ABI/Inform Complete Data and Reports

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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 early19^th 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.

 

 

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

 

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/