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Osler Exhibit

As part of the 2017 conference, we sponsored an exhibition at McGill's Osler library.

Exhibition | The Gendered Cultures of Beer and Cheese: the Regulation of Human and Microbial Bodies on the Home and Industrial Scales, 1616 - 2017 

The exhibition runs from September 11- October 2, 2017. BUT CONTINUES IN DIGITAL FORM AT: http://www.historicalcookingproject.com/2017/09/digitized-exhibit-gendered-cultures-of.html

Location: McGill University's McIntyre Medical Building Osler Library of the History of Medicine, 3rd floor , 3655 promenade Sir William Osler, Montreal, Quebec

Vernissage: Friday, September 29, 6-8 pm at the Osler Library of the History of Medicine.
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Welcome to "The Gendered Cultures of Beer and Cheese: the Regulation of Human and Microbial Bodies on the Home and Industrial Scales.” This exhibition, comprised of medical texts, cookbooks, training manuals, and industry documents, showcases the ways in which advice about best fermentation practices has changed over time. As you visit the exhibition, we hope you will consider the following questions: How is the language employed around ideas of public health, food, and alcohol production gendered and classed? Are ideas about "what is safe" and "what is dangerous" regarding fermentation practices restricted to scientific understanding? To what degree are these ideas socially embedded concepts?

The materials for this exhibit come from McGill University’s Osler Library of the History of Medicine; Rare Books and Special Collections; the Schulich Library of Physical Sciences, Life Sciences, and Engineering; the MacDonald Campus Library; the Blackader-Lauterman Collection of Architecture and Art; and the private collection of Alex Ketchum.

This exhibit has been made possible by the generous support of McGill University’s Faculty of Medicine; the Institute of Gender, Sexuality, and Feminist Studies; the Department of History and Classical Studies; the Department of English; and the Office of the Vice Principal’s Research and Innovation Grant.

We are pleased to offer this exhibit as part of this fall’s conference, “Leavening the Conversation: Food, Feminism, and Fermentation.” The event will be taking place on McGill’s campus from September 29- October 1st. In addition to the above sponsors, the larger event is also sponsored by Le Réseau québécois en études féministes of L'Université du Québec à Montréal, Concordia University’s Department of Sociology and Anthropology, Concordia University’s Centre for Sensory Studies, and the University of Alabama’s Department of Gender and Race Studies.

For more information: https://www.mcgill.ca/library/channels/event/exhibition-gendered-cultures-beer-and-cheese-regulation-human-and-microbial-bodies-home-and-270061

Curated by Alex Ketchum, PhD candidate, Department of History and Classical Studies

For Osler Library of the History of Medicine's opening hours, please click here.

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EXHIBIT BIBLIOGRAPHY

OSLER LIBRARY OF THE HISTORY OF MEDICINE

Louis Pasteur. Etudes sur la bière, ses maladies causes qui les provoquent, procédé pour la rendre inaltérable, avec une théorie nouvelle de la fermentation. Gauthier-Villars, 1876. Osler Library Collection.
Louis Pasteur, Frank Faulkner, and David Constable Robb. Studies on Fermentation: The Diseases of Beer, Their Causes, and the Means of Preventing Them. A Translation, Made with the Author's Sanction, of Études Sur la Bière; with Notes, Index, and Original Illustrations. Macmillan, 1879. Osler Library Collection
Theophilus Nicholas Kelynack and William Kirkby. Arsenical Poisoning in Beer Drinkers. Baillière, Tindall and Cox, 1901. Osler Library Collection.

Le Thresor de santé, ou, Mesnage de la vie humaine : divisé en dix livres lesquels traictent amplement de toutes sortes de viandes & breuvages, ensemble de leur qualité & preparation, 1616. Osler Library Collection.
Anthony Florian Madinger Willich. Lectures on Diet and Regimen: Being a Systematic Inquiry Into the Most Rational Means of Preserving Health and Prolonging Life: Together with Physiological and Chemical Explanations, Calculated Chiefly for the Use of Families, in Order to Banish the Prevailing Abuses and Prejudices in Medicine. T. and J. Swords, 1799. Osler Library Collection.

Robert Kemp Philp. The Housewife's Reason Why: According to the Manager of Household Affairs Intelligible Reasons for the Various Duties She Has to Perform. London: Houlston & Wright, 1857. Osler Library Collection.

The Adulteration of Food: Conferences by the Institute of Chemistry on Monday and Tuesday, July 14th and 15th : Food Adulteration and Analysis. London: International Health Exhibition. 1884. Osler Library Collection.

Louis Pasteur. Études sur le Vin: ses maladies, causes qui les provoquent, procédés nouveaux pour le conserver et pour le viellir. A l'imprimerie Imperiale, 1866. Osler Library Collection.

California Wine Advisory Board. Uses of Wine in Medical Practice : a summary. 1965. Osler Library Collection.     

Edward Holyoke Farrington and Fritz Wilhelm Woll. Testing Milk and Its Products: a Manual for Dairy Students, Creamery and Cheese Factory Operators, Food Chemists and Dairy Farmers. Vol. 1. Mendota Book Company, 1904. Osler Library Collection.    
           
Eduard von Freudenreich. Dairy Bacteriology, a Short Manual: For the Use of Students in Dairy Schools, Cheese-makers and Farmers. London, 1895. Osler Library Collection.        

Thomas Tyron. The Good House-Wife Made a Doctor; Or, Health's Choice and Sure Friend, Being a Plain Way of Nature's Own Prescribing, to Prevent and Cure Most Diseases, Etc. 1982. Osler Library Collection.

RARE BOOKS

Catherine Parr Strickland Traill. The Canadian Settler's Guide. Printed at the Office of the Toronto Times, 1857. Rare Books and Special Collections.

License to Keep a Common Public-House or Victualling House, and to Utter and Sell by Retail Victuals, Beer, Ale, Cider, Wine and Spirituous Liquors. Newfoundland, 1810. Rare Books and Special Collections.

Louis-Charles-Alphonse Angers. Les recettes pour bières, porters, vins, cidres, liqueurs, etc.: procédés faciles de fabrication à la maison. Quebec: J.-E. Belanger, 1919. Rare Books and Special Collections.

Harold J. Grossman. Grossman's Guide to Wines, Spirits, and Beers. New York: Scribner, 1955. Rare Books and Special Collections.

Submission by Brewers Association of Canada to the Royal Commission on Taxation. 1964. Rare Books and Special Collections.

Kenneth Hill. Beer for Beginners. Toronto: Mills & Boon, 1972. Rare Books and Special Collections.

Parties with Personality: the Party Booklet in the Canadian way. Ottawa: Brewers Association of Canada,1966. Rare Books and Special Collections.

Lilian Lucas. Cooking with Home-made Wine and Mead. London : Mills & Boon, 1971. Rare Books and Special Collections.

Marcel L. Beaulieu, Les recettes à la bière des grandes cuisines Molson. Montréal : Éd. de l'Homme,1969. Rare Books and Special Collections.

Kraft Foods Company. Cheese, the Ideal Food: Healthful, Nutritious, Economical, Many Delicious Ways to Serve It. Montreal: Kraft MacLaren Cheese Co., 1920. Rare Books and Special Collections.

SCHULICH LIBRARY

Edward H. Vogel. The Practical Brewer : a Manual for the Brewing Industry. New York : Master Brewers Association of America, 1947. Schulich Library of Physical Sciences, Life Sciences, and Engineering.
James Richard Allan Pollock. Brewing Science. V. 3. New York : Academic Press, 1979. Schulich Library of Physical Sciences, Life Sciences, and Engineering.

James Richard Allan Pollock. Brewing Science. V. 1. New York : Academic Press, 1979. Schulich Library of Physical Sciences, Life Sciences, and Engineering.

Barry H Gump and David J Pruett. Beer and Wine Production : Analysis, Characterization, and Technological Advances. Washington, DC : American Chemical Society, 1993. Schulich Library of Physical Sciences, Life Sciences, and Engineering.

Charles Bamforth. Beer: Tap into the Art and Science of Brewing. Oxford University Press, 2009. Schulich Library of Physical Sciences, Life Sciences, and Engineering.

R. Douglas Bailey. The Brewer's Analyst. Applewood Books, 2008.Schulich Library of Physical Sciences, Life Sciences, and Engineering.

Mark Denny. Froth!: the Science of Beer. JHU Press, 2009. Schulich Library of Physical Sciences, Life Sciences, and Engineering.

Charles W. Bamforth. Beer: Health and Nutrition. John Wiley & Sons, 2004. Schulich Library of Physical Sciences, Life Sciences, and Engineering.

Chris Boulton and David Quain. Brewing Yeast and Fermentation. Oxford, 2001. Schulich Library of Physical Sciences, Life Sciences, and Engineering.

William A Hardwick. Handbook of brewing. New York: M. Dekker, 1995. Schulich Library of Physical Sciences, Life Sciences, and Engineering.

George Fix. Principles of Brewing Science. Boulder, Colo., USA : Brewers Publications, 1989. Schulich Library of Physical Sciences, Life Sciences, and Engineering.

D. E. Briggs, J. S. Hough, R. Stevens, and T. W. Young. Malting and Brewing Science, Vol. 1: Malt and Sweet Wort. 1981. Schulich Library of Physical Sciences, Life Sciences, and Engineering.

Ian Hornsey. Brewing. Royal Society of Chemistry, 2013. Schulich Library of Physical Sciences, Life Sciences, and Engineering.

MAC CAMPUS

Maurice E. Schwartz. Cheese-making Technology. Noyes Data Corp, 1973. MacDonald Campus Library.

Andre Eck and J-C. Gillis. Cheesemaking: From Science to Quality Assurance. No. Ed. 2. Intercept Limited, 2000. MacDonald Campus Library.

J-P Ramet. The Technology of Making Cheese From Camel Milk (Camelus dromedarius). No. 113. Food & Agriculture Org., 2001. MacDonald Campus Library.

ALEX  KETCHUM’S PERSONAL COLLECTION

John J. Palmer. How to Brew. Brewers Publications, 2006. Private collection.

Sandor Ellix Katz. The Art of Fermentation: an In-depth Exploration of Essential Concepts and Processes From Around the World. Chelsea Green Publishing, 2012. Private collection.

Sandor Ellix Katz. Wild fermentation: The Flavor, Nutrition, and Craft of Live-culture Foods. Chelsea Green Publishing, 2016.Private collection.

Emma Christensen. True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home. Potter, 2013. Private Collection.

Randy Mosher. Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass. Brewers Publications, 2004. Private Collection.

Mary Karlin and Ed Anderson. Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses. Potter, 2011. Private Collection.