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"Biscuits History."
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One British Archive: Creating an Edible Archive
Edible goods are not usually considered suitable for archiving. This short article introduces an unconventional archive of images relating to design, book, costume, and performance history. Each image in this archive depicts an intricately decorated biscuit (cookie) set inspired by historical artifacts or styles. I began making these biscuits during the pandemic as a way of engaging with material culture while traditional archives and museums were closed, and I now perform this work as a form of close reading. I also collaborate with heritage organizations to make biscuit sets that share collection items with online audiences. This work has contributed to my own research process while celebrating the collections of a broad range of British archives.
Journal Article
SWEET DEBATES IN SEVENTEENTH-CENTURY BARCELONA
Scholarly interest in early modern sweets has focused on the central role of these food products as markers of social distinction and conspicuous consumption in elite contexts, mainly centred on northern Europe and Italy. Less fully understood are the ways in which the increasing demand for sugar and sweets informed their production and marketing at local levels, in particular in non-courtly urban areas. This article examines the legal case against the baker Josep Cortés, accused of making and selling sponge biscuits in violation of the privilege of confectioners in late seventeenth-century Barcelona. It addresses how confectioners and bakers materially and discursively defined their products based on the use of certain ingredients, utensils, and skill. This article also illustrates a shift from a generic idea of sweetness to one which was explicitly linked to sugar in the period when sugar was becoming a semi-affordable commodity in Europe. By addressing diverse source materials including court records, printed cookbooks, handwritten recipes, and inventories, this case study exemplifies the significant material and cultural dimensions that sugar adopted during the seventeenth and eighteenth centuries.
Journal Article
Southern History Dialogues: The First 20 Years of H-South
On June 14, 1993 Southern history went digital. Just before three in the afternoon an email titled \"Urban History and the South\" went from the University of Illinois Urbana-Champaign to the subscribers of H-South, the newest moderated email discussion \"list\" from the month-sold H-Net: Humanities and Social Sciences Online. Within less than a year H-South became the internet hub for all things Southern history. The content was a combination of scholarly essays, international news, and information concerning the historical study of the South, book reviews, and moderated dialogues that depended on the interests of the H-South community. The moderated discussions represent an early example of crowdsourcing information and were the first time Southern history benefitted from the practice. The novelty, utility, and the community the moderated discussions fostered made them the heart of H-South. There were dialogues about sweet potato biscuits, Elvis, tobacco farming, the meaning of \"Southern,\" moonshine, and, of course, slavery and the Civil War. Only in the hallways of history departments had historians been so accessible and never had it been possible to enhance scholarly activities in the manner H-South offered.
Journal Article
Dietary patterns as predictors of successful ageing
To examine associations between dietary patterns identified by factor analysis, and successful ageing.
Prospective cohort study with diet measured in 1990-4, and successful ageing in 2003-7. Ordered logistic regression with outcome determined as dead/usual ageing/successful ageing was used to examine associations with quintile groups of dietary factor scores.
Men and women (n=6308), without history of major illness at baseline, and aged >70 years at follow-up, or who had died before follow-up but would have been aged >70 at the commencement of follow-up, from the Melbourne Collaborative Cohort Study.
Frequencies of intake of 121 foods at baseline were collected in a food frequency questionnaire. Anthropometry and other health and lifestyle data were collected. At follow-up, questionnaire data relating to mental health, physical function and medical history were used to define successful ageing.
Four dietary factors were identified, characterized by higher loadings for (1) vegetables; (2) fruit, (3) feta, legumes, salad, olive oil, and inverse loadings for tea, margarine, cake, sweet biscuits and puddings; (4) meat, white bread, savoury pastry dishes and fried foods. In models excluding body size, the second factor ‘Fruit' was positively associated with successful ageing (OR in top 20% vs lowest 20% of score 1.31, 95%CI (1.05–1.63), p trend across quintile groups 0.001); while the fourth factor ‘Meat/fatty foods' was inversely associated (OR in top 20% vs lowest 20% of score 0.69, 95%CI (0.55–0.86), p trend across quintile groups 0.001). Factors 1 and 3 did not show significant associations with successful ageing. The association for ‘Fruit' was little altered after adjustment for body size, while for ‘Meat/fatty foods' the association was somewhat attenuated.
A dietary pattern including plenty of fruit while limiting meat and fried foods may improve the likelihood of ageing successfully.
Journal Article
Like Biscuits in Wrappers: Apartheid Development and Decolonization in South West Africa, 1962-1968
September 1962 was a momentous time in South West Africa. At least, that was the South African government's perspective. On 9 September 1962, Prime Minister Verwoerd announced the appointment of the grandiloquently titled \"Commission of Inquiry into the Affairs of South West Africa.\" Better known as the Odendaal Commission after its chairman, Transvaal Administrator F.H. \"Fox\" Odendaal, Verwoerd charged this panel of five \"impartial\" experts to draft a \"comprehensive five year plan for the accelerated development of the various non-white groups of South West Africa.\" Here, McCullers analyzes how the Herero responded to state development initiatives in Southwest Africa in the l960s in the midst of questions about whether the territory would become part of apartheid South Africa or gain its independence under United Nations' supervision.
Journal Article
Genetic variation in the fat mass and obesity-associated gene (FTO) in association with food preferences in healthy adults
Earlier studies have indicated that the fat mass and obesity-associated gene (FTO) is not only associated with BMI and weight but also with appetite and dietary intake.
We investigated if the FTO rs9939609 associates with food preferences in healthy adults with no cancer, cardiovascular disease, or diabetes. Additionally, we challenged the question if the associations are modified by obesity status (BMI ≤25 or >25 kg/m
2
).
The analyses are made with 22,799 individuals from the Swedish population-based Malmö Diet and Cancer Cohort Study, who were born between 1923 and 1945. To investigate food preference, 27 food groups conducted from a modified diet history method including a 7-day registration of cooked meals and cold beverages were used in the analyses. Bonferroni correction was used to correct for multiple testing, resulting in a cut-off value for significance level of p<0.002.
We observed that the obesity susceptible A-allele carriers reported a higher consumption of biscuits and pastry but lower consumption of soft drinks (P for trend <0.0001 for both) as compared to TT genotype carriers. In contrast to our hypothesis, the results did not significantly differ depending on obesity status except for consumption of juice, where only the overweight individuals with A-allele had a higher consumption as compared to TT carriers (P for interaction=0.04).
Our results indicate that the FTO A-allele may associate with certain food preference and in particular with certain energy-dense foods.
Journal Article
Restaurant Roundup
Lunch will follow the route of a young lieutenant enmeshed in the American Civil War: dishes include the pot stews and chowders of New England, then progressto the dried beef and hardtack biscuits rationed to Union troops, then to berries and nuts as the starving soldiers were forced to forage, and, nally, to grits, cornmeal, and salted pork as Union regiments pilfered Confederate farmhouses. [...]to make a long story short, Oliver was convinced that this should be part of dinner. First of all, youve got to understand he has a screw loose. [...]he doesnt really understand the denition of history.
Journal Article
Cheese Straws
Since cheese has always been imported into the hot and humid South, cooking it in cracker form has long been a southern way of preserving the cheese, or at least the cheese flavor. Outside the South, cheese straws just don't seem to be a part of the vernacular. One finds them here and there, but only in the South do they seem so firmly entrenched as truly regional fare, like boiled peanuts or grits.
Journal Article