Is there a food in North America more intrinsically linked with the landscape of the past and nostalgically intertwined with a holiday feast than the cranberry? From Cranberry Lakes in Nova Scotia, Cranberry River of West Virginia, Cranberry Pond in Sunderland, Massachusetts, the Cranberry Isles of Maine, Cranberry Mountain in New York, Cranberry Meadow in New Jersey, and many a Cranberry Bog dotting coastal areas, the plant deserves the appellation of First more »
Beautifully produced but small, the cookbook Home at the Range with George Rector packs a lot of material culture in its 140 pages. Anything but stuffy, this culinary artifact of 1939 evokes America trying to shake off its Depression-era hardships. It reveals a longing for European sophistication while evoking New York City in the livelier era before Prohibition. It displays the development of consumer interest more in style than a recipe. more »
Morgan E. Aronson and Julia Blakely co-authored this piece. James M. Goode, former Keeper of the Smithsonian Institution Building (affectionately known as “The Castle”) received this year the Individual Lifetime Achievement Award for Excellence in Historic Preservation in Washington, DC. In a short biographical video for this honor, Dr. Goode references a guidebook in the Smithsonian Libraries as a key source in the creation of the Renwick Gates, one of his more »
Brewing and seafaring are mainstays of ancient human endeavors. Beer was first fermented by at least the 5th millennium BC in Mesopotamia. From the land between the Tigris and Euphrates Rivers of the Fertile Crescent, the grain beverage either traveled along trade routes or was spontaneously developed in other ancient civilizations (including Egyptian, Grecian, Roman, Norse, Aztec, Chinese) before landing in northern Europe in the early medieval period. Producing beer became a more »
As the old Sam Cooke song goes: Don’t know much trigonometry Don’t know much about algebra, Don’t know what a slide rule is for But I do know that one and one is two, And I do know something about early printing and history. And books of firsts are always fun. So there is much to love about Luca Pacioli’s Summa de arithmetica, geometria, proportioni et proportionalita (Summary of arithmetic, geometry, proportions more »
Rare book cataloging can require some detective work. A recent case for me involved a record of ancient coins in the Bodleian Library at the University of Oxford, transferred to the Smithsonian’s Dibner Library for cataloging from the National Museum of American History’s National Numismatic Collection. This is also a tale of how a book can reveal unexpected histories.
National Garden Month blasts off with zinnias, written by Robin Everly and Julia Blakely. Smithsonian Libraries, most days, is like a typical library system — we assist staff and visitors with information needs, purchase books, check in journal issues, digitize, catalog, and of course, shelve books. However, the Smithsonian being the Smithsonian, sometimes your ordinary day turns upside down into something else. It’s what makes working here so fun and interesting. Such a day occurred November 10, 2016, when a Smithsonian Gardens’ horticulturist contacted our librarian in the Botany and Horticulture Department about attractive 19th-century books featuring information about zinnias. He was working with a National Air and Space Museum (NASM) film crew on an educational program about Astronaut Scott Kelly’s growing zinnias on the International Space Station (ISS). The botanical librarian, along with our catalog librarian in the Joseph F. Cullman 3rd Library of Natural History, came up with some stunning botanical illustrations and set up a display in the rare book reading room for the filmmakers. From these more »
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