Kenneth Spencer Research Library

Check the blog each Friday for a new “That’s Distinctive!” post. I created the series because I genuinely believe there is something in our collections for everyone, whether you’re writing a paper or just want to have a look. “That’s Distinctive!” will provide a more lighthearted glimpse into the diverse and unique materials at Spencer – including items that many people may not realize the library holds. If you have suggested topics for a future item feature or questions about the collections, feel free to leave a comment at the bottom of this page.

This week on That’s Distinctive! we share The Pooh Cook Book from Special Collections. Released in 1969, The Pooh Cook Book was written by Virginia H. Ellison after she became inspired by Winnie-the-Pooh and The House at Pooh Corner by A. A. Milne. Offering a variety of recipes, most of which include honey, the book offers a fun interactive activity surrounding Winnie-the-Pooh. After being updated and redesigned, the book was re-released in 2010 as The Winnie-the-Pooh Cookbook.

According to Wikipedia, Winnie-the-Pooh “first appeared by name on 24 December 1925, in a Christmas story commissioned and published by the London newspaper Evening News.” In October of 1926, the first collection of Pooh stories appeared in A. A. Milne’s book titled Winnie-the-Pooh. The book was an immediate success and was followed by The House at Pooh Corner in 1928. Since 1966, Pooh and his friends have appeared in many animated films and a television series produced by Walt Disney Productions along with other adaptations throughout the years. Pooh and his friends have been loved by millions from the moment of their creation, and they continue to be enjoyed today.

A description of the updated The Winnie-the-Pooh Cookbook states that “the famously rotund bear is happiest when in possession of a brimming pot of honey, but when it comes time for meals and smackerels, the residents of the Hundred Acre Wood need something a little more substantial. This delightful collection contains over fifty tried-and-true recipes for readers of all ages to make and enjoy, starting with Poohanpiglet pancakes and ending with a recipe for getting thin-with honey sauces, holiday treats, and dishes for every mealtime in between.”

The copy of The Pooh Cook Book in Spencer’s collections was a gift of Elizabeth M. Snyder. If her name sounds familiar, it’s because she is the founder of KU Libraries’ long-running Snyder Book Collecting Contest.

Why this book? Well, first, why not? And second, who doesn’t love Winnie-the-Pooh? The cookbook offers a great opportunity to combine (or create) childhood memories with quality time. As author Virginia H. Ellison writes, “The Pooh Cook Book is particularly useful for special occasions, real or invented, and meant to make what might be an ordinary day into a festive one – almost as good as a birthday or a holiday” (14). This volume also shows that the library houses materials for people of all ages. Additionally, the library doesn’t just offer informational materials; it also offers things that are just fun to look at.

Tiffany McIntosh
Public Services

Check the blog each Friday for a new “That’s Distinctive!” post. I created the series because I genuinely believe there is something in our collections for everyone, whether you’re writing a paper or just want to have a look. “That’s Distinctive!” will provide a more lighthearted glimpse into the diverse and unique materials at Spencer – including items that many people may not realize the library holds. If you have suggested topics for a future item feature or questions about the collections, feel free to leave a comment at the bottom of this page.

Coming up next week is Independence Day (July 4th). Many Fourth of July celebrations involve family get-togethers for quality time, food, and fireworks. In honor of this family time, we are sharing a cookbook out of our collections: 100 Years (1861-1961): Kansas Official Centennial Cook Book, to be exact. The book, published by the American Association of University Women in Manhattan, Kansas, shares favorite recipes of families throughout Kansas in commemoration of the state’s 100th anniversary. While we are just sharing a small portion of the recipes in the book, there are many more in its 101 pages. No matter how you celebrate the upcoming holiday, we hope it involves some good food and quality time.

Tiffany McIntosh
Public Services

Much as Martha Stewart sought to guide the American home-makers of the 1980 and 1990’s through the intricacies of family care and entertaining, so were authors such as Sarah Rutledge endeavoring to do over one-hundred years earlier. Rutledge published The Carolina Housewife by a Lady of Charleston in 1847 to provide her contemporaries with “receipts for dishes that have been made in our own houses, and with no more elaborate abattrie de cuisine than that belonging to families of moderate income” (Rutledge, p. iv, 1979 edition). As a longtime reader of books related to cooking and the domestic arts, I have observed that writers of these tomes feel a fierce pride about their local flora, fauna, and the manner in which these things are combined to create meals. Additionally, they often feel it is their duty to give instruction to the readers that as keepers of home and family; they are also guardians of the physical and moral well-being of the body of their community and even their nation.
KSU

While researching Rutledge’s book, I was pleased to find the work of a contemporary in the Spencer Research Library collection. While not strictly a cookbook, Resources of the Southern fields and forests, medical, economical, and agricultural, by Francis Peyre Porcher, fits nicely within the domestic economy genre. Porcher, a physician for the Confederacy during the Civil War, was granted a stay from service to write and publish this “Hand-book of scientific and popular knowledge, as regards the medicinal, economical and useful properties of the Trees, Plants and Shrubs found within the Southern States, whether employed in the arts, for manufacturing purposes, or in domestic economy, to supply for present as well as future want” (p. v, 1869 edition). The contents of its nearly 800 pages are a rich repository of botanical information, important today as they describe many plants now extinct or nearly so, including the much-beloved heirloom grain, Carolina Gold Rice.

    

Title page (l) and text page (r) of Resources of the
Southern Fields and Forests
(Charleston: Walker, Evans & Cogswell, 1869).
Call Number: C6678 item 1. Click images to enlarge.

It is in Porcher’s introduction to the Spencer’s 1869 edition, though, that we gain a peek into some less than botanical thoughts running underneath this seemingly straightforward text; those being about the abolishment of slavery and its effect on the southern states. The 1869 introduction is seven pages longer than the 1863 edition (written during the war), much of its added length owing to Porcher’s description of how the south’s many swamps and bogs must continue to be converted into farmable land. This was work that until emancipation, had been carried out by African and African-descent people held in slavery in the southern states. He writes, “[i]t is true that much of this work was done under the system of primogeniture, when it was in the power and to the interest of the owner of the soil…to look for the permanent welfare of his descendants.” While not mentioning slavery, Porcher seems to imply that the “owner of the soil” also “owns” the workers of the soil. Porcher acknowledges that the task of reclamation will be impossible without governmental assistance.

In his final paragraphs, he writes, “the State; which should, when it becomes necessary, perform for its citizens those acts of public utility, the right or ability to do which depended on systems and institutions which it has, from reasons of policy or interest, abolished or destroyed, and being deprived of which, they suffer” (p. xv). Once again, Porcher does not mention slavery directly, but instead uses the word “institution” in its place. The idea of slavery being an institution was first made popular by the South Carolina statesman, John Calhoun, when he spoke of it as the South’s ‘peculiar domestick(sic) institution’. Though veiled in euphemism, Porcher makes clear that he believes that the end of slavery is a punishment for the southern states; a punishment by which “they suffer”. This deprivation renders its population unable to protect its physical and moral interests.

Advertisement page from
Resources of the Southern Fields and Forests, 1869.
Call Number: C6678 item 1.
Click image to enlarge.

Roberta Woodrick
Assistant Conservator, General Collections
Conservation Services