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What America Ate and the New York Times

25 September on Announcements   Tags:

What America Ate, a new digital library being compiled by Matrix: the Center for Digital Humanities and Social Sciences, was featured in an article by The New York Times on September 3, 2015. The focus of the article was Toni Tipton-Martin’s new book “The Jemima Code: Two Centuries of African American Cookbooks”, which will feature her collection of recipe books by African Americans. The New York Times mentioned What America Ate because of its emphasis on African American chefs, putting it in the same boat as Tipton-Martin’s book and collection. Helen Zoe Veit, associate professor of history at Michigan State University and What America Ate’s project director, was interviewed for the piece, and discussed the project’s broader scope.

According to Veit, What America Ate is a project funded by the National Endowment for the Humanities to create an online archive and interactive website of culinary sources from the Great Depression era. “Materials include the far-flung papers of the WPA America Eats program, a collection of rare community cookbooks, and hundreds of food marketing and advertising materials from the 1930s,” says Veit.

On September 11, 2015, Veit presented What America Ate at the Kaleidoscope: Reflect. Recharge. Reimagine conference at the Kellogg Hotel and Conference Center. The conference is aimed at education and health initiatives for women.

The What America Ate website will launch in spring of 2016. For more information, visit http://www.helenveit.com/.

Success with Meat

Image courtesy of Little Cookbooks: The Alan and Shirley Brocker Sliker Culinary Collection at Michigan State University Libraries. What America Ate will feature some of the materials from this collection.

By Katie Susko