Looking for company, industry and market information? Try searching in the Data and Reports section of the database ABI/Inform.
http://www.youtube.com/watch?v=V10RnlyT4mI&feature=share&list=PL-aFAdxOSTDfi3MXMfR_g7xTUme7FfMxQ
Tuesday, 26 November 2013
Wednesday, 13 November 2013
School Cookery Book
Queen Margaret University
traces its origins back to 1875 with the opening of the Edinburgh School of
Cookery. This little book, which is part of QMU's archive, was first
published in 1879 and reflects one of the core aspirations of the founders of
the School, to improve the diet and health of the urban poor. ‘The School Cookery Book’ sets out ‘All that
is necessary to give clear knowledge of the theory and practice of good
economical cooking" Written by Christian Guthrie Wright in collaboration with
the scientist Sir Thomas Dyke Acland and two "distinguished medical
doctors" (probably Dr Henry Littlejohn - Edinburgh's first Medical Officer
of Health - and Dr Alexander Wood) it reflected the most advanced level of
scientific knowledge of diet and nutrition at the time, presented in simple,
accessible language. Published by
Macmillan it formed part of the Science Primers series which came under the
general editorship of the celebrated naturalist Professor T.H. Huxley.
The 158-page volume gives an introduction to the theory of cookery, selection of food and materials and sets out a range of recipes and cooking techniques in straightforward practical terms. Although to a modern day reader, some of the recipe titles can be deceptive; chapter XVI entitled entries for Goose Pudding a‘Cheap Dishes Without Meat’ contains Welsh Rabbit.
Recipe
for 'Welsh Rabbit'
The
book was an immense success, selling 3738 copies in its first year. It ran
into many editions and was the basis of subsequent cookery texts produced by
the School.
If you
would like to see more information on the founding of The Edinburgh School of
Cookery, please visit the exhibition case on the ground floor of the campus.
QMU Archive
In order to give you an insight into the QMU
archive here is one of the most prolific objects in
the collection…
The Iron
The QMU archive holds a wonderful collection of
irons, from Gas to Flat, to SAD to Egg, you name it, if it was used in the
application of heat in order to smooth fabric we’ve got it! This one is called
a Goffering or Tally iron.
Goffering Iron
c.1890
The Victorians took ironing a lot more seriously
than we do and had various instruments to even out every inch of fabric. The
Goffering Iron first appeared in the early19th century and was used to
iron waves of ruffles while keeping the flounces without flattening them. The
metal test tube was heated by inserting a metal poker fresh from stove or
hearth. Rolls of delicate frills and lace, which were used as decoration on
caps, aprons, night-gowns and underskirts were wound around the cylinder, while
smaller trimmings such as ribbons were moved across it. This was a time
consuming process and Victorians took
great pride in a display of expertly-ironed ruffles,
as demonstrated in this picture of Mrs
Robinow Director of The Edinburgh School
of Cookery 1875 – 1906.
Tuesday, 12 November 2013
Sustainable Organisation Library
The LRC is currently trialling access to the Sustainable Organisation Library. Please check out soon! The trial lasts until 8th December 2013. Any feedback would be welcome.
http://www.qmu.ac.uk/lb/TrialDatabases.htm
http://www.qmu.ac.uk/lb/TrialDatabases.htm
Tuesday, 5 November 2013
Systematic Reviews
Check out this interesting blog post on systematic reviews:
http://blogs.bmj.com/adc/2013/10/08/guest-blog-the-end-of-systematic-reviews/
http://blogs.bmj.com/adc/2013/10/08/guest-blog-the-end-of-systematic-reviews/
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