information System (Texas A \u0026 M University)"],"access_terms_ssm":["The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"acqinfo_ssim":["The Food and Agricultural Education Information System Reports were donated to Special Collections in 2008."],"access_subjects_ssim":["Education, Higher","Food Technology and Production","History of Food and Drink","Science and Technology"],"access_subjects_ssm":["Education, Higher","Food Technology and Production","History of Food and Drink","Science and Technology"],"has_online_content_ssim":["false"],"extent_ssm":["1 Cubic Feet 2 boxes"],"extent_tesim":["1 Cubic Feet 2 boxes"],"date_range_isim":[1981,1982,1983,1984,1985,1986,1987,1988,1989,1990,1991,1992,1993,1994,1995,1996,1997,1998,1999,2000,2001],"accessrestrict_html_tesm":["\u003cp\u003eThe collection is open for research.\u003c/p\u003e  "],"accessrestrict_heading_ssm":["Conditions Governing Access"],"accessrestrict_tesim":["The collection is open for research."],"arrangement_html_tesm":["\u003cp\u003eThe collection is arranged alphabetically by field of study, then by report type, then chronologically.\u003c/p\u003e  "],"arrangement_heading_ssm":["Arrangement"],"arrangement_tesim":["The collection is arranged alphabetically by field of study, then by report type, then chronologically."],"bioghist_html_tesm":["\u003cp\u003eThe Food and Agricultural Education Information System (FAEIS) is a program which compiles nationwide higher education data for the agricultural, food, human, life, natural resource, and veterinary sciences. These data include student enrollment, degrees awarded and placement at all degree levels and faculty salaries by rank and discipline. FAEIS was developed by the U.S. Department of Agriculture in 1983 and originally managed by Texas A \u0026amp; M University. Virginia Tech began managing FAEIS in 2002.\u003c/p\u003e","\u003cp\u003eRead more on the \u003ca target=\"_blank\" href=\"https://faeis.cals.vt.edu/\"\u003eFood and Agricultural Education Information System website\u003c/a\u003e.\u003c/p\u003e  "],"bioghist_heading_ssm":["Administrative History"],"bioghist_tesim":["The Food and Agricultural Education Information System (FAEIS) is a program which compiles nationwide higher education data for the agricultural, food, human, life, natural resource, and veterinary sciences. These data include student enrollment, degrees awarded and placement at all degree levels and faculty salaries by rank and discipline. FAEIS was developed by the U.S. Department of Agriculture in 1983 and originally managed by Texas A \u0026 M University. Virginia Tech began managing FAEIS in 2002.","Read more on the Food and Agricultural Education Information System website."],"odd_html_tesm":["\u003cp\u003eThe guide to the Food and Agricultural Education Information System Reports by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (\u003ca href=\"https://creativecommons.org/share-your-work/public-domain/cc0/\"\u003ehttps://creativecommons.org/share-your-work/public-domain/cc0/\u003c/a\u003e).\u003c/p\u003e  "],"odd_heading_ssm":["Rights Statement for Archival Description"],"odd_tesim":["The guide to the Food and Agricultural Education Information System Reports by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/)."],"prefercite_html_tesm":["\u003cp\u003eResearchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Food and Agricultural Education Information System Reports, Ms2008-094, Special Collections and University Archives, Virginia Tech, Blacksburg, Va.\u003c/p\u003e  "],"prefercite_tesim":["Researchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Food and Agricultural Education Information System Reports, Ms2008-094, Special Collections and University Archives, Virginia Tech, Blacksburg, Va."],"processinfo_html_tesm":["\u003cp\u003eThe processing, arrangement, and description of the Food and Agricultural Education Information System Reports commenced in December 2008 and was completed in February 2009.\u003c/p\u003e  "],"processinfo_heading_ssm":["Processing Information"],"processinfo_tesim":["The processing, arrangement, and description of the Food and Agricultural Education Information System Reports commenced in December 2008 and was completed in February 2009."],"scopecontent_html_tesm":["\u003cp\u003eThis collection contains a set of reports compiled by the Food and Agricultural Education Information System. The reports consist of compiled data on higher education in the fields of agricultural, food, human, life, natural resource, and veterinary sciences. Included are such statistics as student enrollment, degrees awarded and placement at all degree levels as well as faculty salaries by rank and discipline. Dates covered by these reports span from 1971 to 1999.\u003c/p\u003e  "],"scopecontent_heading_ssm":["Scope and Content"],"scopecontent_tesim":["This collection contains a set of reports compiled by the Food and Agricultural Education Information System. The reports consist of compiled data on higher education in the fields of agricultural, food, human, life, natural resource, and veterinary sciences. Included are such statistics as student enrollment, degrees awarded and placement at all degree levels as well as faculty salaries by rank and discipline. Dates covered by these reports span from 1971 to 1999."],"userestrict_html_tesm":["\u003cp\u003eThe copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials. \u003c/p\u003e","\u003cp\u003eReproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: \u003ca href=\"http://bit.ly/scuareproduction\"\u003ehttp://bit.ly/scuareproduction\u003c/a\u003e. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: \u003ca href=\"http://bit.ly/scuapublication\"\u003ehttp://bit.ly/scuapublication\u003c/a\u003e. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.\u003c/p\u003e  "],"userestrict_heading_ssm":["Conditions Governing Reproduction and Use"],"userestrict_tesim":["The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"abstract_html_tesm":["\u003cabstract id=\"aspace_7327af53adfa6de3e275d29e43e004a8\" label=\"Abstract\"\u003eThe collection contains statistical data compiled by the Food and Agricultural Education Information System regarding college enrollment and degrees in such majors as Agriculture, Family and Consumer Science, Forestry, Home Economics, and Renewable Natural Resources.\u003c/abstract\u003e\n    "],"abstract_tesim":["The collection contains statistical data compiled by the Food and Agricultural Education Information System regarding college enrollment and degrees in such majors as Agriculture, Family and Consumer Science, Forestry, Home Economics, and Renewable Natural Resources."],"corpname_ssim":["Special Collections and University Archives, Virginia Tech","Food and Agricultural Education Information System (Texas A \u0026 M University)"],"names_ssim":["Special Collections and University Archives, Virginia Tech","Food and Agricultural Education Information System (Texas A \u0026 M University)"],"language_ssim":["The materials in the collection are in English."],"descrules_ssm":["Describing Archives: A Content Standard"],"total_component_count_is":26,"online_item_count_is":0,"component_level_isim":[0],"sort_isi":0,"timestamp":"2026-07-23T21:16:52.444Z","collection":{"numFound":1,"start":0,"numFoundExact":true,"docs":[{"id":"viblbv_repositories_2_resources_2415","ead_ssi":"viblbv_repositories_2_resources_2415","_root_":"viblbv_repositories_2_resources_2415","_nest_parent_":"viblbv_repositories_2_resources_2415","ead_source_url_ssi":"data/oai/VT/repositories_2_resources_2415.xml","title_filing_ssi":"Food and Agricultural Education Information System Reports","title_ssm":["Food and Agricultural Education Information System Reports"],"title_tesim":["Food and Agricultural Education Information System Reports"],"unitdate_ssm":["[1981]-2001"],"unitdate_inclusive_ssm":["[1981]-2001"],"normalized_date_ssm":["1981/2001"],"normalized_title_ssm":["Food and Agricultural Education Information System Reports, 1981/2001"],"text":["Food and Agricultural Education Information System Reports, 1981/2001","Ms.2008.094","Education, Higher","Food Technology and Production","History of Food and Drink","Science and Technology","The collection is open for research.","The collection is arranged alphabetically by field of study, then by report type, then chronologically.","The Food and Agricultural Education Information System (FAEIS) is a program which compiles nationwide higher education data for the agricultural, food, human, life, natural resource, and veterinary sciences. These data include student enrollment, degrees awarded and placement at all degree levels and faculty salaries by rank and discipline. FAEIS was developed by the U.S. Department of Agriculture in 1983 and originally managed by Texas A \u0026 M University. Virginia Tech began managing FAEIS in 2002.","Read more on the Food and Agricultural Education Information System website.","The guide to the Food and Agricultural Education Information System Reports by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/).","The processing, arrangement, and description of the Food and Agricultural Education Information System Reports commenced in December 2008 and was completed in February 2009.","This collection contains a set of reports compiled by the Food and Agricultural Education Information System. The reports consist of compiled data on higher education in the fields of agricultural, food, human, life, natural resource, and veterinary sciences. Included are such statistics as student enrollment, degrees awarded and placement at all degree levels as well as faculty salaries by rank and discipline. Dates covered by these reports span from 1971 to 1999.","The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.","The collection contains statistical data compiled by the Food and Agricultural Education Information System regarding college enrollment and degrees in such majors as Agriculture, Family and Consumer Science, Forestry, Home Economics, and Renewable Natural Resources.","Special Collections and University Archives, Virginia Tech","Food and Agricultural Education Information System (Texas A \u0026 M University)","The materials in the collection are in English."],"collection_title_tesim":["Food and Agricultural Education Information System Reports, 1981/2001"],"collection_ssim":["Food and Agricultural Education Information System Reports, 1981/2001"],"level_ssm":["collection"],"level_ssim":["Collection"],"unitid_ssm":["Ms.2008.094"],"unitid_tesim":["Ms.2008.094"],"repository_ssm":["Virginia Polytechnic Institute and State University"],"repository_ssim":["Virginia Polytechnic Institute and State University"],"creator_ssm":["Food and Agricultural Education Information System (Texas A \u0026 M University)"],"creator_ssim":["Food and Agricultural Education Information System (Texas A \u0026 M University)"],"creator_corpname_ssim":["Special Collections and University Archives, Virginia Tech","Food and Agricultural Education Information System (Texas A \u0026 M University)"],"creators_ssim":["Special Collections and University Archives, Virginia Tech","Food and Agricultural Education Information System (Texas A \u0026 M University)"],"access_terms_ssm":["The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"acqinfo_ssim":["The Food and Agricultural Education Information System Reports were donated to Special Collections in 2008."],"access_subjects_ssim":["Education, Higher","Food Technology and Production","History of Food and Drink","Science and Technology"],"access_subjects_ssm":["Education, Higher","Food Technology and Production","History of Food and Drink","Science and Technology"],"has_online_content_ssim":["false"],"extent_ssm":["1 Cubic Feet 2 boxes"],"extent_tesim":["1 Cubic Feet 2 boxes"],"date_range_isim":[1981,1982,1983,1984,1985,1986,1987,1988,1989,1990,1991,1992,1993,1994,1995,1996,1997,1998,1999,2000,2001],"accessrestrict_html_tesm":["\u003cp\u003eThe collection is open for research.\u003c/p\u003e  "],"accessrestrict_heading_ssm":["Conditions Governing Access"],"accessrestrict_tesim":["The collection is open for research."],"arrangement_html_tesm":["\u003cp\u003eThe collection is arranged alphabetically by field of study, then by report type, then chronologically.\u003c/p\u003e  "],"arrangement_heading_ssm":["Arrangement"],"arrangement_tesim":["The collection is arranged alphabetically by field of study, then by report type, then chronologically."],"bioghist_html_tesm":["\u003cp\u003eThe Food and Agricultural Education Information System (FAEIS) is a program which compiles nationwide higher education data for the agricultural, food, human, life, natural resource, and veterinary sciences. These data include student enrollment, degrees awarded and placement at all degree levels and faculty salaries by rank and discipline. FAEIS was developed by the U.S. Department of Agriculture in 1983 and originally managed by Texas A \u0026amp; M University. Virginia Tech began managing FAEIS in 2002.\u003c/p\u003e","\u003cp\u003eRead more on the \u003ca target=\"_blank\" href=\"https://faeis.cals.vt.edu/\"\u003eFood and Agricultural Education Information System website\u003c/a\u003e.\u003c/p\u003e  "],"bioghist_heading_ssm":["Administrative History"],"bioghist_tesim":["The Food and Agricultural Education Information System (FAEIS) is a program which compiles nationwide higher education data for the agricultural, food, human, life, natural resource, and veterinary sciences. These data include student enrollment, degrees awarded and placement at all degree levels and faculty salaries by rank and discipline. 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Virginia Tech began managing FAEIS in 2002.","Read more on the Food and Agricultural Education Information System website."],"odd_html_tesm":["\u003cp\u003eThe guide to the Food and Agricultural Education Information System Reports by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (\u003ca href=\"https://creativecommons.org/share-your-work/public-domain/cc0/\"\u003ehttps://creativecommons.org/share-your-work/public-domain/cc0/\u003c/a\u003e).\u003c/p\u003e  "],"odd_heading_ssm":["Rights Statement for Archival Description"],"odd_tesim":["The guide to the Food and Agricultural Education Information System Reports by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/)."],"prefercite_html_tesm":["\u003cp\u003eResearchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Food and Agricultural Education Information System Reports, Ms2008-094, Special Collections and University Archives, Virginia Tech, Blacksburg, Va.\u003c/p\u003e  "],"prefercite_tesim":["Researchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Food and Agricultural Education Information System Reports, Ms2008-094, Special Collections and University Archives, Virginia Tech, Blacksburg, Va."],"processinfo_html_tesm":["\u003cp\u003eThe processing, arrangement, and description of the Food and Agricultural Education Information System Reports commenced in December 2008 and was completed in February 2009.\u003c/p\u003e  "],"processinfo_heading_ssm":["Processing Information"],"processinfo_tesim":["The processing, arrangement, and description of the Food and Agricultural Education Information System Reports commenced in December 2008 and was completed in February 2009."],"scopecontent_html_tesm":["\u003cp\u003eThis collection contains a set of reports compiled by the Food and Agricultural Education Information System. The reports consist of compiled data on higher education in the fields of agricultural, food, human, life, natural resource, and veterinary sciences. Included are such statistics as student enrollment, degrees awarded and placement at all degree levels as well as faculty salaries by rank and discipline. Dates covered by these reports span from 1971 to 1999.\u003c/p\u003e  "],"scopecontent_heading_ssm":["Scope and Content"],"scopecontent_tesim":["This collection contains a set of reports compiled by the Food and Agricultural Education Information System. The reports consist of compiled data on higher education in the fields of agricultural, food, human, life, natural resource, and veterinary sciences. Included are such statistics as student enrollment, degrees awarded and placement at all degree levels as well as faculty salaries by rank and discipline. Dates covered by these reports span from 1971 to 1999."],"userestrict_html_tesm":["\u003cp\u003eThe copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials. \u003c/p\u003e","\u003cp\u003eReproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: \u003ca href=\"http://bit.ly/scuareproduction\"\u003ehttp://bit.ly/scuareproduction\u003c/a\u003e. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: \u003ca href=\"http://bit.ly/scuapublication\"\u003ehttp://bit.ly/scuapublication\u003c/a\u003e. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.\u003c/p\u003e  "],"userestrict_heading_ssm":["Conditions Governing Reproduction and Use"],"userestrict_tesim":["The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"abstract_html_tesm":["\u003cabstract id=\"aspace_7327af53adfa6de3e275d29e43e004a8\" label=\"Abstract\"\u003eThe collection contains statistical data compiled by the Food and Agricultural Education Information System regarding college enrollment and degrees in such majors as Agriculture, Family and Consumer Science, Forestry, Home Economics, and Renewable Natural Resources.\u003c/abstract\u003e\n    "],"abstract_tesim":["The collection contains statistical data compiled by the Food and Agricultural Education Information System regarding college enrollment and degrees in such majors as Agriculture, Family and Consumer Science, Forestry, Home Economics, and Renewable Natural Resources."],"corpname_ssim":["Special Collections and University Archives, Virginia Tech","Food and Agricultural Education Information System (Texas A \u0026 M University)"],"names_ssim":["Special Collections and University Archives, Virginia Tech","Food and Agricultural Education Information System (Texas A \u0026 M University)"],"language_ssim":["The materials in the collection are in English."],"descrules_ssm":["Describing Archives: A Content Standard"],"total_component_count_is":26,"online_item_count_is":0,"component_level_isim":[0],"sort_isi":0,"timestamp":"2026-07-23T21:16:52.444Z"}]}},"label":"Breadcrumbs"}}},"links":{"self":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_2415"}},{"id":"viblbv_repositories_2_resources_2297","type":"collection","attributes":{"title":"Gary Ann Giovanni Culinary Papers, 1997/2004","creator":{"id":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_2297#creator","type":"document_value","attributes":{"value":"Giovanni, Gary Ann, 1940-2005","label":"Creator"}},"abstract_or_scope":{"id":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_2297#abstract_or_scope","type":"document_value","attributes":{"value":"This collection includes the papers of Gary Ann Giovanni, a chef, caterer, and cooking teacher active in Blacksburg, Virginia. The collection contains records, menus, and recipes from her catering jobs and from the cooking classes she taught for the local YMCA Open University. Materials also relate to the various community organizations for which Gary worked or volunteered, and some materials are associated with her sister, poet Nikki Giovanni.","label":"Abstract Or Scope"}},"breadcrumbs":{"id":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_2297#breadcrumbs","type":"document_value","attributes":{"value":{"id":"viblbv_repositories_2_resources_2297","ead_ssi":"viblbv_repositories_2_resources_2297","_root_":"viblbv_repositories_2_resources_2297","_nest_parent_":"viblbv_repositories_2_resources_2297","ead_source_url_ssi":"data/oai/VT/repositories_2_resources_2297.xml","title_filing_ssi":"Giovanni, Gary Ann, Culinary Papers","title_ssm":["Gary Ann Giovanni Culinary Papers"],"title_tesim":["Gary Ann Giovanni Culinary Papers"],"unitdate_ssm":["1997-2004"],"unitdate_inclusive_ssm":["1997-2004"],"normalized_date_ssm":["1997/2004"],"normalized_title_ssm":["Gary Ann Giovanni Culinary Papers, 1997/2004"],"text":["Gary Ann Giovanni Culinary Papers, 1997/2004","Ms.2006.011","Blacksburg (Va.)","African Americans -- History","History of Food and Drink","Local/Regional History and Appalachian South","Montgomery County (Va.)","The collection is open for research.","The collection is arranged into five series:","Series I: Family is arranged by person.","Series II: Community Involvement is arranged by organization.","Series III: Professional Activity-Culinary is arranged by subject. General information about professional acticity is followed by Sub-series A: Catering and Sub-series B. Teaching at the Open U, each of which are arranged by date.","Series IV: Professional Activity-Non-Culinary is organized by subject.","Series V: Ephemera is arranged by subject.","Gary Ann Giovanni was born in September 1940 in Knoxville, Tennessee and attended Central State University in Ohio. She married young, divorced, and then married Joe Black, the first African American player to pitch in a World Series and had one son with him.","In 1973, Giovanni graduated from Xavier University in Cincinnati, Ohio. Giovanni volunteered with Fannie Lou Hamer in delivering Christmas turkeys in Mississippi during the Civil Rights movement. She attended the California Culinary Academy, studying with master pastry chef Bo Freiburg, as well as with pastry chef Jim Dodge at the Stanford Court Hotel, chef Herbert Keller of Fleur de Lys, and many others.","For five years, Giovanni owned and ran a full-service catering business in Oakland, California. Giovanni worked for SeaLand Corporation in Oakland, California until 1994 when she retired and moved with her mother to Blacksburg, Virginia, where her sister, poet Nikki Giovanni, lived.","While in Blacksburg, Giovanni opened a catering business with Rebecca Isenhour which they named B.I.G.G., the acronym representing both of their initials. At the same time, Giovanni taught numerous well-received classes through the YMCA's Open University program. She studied at several of the Greenbrier's cooking workshops. In 2005, Giovanni was diagnosed with a brain tumor. She died that August in Blacksburg, Virginia.","The guide to the Gary Ann Giovanni Culinary Papers by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/).","The processing, arrangement, and description of the Gary Ann Giovanni Culinary Papers began in May 2006 and was completed in August 2006.","The majority of this collection contains detailed information about the various catering jobs and \"Open U\" YMCA classes that Gary Ann Giovanni handled during her ten years in Blacksburg, Virginia. There is some material related to her sister Nikki Giovanni, most related to various speaking activities or awards. Other items of interest include printed menus and recipes from Giovanni's attendance at the Greenbrier's cooking school, as well as food-related ephemera (pamphlets and other media produced by various food companies or publishers).","Series I: Family  contains personal information about Gary Ann Giovanni and her family. The material about her sister, poet Nikki Giovanni, contains information about her activities and awards that she received.","Series II: Community Involvement highlights Giovanni's community involvement in non-culinary activities. Material pertaining to St. Paul's African Methodist Episcopal Church, the Delta Sigma Theta Sorority, Inc./Blacksburg Alumnae Chapter, and miscellaneous references to Giovanni's Oakland ties (chiefly with activist Mitch Snyder) make up the bulk of this series. In addition, the material about the AME and the Delta Sigma Sorority contains information of interest to those researching these institutions and their role during the time Giovanni belonged to them. Conferences and projects that Giovanni was associated with are well represented.","Series III: Professional Activity-Culinary contains catering jobs and YMCA Open University Classes, which form the bulk of this series, and recipes, menues, and handwritten notes. Each catering job file is listed by client name and date, and contains menus, recipes, information about clients, grocery lists, and receipts with food prices. Most of Giovanni's catering jobs were for faculty and administration at Virginia Tech. YMCA cooking class files contain student-attendee lists, menus, recipes, and sometimes general information about the cuisine if the class focused on an aspect of international cooking. The series also contains some handwritten recipes and food-related ephemera, the latter of interest to those researching food media and publications/pamphlets. Greenbrier menus and recipes enhance the series.","Series IV: Professional Activity-Non-Culinary contains employment-related materials, primarily from the YMCA.","Series V: Ephemera is contains Black culture and culinary-related materials.","The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.","This collection includes the papers of Gary Ann Giovanni, a chef, caterer, and cooking teacher active in Blacksburg, Virginia. The collection contains records, menus, and recipes from her catering jobs and from the cooking classes she taught for the local YMCA Open University. Materials also relate to the various community organizations for which Gary worked or volunteered, and some materials are associated with her sister, poet Nikki Giovanni.","Special Collections and University Archives, Virginia Tech","YMCA at Virginia Tech","Giovanni, Gary Ann, 1940-2005","Giovanni, Nikki","The materials in the collection are in English."],"collection_title_tesim":["Gary Ann Giovanni Culinary Papers, 1997/2004"],"collection_ssim":["Gary Ann Giovanni Culinary Papers, 1997/2004"],"level_ssm":["collection"],"level_ssim":["Collection"],"unitid_ssm":["Ms.2006.011"],"unitid_tesim":["Ms.2006.011"],"repository_ssm":["Virginia Polytechnic Institute and State University"],"repository_ssim":["Virginia Polytechnic Institute and State University"],"geogname_ssm":["Blacksburg (Va.)"],"geogname_ssim":["Blacksburg (Va.)"],"places_ssim":["Blacksburg (Va.)"],"creator_ssm":["Giovanni, Gary Ann, 1940-2005"],"creator_ssim":["Giovanni, Gary Ann, 1940-2005"],"creator_persname_ssim":["Giovanni, Gary Ann, 1940-2005","Giovanni, Nikki"],"creator_corpname_ssim":["Special Collections and University Archives, Virginia Tech","YMCA at Virginia Tech"],"creators_ssim":["Giovanni, Gary Ann, 1940-2005","Giovanni, Nikki","Special Collections and University Archives, Virginia Tech","YMCA at Virginia Tech"],"access_terms_ssm":["The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"acqinfo_ssim":["The Gary Ann Giovanni Culinary Papers were donated to the Special Collections in 2005."],"access_subjects_ssim":["African Americans -- History","History of Food and Drink","Local/Regional History and Appalachian South","Montgomery County (Va.)"],"access_subjects_ssm":["African Americans -- History","History of Food and Drink","Local/Regional History and Appalachian South","Montgomery County (Va.)"],"has_online_content_ssim":["false"],"extent_ssm":["3.5 Cubic Feet 3 boxes"],"extent_tesim":["3.5 Cubic Feet 3 boxes"],"date_range_isim":[1997,1998,1999,2000,2001,2002,2003,2004],"accessrestrict_html_tesm":["\u003cp\u003eThe collection is open for research.\u003c/p\u003e  "],"accessrestrict_heading_ssm":["Conditions Governing Access"],"accessrestrict_tesim":["The collection is open for research."],"arrangement_html_tesm":["\u003cp\u003eThe collection is arranged into five series:\u003c/p\u003e","\u003cp\u003eSeries I: Family is arranged by person. \u003c/p\u003e","\u003cp\u003eSeries II: Community Involvement is arranged by organization.\u003c/p\u003e","\u003cp\u003eSeries III: Professional Activity-Culinary is arranged by subject. 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Teaching at the Open U, each of which are arranged by date.","Series IV: Professional Activity-Non-Culinary is organized by subject.","Series V: Ephemera is arranged by subject."],"bioghist_html_tesm":["\u003cp\u003eGary Ann Giovanni was born in September 1940 in Knoxville, Tennessee and attended Central State University in Ohio. She married young, divorced, and then married Joe Black, the first African American player to pitch in a World Series and had one son with him. \u003c/p\u003e","\u003cp\u003eIn 1973, Giovanni graduated from Xavier University in Cincinnati, Ohio. Giovanni volunteered with Fannie Lou Hamer in delivering Christmas turkeys in Mississippi during the Civil Rights movement. 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She died that August in Blacksburg, Virginia. \u003c/p\u003e  "],"bioghist_heading_ssm":["Biographical Note"],"bioghist_tesim":["Gary Ann Giovanni was born in September 1940 in Knoxville, Tennessee and attended Central State University in Ohio. She married young, divorced, and then married Joe Black, the first African American player to pitch in a World Series and had one son with him.","In 1973, Giovanni graduated from Xavier University in Cincinnati, Ohio. Giovanni volunteered with Fannie Lou Hamer in delivering Christmas turkeys in Mississippi during the Civil Rights movement. She attended the California Culinary Academy, studying with master pastry chef Bo Freiburg, as well as with pastry chef Jim Dodge at the Stanford Court Hotel, chef Herbert Keller of Fleur de Lys, and many others.","For five years, Giovanni owned and ran a full-service catering business in Oakland, California. Giovanni worked for SeaLand Corporation in Oakland, California until 1994 when she retired and moved with her mother to Blacksburg, Virginia, where her sister, poet Nikki Giovanni, lived.","While in Blacksburg, Giovanni opened a catering business with Rebecca Isenhour which they named B.I.G.G., the acronym representing both of their initials. At the same time, Giovanni taught numerous well-received classes through the YMCA's Open University program. She studied at several of the Greenbrier's cooking workshops. In 2005, Giovanni was diagnosed with a brain tumor. She died that August in Blacksburg, Virginia."],"odd_html_tesm":["\u003cp\u003eThe guide to the Gary Ann Giovanni Culinary Papers by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (\u003ca href=\"https://creativecommons.org/share-your-work/public-domain/cc0/\"\u003ehttps://creativecommons.org/share-your-work/public-domain/cc0/\u003c/a\u003e).\u003c/p\u003e  "],"odd_heading_ssm":["Rights Statement for Archival Description"],"odd_tesim":["The guide to the Gary Ann Giovanni Culinary Papers by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/)."],"prefercite_html_tesm":["\u003cp\u003eResearchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Gary Ann Giovanni Culinary Papers, Ms2006-011, Special Collections and University Archives, Virginia Tech, Blacksburg, Va.\u003c/p\u003e  "],"prefercite_tesim":["Researchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Gary Ann Giovanni Culinary Papers, Ms2006-011, Special Collections and University Archives, Virginia Tech, Blacksburg, Va."],"processinfo_html_tesm":["\u003cp\u003eThe processing, arrangement, and description of the Gary Ann Giovanni Culinary Papers began in May 2006 and was completed in August 2006.\u003c/p\u003e  "],"processinfo_heading_ssm":["Processing Information"],"processinfo_tesim":["The processing, arrangement, and description of the Gary Ann Giovanni Culinary Papers began in May 2006 and was completed in August 2006."],"scopecontent_html_tesm":["\u003cp\u003eThe majority of this collection contains detailed information about the various catering jobs and \"Open U\" YMCA classes that Gary Ann Giovanni handled during her ten years in Blacksburg, Virginia. There is some material related to her sister Nikki Giovanni, most related to various speaking activities or awards. Other items of interest include printed menus and recipes from Giovanni's attendance at the Greenbrier's cooking school, as well as food-related ephemera (pamphlets and other media produced by various food companies or publishers). \u003c/p\u003e","\u003cp\u003eSeries I: Family  contains personal information about Gary Ann Giovanni and her family. The material about her sister, poet Nikki Giovanni, contains information about her activities and awards that she received.\u003c/p\u003e","\u003cp\u003eSeries II: Community Involvement highlights Giovanni's community involvement in non-culinary activities. Material pertaining to St. Paul's African Methodist Episcopal Church, the Delta Sigma Theta Sorority, Inc./Blacksburg Alumnae Chapter, and miscellaneous references to Giovanni's Oakland ties (chiefly with activist Mitch Snyder) make up the bulk of this series. In addition, the material about the AME and the Delta Sigma Sorority contains information of interest to those researching these institutions and their role during the time Giovanni belonged to them. Conferences and projects that Giovanni was associated with are well represented.\u003c/p\u003e","\u003cp\u003eSeries III: Professional Activity-Culinary contains catering jobs and YMCA Open University Classes, which form the bulk of this series, and recipes, menues, and handwritten notes. Each catering job file is listed by client name and date, and contains menus, recipes, information about clients, grocery lists, and receipts with food prices. Most of Giovanni's catering jobs were for faculty and administration at Virginia Tech. YMCA cooking class files contain student-attendee lists, menus, recipes, and sometimes general information about the cuisine if the class focused on an aspect of international cooking. The series also contains some handwritten recipes and food-related ephemera, the latter of interest to those researching food media and publications/pamphlets. Greenbrier menus and recipes enhance the series.\u003c/p\u003e","\u003cp\u003eSeries IV: Professional Activity-Non-Culinary contains employment-related materials, primarily from the YMCA.\u003c/p\u003e","\u003cp\u003eSeries V: Ephemera is contains Black culture and culinary-related materials.\u003c/p\u003e  "],"scopecontent_heading_ssm":["Scope and Content"],"scopecontent_tesim":["The majority of this collection contains detailed information about the various catering jobs and \"Open U\" YMCA classes that Gary Ann Giovanni handled during her ten years in Blacksburg, Virginia. There is some material related to her sister Nikki Giovanni, most related to various speaking activities or awards. Other items of interest include printed menus and recipes from Giovanni's attendance at the Greenbrier's cooking school, as well as food-related ephemera (pamphlets and other media produced by various food companies or publishers).","Series I: Family  contains personal information about Gary Ann Giovanni and her family. The material about her sister, poet Nikki Giovanni, contains information about her activities and awards that she received.","Series II: Community Involvement highlights Giovanni's community involvement in non-culinary activities. Material pertaining to St. Paul's African Methodist Episcopal Church, the Delta Sigma Theta Sorority, Inc./Blacksburg Alumnae Chapter, and miscellaneous references to Giovanni's Oakland ties (chiefly with activist Mitch Snyder) make up the bulk of this series. In addition, the material about the AME and the Delta Sigma Sorority contains information of interest to those researching these institutions and their role during the time Giovanni belonged to them. Conferences and projects that Giovanni was associated with are well represented.","Series III: Professional Activity-Culinary contains catering jobs and YMCA Open University Classes, which form the bulk of this series, and recipes, menues, and handwritten notes. Each catering job file is listed by client name and date, and contains menus, recipes, information about clients, grocery lists, and receipts with food prices. Most of Giovanni's catering jobs were for faculty and administration at Virginia Tech. YMCA cooking class files contain student-attendee lists, menus, recipes, and sometimes general information about the cuisine if the class focused on an aspect of international cooking. The series also contains some handwritten recipes and food-related ephemera, the latter of interest to those researching food media and publications/pamphlets. Greenbrier menus and recipes enhance the series.","Series IV: Professional Activity-Non-Culinary contains employment-related materials, primarily from the YMCA.","Series V: Ephemera is contains Black culture and culinary-related materials."],"userestrict_html_tesm":["\u003cp\u003eThe copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials. \u003c/p\u003e","\u003cp\u003eReproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: \u003ca href=\"http://bit.ly/scuareproduction\"\u003ehttp://bit.ly/scuareproduction\u003c/a\u003e. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: \u003ca href=\"http://bit.ly/scuapublication\"\u003ehttp://bit.ly/scuapublication\u003c/a\u003e. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.\u003c/p\u003e  "],"userestrict_heading_ssm":["Conditions Governing Reproduction and Use"],"userestrict_tesim":["The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"abstract_html_tesm":["\u003cabstract id=\"aspace_ee479455ae84d6ffa875365a9c1eb1d6\" label=\"Abstract\"\u003eThis collection includes the papers of Gary Ann Giovanni, a chef, caterer, and cooking teacher active in Blacksburg, Virginia. The collection contains records, menus, and recipes from her catering jobs and from the cooking classes she taught for the local YMCA Open University. Materials also relate to the various community organizations for which Gary worked or volunteered, and some materials are associated with her sister, poet Nikki Giovanni.\u003c/abstract\u003e\n    "],"abstract_tesim":["This collection includes the papers of Gary Ann Giovanni, a chef, caterer, and cooking teacher active in Blacksburg, Virginia. The collection contains records, menus, and recipes from her catering jobs and from the cooking classes she taught for the local YMCA Open University. Materials also relate to the various community organizations for which Gary worked or volunteered, and some materials are associated with her sister, poet Nikki Giovanni."],"corpname_ssim":["Special Collections and University Archives, Virginia Tech","YMCA at Virginia Tech"],"names_coll_ssim":["YMCA at Virginia Tech","Giovanni, Nikki"],"persname_ssim":["Giovanni, Gary Ann, 1940-2005","Giovanni, Nikki"],"names_ssim":["Special Collections and University Archives, Virginia Tech","YMCA at Virginia Tech","Giovanni, Gary Ann, 1940-2005","Giovanni, Nikki"],"language_ssim":["The materials in the collection are in English."],"descrules_ssm":["Describing Archives: A Content Standard"],"total_component_count_is":217,"online_item_count_is":0,"component_level_isim":[0],"sort_isi":0,"timestamp":"2026-07-23T21:16:22.775Z","collection":{"numFound":1,"start":0,"numFoundExact":true,"docs":[{"id":"viblbv_repositories_2_resources_2297","ead_ssi":"viblbv_repositories_2_resources_2297","_root_":"viblbv_repositories_2_resources_2297","_nest_parent_":"viblbv_repositories_2_resources_2297","ead_source_url_ssi":"data/oai/VT/repositories_2_resources_2297.xml","title_filing_ssi":"Giovanni, Gary Ann, Culinary Papers","title_ssm":["Gary Ann Giovanni Culinary Papers"],"title_tesim":["Gary Ann Giovanni Culinary Papers"],"unitdate_ssm":["1997-2004"],"unitdate_inclusive_ssm":["1997-2004"],"normalized_date_ssm":["1997/2004"],"normalized_title_ssm":["Gary Ann Giovanni Culinary Papers, 1997/2004"],"text":["Gary Ann Giovanni Culinary Papers, 1997/2004","Ms.2006.011","Blacksburg (Va.)","African Americans -- History","History of Food and Drink","Local/Regional History and Appalachian South","Montgomery County (Va.)","The collection is open for research.","The collection is arranged into five series:","Series I: Family is arranged by person.","Series II: Community Involvement is arranged by organization.","Series III: Professional Activity-Culinary is arranged by subject. General information about professional acticity is followed by Sub-series A: Catering and Sub-series B. Teaching at the Open U, each of which are arranged by date.","Series IV: Professional Activity-Non-Culinary is organized by subject.","Series V: Ephemera is arranged by subject.","Gary Ann Giovanni was born in September 1940 in Knoxville, Tennessee and attended Central State University in Ohio. She married young, divorced, and then married Joe Black, the first African American player to pitch in a World Series and had one son with him.","In 1973, Giovanni graduated from Xavier University in Cincinnati, Ohio. Giovanni volunteered with Fannie Lou Hamer in delivering Christmas turkeys in Mississippi during the Civil Rights movement. She attended the California Culinary Academy, studying with master pastry chef Bo Freiburg, as well as with pastry chef Jim Dodge at the Stanford Court Hotel, chef Herbert Keller of Fleur de Lys, and many others.","For five years, Giovanni owned and ran a full-service catering business in Oakland, California. Giovanni worked for SeaLand Corporation in Oakland, California until 1994 when she retired and moved with her mother to Blacksburg, Virginia, where her sister, poet Nikki Giovanni, lived.","While in Blacksburg, Giovanni opened a catering business with Rebecca Isenhour which they named B.I.G.G., the acronym representing both of their initials. At the same time, Giovanni taught numerous well-received classes through the YMCA's Open University program. She studied at several of the Greenbrier's cooking workshops. In 2005, Giovanni was diagnosed with a brain tumor. She died that August in Blacksburg, Virginia.","The guide to the Gary Ann Giovanni Culinary Papers by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/).","The processing, arrangement, and description of the Gary Ann Giovanni Culinary Papers began in May 2006 and was completed in August 2006.","The majority of this collection contains detailed information about the various catering jobs and \"Open U\" YMCA classes that Gary Ann Giovanni handled during her ten years in Blacksburg, Virginia. There is some material related to her sister Nikki Giovanni, most related to various speaking activities or awards. Other items of interest include printed menus and recipes from Giovanni's attendance at the Greenbrier's cooking school, as well as food-related ephemera (pamphlets and other media produced by various food companies or publishers).","Series I: Family  contains personal information about Gary Ann Giovanni and her family. The material about her sister, poet Nikki Giovanni, contains information about her activities and awards that she received.","Series II: Community Involvement highlights Giovanni's community involvement in non-culinary activities. Material pertaining to St. Paul's African Methodist Episcopal Church, the Delta Sigma Theta Sorority, Inc./Blacksburg Alumnae Chapter, and miscellaneous references to Giovanni's Oakland ties (chiefly with activist Mitch Snyder) make up the bulk of this series. In addition, the material about the AME and the Delta Sigma Sorority contains information of interest to those researching these institutions and their role during the time Giovanni belonged to them. Conferences and projects that Giovanni was associated with are well represented.","Series III: Professional Activity-Culinary contains catering jobs and YMCA Open University Classes, which form the bulk of this series, and recipes, menues, and handwritten notes. Each catering job file is listed by client name and date, and contains menus, recipes, information about clients, grocery lists, and receipts with food prices. Most of Giovanni's catering jobs were for faculty and administration at Virginia Tech. YMCA cooking class files contain student-attendee lists, menus, recipes, and sometimes general information about the cuisine if the class focused on an aspect of international cooking. The series also contains some handwritten recipes and food-related ephemera, the latter of interest to those researching food media and publications/pamphlets. Greenbrier menus and recipes enhance the series.","Series IV: Professional Activity-Non-Culinary contains employment-related materials, primarily from the YMCA.","Series V: Ephemera is contains Black culture and culinary-related materials.","The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.","This collection includes the papers of Gary Ann Giovanni, a chef, caterer, and cooking teacher active in Blacksburg, Virginia. The collection contains records, menus, and recipes from her catering jobs and from the cooking classes she taught for the local YMCA Open University. Materials also relate to the various community organizations for which Gary worked or volunteered, and some materials are associated with her sister, poet Nikki Giovanni.","Special Collections and University Archives, Virginia Tech","YMCA at Virginia Tech","Giovanni, Gary Ann, 1940-2005","Giovanni, Nikki","The materials in the collection are in English."],"collection_title_tesim":["Gary Ann Giovanni Culinary Papers, 1997/2004"],"collection_ssim":["Gary Ann Giovanni Culinary Papers, 1997/2004"],"level_ssm":["collection"],"level_ssim":["Collection"],"unitid_ssm":["Ms.2006.011"],"unitid_tesim":["Ms.2006.011"],"repository_ssm":["Virginia Polytechnic Institute and State University"],"repository_ssim":["Virginia Polytechnic Institute and State University"],"geogname_ssm":["Blacksburg (Va.)"],"geogname_ssim":["Blacksburg (Va.)"],"places_ssim":["Blacksburg (Va.)"],"creator_ssm":["Giovanni, Gary Ann, 1940-2005"],"creator_ssim":["Giovanni, Gary Ann, 1940-2005"],"creator_persname_ssim":["Giovanni, Gary Ann, 1940-2005","Giovanni, Nikki"],"creator_corpname_ssim":["Special Collections and University Archives, Virginia Tech","YMCA at Virginia Tech"],"creators_ssim":["Giovanni, Gary Ann, 1940-2005","Giovanni, Nikki","Special Collections and University Archives, Virginia Tech","YMCA at Virginia Tech"],"access_terms_ssm":["The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"acqinfo_ssim":["The Gary Ann Giovanni Culinary Papers were donated to the Special Collections in 2005."],"access_subjects_ssim":["African Americans -- History","History of Food and Drink","Local/Regional History and Appalachian South","Montgomery County (Va.)"],"access_subjects_ssm":["African Americans -- History","History of Food and Drink","Local/Regional History and Appalachian South","Montgomery County (Va.)"],"has_online_content_ssim":["false"],"extent_ssm":["3.5 Cubic Feet 3 boxes"],"extent_tesim":["3.5 Cubic Feet 3 boxes"],"date_range_isim":[1997,1998,1999,2000,2001,2002,2003,2004],"accessrestrict_html_tesm":["\u003cp\u003eThe collection is open for research.\u003c/p\u003e  "],"accessrestrict_heading_ssm":["Conditions Governing Access"],"accessrestrict_tesim":["The collection is open for research."],"arrangement_html_tesm":["\u003cp\u003eThe collection is arranged into five series:\u003c/p\u003e","\u003cp\u003eSeries I: Family is arranged by person. \u003c/p\u003e","\u003cp\u003eSeries II: Community Involvement is arranged by organization.\u003c/p\u003e","\u003cp\u003eSeries III: Professional Activity-Culinary is arranged by subject. General information about professional acticity is followed by Sub-series A: Catering and Sub-series B. Teaching at the Open U, each of which are arranged by date. \u003c/p\u003e","\u003cp\u003eSeries IV: Professional Activity-Non-Culinary is organized by subject. \u003c/p\u003e","\u003cp\u003eSeries V: Ephemera is arranged by subject. \u003c/p\u003e  "],"arrangement_heading_ssm":["Arrangement"],"arrangement_tesim":["The collection is arranged into five series:","Series I: Family is arranged by person.","Series II: Community Involvement is arranged by organization.","Series III: Professional Activity-Culinary is arranged by subject. General information about professional acticity is followed by Sub-series A: Catering and Sub-series B. Teaching at the Open U, each of which are arranged by date.","Series IV: Professional Activity-Non-Culinary is organized by subject.","Series V: Ephemera is arranged by subject."],"bioghist_html_tesm":["\u003cp\u003eGary Ann Giovanni was born in September 1940 in Knoxville, Tennessee and attended Central State University in Ohio. She married young, divorced, and then married Joe Black, the first African American player to pitch in a World Series and had one son with him. \u003c/p\u003e","\u003cp\u003eIn 1973, Giovanni graduated from Xavier University in Cincinnati, Ohio. Giovanni volunteered with Fannie Lou Hamer in delivering Christmas turkeys in Mississippi during the Civil Rights movement. She attended the California Culinary Academy, studying with master pastry chef Bo Freiburg, as well as with pastry chef Jim Dodge at the Stanford Court Hotel, chef Herbert Keller of Fleur de Lys, and many others. \u003c/p\u003e","\u003cp\u003eFor five years, Giovanni owned and ran a full-service catering business in Oakland, California. Giovanni worked for SeaLand Corporation in Oakland, California until 1994 when she retired and moved with her mother to Blacksburg, Virginia, where her sister, poet Nikki Giovanni, lived. \u003c/p\u003e","\u003cp\u003eWhile in Blacksburg, Giovanni opened a catering business with Rebecca Isenhour which they named B.I.G.G., the acronym representing both of their initials. At the same time, Giovanni taught numerous well-received classes through the YMCA's Open University program. She studied at several of the Greenbrier's cooking workshops. In 2005, Giovanni was diagnosed with a brain tumor. She died that August in Blacksburg, Virginia. \u003c/p\u003e  "],"bioghist_heading_ssm":["Biographical Note"],"bioghist_tesim":["Gary Ann Giovanni was born in September 1940 in Knoxville, Tennessee and attended Central State University in Ohio. She married young, divorced, and then married Joe Black, the first African American player to pitch in a World Series and had one son with him.","In 1973, Giovanni graduated from Xavier University in Cincinnati, Ohio. Giovanni volunteered with Fannie Lou Hamer in delivering Christmas turkeys in Mississippi during the Civil Rights movement. She attended the California Culinary Academy, studying with master pastry chef Bo Freiburg, as well as with pastry chef Jim Dodge at the Stanford Court Hotel, chef Herbert Keller of Fleur de Lys, and many others.","For five years, Giovanni owned and ran a full-service catering business in Oakland, California. Giovanni worked for SeaLand Corporation in Oakland, California until 1994 when she retired and moved with her mother to Blacksburg, Virginia, where her sister, poet Nikki Giovanni, lived.","While in Blacksburg, Giovanni opened a catering business with Rebecca Isenhour which they named B.I.G.G., the acronym representing both of their initials. At the same time, Giovanni taught numerous well-received classes through the YMCA's Open University program. She studied at several of the Greenbrier's cooking workshops. In 2005, Giovanni was diagnosed with a brain tumor. She died that August in Blacksburg, Virginia."],"odd_html_tesm":["\u003cp\u003eThe guide to the Gary Ann Giovanni Culinary Papers by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (\u003ca href=\"https://creativecommons.org/share-your-work/public-domain/cc0/\"\u003ehttps://creativecommons.org/share-your-work/public-domain/cc0/\u003c/a\u003e).\u003c/p\u003e  "],"odd_heading_ssm":["Rights Statement for Archival Description"],"odd_tesim":["The guide to the Gary Ann Giovanni Culinary Papers by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/)."],"prefercite_html_tesm":["\u003cp\u003eResearchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Gary Ann Giovanni Culinary Papers, Ms2006-011, Special Collections and University Archives, Virginia Tech, Blacksburg, Va.\u003c/p\u003e  "],"prefercite_tesim":["Researchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Gary Ann Giovanni Culinary Papers, Ms2006-011, Special Collections and University Archives, Virginia Tech, Blacksburg, Va."],"processinfo_html_tesm":["\u003cp\u003eThe processing, arrangement, and description of the Gary Ann Giovanni Culinary Papers began in May 2006 and was completed in August 2006.\u003c/p\u003e  "],"processinfo_heading_ssm":["Processing Information"],"processinfo_tesim":["The processing, arrangement, and description of the Gary Ann Giovanni Culinary Papers began in May 2006 and was completed in August 2006."],"scopecontent_html_tesm":["\u003cp\u003eThe majority of this collection contains detailed information about the various catering jobs and \"Open U\" YMCA classes that Gary Ann Giovanni handled during her ten years in Blacksburg, Virginia. There is some material related to her sister Nikki Giovanni, most related to various speaking activities or awards. Other items of interest include printed menus and recipes from Giovanni's attendance at the Greenbrier's cooking school, as well as food-related ephemera (pamphlets and other media produced by various food companies or publishers). \u003c/p\u003e","\u003cp\u003eSeries I: Family  contains personal information about Gary Ann Giovanni and her family. The material about her sister, poet Nikki Giovanni, contains information about her activities and awards that she received.\u003c/p\u003e","\u003cp\u003eSeries II: Community Involvement highlights Giovanni's community involvement in non-culinary activities. Material pertaining to St. Paul's African Methodist Episcopal Church, the Delta Sigma Theta Sorority, Inc./Blacksburg Alumnae Chapter, and miscellaneous references to Giovanni's Oakland ties (chiefly with activist Mitch Snyder) make up the bulk of this series. In addition, the material about the AME and the Delta Sigma Sorority contains information of interest to those researching these institutions and their role during the time Giovanni belonged to them. Conferences and projects that Giovanni was associated with are well represented.\u003c/p\u003e","\u003cp\u003eSeries III: Professional Activity-Culinary contains catering jobs and YMCA Open University Classes, which form the bulk of this series, and recipes, menues, and handwritten notes. Each catering job file is listed by client name and date, and contains menus, recipes, information about clients, grocery lists, and receipts with food prices. Most of Giovanni's catering jobs were for faculty and administration at Virginia Tech. YMCA cooking class files contain student-attendee lists, menus, recipes, and sometimes general information about the cuisine if the class focused on an aspect of international cooking. The series also contains some handwritten recipes and food-related ephemera, the latter of interest to those researching food media and publications/pamphlets. Greenbrier menus and recipes enhance the series.\u003c/p\u003e","\u003cp\u003eSeries IV: Professional Activity-Non-Culinary contains employment-related materials, primarily from the YMCA.\u003c/p\u003e","\u003cp\u003eSeries V: Ephemera is contains Black culture and culinary-related materials.\u003c/p\u003e  "],"scopecontent_heading_ssm":["Scope and Content"],"scopecontent_tesim":["The majority of this collection contains detailed information about the various catering jobs and \"Open U\" YMCA classes that Gary Ann Giovanni handled during her ten years in Blacksburg, Virginia. There is some material related to her sister Nikki Giovanni, most related to various speaking activities or awards. Other items of interest include printed menus and recipes from Giovanni's attendance at the Greenbrier's cooking school, as well as food-related ephemera (pamphlets and other media produced by various food companies or publishers).","Series I: Family  contains personal information about Gary Ann Giovanni and her family. The material about her sister, poet Nikki Giovanni, contains information about her activities and awards that she received.","Series II: Community Involvement highlights Giovanni's community involvement in non-culinary activities. Material pertaining to St. Paul's African Methodist Episcopal Church, the Delta Sigma Theta Sorority, Inc./Blacksburg Alumnae Chapter, and miscellaneous references to Giovanni's Oakland ties (chiefly with activist Mitch Snyder) make up the bulk of this series. In addition, the material about the AME and the Delta Sigma Sorority contains information of interest to those researching these institutions and their role during the time Giovanni belonged to them. Conferences and projects that Giovanni was associated with are well represented.","Series III: Professional Activity-Culinary contains catering jobs and YMCA Open University Classes, which form the bulk of this series, and recipes, menues, and handwritten notes. Each catering job file is listed by client name and date, and contains menus, recipes, information about clients, grocery lists, and receipts with food prices. Most of Giovanni's catering jobs were for faculty and administration at Virginia Tech. YMCA cooking class files contain student-attendee lists, menus, recipes, and sometimes general information about the cuisine if the class focused on an aspect of international cooking. The series also contains some handwritten recipes and food-related ephemera, the latter of interest to those researching food media and publications/pamphlets. Greenbrier menus and recipes enhance the series.","Series IV: Professional Activity-Non-Culinary contains employment-related materials, primarily from the YMCA.","Series V: Ephemera is contains Black culture and culinary-related materials."],"userestrict_html_tesm":["\u003cp\u003eThe copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials. \u003c/p\u003e","\u003cp\u003eReproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: \u003ca href=\"http://bit.ly/scuareproduction\"\u003ehttp://bit.ly/scuareproduction\u003c/a\u003e. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: \u003ca href=\"http://bit.ly/scuapublication\"\u003ehttp://bit.ly/scuapublication\u003c/a\u003e. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.\u003c/p\u003e  "],"userestrict_heading_ssm":["Conditions Governing Reproduction and Use"],"userestrict_tesim":["The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"abstract_html_tesm":["\u003cabstract id=\"aspace_ee479455ae84d6ffa875365a9c1eb1d6\" label=\"Abstract\"\u003eThis collection includes the papers of Gary Ann Giovanni, a chef, caterer, and cooking teacher active in Blacksburg, Virginia. The collection contains records, menus, and recipes from her catering jobs and from the cooking classes she taught for the local YMCA Open University. Materials also relate to the various community organizations for which Gary worked or volunteered, and some materials are associated with her sister, poet Nikki Giovanni.\u003c/abstract\u003e\n    "],"abstract_tesim":["This collection includes the papers of Gary Ann Giovanni, a chef, caterer, and cooking teacher active in Blacksburg, Virginia. The collection contains records, menus, and recipes from her catering jobs and from the cooking classes she taught for the local YMCA Open University. Materials also relate to the various community organizations for which Gary worked or volunteered, and some materials are associated with her sister, poet Nikki Giovanni."],"corpname_ssim":["Special Collections and University Archives, Virginia Tech","YMCA at Virginia Tech"],"names_coll_ssim":["YMCA at Virginia Tech","Giovanni, Nikki"],"persname_ssim":["Giovanni, Gary Ann, 1940-2005","Giovanni, Nikki"],"names_ssim":["Special Collections and University Archives, Virginia Tech","YMCA at Virginia Tech","Giovanni, Gary Ann, 1940-2005","Giovanni, Nikki"],"language_ssim":["The materials in the collection are in English."],"descrules_ssm":["Describing Archives: A Content Standard"],"total_component_count_is":217,"online_item_count_is":0,"component_level_isim":[0],"sort_isi":0,"timestamp":"2026-07-23T21:16:22.775Z"}]}},"label":"Breadcrumbs"}}},"links":{"self":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_2297"}},{"id":"viblbv_repositories_2_resources_2661","type":"collection","attributes":{"title":"Janet L. Cameron Collection, 1931/2001","creator":{"id":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_2661#creator","type":"document_value","attributes":{"value":"Cameron, Janet L., 1904-1986","label":"Creator"}},"abstract_or_scope":{"id":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_2661#abstract_or_scope","type":"document_value","attributes":{"value":"The collection includes biographical information about the life and career of Janet L. Cameron, a food and nutrition specialist with the Virginia Cooperative Extension from 1931-1964. Most of the collection consists of publications written by Cameron and others.","label":"Abstract Or Scope"}},"breadcrumbs":{"id":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_2661#breadcrumbs","type":"document_value","attributes":{"value":{"id":"viblbv_repositories_2_resources_2661","ead_ssi":"viblbv_repositories_2_resources_2661","_root_":"viblbv_repositories_2_resources_2661","_nest_parent_":"viblbv_repositories_2_resources_2661","ead_source_url_ssi":"data/oai/VT/repositories_2_resources_2661.xml","title_filing_ssi":"Cameron, Janet L., Collection","title_ssm":["Janet L. Cameron Collection"],"title_tesim":["Janet L. Cameron Collection"],"unitdate_ssm":["1931-2001"],"unitdate_inclusive_ssm":["1931-2001"],"normalized_date_ssm":["1931/2001"],"normalized_title_ssm":["Janet L. Cameron Collection, 1931/2001"],"text":["Janet L. Cameron Collection, 1931/2001","Ms.2011.021","History of Food and Drink","Faculty and staff","Collection is open for research.","Many of the photocopied photographs in this collection are available online through Virginia Tech's Imagebase at: http://imagebase.lib.vt.edu/browse.php?folio_ID=/culinary/camer.","Please note: Materials in this collection were donated in a single binder. Although materials were removed from the binder for processing and long-term storage, the content was split into two series. Series I: Janet L. Cameron Materials remains in its original order. Series II: Publications, are in chronological order within each subseries.","Series I: Janet L. Cameron Materials includes a personal and professional biography written in 2001, photocopies of photographs of Cameron, and some of Cameron's publications from her tenure with the Virginia Cooperative Extension. It also contains copies of Cameron's obituary, memoirs by friends, and copies of poems written by Cameron for the retirements of colleagues, as well as Virginia Home Economics Association agendas and pamphlets.","Materials in this series are in their original order.","Series II: Publications consists of three subseries. Subseries I: Janet L. Cameron Publications includes a collection of pamphlets and publications written by Cameron between 1935 and 1962. Subseries II: Janet L. Cameron and Mary L. Thompson includes publications written by both women. Subseries III: Mary L. Thompson Publications contains several publications by Cameron's frequent co-author. Topics of publications in all three subseries include, but are not limited to, home demonstration, nutrition/food groups/diet, food economy (especially during World War II), holiday desserts, and entertaining. Most items in this series are Virginia Cooperative Extension bulletins, circulars, and pamphlets.","Publications are arranged in chronological order within each subseries.","Janet L. Cameron was born in Atlanta, Georgia, in 1904. She began her college education at Georgia State College for Women, but later transferred to Columbia University. She worked as a home demonstration agent in New York, beginning in 1924. She graduated from Columbia in 1926. Following the completion of her Master's in Human Nutrition from Columbia University in 1931, she worked as a Foods and Nutrition Specialist with the Virginia Cooperative Extension until 1964. She died in 1986 in Florida.","Mary L. Thompson completed a Bachelor's degree from Harrisonburg State College in 1924. She later completed a Master's of Science at Columbia University. From 1924 to 1940, she served as a home demonstration agent in four different Virginia counties. In 1942, Thompson began work as a Food Specialist for the Virginia Cooperative Extension Service. She continued with the Extension Service until her retirement in 1963.","Additional biographical information on both Cameron and Thompson is available as part of the collection.","The processing, arrangement, and description of the Janet L. Cameron Collection was completed in March 2011.","Ms2001-004, Ann A. Hertzler Collection. A finding aid for this collection is available online.","RG 26/2, Agricultural Extension Service (now Virginia Cooperative Extension Service) Records. A brief description of the materials in this University Archives record group is available online: http://spec.lib.vt.edu/archives/guide/rg26.htm.","The collection includes biographical information about the life and career of Janet L. Cameron, a food and nutrition specialist with the Virginia Cooperative Extension from 1931-1964. Most of the collection consists of publications written by Cameron and others. There is also a folder of materials relating to Mary L. Thompson, a frequent co-author of Cameron's and the Virginia Home Economics Association.","A bibliography of the publications is listed at the folder-level in the \"Contents List\" below. Please note: The collection does NOT contain all the publications on the list in Box 1-Folder 3.","Permission to publish material from Janet L. Cameron Collection must be obtained from Special Collections, Virginia Tech. Permission to use materials from individual publications in the collection must come from the copyright owner.","The collection includes biographical information about the life and career of Janet L. Cameron, a food and nutrition specialist with the Virginia Cooperative Extension from 1931-1964. Most of the collection consists of publications written by Cameron and others.","Special Collections and University Archives, Virginia Tech","Virginia Cooperative Extension Service","Virginia Cooperative Extension (1995-)","Cameron, Janet L., 1904-1986","Johnson, Alice Webb","Thompson, Mary L. (Mary Lippard)","Barton, JoAnn","English\n."],"collection_title_tesim":["Janet L. Cameron Collection, 1931/2001"],"collection_ssim":["Janet L. Cameron Collection, 1931/2001"],"level_ssm":["collection"],"level_ssim":["Collection"],"unitid_ssm":["Ms.2011.021"],"unitid_tesim":["Ms.2011.021"],"repository_ssm":["Virginia Polytechnic Institute and State University"],"repository_ssim":["Virginia Polytechnic Institute and State University"],"creator_ssm":["Cameron, Janet L., 1904-1986","Johnson, Alice Webb","Thompson, Mary L. (Mary Lippard)","Barton, JoAnn","Virginia Cooperative Extension Service","Virginia Cooperative Extension (1995-)"],"creator_ssim":["Cameron, Janet L., 1904-1986","Johnson, Alice Webb","Thompson, Mary L. (Mary Lippard)","Barton, JoAnn","Virginia Cooperative Extension Service","Virginia Cooperative Extension (1995-)"],"creator_persname_ssim":["Cameron, Janet L., 1904-1986","Johnson, Alice Webb","Thompson, Mary L. (Mary Lippard)","Barton, JoAnn"],"creator_corpname_ssim":["Special Collections and University Archives, Virginia Tech","Virginia Cooperative Extension Service","Virginia Cooperative Extension (1995-)"],"creators_ssim":["Cameron, Janet L., 1904-1986","Johnson, Alice Webb","Thompson, Mary L. (Mary Lippard)","Barton, JoAnn","Special Collections and University Archives, Virginia Tech","Virginia Cooperative Extension Service","Virginia Cooperative Extension (1995-)"],"access_terms_ssm":["Permission to publish material from Janet L. Cameron Collection must be obtained from Special Collections, Virginia Tech. Permission to use materials from individual publications in the collection must come from the copyright owner."],"acqinfo_ssim":["The Janet L. Cameron Collection was donated to Special Collections in 2000."],"access_subjects_ssim":["History of Food and Drink","Faculty and staff"],"access_subjects_ssm":["History of Food and Drink","Faculty and staff"],"has_online_content_ssim":["false"],"extent_ssm":["0.4 Cubic Feet 1 box"],"extent_tesim":["0.4 Cubic Feet 1 box"],"date_range_isim":[1931,1932,1933,1934,1935,1936,1937,1938,1939,1940,1941,1942,1943,1944,1945,1946,1947,1948,1949,1950,1951,1952,1953,1954,1955,1956,1957,1958,1959,1960,1961,1962,1963,1964,1965,1966,1967,1968,1969,1970,1971,1972,1973,1974,1975,1976,1977,1978,1979,1980,1981,1982,1983,1984,1985,1986,1987,1988,1989,1990,1991,1992,1993,1994,1995,1996,1997,1998,1999,2000,2001],"accessrestrict_html_tesm":["\u003cp\u003eCollection is open for research.\u003c/p\u003e  "],"accessrestrict_heading_ssm":["Access Restrictions"],"accessrestrict_tesim":["Collection is open for research."],"altformavail_html_tesm":["\u003cp\u003eMany of the photocopied photographs in this collection are available online through Virginia Tech's Imagebase at: \u003cextref actuate=\"onRequest\" href=\"http://imagebase.lib.vt.edu/browse.php?folio_ID=/culinary/camer\" show=\"new\" title=\"http://imagebase.lib.vt.edu/browse.php?folio_ID=/culinary/camer\"\u003ehttp://imagebase.lib.vt.edu/browse.php?folio_ID=/culinary/camer\u003c/extref\u003e.\u003c/p\u003e  "],"altformavail_heading_ssm":["Alternate Form Available"],"altformavail_tesim":["Many of the photocopied photographs in this collection are available online through Virginia Tech's Imagebase at: http://imagebase.lib.vt.edu/browse.php?folio_ID=/culinary/camer."],"arrangement_html_tesm":["\u003cp\u003ePlease note: Materials in this collection were donated in a single binder. Although materials were removed from the binder for processing and long-term storage, the content was split into two series. Series I: Janet L. Cameron Materials remains in its original order. Series II: Publications, are in chronological order within each subseries.\u003c/p\u003e","\u003cp\u003eSeries I: Janet L. Cameron Materials includes a personal and professional biography written in 2001, photocopies of photographs of Cameron, and some of Cameron's publications from her tenure with the Virginia Cooperative Extension. It also contains copies of Cameron's obituary, memoirs by friends, and copies of poems written by Cameron for the retirements of colleagues, as well as Virginia Home Economics Association agendas and pamphlets. \u003c/p\u003e","\u003cp\u003eMaterials in this series are in their original order. \u003c/p\u003e","\u003cp\u003eSeries II: Publications consists of three subseries. Subseries I: Janet L. Cameron Publications includes a collection of pamphlets and publications written by Cameron between 1935 and 1962. Subseries II: Janet L. Cameron and Mary L. Thompson includes publications written by both women. Subseries III: Mary L. Thompson Publications contains several publications by Cameron's frequent co-author. Topics of publications in all three subseries include, but are not limited to, home demonstration, nutrition/food groups/diet, food economy (especially during World War II), holiday desserts, and entertaining. Most items in this series are Virginia Cooperative Extension bulletins, circulars, and pamphlets. \u003c/p\u003e","\u003cp\u003ePublications are arranged in chronological order within each subseries. \u003c/p\u003e  "],"arrangement_heading_ssm":["Arrangement"],"arrangement_tesim":["Please note: Materials in this collection were donated in a single binder. Although materials were removed from the binder for processing and long-term storage, the content was split into two series. Series I: Janet L. Cameron Materials remains in its original order. Series II: Publications, are in chronological order within each subseries.","Series I: Janet L. Cameron Materials includes a personal and professional biography written in 2001, photocopies of photographs of Cameron, and some of Cameron's publications from her tenure with the Virginia Cooperative Extension. It also contains copies of Cameron's obituary, memoirs by friends, and copies of poems written by Cameron for the retirements of colleagues, as well as Virginia Home Economics Association agendas and pamphlets.","Materials in this series are in their original order.","Series II: Publications consists of three subseries. Subseries I: Janet L. Cameron Publications includes a collection of pamphlets and publications written by Cameron between 1935 and 1962. Subseries II: Janet L. Cameron and Mary L. Thompson includes publications written by both women. Subseries III: Mary L. Thompson Publications contains several publications by Cameron's frequent co-author. Topics of publications in all three subseries include, but are not limited to, home demonstration, nutrition/food groups/diet, food economy (especially during World War II), holiday desserts, and entertaining. Most items in this series are Virginia Cooperative Extension bulletins, circulars, and pamphlets.","Publications are arranged in chronological order within each subseries."],"bioghist_html_tesm":["\u003cp\u003eJanet L. Cameron was born in Atlanta, Georgia, in 1904. She began her college education at Georgia State College for Women, but later transferred to Columbia University. She worked as a home demonstration agent in New York, beginning in 1924. She graduated from Columbia in 1926. Following the completion of her Master's in Human Nutrition from Columbia University in 1931, she worked as a Foods and Nutrition Specialist with the Virginia Cooperative Extension until 1964. She died in 1986 in Florida. \u003c/p\u003e","\u003cp\u003eMary L. Thompson completed a Bachelor's degree from Harrisonburg State College in 1924. She later completed a Master's of Science at Columbia University. From 1924 to 1940, she served as a home demonstration agent in four different Virginia counties. In 1942, Thompson began work as a Food Specialist for the Virginia Cooperative Extension Service. She continued with the Extension Service until her retirement in 1963. \u003c/p\u003e","\u003cp\u003eAdditional biographical information on both Cameron and Thompson is available as part of the collection. \u003c/p\u003e  "],"bioghist_heading_ssm":["Biographical Note"],"bioghist_tesim":["Janet L. Cameron was born in Atlanta, Georgia, in 1904. She began her college education at Georgia State College for Women, but later transferred to Columbia University. She worked as a home demonstration agent in New York, beginning in 1924. She graduated from Columbia in 1926. Following the completion of her Master's in Human Nutrition from Columbia University in 1931, she worked as a Foods and Nutrition Specialist with the Virginia Cooperative Extension until 1964. She died in 1986 in Florida.","Mary L. Thompson completed a Bachelor's degree from Harrisonburg State College in 1924. She later completed a Master's of Science at Columbia University. From 1924 to 1940, she served as a home demonstration agent in four different Virginia counties. In 1942, Thompson began work as a Food Specialist for the Virginia Cooperative Extension Service. She continued with the Extension Service until her retirement in 1963.","Additional biographical information on both Cameron and Thompson is available as part of the collection."],"prefercite_html_tesm":["\u003cp\u003eResearchers wishing to cite this collection should include the following information: Janet L. Cameron Collection, Ms2011-021, Special Collections, Virginia Polytechnic Institute and State University, Blacksburg, Va.\u003c/p\u003e  "],"prefercite_tesim":["Researchers wishing to cite this collection should include the following information: Janet L. Cameron Collection, Ms2011-021, Special Collections, Virginia Polytechnic Institute and State University, Blacksburg, Va."],"processinfo_html_tesm":["\u003cp\u003eThe processing, arrangement, and description of the Janet L. Cameron Collection was completed in March 2011.\u003c/p\u003e  "],"processinfo_heading_ssm":["Processing Information"],"processinfo_tesim":["The processing, arrangement, and description of the Janet L. Cameron Collection was completed in March 2011."],"relatedmaterial_html_tesm":["\u003cp\u003eMs2001-004, Ann A. Hertzler Collection. A finding aid for this collection is \u003cextref actuate=\"onrequest\" href=\"http://ead.lib.virginia.edu/vivaxtf/view?docId=vt/viblbv00716.xml\" show=\"new\"\u003eavailable online\u003c/extref\u003e.\u003c/p\u003e","\u003cp\u003eRG 26/2, Agricultural Extension Service (now Virginia Cooperative Extension Service) Records. A brief description of the materials in this University Archives record group is available online: \u003cextref actuate=\"onrequest\" href=\"http://spec.lib.vt.edu/archives/guide/rg26.htm\" show=\"new\" title=\"http://spec.lib.vt.edu/archives/guide/rg26.htm\"\u003ehttp://spec.lib.vt.edu/archives/guide/rg26.htm\u003c/extref\u003e.\u003c/p\u003e  "],"relatedmaterial_heading_ssm":["Related Materials"],"relatedmaterial_tesim":["Ms2001-004, Ann A. Hertzler Collection. A finding aid for this collection is available online.","RG 26/2, Agricultural Extension Service (now Virginia Cooperative Extension Service) Records. A brief description of the materials in this University Archives record group is available online: http://spec.lib.vt.edu/archives/guide/rg26.htm."],"scopecontent_html_tesm":["\u003cp\u003eThe collection includes biographical information about the life and career of Janet L. Cameron, a food and nutrition specialist with the Virginia Cooperative Extension from 1931-1964. Most of the collection consists of publications written by Cameron and others. There is also a folder of materials relating to Mary L. Thompson, a frequent co-author of Cameron's and the Virginia Home Economics Association. \u003c/p\u003e","\u003cp\u003eA bibliography of the publications is listed at the folder-level in the \"\u003cref actuate=\"onRequest\" show=\"embed\" target=\"ref3\" title=\"Contents List\"\u003eContents List\u003c/ref\u003e\" below. Please note: The collection does NOT contain all the publications on the list in Box 1-Folder 3.\u003c/p\u003e  "],"scopecontent_heading_ssm":["Scope and Content"],"scopecontent_tesim":["The collection includes biographical information about the life and career of Janet L. Cameron, a food and nutrition specialist with the Virginia Cooperative Extension from 1931-1964. Most of the collection consists of publications written by Cameron and others. There is also a folder of materials relating to Mary L. Thompson, a frequent co-author of Cameron's and the Virginia Home Economics Association.","A bibliography of the publications is listed at the folder-level in the \"Contents List\" below. Please note: The collection does NOT contain all the publications on the list in Box 1-Folder 3."],"userestrict_html_tesm":["\u003cp\u003ePermission to publish material from Janet L. Cameron Collection must be obtained from Special Collections, Virginia Tech. Permission to use materials from individual publications in the collection must come from the copyright owner.\u003c/p\u003e  "],"userestrict_heading_ssm":["Use Restrictions"],"userestrict_tesim":["Permission to publish material from Janet L. Cameron Collection must be obtained from Special Collections, Virginia Tech. Permission to use materials from individual publications in the collection must come from the copyright owner."],"abstract_html_tesm":["\u003cabstract id=\"aspace_4ed7b2137189b2c2793f251ab5094ebe\" label=\"Abstract\"\u003eThe collection includes biographical information about the life and career of Janet L. Cameron, a food and nutrition specialist with the Virginia Cooperative Extension from 1931-1964. Most of the collection consists of publications written by Cameron and others.\u003c/abstract\u003e\n    "],"abstract_tesim":["The collection includes biographical information about the life and career of Janet L. Cameron, a food and nutrition specialist with the Virginia Cooperative Extension from 1931-1964. Most of the collection consists of publications written by Cameron and others."],"corpname_ssim":["Special Collections and University Archives, Virginia Tech","Virginia Cooperative Extension Service","Virginia Cooperative Extension (1995-)"],"persname_ssim":["Cameron, Janet L., 1904-1986","Johnson, Alice Webb","Thompson, Mary L. (Mary Lippard)","Barton, JoAnn"],"names_coll_ssim":["Cameron, Janet L., 1904-1986"],"names_ssim":["Special Collections and University Archives, Virginia Tech","Virginia Cooperative Extension Service","Virginia Cooperative Extension (1995-)","Cameron, Janet L., 1904-1986","Johnson, Alice Webb","Thompson, Mary L. (Mary Lippard)","Barton, JoAnn"],"language_ssim":["English\n."],"total_component_count_is":20,"online_item_count_is":0,"component_level_isim":[0],"sort_isi":0,"timestamp":"2026-07-23T21:16:52.444Z","collection":{"numFound":1,"start":0,"numFoundExact":true,"docs":[{"id":"viblbv_repositories_2_resources_2661","ead_ssi":"viblbv_repositories_2_resources_2661","_root_":"viblbv_repositories_2_resources_2661","_nest_parent_":"viblbv_repositories_2_resources_2661","ead_source_url_ssi":"data/oai/VT/repositories_2_resources_2661.xml","title_filing_ssi":"Cameron, Janet L., Collection","title_ssm":["Janet L. Cameron Collection"],"title_tesim":["Janet L. Cameron Collection"],"unitdate_ssm":["1931-2001"],"unitdate_inclusive_ssm":["1931-2001"],"normalized_date_ssm":["1931/2001"],"normalized_title_ssm":["Janet L. Cameron Collection, 1931/2001"],"text":["Janet L. Cameron Collection, 1931/2001","Ms.2011.021","History of Food and Drink","Faculty and staff","Collection is open for research.","Many of the photocopied photographs in this collection are available online through Virginia Tech's Imagebase at: http://imagebase.lib.vt.edu/browse.php?folio_ID=/culinary/camer.","Please note: Materials in this collection were donated in a single binder. Although materials were removed from the binder for processing and long-term storage, the content was split into two series. Series I: Janet L. Cameron Materials remains in its original order. Series II: Publications, are in chronological order within each subseries.","Series I: Janet L. Cameron Materials includes a personal and professional biography written in 2001, photocopies of photographs of Cameron, and some of Cameron's publications from her tenure with the Virginia Cooperative Extension. It also contains copies of Cameron's obituary, memoirs by friends, and copies of poems written by Cameron for the retirements of colleagues, as well as Virginia Home Economics Association agendas and pamphlets.","Materials in this series are in their original order.","Series II: Publications consists of three subseries. Subseries I: Janet L. Cameron Publications includes a collection of pamphlets and publications written by Cameron between 1935 and 1962. Subseries II: Janet L. Cameron and Mary L. Thompson includes publications written by both women. Subseries III: Mary L. Thompson Publications contains several publications by Cameron's frequent co-author. Topics of publications in all three subseries include, but are not limited to, home demonstration, nutrition/food groups/diet, food economy (especially during World War II), holiday desserts, and entertaining. Most items in this series are Virginia Cooperative Extension bulletins, circulars, and pamphlets.","Publications are arranged in chronological order within each subseries.","Janet L. Cameron was born in Atlanta, Georgia, in 1904. She began her college education at Georgia State College for Women, but later transferred to Columbia University. She worked as a home demonstration agent in New York, beginning in 1924. She graduated from Columbia in 1926. Following the completion of her Master's in Human Nutrition from Columbia University in 1931, she worked as a Foods and Nutrition Specialist with the Virginia Cooperative Extension until 1964. She died in 1986 in Florida.","Mary L. Thompson completed a Bachelor's degree from Harrisonburg State College in 1924. She later completed a Master's of Science at Columbia University. From 1924 to 1940, she served as a home demonstration agent in four different Virginia counties. In 1942, Thompson began work as a Food Specialist for the Virginia Cooperative Extension Service. She continued with the Extension Service until her retirement in 1963.","Additional biographical information on both Cameron and Thompson is available as part of the collection.","The processing, arrangement, and description of the Janet L. Cameron Collection was completed in March 2011.","Ms2001-004, Ann A. Hertzler Collection. A finding aid for this collection is available online.","RG 26/2, Agricultural Extension Service (now Virginia Cooperative Extension Service) Records. A brief description of the materials in this University Archives record group is available online: http://spec.lib.vt.edu/archives/guide/rg26.htm.","The collection includes biographical information about the life and career of Janet L. Cameron, a food and nutrition specialist with the Virginia Cooperative Extension from 1931-1964. Most of the collection consists of publications written by Cameron and others. There is also a folder of materials relating to Mary L. Thompson, a frequent co-author of Cameron's and the Virginia Home Economics Association.","A bibliography of the publications is listed at the folder-level in the \"Contents List\" below. Please note: The collection does NOT contain all the publications on the list in Box 1-Folder 3.","Permission to publish material from Janet L. Cameron Collection must be obtained from Special Collections, Virginia Tech. Permission to use materials from individual publications in the collection must come from the copyright owner.","The collection includes biographical information about the life and career of Janet L. Cameron, a food and nutrition specialist with the Virginia Cooperative Extension from 1931-1964. Most of the collection consists of publications written by Cameron and others.","Special Collections and University Archives, Virginia Tech","Virginia Cooperative Extension Service","Virginia Cooperative Extension (1995-)","Cameron, Janet L., 1904-1986","Johnson, Alice Webb","Thompson, Mary L. (Mary Lippard)","Barton, JoAnn","English\n."],"collection_title_tesim":["Janet L. Cameron Collection, 1931/2001"],"collection_ssim":["Janet L. Cameron Collection, 1931/2001"],"level_ssm":["collection"],"level_ssim":["Collection"],"unitid_ssm":["Ms.2011.021"],"unitid_tesim":["Ms.2011.021"],"repository_ssm":["Virginia Polytechnic Institute and State University"],"repository_ssim":["Virginia Polytechnic Institute and State University"],"creator_ssm":["Cameron, Janet L., 1904-1986","Johnson, Alice Webb","Thompson, Mary L. 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Cameron Collection must be obtained from Special Collections, Virginia Tech. Permission to use materials from individual publications in the collection must come from the copyright owner."],"acqinfo_ssim":["The Janet L. 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Although materials were removed from the binder for processing and long-term storage, the content was split into two series. Series I: Janet L. Cameron Materials remains in its original order. Series II: Publications, are in chronological order within each subseries.\u003c/p\u003e","\u003cp\u003eSeries I: Janet L. Cameron Materials includes a personal and professional biography written in 2001, photocopies of photographs of Cameron, and some of Cameron's publications from her tenure with the Virginia Cooperative Extension. It also contains copies of Cameron's obituary, memoirs by friends, and copies of poems written by Cameron for the retirements of colleagues, as well as Virginia Home Economics Association agendas and pamphlets. \u003c/p\u003e","\u003cp\u003eMaterials in this series are in their original order. \u003c/p\u003e","\u003cp\u003eSeries II: Publications consists of three subseries. Subseries I: Janet L. Cameron Publications includes a collection of pamphlets and publications written by Cameron between 1935 and 1962. Subseries II: Janet L. Cameron and Mary L. Thompson includes publications written by both women. Subseries III: Mary L. Thompson Publications contains several publications by Cameron's frequent co-author. Topics of publications in all three subseries include, but are not limited to, home demonstration, nutrition/food groups/diet, food economy (especially during World War II), holiday desserts, and entertaining. Most items in this series are Virginia Cooperative Extension bulletins, circulars, and pamphlets. \u003c/p\u003e","\u003cp\u003ePublications are arranged in chronological order within each subseries. \u003c/p\u003e  "],"arrangement_heading_ssm":["Arrangement"],"arrangement_tesim":["Please note: Materials in this collection were donated in a single binder. Although materials were removed from the binder for processing and long-term storage, the content was split into two series. Series I: Janet L. Cameron Materials remains in its original order. Series II: Publications, are in chronological order within each subseries.","Series I: Janet L. Cameron Materials includes a personal and professional biography written in 2001, photocopies of photographs of Cameron, and some of Cameron's publications from her tenure with the Virginia Cooperative Extension. It also contains copies of Cameron's obituary, memoirs by friends, and copies of poems written by Cameron for the retirements of colleagues, as well as Virginia Home Economics Association agendas and pamphlets.","Materials in this series are in their original order.","Series II: Publications consists of three subseries. Subseries I: Janet L. Cameron Publications includes a collection of pamphlets and publications written by Cameron between 1935 and 1962. Subseries II: Janet L. Cameron and Mary L. Thompson includes publications written by both women. Subseries III: Mary L. Thompson Publications contains several publications by Cameron's frequent co-author. Topics of publications in all three subseries include, but are not limited to, home demonstration, nutrition/food groups/diet, food economy (especially during World War II), holiday desserts, and entertaining. Most items in this series are Virginia Cooperative Extension bulletins, circulars, and pamphlets.","Publications are arranged in chronological order within each subseries."],"bioghist_html_tesm":["\u003cp\u003eJanet L. Cameron was born in Atlanta, Georgia, in 1904. She began her college education at Georgia State College for Women, but later transferred to Columbia University. She worked as a home demonstration agent in New York, beginning in 1924. She graduated from Columbia in 1926. Following the completion of her Master's in Human Nutrition from Columbia University in 1931, she worked as a Foods and Nutrition Specialist with the Virginia Cooperative Extension until 1964. She died in 1986 in Florida. \u003c/p\u003e","\u003cp\u003eMary L. Thompson completed a Bachelor's degree from Harrisonburg State College in 1924. She later completed a Master's of Science at Columbia University. From 1924 to 1940, she served as a home demonstration agent in four different Virginia counties. In 1942, Thompson began work as a Food Specialist for the Virginia Cooperative Extension Service. She continued with the Extension Service until her retirement in 1963. \u003c/p\u003e","\u003cp\u003eAdditional biographical information on both Cameron and Thompson is available as part of the collection. \u003c/p\u003e  "],"bioghist_heading_ssm":["Biographical Note"],"bioghist_tesim":["Janet L. Cameron was born in Atlanta, Georgia, in 1904. She began her college education at Georgia State College for Women, but later transferred to Columbia University. She worked as a home demonstration agent in New York, beginning in 1924. She graduated from Columbia in 1926. Following the completion of her Master's in Human Nutrition from Columbia University in 1931, she worked as a Foods and Nutrition Specialist with the Virginia Cooperative Extension until 1964. She died in 1986 in Florida.","Mary L. Thompson completed a Bachelor's degree from Harrisonburg State College in 1924. She later completed a Master's of Science at Columbia University. From 1924 to 1940, she served as a home demonstration agent in four different Virginia counties. In 1942, Thompson began work as a Food Specialist for the Virginia Cooperative Extension Service. She continued with the Extension Service until her retirement in 1963.","Additional biographical information on both Cameron and Thompson is available as part of the collection."],"prefercite_html_tesm":["\u003cp\u003eResearchers wishing to cite this collection should include the following information: Janet L. Cameron Collection, Ms2011-021, Special Collections, Virginia Polytechnic Institute and State University, Blacksburg, Va.\u003c/p\u003e  "],"prefercite_tesim":["Researchers wishing to cite this collection should include the following information: Janet L. Cameron Collection, Ms2011-021, Special Collections, Virginia Polytechnic Institute and State University, Blacksburg, Va."],"processinfo_html_tesm":["\u003cp\u003eThe processing, arrangement, and description of the Janet L. Cameron Collection was completed in March 2011.\u003c/p\u003e  "],"processinfo_heading_ssm":["Processing Information"],"processinfo_tesim":["The processing, arrangement, and description of the Janet L. Cameron Collection was completed in March 2011."],"relatedmaterial_html_tesm":["\u003cp\u003eMs2001-004, Ann A. Hertzler Collection. A finding aid for this collection is \u003cextref actuate=\"onrequest\" href=\"http://ead.lib.virginia.edu/vivaxtf/view?docId=vt/viblbv00716.xml\" show=\"new\"\u003eavailable online\u003c/extref\u003e.\u003c/p\u003e","\u003cp\u003eRG 26/2, Agricultural Extension Service (now Virginia Cooperative Extension Service) Records. A brief description of the materials in this University Archives record group is available online: \u003cextref actuate=\"onrequest\" href=\"http://spec.lib.vt.edu/archives/guide/rg26.htm\" show=\"new\" title=\"http://spec.lib.vt.edu/archives/guide/rg26.htm\"\u003ehttp://spec.lib.vt.edu/archives/guide/rg26.htm\u003c/extref\u003e.\u003c/p\u003e  "],"relatedmaterial_heading_ssm":["Related Materials"],"relatedmaterial_tesim":["Ms2001-004, Ann A. Hertzler Collection. A finding aid for this collection is available online.","RG 26/2, Agricultural Extension Service (now Virginia Cooperative Extension Service) Records. A brief description of the materials in this University Archives record group is available online: http://spec.lib.vt.edu/archives/guide/rg26.htm."],"scopecontent_html_tesm":["\u003cp\u003eThe collection includes biographical information about the life and career of Janet L. Cameron, a food and nutrition specialist with the Virginia Cooperative Extension from 1931-1964. Most of the collection consists of publications written by Cameron and others. There is also a folder of materials relating to Mary L. Thompson, a frequent co-author of Cameron's and the Virginia Home Economics Association. \u003c/p\u003e","\u003cp\u003eA bibliography of the publications is listed at the folder-level in the \"\u003cref actuate=\"onRequest\" show=\"embed\" target=\"ref3\" title=\"Contents List\"\u003eContents List\u003c/ref\u003e\" below. Please note: The collection does NOT contain all the publications on the list in Box 1-Folder 3.\u003c/p\u003e  "],"scopecontent_heading_ssm":["Scope and Content"],"scopecontent_tesim":["The collection includes biographical information about the life and career of Janet L. Cameron, a food and nutrition specialist with the Virginia Cooperative Extension from 1931-1964. Most of the collection consists of publications written by Cameron and others. There is also a folder of materials relating to Mary L. Thompson, a frequent co-author of Cameron's and the Virginia Home Economics Association.","A bibliography of the publications is listed at the folder-level in the \"Contents List\" below. Please note: The collection does NOT contain all the publications on the list in Box 1-Folder 3."],"userestrict_html_tesm":["\u003cp\u003ePermission to publish material from Janet L. Cameron Collection must be obtained from Special Collections, Virginia Tech. Permission to use materials from individual publications in the collection must come from the copyright owner.\u003c/p\u003e  "],"userestrict_heading_ssm":["Use Restrictions"],"userestrict_tesim":["Permission to publish material from Janet L. Cameron Collection must be obtained from Special Collections, Virginia Tech. Permission to use materials from individual publications in the collection must come from the copyright owner."],"abstract_html_tesm":["\u003cabstract id=\"aspace_4ed7b2137189b2c2793f251ab5094ebe\" label=\"Abstract\"\u003eThe collection includes biographical information about the life and career of Janet L. Cameron, a food and nutrition specialist with the Virginia Cooperative Extension from 1931-1964. Most of the collection consists of publications written by Cameron and others.\u003c/abstract\u003e\n    "],"abstract_tesim":["The collection includes biographical information about the life and career of Janet L. Cameron, a food and nutrition specialist with the Virginia Cooperative Extension from 1931-1964. Most of the collection consists of publications written by Cameron and others."],"corpname_ssim":["Special Collections and University Archives, Virginia Tech","Virginia Cooperative Extension Service","Virginia Cooperative Extension (1995-)"],"persname_ssim":["Cameron, Janet L., 1904-1986","Johnson, Alice Webb","Thompson, Mary L. (Mary Lippard)","Barton, JoAnn"],"names_coll_ssim":["Cameron, Janet L., 1904-1986"],"names_ssim":["Special Collections and University Archives, Virginia Tech","Virginia Cooperative Extension Service","Virginia Cooperative Extension (1995-)","Cameron, Janet L., 1904-1986","Johnson, Alice Webb","Thompson, Mary L. (Mary Lippard)","Barton, JoAnn"],"language_ssim":["English\n."],"total_component_count_is":20,"online_item_count_is":0,"component_level_isim":[0],"sort_isi":0,"timestamp":"2026-07-23T21:16:52.444Z"}]}},"label":"Breadcrumbs"}}},"links":{"self":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_2661"}},{"id":"viblbv_repositories_2_resources_4037","type":"collection","attributes":{"title":"Kitchen Equipment Collection, 1847/2003","abstract_or_scope":{"id":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_4037#abstract_or_scope","type":"document_value","attributes":{"value":"This collection includes five series of kitchen equipment, Housewares, Kitchen Appliances, Kitchen Accessories and Designs, Ranges, Stoves, and Ovens, and Other items. Items range from the Antebellum era to the early 2000s. The majority of items are from the United States, with some pieces from Canada, England, France, Germany, and Spain. Items include sales and promotional materials such as catalogs, product cookbooks, brochures, trade cards, coupons, handbills, broadsides, and billheads. The collection also has a safety grater with its original packaging and a pie rimmer, crimper, and pastry cutter with an illustrated broadside. Many cookbooks were written for specific appliance products that include details on the appliance. Appliance directions and maintenance manuals are within the collection. Materials provide insight into consumer culture, technology, and history of gender, race, class, sanitation, marketing, and graphic design.","label":"Abstract Or Scope"}},"breadcrumbs":{"id":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_4037#breadcrumbs","type":"document_value","attributes":{"value":{"id":"viblbv_repositories_2_resources_4037","ead_ssi":"viblbv_repositories_2_resources_4037","_root_":"viblbv_repositories_2_resources_4037","_nest_parent_":"viblbv_repositories_2_resources_4037","ead_source_url_ssi":"data/oai/VT/repositories_2_resources_4037.xml","title_filing_ssi":"Kitchen Equipment Collection","title_ssm":["Kitchen Equipment Collection"],"title_tesim":["Kitchen Equipment Collection"],"unitdate_ssm":["1847-2003"],"unitdate_inclusive_ssm":["1847-2003"],"normalized_date_ssm":["1847/2003"],"normalized_title_ssm":["Kitchen Equipment Collection, 1847/2003"],"text":["Kitchen Equipment Collection, 1847/2003","Ms.2023.002","History of Food and Drink","Food Technology and Production","The collection is open for research.","Series I: Housewares includes materials dated from 1866 to 1982, with many of the items undated. All items are organized in alphabetical order. Housewares include many types of items such as aluminum, iron, tin, earthen, and other wares. There are also materials on utensils. The booklets subseries include catalogs and recipe books as product promotional materials, which are alphabetically organized in three folders. Instruction materials explain how to best use and maintain houseware products.","Series II: Kitchen Appliances includes materials dated from 1867 to 1972, with many undated. All items are organized in alphabetical order. The series includes a large number of materials related to refrigerators and freezers, with advertisements, booklets, recipes for ice cream and other cold foods, and instructions and maintenance manuals. The series covers other appliances such as the chafing dish, broilers, toasters, waffle irons, choppers, grinders, shredders, slicers, steam cookers, pressure cookers, mixers, blenders, frying, dishwashers, and skillets. Booklets and pamphlets contain appliance-specific cookbooks, catalogs, and other promotional materials.","Series III: Kitchen Accessories and Design includes materials dated from 1928 to 1993, with many undated. Accessories include items such as crochet patterns for potholders and a sewing pattern for an apron. Design items include materials that discuss how to best create a kitchen with colors, types of cabinets, countertops, and other such items.","Series IV: Stoves, Ranges, and Ovens includes materials dated from 1847 to 1977, with many undated. Types of stoves, ranges, and ovens include electric, oil, gas, fireless, and outdoor barbecuing. Materials include cookbooks for how to best cook with electric, oil, gas, or fireless. Other materials include promotional items on why to upgrade to a new type of cooking. Materials showcase the trends of cooking from the nineteenth century into the twentieth century.","Series V: Ephemera includes materials like paper bags with advertisements, recipes, greeting cards, notebooks, and other paper-based items that did not fit into other series. These items are undated.","The guide to the Kitchen Equipment Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/).","This collection includes five series of kitchen equipment, Housewares, Kitchen Appliances, Kitchen Accessories and Designs, Ranges, Stoves, and Ovens, and Other items. Items range from the Antebellum era to the early 2000s. The majority of items are from the United States, with some pieces from Canada, England, France, Germany, and Spain. Items include sales and promotional materials such as catalogs, product cookbooks, brochures, trade cards, coupons, handbills, broadsides, and billheads. The collection also has a safety grater with its original packaging and a pie rimmer, crimper, and pastry cutter with an illustrated broadside. Many cookbooks were written for specific appliance products that include details on the appliance. Appliance directions and maintenance manuals are within the collection. Materials provide insight into consumer culture, technology, and history of gender, race, class, sanitation, marketing, and graphic design.","Some materials include racialized depictions of African Americans and Asians, and a statement of such is marked next to each material.","This collection also included a more than 100 books, booklets, and other publications. As part of processing, these were removed and cataloged for the Rare Book Collection. Catalog records include the manuscript collection name and number (Kitchen Equipment Collection, Ms2023-002) and can be located by searching for that phrase.","Items in this collection are largely in the public domain, but individual items may be subject to copyright restrictions. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using\nour reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form:\nhttp://bit.ly/scuapublication.","Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.","This collection includes five series of kitchen equipment, Housewares, Kitchen Appliances, Kitchen Accessories and Designs, Ranges, Stoves, and Ovens, and Other items. Items range from the Antebellum era to the early 2000s. The majority of items are from the United States, with some pieces from Canada, England, France, Germany, and Spain. Items include sales and promotional materials such as catalogs, product cookbooks, brochures, trade cards, coupons, handbills, broadsides, and billheads. The collection also has a safety grater with its original packaging and a pie rimmer, crimper, and pastry cutter with an illustrated broadside. Many cookbooks were written for specific appliance products that include details on the appliance. Appliance directions and maintenance manuals are within the collection. Materials provide insight into consumer culture, technology, and history of gender, race, class, sanitation, marketing, and graphic design.","Special Collections and University Archives, Virginia Tech","Majority of materials in this collection are in English. Some materials are in German, French, Italian, or Spanish."],"collection_title_tesim":["Kitchen Equipment Collection, 1847/2003"],"collection_ssim":["Kitchen Equipment Collection, 1847/2003"],"level_ssm":["collection"],"level_ssim":["Collection"],"unitid_ssm":["Ms.2023.002"],"unitid_tesim":["Ms.2023.002"],"repository_ssm":["Virginia Polytechnic Institute and State University"],"repository_ssim":["Virginia Polytechnic Institute and State University"],"creator_corpname_ssim":["Special Collections and University Archives, Virginia Tech"],"creators_ssim":["Special Collections and University Archives, Virginia Tech"],"access_terms_ssm":["Items in this collection are largely in the public domain, but individual items may be subject to copyright restrictions. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using\nour reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form:\nhttp://bit.ly/scuapublication.","Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"acqinfo_ssim":["The processing, arrangement, and description of the Kitchen Equipment Collection was completed in March 2023."],"access_subjects_ssim":["History of Food and Drink","Food Technology and Production"],"access_subjects_ssm":["History of Food and Drink","Food Technology and Production"],"has_online_content_ssim":["false"],"extent_ssm":["1.8 Cubic Feet 2 boxes"],"extent_tesim":["1.8 Cubic Feet 2 boxes"],"date_range_isim":[1847,1848,1849,1850,1851,1852,1853,1854,1855,1856,1857,1858,1859,1860,1861,1862,1863,1864,1865,1866,1867,1868,1869,1870,1871,1872,1873,1874,1875,1876,1877,1878,1879,1880,1881,1882,1883,1884,1885,1886,1887,1888,1889,1890,1891,1892,1893,1894,1895,1896,1897,1898,1899,1900,1901,1902,1903,1904,1905,1906,1907,1908,1909,1910,1911,1912,1913,1914,1915,1916,1917,1918,1919,1920,1921,1922,1923,1924,1925,1926,1927,1928,1929,1930,1931,1932,1933,1934,1935,1936,1937,1938,1939,1940,1941,1942,1943,1944,1945,1946,1947,1948,1949,1950,1951,1952,1953,1954,1955,1956,1957,1958,1959,1960,1961,1962,1963,1964,1965,1966,1967,1968,1969,1970,1971,1972,1973,1974,1975,1976,1977,1978,1979,1980,1981,1982,1983,1984,1985,1986,1987,1988,1989,1990,1991,1992,1993,1994,1995,1996,1997,1998,1999,2000,2001,2002,2003],"accessrestrict_html_tesm":["\u003cp\u003eThe collection is open for research.\u003c/p\u003e  "],"accessrestrict_heading_ssm":["Conditions Governing Access"],"accessrestrict_tesim":["The collection is open for research."],"arrangement_html_tesm":["\u003cp\u003eSeries I: Housewares includes materials dated from 1866 to 1982, with many of the items undated. All items are organized in alphabetical order. Housewares include many types of items such as aluminum, iron, tin, earthen, and other wares. There are also materials on utensils. The booklets subseries include catalogs and recipe books as product promotional materials, which are alphabetically organized in three folders. Instruction materials explain how to best use and maintain houseware products. \u003c/p\u003e","\u003cp\u003eSeries II: Kitchen Appliances includes materials dated from 1867 to 1972, with many undated. All items are organized in alphabetical order. The series includes a large number of materials related to refrigerators and freezers, with advertisements, booklets, recipes for ice cream and other cold foods, and instructions and maintenance manuals. The series covers other appliances such as the chafing dish, broilers, toasters, waffle irons, choppers, grinders, shredders, slicers, steam cookers, pressure cookers, mixers, blenders, frying, dishwashers, and skillets. Booklets and pamphlets contain appliance-specific cookbooks, catalogs, and other promotional materials. \u003c/p\u003e","\u003cp\u003eSeries III: Kitchen Accessories and Design includes materials dated from 1928 to 1993, with many undated. Accessories include items such as crochet patterns for potholders and a sewing pattern for an apron. Design items include materials that discuss how to best create a kitchen with colors, types of cabinets, countertops, and other such items. \u003c/p\u003e","\u003cp\u003eSeries IV: Stoves, Ranges, and Ovens includes materials dated from 1847 to 1977, with many undated. Types of stoves, ranges, and ovens include electric, oil, gas, fireless, and outdoor barbecuing. Materials include cookbooks for how to best cook with electric, oil, gas, or fireless. Other materials include promotional items on why to upgrade to a new type of cooking. Materials showcase the trends of cooking from the nineteenth century into the twentieth century. \u003c/p\u003e","\u003cp\u003eSeries V: Ephemera includes materials like paper bags with advertisements, recipes, greeting cards, notebooks, and other paper-based items that did not fit into other series. These items are undated. \u003c/p\u003e  "],"arrangement_heading_ssm":["Arrangement"],"arrangement_tesim":["Series I: Housewares includes materials dated from 1866 to 1982, with many of the items undated. All items are organized in alphabetical order. Housewares include many types of items such as aluminum, iron, tin, earthen, and other wares. There are also materials on utensils. The booklets subseries include catalogs and recipe books as product promotional materials, which are alphabetically organized in three folders. Instruction materials explain how to best use and maintain houseware products.","Series II: Kitchen Appliances includes materials dated from 1867 to 1972, with many undated. All items are organized in alphabetical order. The series includes a large number of materials related to refrigerators and freezers, with advertisements, booklets, recipes for ice cream and other cold foods, and instructions and maintenance manuals. The series covers other appliances such as the chafing dish, broilers, toasters, waffle irons, choppers, grinders, shredders, slicers, steam cookers, pressure cookers, mixers, blenders, frying, dishwashers, and skillets. Booklets and pamphlets contain appliance-specific cookbooks, catalogs, and other promotional materials.","Series III: Kitchen Accessories and Design includes materials dated from 1928 to 1993, with many undated. Accessories include items such as crochet patterns for potholders and a sewing pattern for an apron. Design items include materials that discuss how to best create a kitchen with colors, types of cabinets, countertops, and other such items.","Series IV: Stoves, Ranges, and Ovens includes materials dated from 1847 to 1977, with many undated. Types of stoves, ranges, and ovens include electric, oil, gas, fireless, and outdoor barbecuing. Materials include cookbooks for how to best cook with electric, oil, gas, or fireless. Other materials include promotional items on why to upgrade to a new type of cooking. Materials showcase the trends of cooking from the nineteenth century into the twentieth century.","Series V: Ephemera includes materials like paper bags with advertisements, recipes, greeting cards, notebooks, and other paper-based items that did not fit into other series. These items are undated."],"odd_html_tesm":["\u003cp\u003eThe guide to the Kitchen Equipment Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (\u003cextref href=\"https://creativecommons.org/share-your-work/public-domain/cc0/\"\u003ehttps://creativecommons.org/share-your-work/public-domain/cc0/\u003c/extref\u003e).\u003c/p\u003e  "],"odd_heading_ssm":["Rights Statement for Archival Description"],"odd_tesim":["The guide to the Kitchen Equipment Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/)."],"prefercite_html_tesm":["\u003cp\u003eResearchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Kitchen Equipment Collection, ca. 1850-2003, Ms2023-002, Special Collections and University Archives, Virginia Tech, Blacksburg, Va.\u003c/p\u003e  "],"prefercite_tesim":["Researchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Kitchen Equipment Collection, ca. 1850-2003, Ms2023-002, Special Collections and University Archives, Virginia Tech, Blacksburg, Va."],"scopecontent_html_tesm":["\u003cp\u003eThis collection includes five series of kitchen equipment, Housewares, Kitchen Appliances, Kitchen Accessories and Designs, Ranges, Stoves, and Ovens, and Other items. Items range from the Antebellum era to the early 2000s. The majority of items are from the United States, with some pieces from Canada, England, France, Germany, and Spain. Items include sales and promotional materials such as catalogs, product cookbooks, brochures, trade cards, coupons, handbills, broadsides, and billheads. The collection also has a safety grater with its original packaging and a pie rimmer, crimper, and pastry cutter with an illustrated broadside. Many cookbooks were written for specific appliance products that include details on the appliance. Appliance directions and maintenance manuals are within the collection. Materials provide insight into consumer culture, technology, and history of gender, race, class, sanitation, marketing, and graphic design. \u003c/p\u003e","\u003cp\u003eSome materials include racialized depictions of African Americans and Asians, and a statement of such is marked next to each material. \u003c/p\u003e  "],"scopecontent_heading_ssm":["Scope and Content"],"scopecontent_tesim":["This collection includes five series of kitchen equipment, Housewares, Kitchen Appliances, Kitchen Accessories and Designs, Ranges, Stoves, and Ovens, and Other items. Items range from the Antebellum era to the early 2000s. The majority of items are from the United States, with some pieces from Canada, England, France, Germany, and Spain. Items include sales and promotional materials such as catalogs, product cookbooks, brochures, trade cards, coupons, handbills, broadsides, and billheads. The collection also has a safety grater with its original packaging and a pie rimmer, crimper, and pastry cutter with an illustrated broadside. Many cookbooks were written for specific appliance products that include details on the appliance. Appliance directions and maintenance manuals are within the collection. Materials provide insight into consumer culture, technology, and history of gender, race, class, sanitation, marketing, and graphic design.","Some materials include racialized depictions of African Americans and Asians, and a statement of such is marked next to each material."],"separatedmaterial_html_tesm":["\u003cp\u003eThis collection also included a more than 100 books, booklets, and other publications. As part of processing, these were removed and cataloged for the Rare Book Collection. Catalog records include the manuscript collection name and number (Kitchen Equipment Collection, Ms2023-002) and can be located by searching for that phrase.\u003c/p\u003e  "],"separatedmaterial_heading_ssm":["Separated Materials"],"separatedmaterial_tesim":["This collection also included a more than 100 books, booklets, and other publications. As part of processing, these were removed and cataloged for the Rare Book Collection. Catalog records include the manuscript collection name and number (Kitchen Equipment Collection, Ms2023-002) and can be located by searching for that phrase."],"userestrict_html_tesm":["\u003cp\u003eItems in this collection are largely in the public domain, but individual items may be subject to copyright restrictions. Contact Special Collections and University Archives for assistance in determining the use of these materials. \u003c/p\u003e","\u003cp\u003eReproduction or digitization of materials for personal or research use can be requested using\nour reproduction/digitization form: \u003ca href=\"http://bit.ly/scuareproduction\"\u003ehttp://bit.ly/scuareproduction\u003c/a\u003e. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form:\n\u003ca href=\"http://bit.ly/scuareproduction\"\u003ehttp://bit.ly/scuapublication\u003c/a\u003e. \u003c/p\u003e","\u003cp\u003ePlease contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.\u003c/p\u003e  "],"userestrict_heading_ssm":["Conditions Governing Reproduction and Use"],"userestrict_tesim":["Items in this collection are largely in the public domain, but individual items may be subject to copyright restrictions. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using\nour reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form:\nhttp://bit.ly/scuapublication.","Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"abstract_html_tesm":["\u003cabstract id=\"aspace_110179a7ac4725d4db9fce330dc3af09\"\u003eThis collection includes five series of kitchen equipment, Housewares, Kitchen Appliances, Kitchen Accessories and Designs, Ranges, Stoves, and Ovens, and Other items. Items range from the Antebellum era to the early 2000s. The majority of items are from the United States, with some pieces from Canada, England, France, Germany, and Spain. Items include sales and promotional materials such as catalogs, product cookbooks, brochures, trade cards, coupons, handbills, broadsides, and billheads. The collection also has a safety grater with its original packaging and a pie rimmer, crimper, and pastry cutter with an illustrated broadside. Many cookbooks were written for specific appliance products that include details on the appliance. Appliance directions and maintenance manuals are within the collection. Materials provide insight into consumer culture, technology, and history of gender, race, class, sanitation, marketing, and graphic design.\u003c/abstract\u003e\n    "],"abstract_tesim":["This collection includes five series of kitchen equipment, Housewares, Kitchen Appliances, Kitchen Accessories and Designs, Ranges, Stoves, and Ovens, and Other items. Items range from the Antebellum era to the early 2000s. The majority of items are from the United States, with some pieces from Canada, England, France, Germany, and Spain. Items include sales and promotional materials such as catalogs, product cookbooks, brochures, trade cards, coupons, handbills, broadsides, and billheads. The collection also has a safety grater with its original packaging and a pie rimmer, crimper, and pastry cutter with an illustrated broadside. Many cookbooks were written for specific appliance products that include details on the appliance. Appliance directions and maintenance manuals are within the collection. Materials provide insight into consumer culture, technology, and history of gender, race, class, sanitation, marketing, and graphic design."],"corpname_ssim":["Special Collections and University Archives, Virginia Tech"],"names_ssim":["Special Collections and University Archives, Virginia Tech"],"language_ssim":["Majority of materials in this collection are in English. Some materials are in German, French, Italian, or Spanish."],"total_component_count_is":52,"online_item_count_is":0,"component_level_isim":[0],"sort_isi":0,"timestamp":"2026-07-23T21:17:57.864Z","collection":{"numFound":1,"start":0,"numFoundExact":true,"docs":[{"id":"viblbv_repositories_2_resources_4037","ead_ssi":"viblbv_repositories_2_resources_4037","_root_":"viblbv_repositories_2_resources_4037","_nest_parent_":"viblbv_repositories_2_resources_4037","ead_source_url_ssi":"data/oai/VT/repositories_2_resources_4037.xml","title_filing_ssi":"Kitchen Equipment Collection","title_ssm":["Kitchen Equipment Collection"],"title_tesim":["Kitchen Equipment Collection"],"unitdate_ssm":["1847-2003"],"unitdate_inclusive_ssm":["1847-2003"],"normalized_date_ssm":["1847/2003"],"normalized_title_ssm":["Kitchen Equipment Collection, 1847/2003"],"text":["Kitchen Equipment Collection, 1847/2003","Ms.2023.002","History of Food and Drink","Food Technology and Production","The collection is open for research.","Series I: Housewares includes materials dated from 1866 to 1982, with many of the items undated. All items are organized in alphabetical order. Housewares include many types of items such as aluminum, iron, tin, earthen, and other wares. There are also materials on utensils. The booklets subseries include catalogs and recipe books as product promotional materials, which are alphabetically organized in three folders. Instruction materials explain how to best use and maintain houseware products.","Series II: Kitchen Appliances includes materials dated from 1867 to 1972, with many undated. All items are organized in alphabetical order. The series includes a large number of materials related to refrigerators and freezers, with advertisements, booklets, recipes for ice cream and other cold foods, and instructions and maintenance manuals. The series covers other appliances such as the chafing dish, broilers, toasters, waffle irons, choppers, grinders, shredders, slicers, steam cookers, pressure cookers, mixers, blenders, frying, dishwashers, and skillets. Booklets and pamphlets contain appliance-specific cookbooks, catalogs, and other promotional materials.","Series III: Kitchen Accessories and Design includes materials dated from 1928 to 1993, with many undated. Accessories include items such as crochet patterns for potholders and a sewing pattern for an apron. Design items include materials that discuss how to best create a kitchen with colors, types of cabinets, countertops, and other such items.","Series IV: Stoves, Ranges, and Ovens includes materials dated from 1847 to 1977, with many undated. Types of stoves, ranges, and ovens include electric, oil, gas, fireless, and outdoor barbecuing. Materials include cookbooks for how to best cook with electric, oil, gas, or fireless. Other materials include promotional items on why to upgrade to a new type of cooking. Materials showcase the trends of cooking from the nineteenth century into the twentieth century.","Series V: Ephemera includes materials like paper bags with advertisements, recipes, greeting cards, notebooks, and other paper-based items that did not fit into other series. These items are undated.","The guide to the Kitchen Equipment Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/).","This collection includes five series of kitchen equipment, Housewares, Kitchen Appliances, Kitchen Accessories and Designs, Ranges, Stoves, and Ovens, and Other items. Items range from the Antebellum era to the early 2000s. The majority of items are from the United States, with some pieces from Canada, England, France, Germany, and Spain. Items include sales and promotional materials such as catalogs, product cookbooks, brochures, trade cards, coupons, handbills, broadsides, and billheads. The collection also has a safety grater with its original packaging and a pie rimmer, crimper, and pastry cutter with an illustrated broadside. Many cookbooks were written for specific appliance products that include details on the appliance. Appliance directions and maintenance manuals are within the collection. Materials provide insight into consumer culture, technology, and history of gender, race, class, sanitation, marketing, and graphic design.","Some materials include racialized depictions of African Americans and Asians, and a statement of such is marked next to each material.","This collection also included a more than 100 books, booklets, and other publications. As part of processing, these were removed and cataloged for the Rare Book Collection. Catalog records include the manuscript collection name and number (Kitchen Equipment Collection, Ms2023-002) and can be located by searching for that phrase.","Items in this collection are largely in the public domain, but individual items may be subject to copyright restrictions. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using\nour reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form:\nhttp://bit.ly/scuapublication.","Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.","This collection includes five series of kitchen equipment, Housewares, Kitchen Appliances, Kitchen Accessories and Designs, Ranges, Stoves, and Ovens, and Other items. Items range from the Antebellum era to the early 2000s. The majority of items are from the United States, with some pieces from Canada, England, France, Germany, and Spain. Items include sales and promotional materials such as catalogs, product cookbooks, brochures, trade cards, coupons, handbills, broadsides, and billheads. The collection also has a safety grater with its original packaging and a pie rimmer, crimper, and pastry cutter with an illustrated broadside. Many cookbooks were written for specific appliance products that include details on the appliance. Appliance directions and maintenance manuals are within the collection. Materials provide insight into consumer culture, technology, and history of gender, race, class, sanitation, marketing, and graphic design.","Special Collections and University Archives, Virginia Tech","Majority of materials in this collection are in English. Some materials are in German, French, Italian, or Spanish."],"collection_title_tesim":["Kitchen Equipment Collection, 1847/2003"],"collection_ssim":["Kitchen Equipment Collection, 1847/2003"],"level_ssm":["collection"],"level_ssim":["Collection"],"unitid_ssm":["Ms.2023.002"],"unitid_tesim":["Ms.2023.002"],"repository_ssm":["Virginia Polytechnic Institute and State University"],"repository_ssim":["Virginia Polytechnic Institute and State University"],"creator_corpname_ssim":["Special Collections and University Archives, Virginia Tech"],"creators_ssim":["Special Collections and University Archives, Virginia Tech"],"access_terms_ssm":["Items in this collection are largely in the public domain, but individual items may be subject to copyright restrictions. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using\nour reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form:\nhttp://bit.ly/scuapublication.","Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"acqinfo_ssim":["The processing, arrangement, and description of the Kitchen Equipment Collection was completed in March 2023."],"access_subjects_ssim":["History of Food and Drink","Food Technology and Production"],"access_subjects_ssm":["History of Food and Drink","Food Technology and Production"],"has_online_content_ssim":["false"],"extent_ssm":["1.8 Cubic Feet 2 boxes"],"extent_tesim":["1.8 Cubic Feet 2 boxes"],"date_range_isim":[1847,1848,1849,1850,1851,1852,1853,1854,1855,1856,1857,1858,1859,1860,1861,1862,1863,1864,1865,1866,1867,1868,1869,1870,1871,1872,1873,1874,1875,1876,1877,1878,1879,1880,1881,1882,1883,1884,1885,1886,1887,1888,1889,1890,1891,1892,1893,1894,1895,1896,1897,1898,1899,1900,1901,1902,1903,1904,1905,1906,1907,1908,1909,1910,1911,1912,1913,1914,1915,1916,1917,1918,1919,1920,1921,1922,1923,1924,1925,1926,1927,1928,1929,1930,1931,1932,1933,1934,1935,1936,1937,1938,1939,1940,1941,1942,1943,1944,1945,1946,1947,1948,1949,1950,1951,1952,1953,1954,1955,1956,1957,1958,1959,1960,1961,1962,1963,1964,1965,1966,1967,1968,1969,1970,1971,1972,1973,1974,1975,1976,1977,1978,1979,1980,1981,1982,1983,1984,1985,1986,1987,1988,1989,1990,1991,1992,1993,1994,1995,1996,1997,1998,1999,2000,2001,2002,2003],"accessrestrict_html_tesm":["\u003cp\u003eThe collection is open for research.\u003c/p\u003e  "],"accessrestrict_heading_ssm":["Conditions Governing Access"],"accessrestrict_tesim":["The collection is open for research."],"arrangement_html_tesm":["\u003cp\u003eSeries I: Housewares includes materials dated from 1866 to 1982, with many of the items undated. All items are organized in alphabetical order. Housewares include many types of items such as aluminum, iron, tin, earthen, and other wares. There are also materials on utensils. The booklets subseries include catalogs and recipe books as product promotional materials, which are alphabetically organized in three folders. Instruction materials explain how to best use and maintain houseware products. \u003c/p\u003e","\u003cp\u003eSeries II: Kitchen Appliances includes materials dated from 1867 to 1972, with many undated. All items are organized in alphabetical order. The series includes a large number of materials related to refrigerators and freezers, with advertisements, booklets, recipes for ice cream and other cold foods, and instructions and maintenance manuals. The series covers other appliances such as the chafing dish, broilers, toasters, waffle irons, choppers, grinders, shredders, slicers, steam cookers, pressure cookers, mixers, blenders, frying, dishwashers, and skillets. Booklets and pamphlets contain appliance-specific cookbooks, catalogs, and other promotional materials. \u003c/p\u003e","\u003cp\u003eSeries III: Kitchen Accessories and Design includes materials dated from 1928 to 1993, with many undated. Accessories include items such as crochet patterns for potholders and a sewing pattern for an apron. Design items include materials that discuss how to best create a kitchen with colors, types of cabinets, countertops, and other such items. \u003c/p\u003e","\u003cp\u003eSeries IV: Stoves, Ranges, and Ovens includes materials dated from 1847 to 1977, with many undated. Types of stoves, ranges, and ovens include electric, oil, gas, fireless, and outdoor barbecuing. Materials include cookbooks for how to best cook with electric, oil, gas, or fireless. Other materials include promotional items on why to upgrade to a new type of cooking. Materials showcase the trends of cooking from the nineteenth century into the twentieth century. \u003c/p\u003e","\u003cp\u003eSeries V: Ephemera includes materials like paper bags with advertisements, recipes, greeting cards, notebooks, and other paper-based items that did not fit into other series. These items are undated. \u003c/p\u003e  "],"arrangement_heading_ssm":["Arrangement"],"arrangement_tesim":["Series I: Housewares includes materials dated from 1866 to 1982, with many of the items undated. All items are organized in alphabetical order. Housewares include many types of items such as aluminum, iron, tin, earthen, and other wares. There are also materials on utensils. The booklets subseries include catalogs and recipe books as product promotional materials, which are alphabetically organized in three folders. Instruction materials explain how to best use and maintain houseware products.","Series II: Kitchen Appliances includes materials dated from 1867 to 1972, with many undated. All items are organized in alphabetical order. The series includes a large number of materials related to refrigerators and freezers, with advertisements, booklets, recipes for ice cream and other cold foods, and instructions and maintenance manuals. The series covers other appliances such as the chafing dish, broilers, toasters, waffle irons, choppers, grinders, shredders, slicers, steam cookers, pressure cookers, mixers, blenders, frying, dishwashers, and skillets. Booklets and pamphlets contain appliance-specific cookbooks, catalogs, and other promotional materials.","Series III: Kitchen Accessories and Design includes materials dated from 1928 to 1993, with many undated. Accessories include items such as crochet patterns for potholders and a sewing pattern for an apron. Design items include materials that discuss how to best create a kitchen with colors, types of cabinets, countertops, and other such items.","Series IV: Stoves, Ranges, and Ovens includes materials dated from 1847 to 1977, with many undated. Types of stoves, ranges, and ovens include electric, oil, gas, fireless, and outdoor barbecuing. Materials include cookbooks for how to best cook with electric, oil, gas, or fireless. Other materials include promotional items on why to upgrade to a new type of cooking. Materials showcase the trends of cooking from the nineteenth century into the twentieth century.","Series V: Ephemera includes materials like paper bags with advertisements, recipes, greeting cards, notebooks, and other paper-based items that did not fit into other series. These items are undated."],"odd_html_tesm":["\u003cp\u003eThe guide to the Kitchen Equipment Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (\u003cextref href=\"https://creativecommons.org/share-your-work/public-domain/cc0/\"\u003ehttps://creativecommons.org/share-your-work/public-domain/cc0/\u003c/extref\u003e).\u003c/p\u003e  "],"odd_heading_ssm":["Rights Statement for Archival Description"],"odd_tesim":["The guide to the Kitchen Equipment Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/)."],"prefercite_html_tesm":["\u003cp\u003eResearchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Kitchen Equipment Collection, ca. 1850-2003, Ms2023-002, Special Collections and University Archives, Virginia Tech, Blacksburg, Va.\u003c/p\u003e  "],"prefercite_tesim":["Researchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Kitchen Equipment Collection, ca. 1850-2003, Ms2023-002, Special Collections and University Archives, Virginia Tech, Blacksburg, Va."],"scopecontent_html_tesm":["\u003cp\u003eThis collection includes five series of kitchen equipment, Housewares, Kitchen Appliances, Kitchen Accessories and Designs, Ranges, Stoves, and Ovens, and Other items. Items range from the Antebellum era to the early 2000s. The majority of items are from the United States, with some pieces from Canada, England, France, Germany, and Spain. Items include sales and promotional materials such as catalogs, product cookbooks, brochures, trade cards, coupons, handbills, broadsides, and billheads. The collection also has a safety grater with its original packaging and a pie rimmer, crimper, and pastry cutter with an illustrated broadside. Many cookbooks were written for specific appliance products that include details on the appliance. Appliance directions and maintenance manuals are within the collection. Materials provide insight into consumer culture, technology, and history of gender, race, class, sanitation, marketing, and graphic design. \u003c/p\u003e","\u003cp\u003eSome materials include racialized depictions of African Americans and Asians, and a statement of such is marked next to each material. \u003c/p\u003e  "],"scopecontent_heading_ssm":["Scope and Content"],"scopecontent_tesim":["This collection includes five series of kitchen equipment, Housewares, Kitchen Appliances, Kitchen Accessories and Designs, Ranges, Stoves, and Ovens, and Other items. Items range from the Antebellum era to the early 2000s. The majority of items are from the United States, with some pieces from Canada, England, France, Germany, and Spain. Items include sales and promotional materials such as catalogs, product cookbooks, brochures, trade cards, coupons, handbills, broadsides, and billheads. The collection also has a safety grater with its original packaging and a pie rimmer, crimper, and pastry cutter with an illustrated broadside. Many cookbooks were written for specific appliance products that include details on the appliance. Appliance directions and maintenance manuals are within the collection. Materials provide insight into consumer culture, technology, and history of gender, race, class, sanitation, marketing, and graphic design.","Some materials include racialized depictions of African Americans and Asians, and a statement of such is marked next to each material."],"separatedmaterial_html_tesm":["\u003cp\u003eThis collection also included a more than 100 books, booklets, and other publications. As part of processing, these were removed and cataloged for the Rare Book Collection. Catalog records include the manuscript collection name and number (Kitchen Equipment Collection, Ms2023-002) and can be located by searching for that phrase.\u003c/p\u003e  "],"separatedmaterial_heading_ssm":["Separated Materials"],"separatedmaterial_tesim":["This collection also included a more than 100 books, booklets, and other publications. As part of processing, these were removed and cataloged for the Rare Book Collection. Catalog records include the manuscript collection name and number (Kitchen Equipment Collection, Ms2023-002) and can be located by searching for that phrase."],"userestrict_html_tesm":["\u003cp\u003eItems in this collection are largely in the public domain, but individual items may be subject to copyright restrictions. Contact Special Collections and University Archives for assistance in determining the use of these materials. \u003c/p\u003e","\u003cp\u003eReproduction or digitization of materials for personal or research use can be requested using\nour reproduction/digitization form: \u003ca href=\"http://bit.ly/scuareproduction\"\u003ehttp://bit.ly/scuareproduction\u003c/a\u003e. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form:\n\u003ca href=\"http://bit.ly/scuareproduction\"\u003ehttp://bit.ly/scuapublication\u003c/a\u003e. \u003c/p\u003e","\u003cp\u003ePlease contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.\u003c/p\u003e  "],"userestrict_heading_ssm":["Conditions Governing Reproduction and Use"],"userestrict_tesim":["Items in this collection are largely in the public domain, but individual items may be subject to copyright restrictions. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using\nour reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form:\nhttp://bit.ly/scuapublication.","Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"abstract_html_tesm":["\u003cabstract id=\"aspace_110179a7ac4725d4db9fce330dc3af09\"\u003eThis collection includes five series of kitchen equipment, Housewares, Kitchen Appliances, Kitchen Accessories and Designs, Ranges, Stoves, and Ovens, and Other items. Items range from the Antebellum era to the early 2000s. The majority of items are from the United States, with some pieces from Canada, England, France, Germany, and Spain. Items include sales and promotional materials such as catalogs, product cookbooks, brochures, trade cards, coupons, handbills, broadsides, and billheads. The collection also has a safety grater with its original packaging and a pie rimmer, crimper, and pastry cutter with an illustrated broadside. Many cookbooks were written for specific appliance products that include details on the appliance. Appliance directions and maintenance manuals are within the collection. Materials provide insight into consumer culture, technology, and history of gender, race, class, sanitation, marketing, and graphic design.\u003c/abstract\u003e\n    "],"abstract_tesim":["This collection includes five series of kitchen equipment, Housewares, Kitchen Appliances, Kitchen Accessories and Designs, Ranges, Stoves, and Ovens, and Other items. Items range from the Antebellum era to the early 2000s. The majority of items are from the United States, with some pieces from Canada, England, France, Germany, and Spain. Items include sales and promotional materials such as catalogs, product cookbooks, brochures, trade cards, coupons, handbills, broadsides, and billheads. The collection also has a safety grater with its original packaging and a pie rimmer, crimper, and pastry cutter with an illustrated broadside. Many cookbooks were written for specific appliance products that include details on the appliance. Appliance directions and maintenance manuals are within the collection. Materials provide insight into consumer culture, technology, and history of gender, race, class, sanitation, marketing, and graphic design."],"corpname_ssim":["Special Collections and University Archives, Virginia Tech"],"names_ssim":["Special Collections and University Archives, Virginia Tech"],"language_ssim":["Majority of materials in this collection are in English. Some materials are in German, French, Italian, or Spanish."],"total_component_count_is":52,"online_item_count_is":0,"component_level_isim":[0],"sort_isi":0,"timestamp":"2026-07-23T21:17:57.864Z"}]}},"label":"Breadcrumbs"}}},"links":{"self":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_4037"}},{"id":"viblbv_repositories_2_resources_4298","type":"collection","attributes":{"title":"Menu Collection, 1939/2018","abstract_or_scope":{"id":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_4298#abstract_or_scope","type":"document_value","attributes":{"value":"The Menu Collection contains 118 menus from across the world. The bulk of the menus are from the United States and Europe. Most of the menus are from the late twentieth century and early twenty-first century, along with some menus dating earlier in the twentieth century. The menus contain a wide variety of cuisines. The collection also contains additional papers, including restaurant business cards, a recipe pamphlet, and exchange rate document from the Icelandic bank.","label":"Abstract Or Scope"}},"breadcrumbs":{"id":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_4298#breadcrumbs","type":"document_value","attributes":{"value":{"id":"viblbv_repositories_2_resources_4298","ead_ssi":"viblbv_repositories_2_resources_4298","_root_":"viblbv_repositories_2_resources_4298","_nest_parent_":"viblbv_repositories_2_resources_4298","ead_source_url_ssi":"data/oai/VT/repositories_2_resources_4298.xml","title_filing_ssi":"Menu Collection","title_ssm":["Menu Collection"],"title_tesim":["Menu Collection"],"unitdate_ssm":["1939-2018"],"unitdate_inclusive_ssm":["1939-2018"],"normalized_date_ssm":["1939/2018"],"normalized_title_ssm":["Menu Collection, 1939/2018"],"text":["Menu Collection, 1939/2018","Ms.2024.079","History of Food and Drink","Menus","Cookbooks","The collection is open for research.","The collection is around in two series, Menus and Papers. Series I: Menus is organized by the country of the restaurant, and each location includes a list of the menus with cities and dates, if applicable. Series II: Papers includes additional documents that are organized by document type. Everything is arranged in alphabetical order.","The guide to the Menu Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/).","The processing, arrangement, and description of the Menu Collection was completed in August 2024.","The Menu Collection contains 118 menus from across the world. The bulk of the menus are from the United States and Europe. Most of the menus are from the late twentieth century and early twenty-first century, along with some menus dating earlier in the twentieth century. The menus contain a wide variety of cuisines. The collection also contains additional papers, including restaurant business cards, a recipe pamphlet, and exchange rate document from the Icelandic bank.","Series I: Menus organizes the menus based on the country of origin. Within that, the menus are organized by the restaurant name. This information includes the restaurant and city. Some menus also include the year of the menu. The menus illustrate cuisine throughout Europe. Some of the menus come from restaurants that are hundreds of years old. There are also some menus from Egypt, Turkey, China, Japan, and South Korea. Many of the menus come from restaurants in the United States. The cover a wide range of cuisines, such as southern, Asian fusion, French, Italian, German, Thai, Vietnamese, historical, steakhouse, seafood, New American, fine dining, sandwiches and subs, and much more.","Series II: Papers includes additional documents. There is a piece of unidentified artwork and two blank folded cards. There are business cards for two Finnish restaurants in Helsinki. There is a small recipe pamphlet from King's Arm Tavern in Williamsburg, Virginia, United States. There is also a 1979 exchange rate paper from the Central Bank of Iceland that shows the rates for multiple monetary values.","The copyright status of this collection is unknown. Copyright restrictions\nmay apply. Contact Special Collections and University Archives for\nassistance in determining the use of these materials.","Reproduction or\ndigitization of materials for personal or research use can be requested using\nour reproduction/digitization form: http://bit.ly/scuareproduction.","Reproduction or digitization of materials for publication or exhibit use can\nbe requested using our publication/exhibition form:\nhttp://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.","The Menu Collection contains 118 menus from across the world. The bulk of the menus are from the United States and Europe. Most of the menus are from the late twentieth century and early twenty-first century, along with some menus dating earlier in the twentieth century. The menus contain a wide variety of cuisines. The collection also contains additional papers, including restaurant business cards, a recipe pamphlet, and exchange rate document from the Icelandic bank.","Special Collections and University Archives, Virginia Tech","Materials in this collection are primarily in English, but include multiple languages."],"collection_title_tesim":["Menu Collection, 1939/2018"],"collection_ssim":["Menu Collection, 1939/2018"],"level_ssm":["collection"],"level_ssim":["Collection"],"unitid_ssm":["Ms.2024.079"],"unitid_tesim":["Ms.2024.079"],"repository_ssm":["Virginia Polytechnic Institute and State University"],"repository_ssim":["Virginia Polytechnic Institute and State University"],"creator_corpname_ssim":["Special Collections and University Archives, Virginia Tech"],"creators_ssim":["Special Collections and University Archives, Virginia Tech"],"access_terms_ssm":["The copyright status of this collection is unknown. Copyright restrictions\nmay apply. Contact Special Collections and University Archives for\nassistance in determining the use of these materials.","Reproduction or\ndigitization of materials for personal or research use can be requested using\nour reproduction/digitization form: http://bit.ly/scuareproduction.","Reproduction or digitization of materials for publication or exhibit use can\nbe requested using our publication/exhibition form:\nhttp://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"acqinfo_ssim":["The collection was donated to Special Collection in December 2019."],"access_subjects_ssim":["History of Food and Drink","Menus","Cookbooks"],"access_subjects_ssm":["History of Food and Drink","Menus","Cookbooks"],"has_online_content_ssim":["false"],"extent_ssm":["0.8 Cubic Feet 2 boxes"],"extent_tesim":["0.8 Cubic Feet 2 boxes"],"genreform_ssim":["Menus","Cookbooks"],"date_range_isim":[1939,1940,1941,1942,1943,1944,1945,1946,1947,1948,1949,1950,1951,1952,1953,1954,1955,1956,1957,1958,1959,1960,1961,1962,1963,1964,1965,1966,1967,1968,1969,1970,1971,1972,1973,1974,1975,1976,1977,1978,1979,1980,1981,1982,1983,1984,1985,1986,1987,1988,1989,1990,1991,1992,1993,1994,1995,1996,1997,1998,1999,2000,2001,2002,2003,2004,2005,2006,2007,2008,2009,2010,2011,2012,2013,2014,2015,2016,2017,2018],"accessrestrict_html_tesm":["\u003cp\u003eThe collection is open for research.\u003c/p\u003e  "],"accessrestrict_heading_ssm":["Conditions Governing Access"],"accessrestrict_tesim":["The collection is open for research."],"arrangement_html_tesm":["\u003cp\u003eThe collection is around in two series, Menus and Papers. Series I: Menus is organized by the country of the restaurant, and each location includes a list of the menus with cities and dates, if applicable. Series II: Papers includes additional documents that are organized by document type. Everything is arranged in alphabetical order.\u003c/p\u003e  "],"arrangement_heading_ssm":["Arrangement"],"arrangement_tesim":["The collection is around in two series, Menus and Papers. Series I: Menus is organized by the country of the restaurant, and each location includes a list of the menus with cities and dates, if applicable. Series II: Papers includes additional documents that are organized by document type. Everything is arranged in alphabetical order."],"odd_html_tesm":["\u003cp\u003eThe guide to the Menu Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (\u003cextref href=\"https://creativecommons.org/share-your-work/public-domain/cc0/\"\u003ehttps://creativecommons.org/share-your-work/public-domain/cc0/\u003c/extref\u003e).\u003c/p\u003e  "],"odd_heading_ssm":["Rights Statement for Archival Description"],"odd_tesim":["The guide to the Menu Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/)."],"prefercite_html_tesm":["\u003cp\u003eResearchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Menu Collection, 1939-2018, Ms2024-079, Special Collections and University Archives, Virginia Tech, Blacksburg, Va.\u003c/p\u003e  "],"prefercite_tesim":["Researchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Menu Collection, 1939-2018, Ms2024-079, Special Collections and University Archives, Virginia Tech, Blacksburg, Va."],"processinfo_html_tesm":["\u003cp\u003eThe processing, arrangement, and description of the Menu Collection was completed in August 2024.\u003c/p\u003e  "],"processinfo_heading_ssm":["Processing Information"],"processinfo_tesim":["The processing, arrangement, and description of the Menu Collection was completed in August 2024."],"scopecontent_html_tesm":["\u003cp\u003eThe Menu Collection contains 118 menus from across the world. The bulk of the menus are from the United States and Europe. Most of the menus are from the late twentieth century and early twenty-first century, along with some menus dating earlier in the twentieth century. The menus contain a wide variety of cuisines. The collection also contains additional papers, including restaurant business cards, a recipe pamphlet, and exchange rate document from the Icelandic bank. \u003c/p\u003e","\u003cp\u003eSeries I: Menus organizes the menus based on the country of origin. Within that, the menus are organized by the restaurant name. This information includes the restaurant and city. Some menus also include the year of the menu. The menus illustrate cuisine throughout Europe. Some of the menus come from restaurants that are hundreds of years old. There are also some menus from Egypt, Turkey, China, Japan, and South Korea. Many of the menus come from restaurants in the United States. The cover a wide range of cuisines, such as southern, Asian fusion, French, Italian, German, Thai, Vietnamese, historical, steakhouse, seafood, New American, fine dining, sandwiches and subs, and much more. \u003c/p\u003e","\u003cp\u003eSeries II: Papers includes additional documents. There is a piece of unidentified artwork and two blank folded cards. There are business cards for two Finnish restaurants in Helsinki. There is a small recipe pamphlet from King's Arm Tavern in Williamsburg, Virginia, United States. There is also a 1979 exchange rate paper from the Central Bank of Iceland that shows the rates for multiple monetary values. \u003c/p\u003e  "],"scopecontent_heading_ssm":["Scope and Content"],"scopecontent_tesim":["The Menu Collection contains 118 menus from across the world. The bulk of the menus are from the United States and Europe. Most of the menus are from the late twentieth century and early twenty-first century, along with some menus dating earlier in the twentieth century. The menus contain a wide variety of cuisines. The collection also contains additional papers, including restaurant business cards, a recipe pamphlet, and exchange rate document from the Icelandic bank.","Series I: Menus organizes the menus based on the country of origin. Within that, the menus are organized by the restaurant name. This information includes the restaurant and city. Some menus also include the year of the menu. The menus illustrate cuisine throughout Europe. Some of the menus come from restaurants that are hundreds of years old. There are also some menus from Egypt, Turkey, China, Japan, and South Korea. Many of the menus come from restaurants in the United States. The cover a wide range of cuisines, such as southern, Asian fusion, French, Italian, German, Thai, Vietnamese, historical, steakhouse, seafood, New American, fine dining, sandwiches and subs, and much more.","Series II: Papers includes additional documents. There is a piece of unidentified artwork and two blank folded cards. There are business cards for two Finnish restaurants in Helsinki. There is a small recipe pamphlet from King's Arm Tavern in Williamsburg, Virginia, United States. There is also a 1979 exchange rate paper from the Central Bank of Iceland that shows the rates for multiple monetary values."],"userestrict_html_tesm":["\u003cp\u003eThe copyright status of this collection is unknown. Copyright restrictions\nmay apply. Contact Special Collections and University Archives for\nassistance in determining the use of these materials. \u003c/p\u003e","\u003cp\u003eReproduction or\ndigitization of materials for personal or research use can be requested using\nour reproduction/digitization form: \u003ca href=\"http://bit.ly/scuareproduction\"\u003ehttp://bit.ly/scuareproduction\u003c/a\u003e.\u003c/p\u003e","\u003cp\u003eReproduction or digitization of materials for publication or exhibit use can\nbe requested using our publication/exhibition form:\n\u003ca href=\"http://bit.ly/scuareproduction\"\u003ehttp://bit.ly/scuapublication\u003c/a\u003e. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.\u003c/p\u003e  "],"userestrict_heading_ssm":["Conditions Governing Reproduction and Use"],"userestrict_tesim":["The copyright status of this collection is unknown. Copyright restrictions\nmay apply. Contact Special Collections and University Archives for\nassistance in determining the use of these materials.","Reproduction or\ndigitization of materials for personal or research use can be requested using\nour reproduction/digitization form: http://bit.ly/scuareproduction.","Reproduction or digitization of materials for publication or exhibit use can\nbe requested using our publication/exhibition form:\nhttp://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"abstract_html_tesm":["\u003cabstract id=\"aspace_cd70810d0df1dd5dc017dcad57b3eaf2\" label=\"Abstract\"\u003eThe Menu Collection contains 118 menus from across the world. The bulk of the menus are from the United States and Europe. Most of the menus are from the late twentieth century and early twenty-first century, along with some menus dating earlier in the twentieth century. The menus contain a wide variety of cuisines. The collection also contains additional papers, including restaurant business cards, a recipe pamphlet, and exchange rate document from the Icelandic bank.\u003c/abstract\u003e\n    "],"abstract_tesim":["The Menu Collection contains 118 menus from across the world. The bulk of the menus are from the United States and Europe. Most of the menus are from the late twentieth century and early twenty-first century, along with some menus dating earlier in the twentieth century. The menus contain a wide variety of cuisines. The collection also contains additional papers, including restaurant business cards, a recipe pamphlet, and exchange rate document from the Icelandic bank."],"corpname_ssim":["Special Collections and University Archives, Virginia Tech"],"names_ssim":["Special Collections and University Archives, Virginia Tech"],"language_ssim":["Materials in this collection are primarily in English, but include multiple languages."],"total_component_count_is":33,"online_item_count_is":0,"component_level_isim":[0],"sort_isi":0,"timestamp":"2026-07-23T21:19:07.246Z","collection":{"numFound":1,"start":0,"numFoundExact":true,"docs":[{"id":"viblbv_repositories_2_resources_4298","ead_ssi":"viblbv_repositories_2_resources_4298","_root_":"viblbv_repositories_2_resources_4298","_nest_parent_":"viblbv_repositories_2_resources_4298","ead_source_url_ssi":"data/oai/VT/repositories_2_resources_4298.xml","title_filing_ssi":"Menu Collection","title_ssm":["Menu Collection"],"title_tesim":["Menu Collection"],"unitdate_ssm":["1939-2018"],"unitdate_inclusive_ssm":["1939-2018"],"normalized_date_ssm":["1939/2018"],"normalized_title_ssm":["Menu Collection, 1939/2018"],"text":["Menu Collection, 1939/2018","Ms.2024.079","History of Food and Drink","Menus","Cookbooks","The collection is open for research.","The collection is around in two series, Menus and Papers. Series I: Menus is organized by the country of the restaurant, and each location includes a list of the menus with cities and dates, if applicable. Series II: Papers includes additional documents that are organized by document type. Everything is arranged in alphabetical order.","The guide to the Menu Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/).","The processing, arrangement, and description of the Menu Collection was completed in August 2024.","The Menu Collection contains 118 menus from across the world. The bulk of the menus are from the United States and Europe. Most of the menus are from the late twentieth century and early twenty-first century, along with some menus dating earlier in the twentieth century. The menus contain a wide variety of cuisines. The collection also contains additional papers, including restaurant business cards, a recipe pamphlet, and exchange rate document from the Icelandic bank.","Series I: Menus organizes the menus based on the country of origin. Within that, the menus are organized by the restaurant name. This information includes the restaurant and city. Some menus also include the year of the menu. The menus illustrate cuisine throughout Europe. Some of the menus come from restaurants that are hundreds of years old. There are also some menus from Egypt, Turkey, China, Japan, and South Korea. Many of the menus come from restaurants in the United States. The cover a wide range of cuisines, such as southern, Asian fusion, French, Italian, German, Thai, Vietnamese, historical, steakhouse, seafood, New American, fine dining, sandwiches and subs, and much more.","Series II: Papers includes additional documents. There is a piece of unidentified artwork and two blank folded cards. There are business cards for two Finnish restaurants in Helsinki. There is a small recipe pamphlet from King's Arm Tavern in Williamsburg, Virginia, United States. There is also a 1979 exchange rate paper from the Central Bank of Iceland that shows the rates for multiple monetary values.","The copyright status of this collection is unknown. Copyright restrictions\nmay apply. Contact Special Collections and University Archives for\nassistance in determining the use of these materials.","Reproduction or\ndigitization of materials for personal or research use can be requested using\nour reproduction/digitization form: http://bit.ly/scuareproduction.","Reproduction or digitization of materials for publication or exhibit use can\nbe requested using our publication/exhibition form:\nhttp://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.","The Menu Collection contains 118 menus from across the world. The bulk of the menus are from the United States and Europe. Most of the menus are from the late twentieth century and early twenty-first century, along with some menus dating earlier in the twentieth century. The menus contain a wide variety of cuisines. The collection also contains additional papers, including restaurant business cards, a recipe pamphlet, and exchange rate document from the Icelandic bank.","Special Collections and University Archives, Virginia Tech","Materials in this collection are primarily in English, but include multiple languages."],"collection_title_tesim":["Menu Collection, 1939/2018"],"collection_ssim":["Menu Collection, 1939/2018"],"level_ssm":["collection"],"level_ssim":["Collection"],"unitid_ssm":["Ms.2024.079"],"unitid_tesim":["Ms.2024.079"],"repository_ssm":["Virginia Polytechnic Institute and State University"],"repository_ssim":["Virginia Polytechnic Institute and State University"],"creator_corpname_ssim":["Special Collections and University Archives, Virginia Tech"],"creators_ssim":["Special Collections and University Archives, Virginia Tech"],"access_terms_ssm":["The copyright status of this collection is unknown. Copyright restrictions\nmay apply. Contact Special Collections and University Archives for\nassistance in determining the use of these materials.","Reproduction or\ndigitization of materials for personal or research use can be requested using\nour reproduction/digitization form: http://bit.ly/scuareproduction.","Reproduction or digitization of materials for publication or exhibit use can\nbe requested using our publication/exhibition form:\nhttp://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"acqinfo_ssim":["The collection was donated to Special Collection in December 2019."],"access_subjects_ssim":["History of Food and Drink","Menus","Cookbooks"],"access_subjects_ssm":["History of Food and Drink","Menus","Cookbooks"],"has_online_content_ssim":["false"],"extent_ssm":["0.8 Cubic Feet 2 boxes"],"extent_tesim":["0.8 Cubic Feet 2 boxes"],"genreform_ssim":["Menus","Cookbooks"],"date_range_isim":[1939,1940,1941,1942,1943,1944,1945,1946,1947,1948,1949,1950,1951,1952,1953,1954,1955,1956,1957,1958,1959,1960,1961,1962,1963,1964,1965,1966,1967,1968,1969,1970,1971,1972,1973,1974,1975,1976,1977,1978,1979,1980,1981,1982,1983,1984,1985,1986,1987,1988,1989,1990,1991,1992,1993,1994,1995,1996,1997,1998,1999,2000,2001,2002,2003,2004,2005,2006,2007,2008,2009,2010,2011,2012,2013,2014,2015,2016,2017,2018],"accessrestrict_html_tesm":["\u003cp\u003eThe collection is open for research.\u003c/p\u003e  "],"accessrestrict_heading_ssm":["Conditions Governing Access"],"accessrestrict_tesim":["The collection is open for research."],"arrangement_html_tesm":["\u003cp\u003eThe collection is around in two series, Menus and Papers. Series I: Menus is organized by the country of the restaurant, and each location includes a list of the menus with cities and dates, if applicable. Series II: Papers includes additional documents that are organized by document type. Everything is arranged in alphabetical order.\u003c/p\u003e  "],"arrangement_heading_ssm":["Arrangement"],"arrangement_tesim":["The collection is around in two series, Menus and Papers. Series I: Menus is organized by the country of the restaurant, and each location includes a list of the menus with cities and dates, if applicable. Series II: Papers includes additional documents that are organized by document type. Everything is arranged in alphabetical order."],"odd_html_tesm":["\u003cp\u003eThe guide to the Menu Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (\u003cextref href=\"https://creativecommons.org/share-your-work/public-domain/cc0/\"\u003ehttps://creativecommons.org/share-your-work/public-domain/cc0/\u003c/extref\u003e).\u003c/p\u003e  "],"odd_heading_ssm":["Rights Statement for Archival Description"],"odd_tesim":["The guide to the Menu Collection by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/)."],"prefercite_html_tesm":["\u003cp\u003eResearchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Menu Collection, 1939-2018, Ms2024-079, Special Collections and University Archives, Virginia Tech, Blacksburg, Va.\u003c/p\u003e  "],"prefercite_tesim":["Researchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Menu Collection, 1939-2018, Ms2024-079, Special Collections and University Archives, Virginia Tech, Blacksburg, Va."],"processinfo_html_tesm":["\u003cp\u003eThe processing, arrangement, and description of the Menu Collection was completed in August 2024.\u003c/p\u003e  "],"processinfo_heading_ssm":["Processing Information"],"processinfo_tesim":["The processing, arrangement, and description of the Menu Collection was completed in August 2024."],"scopecontent_html_tesm":["\u003cp\u003eThe Menu Collection contains 118 menus from across the world. The bulk of the menus are from the United States and Europe. Most of the menus are from the late twentieth century and early twenty-first century, along with some menus dating earlier in the twentieth century. The menus contain a wide variety of cuisines. The collection also contains additional papers, including restaurant business cards, a recipe pamphlet, and exchange rate document from the Icelandic bank. \u003c/p\u003e","\u003cp\u003eSeries I: Menus organizes the menus based on the country of origin. Within that, the menus are organized by the restaurant name. This information includes the restaurant and city. Some menus also include the year of the menu. The menus illustrate cuisine throughout Europe. Some of the menus come from restaurants that are hundreds of years old. There are also some menus from Egypt, Turkey, China, Japan, and South Korea. Many of the menus come from restaurants in the United States. The cover a wide range of cuisines, such as southern, Asian fusion, French, Italian, German, Thai, Vietnamese, historical, steakhouse, seafood, New American, fine dining, sandwiches and subs, and much more. \u003c/p\u003e","\u003cp\u003eSeries II: Papers includes additional documents. There is a piece of unidentified artwork and two blank folded cards. There are business cards for two Finnish restaurants in Helsinki. There is a small recipe pamphlet from King's Arm Tavern in Williamsburg, Virginia, United States. There is also a 1979 exchange rate paper from the Central Bank of Iceland that shows the rates for multiple monetary values. \u003c/p\u003e  "],"scopecontent_heading_ssm":["Scope and Content"],"scopecontent_tesim":["The Menu Collection contains 118 menus from across the world. The bulk of the menus are from the United States and Europe. Most of the menus are from the late twentieth century and early twenty-first century, along with some menus dating earlier in the twentieth century. The menus contain a wide variety of cuisines. The collection also contains additional papers, including restaurant business cards, a recipe pamphlet, and exchange rate document from the Icelandic bank.","Series I: Menus organizes the menus based on the country of origin. Within that, the menus are organized by the restaurant name. This information includes the restaurant and city. Some menus also include the year of the menu. The menus illustrate cuisine throughout Europe. Some of the menus come from restaurants that are hundreds of years old. There are also some menus from Egypt, Turkey, China, Japan, and South Korea. Many of the menus come from restaurants in the United States. The cover a wide range of cuisines, such as southern, Asian fusion, French, Italian, German, Thai, Vietnamese, historical, steakhouse, seafood, New American, fine dining, sandwiches and subs, and much more.","Series II: Papers includes additional documents. There is a piece of unidentified artwork and two blank folded cards. There are business cards for two Finnish restaurants in Helsinki. There is a small recipe pamphlet from King's Arm Tavern in Williamsburg, Virginia, United States. There is also a 1979 exchange rate paper from the Central Bank of Iceland that shows the rates for multiple monetary values."],"userestrict_html_tesm":["\u003cp\u003eThe copyright status of this collection is unknown. Copyright restrictions\nmay apply. Contact Special Collections and University Archives for\nassistance in determining the use of these materials. \u003c/p\u003e","\u003cp\u003eReproduction or\ndigitization of materials for personal or research use can be requested using\nour reproduction/digitization form: \u003ca href=\"http://bit.ly/scuareproduction\"\u003ehttp://bit.ly/scuareproduction\u003c/a\u003e.\u003c/p\u003e","\u003cp\u003eReproduction or digitization of materials for publication or exhibit use can\nbe requested using our publication/exhibition form:\n\u003ca href=\"http://bit.ly/scuareproduction\"\u003ehttp://bit.ly/scuapublication\u003c/a\u003e. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.\u003c/p\u003e  "],"userestrict_heading_ssm":["Conditions Governing Reproduction and Use"],"userestrict_tesim":["The copyright status of this collection is unknown. Copyright restrictions\nmay apply. Contact Special Collections and University Archives for\nassistance in determining the use of these materials.","Reproduction or\ndigitization of materials for personal or research use can be requested using\nour reproduction/digitization form: http://bit.ly/scuareproduction.","Reproduction or digitization of materials for publication or exhibit use can\nbe requested using our publication/exhibition form:\nhttp://bit.ly/scuapublication. Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"abstract_html_tesm":["\u003cabstract id=\"aspace_cd70810d0df1dd5dc017dcad57b3eaf2\" label=\"Abstract\"\u003eThe Menu Collection contains 118 menus from across the world. The bulk of the menus are from the United States and Europe. Most of the menus are from the late twentieth century and early twenty-first century, along with some menus dating earlier in the twentieth century. The menus contain a wide variety of cuisines. The collection also contains additional papers, including restaurant business cards, a recipe pamphlet, and exchange rate document from the Icelandic bank.\u003c/abstract\u003e\n    "],"abstract_tesim":["The Menu Collection contains 118 menus from across the world. The bulk of the menus are from the United States and Europe. Most of the menus are from the late twentieth century and early twenty-first century, along with some menus dating earlier in the twentieth century. The menus contain a wide variety of cuisines. The collection also contains additional papers, including restaurant business cards, a recipe pamphlet, and exchange rate document from the Icelandic bank."],"corpname_ssim":["Special Collections and University Archives, Virginia Tech"],"names_ssim":["Special Collections and University Archives, Virginia Tech"],"language_ssim":["Materials in this collection are primarily in English, but include multiple languages."],"total_component_count_is":33,"online_item_count_is":0,"component_level_isim":[0],"sort_isi":0,"timestamp":"2026-07-23T21:19:07.246Z"}]}},"label":"Breadcrumbs"}}},"links":{"self":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_4298"}},{"id":"viblbv_repositories_2_resources_2316","type":"collection","attributes":{"title":"Peacock-Harper Culinary History Friends Records, 1999/2019","creator":{"id":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_2316#creator","type":"document_value","attributes":{"value":"Peacock Harper Culinary Friends","label":"Creator"}},"abstract_or_scope":{"id":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_2316#abstract_or_scope","type":"document_value","attributes":{"value":"This collection contains materials from Peacock-Harper Culinary History Friends, including meeting notes and materials, ephemera, memorabilia, photos, and artifacts relating to the organization and general culinary history. The collection includes records about events hosted or sponsored by the organization, such as the \"Chef's Challenge,\" Artifacts include a woven vest, tote bags, and a framed quote about home economics.","label":"Abstract Or Scope"}},"breadcrumbs":{"id":"https://arvasarchive.org/catalog/viblbv_repositories_2_resources_2316#breadcrumbs","type":"document_value","attributes":{"value":{"id":"viblbv_repositories_2_resources_2316","ead_ssi":"viblbv_repositories_2_resources_2316","_root_":"viblbv_repositories_2_resources_2316","_nest_parent_":"viblbv_repositories_2_resources_2316","ead_source_url_ssi":"data/oai/VT/repositories_2_resources_2316.xml","title_filing_ssi":"Peacock-Harper Culinary History Friends Records","title_ssm":["Peacock-Harper Culinary History Friends Records"],"title_tesim":["Peacock-Harper Culinary History Friends Records"],"unitdate_ssm":["1999-c.2019"],"unitdate_inclusive_ssm":["1999-c.2019"],"normalized_date_ssm":["1999/2019"],"normalized_title_ssm":["Peacock-Harper Culinary History Friends Records, 1999/2019"],"text":["Peacock-Harper Culinary History Friends Records, 1999/2019","Ms.2007.029","History of Food and Drink","Local/Regional History and Appalachian South","The collection is open for research.","are expected in the future.","Between 2001 and 2011, the Peacock-Harper Culinary History Friends produced the Culinary Thymes, a web-based (and later pdf) newsletter. The newsletter are available online.","This collection is arranged into three series by material type and subject.","Series I: Administrative Documents is divided further into subseries by topic. The subseries are then arranged in folders by subject. Subseries A: Meeting Materials contains documents such as meeting minutes and notes. Subseries B: Jamestown, VA includes information related to the planning and ultimate cancellation of the 2007 Jamestown Symposium at Virginia Tech, \"Cooking Up 400 Years of Culinary History in Virginia.\" Subseries C: Organization History contains documents related to the history of the Peacock-Harper Culinary History Friends. Subseries D: Publications and Flyers includes newsletters, articles, and posters from the organization, related events, or culinary history.","Series II: Culinary History contains information about culinary history that is not explicitly a part of the organization. This includes documents about the history of Thanksgiving, the food pyramid, and Virginia Tech.","Series III: Artifacts includes physical objects and textiles.","The guide to the Peacock-Harper Culinary History Friends Records by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/).","The processing, arrangement, and description of the Peacock-Harper Culinary History Friends Records was completed in June 2022.","The collection contains records from meetings, ephemera, memorabilia, and artifacts relating to the Peacock-Harper Culinary History Friends. The bulk of the materials date from 2001 (the organization's foundation) until about 2019. More materials are expected in the future.","The collection consists primarily of adminstrative documents about the founding of the organization, meeting minutes, internal communiation, and materials from sponsored events and programming. In addition, there are some general culinary history resources and collected information (either collected by individual members or generated in the course of regular organizational activities), and a few culinary or organization related textilesand artifacts.","This collection also included a book, Swabia: A Culinary Tour, that was removed from the collection and added to the Rare Book Collection in Special Collections and University Archives.","The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication.","Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.","This collection contains materials from Peacock-Harper Culinary History Friends, including meeting notes and materials, ephemera, memorabilia, photos, and artifacts relating to the organization and general culinary history. The collection includes records about events hosted or sponsored by the organization, such as the \"Chef's Challenge,\"  Artifacts include a woven vest, tote bags, and a framed quote about home economics.","Special Collections and University Archives, Virginia Tech","Peacock Harper Culinary Friends","The materials in the collection are in English."],"collection_title_tesim":["Peacock-Harper Culinary History Friends Records, 1999/2019"],"collection_ssim":["Peacock-Harper Culinary History Friends Records, 1999/2019"],"level_ssm":["collection"],"level_ssim":["Collection"],"unitid_ssm":["Ms.2007.029"],"unitid_tesim":["Ms.2007.029"],"repository_ssm":["Virginia Polytechnic Institute and State University"],"repository_ssim":["Virginia Polytechnic Institute and State University"],"creator_ssm":["Peacock Harper Culinary Friends"],"creator_ssim":["Peacock Harper Culinary Friends"],"creator_corpname_ssim":["Special Collections and University Archives, Virginia Tech","Peacock Harper Culinary Friends"],"creators_ssim":["Special Collections and University Archives, Virginia Tech","Peacock Harper Culinary Friends"],"access_terms_ssm":["The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication.","Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"acqinfo_ssim":["The collection was donated to Special Collections in the early 2000s. Multiple additions have been received."],"access_subjects_ssim":["History of Food and Drink","Local/Regional History and Appalachian South"],"access_subjects_ssm":["History of Food and Drink","Local/Regional History and Appalachian South"],"has_online_content_ssim":["false"],"extent_ssm":["6.3 Cubic Feet 6 boxes"],"extent_tesim":["6.3 Cubic Feet 6 boxes"],"date_range_isim":[1999,2000,2001,2002,2003,2004,2005,2006,2007,2008,2009,2010,2011,2012,2013,2014,2015,2016,2017,2018,2019],"accessrestrict_html_tesm":["\u003cp\u003eThe collection is open for research.\u003c/p\u003e  "],"accessrestrict_heading_ssm":["Conditions Governing Access"],"accessrestrict_tesim":["The collection is open for research."],"accruals_html_tesm":["\u003cp\u003eare expected in the future.\u003c/p\u003e  "],"accruals_heading_ssm":["Accruals"],"accruals_tesim":["are expected in the future."],"altformavail_html_tesm":["\u003cp\u003eBetween 2001 and 2011, the Peacock-Harper Culinary History Friends produced the \u003ctitle render=\"italic\"\u003eCulinary Thymes\u003c/title\u003e, a web-based (and later pdf) newsletter. \u003ca href=\"https://digitalsc.lib.vt.edu/Ms2007_029_CulinaryThymes\" show=\"new\"\u003eThe newsletter are available online\u003c/a\u003e.\u003c/p\u003e  "],"altformavail_heading_ssm":["Existence and Location of Copies"],"altformavail_tesim":["Between 2001 and 2011, the Peacock-Harper Culinary History Friends produced the Culinary Thymes, a web-based (and later pdf) newsletter. The newsletter are available online."],"arrangement_html_tesm":["\u003cp\u003eThis collection is arranged into three series by material type and subject. \u003c/p\u003e","\u003cp\u003eSeries I: Administrative Documents is divided further into subseries by topic. The subseries are then arranged in folders by subject. Subseries A: Meeting Materials contains documents such as meeting minutes and notes. Subseries B: Jamestown, VA includes information related to the planning and ultimate cancellation of the 2007 Jamestown Symposium at Virginia Tech, \"Cooking Up 400 Years of Culinary History in Virginia.\" Subseries C: Organization History contains documents related to the history of the Peacock-Harper Culinary History Friends. Subseries D: Publications and Flyers includes newsletters, articles, and posters from the organization, related events, or culinary history.\u003c/p\u003e","\u003cp\u003eSeries II: Culinary History contains information about culinary history that is not explicitly a part of the organization. This includes documents about the history of Thanksgiving, the food pyramid, and Virginia Tech.\u003c/p\u003e","\u003cp\u003eSeries III: Artifacts includes physical objects and textiles.\u003c/p\u003e  "],"arrangement_heading_ssm":["Arrangement"],"arrangement_tesim":["This collection is arranged into three series by material type and subject.","Series I: Administrative Documents is divided further into subseries by topic. The subseries are then arranged in folders by subject. Subseries A: Meeting Materials contains documents such as meeting minutes and notes. Subseries B: Jamestown, VA includes information related to the planning and ultimate cancellation of the 2007 Jamestown Symposium at Virginia Tech, \"Cooking Up 400 Years of Culinary History in Virginia.\" Subseries C: Organization History contains documents related to the history of the Peacock-Harper Culinary History Friends. Subseries D: Publications and Flyers includes newsletters, articles, and posters from the organization, related events, or culinary history.","Series II: Culinary History contains information about culinary history that is not explicitly a part of the organization. This includes documents about the history of Thanksgiving, the food pyramid, and Virginia Tech.","Series III: Artifacts includes physical objects and textiles."],"odd_html_tesm":["\u003cp\u003eThe guide to the Peacock-Harper Culinary History Friends Records by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (\u003ca href=\"https://creativecommons.org/share-your-work/public-domain/cc0/\"\u003ehttps://creativecommons.org/share-your-work/public-domain/cc0/\u003c/a\u003e).\u003c/p\u003e  "],"odd_heading_ssm":["Rights Statement for Archival Description"],"odd_tesim":["The guide to the Peacock-Harper Culinary History Friends Records by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/)."],"prefercite_html_tesm":["\u003cp\u003eResearchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Peacock-Harper Culinary History Friends Records, Ms2007-029, Special Collections and University Archives, Virginia Tech, Blacksburg, Va.\u003c/p\u003e  "],"prefercite_tesim":["Researchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Peacock-Harper Culinary History Friends Records, Ms2007-029, Special Collections and University Archives, Virginia Tech, Blacksburg, Va."],"processinfo_html_tesm":["\u003cp\u003eThe processing, arrangement, and description of the Peacock-Harper Culinary History Friends Records was completed in June 2022.\u003c/p\u003e  "],"processinfo_heading_ssm":["Processing Information"],"processinfo_tesim":["The processing, arrangement, and description of the Peacock-Harper Culinary History Friends Records was completed in June 2022."],"scopecontent_html_tesm":["\u003cp\u003eThe collection contains records from meetings, ephemera, memorabilia, and artifacts relating to the Peacock-Harper Culinary History Friends. 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More materials are expected in the future.","The collection consists primarily of adminstrative documents about the founding of the organization, meeting minutes, internal communiation, and materials from sponsored events and programming. In addition, there are some general culinary history resources and collected information (either collected by individual members or generated in the course of regular organizational activities), and a few culinary or organization related textilesand artifacts."],"separatedmaterial_html_tesm":["\u003cp\u003eThis collection also included a book, \u003ctitle render=\"italic\"\u003eSwabia: A Culinary Tour\u003c/title\u003e, that was removed from the collection and added to the Rare Book Collection in Special Collections and University Archives.\u003c/p\u003e  "],"separatedmaterial_heading_ssm":["Separated Materials"],"separatedmaterial_tesim":["This collection also included a book, Swabia: A Culinary Tour, that was removed from the collection and added to the Rare Book Collection in Special Collections and University Archives."],"userestrict_html_tesm":["\u003cp\u003eThe copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials. \u003c/p\u003e","\u003cp\u003eReproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: \u003ca href=\"http://bit.ly/scuareproduction\"\u003ehttp://bit.ly/scuareproduction\u003c/a\u003e. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: \u003ca href=\"http://bit.ly/scuapublication\"\u003ehttp://bit.ly/scuapublication\u003c/a\u003e. \u003c/p\u003e","\u003cp\u003ePlease contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.\u003c/p\u003e  "],"userestrict_heading_ssm":["Conditions Governing Reproduction and Use"],"userestrict_tesim":["The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication.","Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"abstract_html_tesm":["\u003cabstract id=\"aspace_aa04a5af7eb2393fa1dc7a4fee8b438c\" label=\"Abstract\"\u003eThis collection contains materials from Peacock-Harper Culinary History Friends, including meeting notes and materials, ephemera, memorabilia, photos, and artifacts relating to the organization and general culinary history. The collection includes records about events hosted or sponsored by the organization, such as the \"Chef's Challenge,\"  Artifacts include a woven vest, tote bags, and a framed quote about home economics.\u003c/abstract\u003e\n    "],"abstract_tesim":["This collection contains materials from Peacock-Harper Culinary History Friends, including meeting notes and materials, ephemera, memorabilia, photos, and artifacts relating to the organization and general culinary history. The collection includes records about events hosted or sponsored by the organization, such as the \"Chef's Challenge,\"  Artifacts include a woven vest, tote bags, and a framed quote about home economics."],"corpname_ssim":["Special Collections and University Archives, Virginia Tech","Peacock Harper Culinary Friends"],"names_coll_ssim":["Peacock Harper Culinary Friends"],"names_ssim":["Special Collections and University Archives, Virginia Tech","Peacock Harper Culinary Friends"],"language_ssim":["The materials in the collection are in English."],"descrules_ssm":["Describing Archives: A Content Standard"],"total_component_count_is":78,"online_item_count_is":0,"component_level_isim":[0],"sort_isi":0,"timestamp":"2026-07-23T21:16:52.444Z","collection":{"numFound":1,"start":0,"numFoundExact":true,"docs":[{"id":"viblbv_repositories_2_resources_2316","ead_ssi":"viblbv_repositories_2_resources_2316","_root_":"viblbv_repositories_2_resources_2316","_nest_parent_":"viblbv_repositories_2_resources_2316","ead_source_url_ssi":"data/oai/VT/repositories_2_resources_2316.xml","title_filing_ssi":"Peacock-Harper Culinary History Friends Records","title_ssm":["Peacock-Harper Culinary History Friends Records"],"title_tesim":["Peacock-Harper Culinary History Friends Records"],"unitdate_ssm":["1999-c.2019"],"unitdate_inclusive_ssm":["1999-c.2019"],"normalized_date_ssm":["1999/2019"],"normalized_title_ssm":["Peacock-Harper Culinary History Friends Records, 1999/2019"],"text":["Peacock-Harper Culinary History Friends Records, 1999/2019","Ms.2007.029","History of Food and Drink","Local/Regional History and Appalachian South","The collection is open for research.","are expected in the future.","Between 2001 and 2011, the Peacock-Harper Culinary History Friends produced the Culinary Thymes, a web-based (and later pdf) newsletter. The newsletter are available online.","This collection is arranged into three series by material type and subject.","Series I: Administrative Documents is divided further into subseries by topic. The subseries are then arranged in folders by subject. Subseries A: Meeting Materials contains documents such as meeting minutes and notes. Subseries B: Jamestown, VA includes information related to the planning and ultimate cancellation of the 2007 Jamestown Symposium at Virginia Tech, \"Cooking Up 400 Years of Culinary History in Virginia.\" Subseries C: Organization History contains documents related to the history of the Peacock-Harper Culinary History Friends. Subseries D: Publications and Flyers includes newsletters, articles, and posters from the organization, related events, or culinary history.","Series II: Culinary History contains information about culinary history that is not explicitly a part of the organization. This includes documents about the history of Thanksgiving, the food pyramid, and Virginia Tech.","Series III: Artifacts includes physical objects and textiles.","The guide to the Peacock-Harper Culinary History Friends Records by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/).","The processing, arrangement, and description of the Peacock-Harper Culinary History Friends Records was completed in June 2022.","The collection contains records from meetings, ephemera, memorabilia, and artifacts relating to the Peacock-Harper Culinary History Friends. The bulk of the materials date from 2001 (the organization's foundation) until about 2019. More materials are expected in the future.","The collection consists primarily of adminstrative documents about the founding of the organization, meeting minutes, internal communiation, and materials from sponsored events and programming. In addition, there are some general culinary history resources and collected information (either collected by individual members or generated in the course of regular organizational activities), and a few culinary or organization related textilesand artifacts.","This collection also included a book, Swabia: A Culinary Tour, that was removed from the collection and added to the Rare Book Collection in Special Collections and University Archives.","The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication.","Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.","This collection contains materials from Peacock-Harper Culinary History Friends, including meeting notes and materials, ephemera, memorabilia, photos, and artifacts relating to the organization and general culinary history. The collection includes records about events hosted or sponsored by the organization, such as the \"Chef's Challenge,\"  Artifacts include a woven vest, tote bags, and a framed quote about home economics.","Special Collections and University Archives, Virginia Tech","Peacock Harper Culinary Friends","The materials in the collection are in English."],"collection_title_tesim":["Peacock-Harper Culinary History Friends Records, 1999/2019"],"collection_ssim":["Peacock-Harper Culinary History Friends Records, 1999/2019"],"level_ssm":["collection"],"level_ssim":["Collection"],"unitid_ssm":["Ms.2007.029"],"unitid_tesim":["Ms.2007.029"],"repository_ssm":["Virginia Polytechnic Institute and State University"],"repository_ssim":["Virginia Polytechnic Institute and State University"],"creator_ssm":["Peacock Harper Culinary Friends"],"creator_ssim":["Peacock Harper Culinary Friends"],"creator_corpname_ssim":["Special Collections and University Archives, Virginia Tech","Peacock Harper Culinary Friends"],"creators_ssim":["Special Collections and University Archives, Virginia Tech","Peacock Harper Culinary Friends"],"access_terms_ssm":["The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication.","Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"acqinfo_ssim":["The collection was donated to Special Collections in the early 2000s. Multiple additions have been received."],"access_subjects_ssim":["History of Food and Drink","Local/Regional History and Appalachian South"],"access_subjects_ssm":["History of Food and Drink","Local/Regional History and Appalachian South"],"has_online_content_ssim":["false"],"extent_ssm":["6.3 Cubic Feet 6 boxes"],"extent_tesim":["6.3 Cubic Feet 6 boxes"],"date_range_isim":[1999,2000,2001,2002,2003,2004,2005,2006,2007,2008,2009,2010,2011,2012,2013,2014,2015,2016,2017,2018,2019],"accessrestrict_html_tesm":["\u003cp\u003eThe collection is open for research.\u003c/p\u003e  "],"accessrestrict_heading_ssm":["Conditions Governing Access"],"accessrestrict_tesim":["The collection is open for research."],"accruals_html_tesm":["\u003cp\u003eare expected in the future.\u003c/p\u003e  "],"accruals_heading_ssm":["Accruals"],"accruals_tesim":["are expected in the future."],"altformavail_html_tesm":["\u003cp\u003eBetween 2001 and 2011, the Peacock-Harper Culinary History Friends produced the \u003ctitle render=\"italic\"\u003eCulinary Thymes\u003c/title\u003e, a web-based (and later pdf) newsletter. \u003ca href=\"https://digitalsc.lib.vt.edu/Ms2007_029_CulinaryThymes\" show=\"new\"\u003eThe newsletter are available online\u003c/a\u003e.\u003c/p\u003e  "],"altformavail_heading_ssm":["Existence and Location of Copies"],"altformavail_tesim":["Between 2001 and 2011, the Peacock-Harper Culinary History Friends produced the Culinary Thymes, a web-based (and later pdf) newsletter. The newsletter are available online."],"arrangement_html_tesm":["\u003cp\u003eThis collection is arranged into three series by material type and subject. \u003c/p\u003e","\u003cp\u003eSeries I: Administrative Documents is divided further into subseries by topic. The subseries are then arranged in folders by subject. Subseries A: Meeting Materials contains documents such as meeting minutes and notes. Subseries B: Jamestown, VA includes information related to the planning and ultimate cancellation of the 2007 Jamestown Symposium at Virginia Tech, \"Cooking Up 400 Years of Culinary History in Virginia.\" Subseries C: Organization History contains documents related to the history of the Peacock-Harper Culinary History Friends. 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Subseries B: Jamestown, VA includes information related to the planning and ultimate cancellation of the 2007 Jamestown Symposium at Virginia Tech, \"Cooking Up 400 Years of Culinary History in Virginia.\" Subseries C: Organization History contains documents related to the history of the Peacock-Harper Culinary History Friends. Subseries D: Publications and Flyers includes newsletters, articles, and posters from the organization, related events, or culinary history.","Series II: Culinary History contains information about culinary history that is not explicitly a part of the organization. This includes documents about the history of Thanksgiving, the food pyramid, and Virginia Tech.","Series III: Artifacts includes physical objects and textiles."],"odd_html_tesm":["\u003cp\u003eThe guide to the Peacock-Harper Culinary History Friends Records by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (\u003ca href=\"https://creativecommons.org/share-your-work/public-domain/cc0/\"\u003ehttps://creativecommons.org/share-your-work/public-domain/cc0/\u003c/a\u003e).\u003c/p\u003e  "],"odd_heading_ssm":["Rights Statement for Archival Description"],"odd_tesim":["The guide to the Peacock-Harper Culinary History Friends Records by Special Collections and University Archives, Virginia Tech, is licensed under a CC0 (https://creativecommons.org/share-your-work/public-domain/cc0/)."],"prefercite_html_tesm":["\u003cp\u003eResearchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Peacock-Harper Culinary History Friends Records, Ms2007-029, Special Collections and University Archives, Virginia Tech, Blacksburg, Va.\u003c/p\u003e  "],"prefercite_tesim":["Researchers wishing to cite this collection should include the following information: [identification of item], [box], [folder], Peacock-Harper Culinary History Friends Records, Ms2007-029, Special Collections and University Archives, Virginia Tech, Blacksburg, Va."],"processinfo_html_tesm":["\u003cp\u003eThe processing, arrangement, and description of the Peacock-Harper Culinary History Friends Records was completed in June 2022.\u003c/p\u003e  "],"processinfo_heading_ssm":["Processing Information"],"processinfo_tesim":["The processing, arrangement, and description of the Peacock-Harper Culinary History Friends Records was completed in June 2022."],"scopecontent_html_tesm":["\u003cp\u003eThe collection contains records from meetings, ephemera, memorabilia, and artifacts relating to the Peacock-Harper Culinary History Friends. 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More materials are expected in the future.","The collection consists primarily of adminstrative documents about the founding of the organization, meeting minutes, internal communiation, and materials from sponsored events and programming. In addition, there are some general culinary history resources and collected information (either collected by individual members or generated in the course of regular organizational activities), and a few culinary or organization related textilesand artifacts."],"separatedmaterial_html_tesm":["\u003cp\u003eThis collection also included a book, \u003ctitle render=\"italic\"\u003eSwabia: A Culinary Tour\u003c/title\u003e, that was removed from the collection and added to the Rare Book Collection in Special Collections and University Archives.\u003c/p\u003e  "],"separatedmaterial_heading_ssm":["Separated Materials"],"separatedmaterial_tesim":["This collection also included a book, Swabia: A Culinary Tour, that was removed from the collection and added to the Rare Book Collection in Special Collections and University Archives."],"userestrict_html_tesm":["\u003cp\u003eThe copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials. \u003c/p\u003e","\u003cp\u003eReproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: \u003ca href=\"http://bit.ly/scuareproduction\"\u003ehttp://bit.ly/scuareproduction\u003c/a\u003e. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: \u003ca href=\"http://bit.ly/scuapublication\"\u003ehttp://bit.ly/scuapublication\u003c/a\u003e. \u003c/p\u003e","\u003cp\u003ePlease contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form.\u003c/p\u003e  "],"userestrict_heading_ssm":["Conditions Governing Reproduction and Use"],"userestrict_tesim":["The copyright status of this collection is unknown. Copyright restrictions may apply. Contact Special Collections and University Archives for assistance in determining the use of these materials.","Reproduction or digitization of materials for personal or research use can be requested using our reproduction/digitization form: http://bit.ly/scuareproduction. Reproduction or digitization of materials for publication or exhibit use can be requested using our publication/exhibition form: http://bit.ly/scuapublication.","Please contact Special Collections and University Archives (specref@vt.edu or 540-231-6308) if you need assistance with forms or to submit a completed form."],"abstract_html_tesm":["\u003cabstract id=\"aspace_aa04a5af7eb2393fa1dc7a4fee8b438c\" label=\"Abstract\"\u003eThis collection contains materials from Peacock-Harper Culinary History Friends, including meeting notes and materials, ephemera, memorabilia, photos, and artifacts relating to the organization and general culinary history. The collection includes records about events hosted or sponsored by the organization, such as the \"Chef's Challenge,\"  Artifacts include a woven vest, tote bags, and a framed quote about home economics.\u003c/abstract\u003e\n    "],"abstract_tesim":["This collection contains materials from Peacock-Harper Culinary History Friends, including meeting notes and materials, ephemera, memorabilia, photos, and artifacts relating to the organization and general culinary history. 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