Archival institutions exist to preserve and make accessible the raw, original sources that document the lives and times of individuals, groups of people, organizations, and regions.  Collecting policies may differ but archives try to be as comprehensive as possible for their areas of focus, and to work with other archival institutions to create a network… Read More


On Wednesday, January 25, DePaul University commemorates the 400th anniversary of a transformative moment in the life of St. Vincent: his sermon at the church in the French hamlet of Folleville. In 1617, Vincent was in the employ of the wealthy and powerful Gondi family as a tutor to their children. That January, while at… Read More


Centuries before J.K. Rowling gave her devoted readers the fictional textbook, Fantastic Beasts and Where to Find Them, Ambroise Paré (1510-1590) compiled his own textbook that included descriptions of unicorns, basilisks, and centaurs. A 1678 translation of renowned surgeon Ambroise Paré’s collected work, The Works of That Famous Chirurgeon Ambrose Parey, was recently acquired by… Read More


For the past few years, Special Collections and Archives has selected images from our collections to be used on Christmas cards sent by the University Library to friends, donors, faculty, and community members.  This year’s card features St. Vincent de Paul in a winter scene with orphans and angels overhead in bold colors who are both… Read More


Women’s organizations used charity cookbooks as fundraising resources beginning in the Civil War era. By the turn of the twentieth century, suffragettes increasingly used this format to reinforce their connection to traditional American values while promoting their political cause. The Washington Women’s Cook Book is an example of the variety of recipes and local flare… Read More


Jackson Park Sanitarium Cookbook

While individual physicians and moralists published recipe guides that supported their diet and health theories, women’s groups began authoring cookbooks sold as fundraising efforts in the nineteenth century. These community or charity cookbooks gathered recipes from a region or sponsoring organization to raise funds for local causes. American charity cookbooks became popular during the Civil… Read More


Tuesday’s Special Collections Cooking entry introduced specialized diets that healthcare advocates developed in late nineteenth century America. John Harvey Kellogg promoted low-spice, low-acidity diets that focused on fermentation and yogurts to aid digestion. His advice in his 1893 Ladies’ Guide in Health and Disease stressed moderation in diet and modesty in conduct, with his “Dietetic… Read More


The Special Collections Cooking Series uses recipes and resources from DePaul’s Special Collections and Archives to engage with issues of economics, class, gender, and social changes through American food. In our first week, we cooked Maria Eliza Rundell’s 1823 gooseberry fool recipe and investigated what the increasing mix of cheap and local ingredients with upscale… Read More


In the first entry in the Special Collections Cooking series, we dove into early American recipe resources in DePaul’s Special Collections and Archives, highlighting the British basis for cookbooks used during the Revolutionary and post-war periods. We saw how eighteenth century recipe books developed from more medicinal European recipe guides and focused on wealthy women… Read More