Author Archives: edmunsot

Food history guide update: learning about labor

The idea of labor supply is a fascinating one that is heavily connected with food supply. During WWII, you were serving your country whether you were on the front lines of the war, or back home working on a farm. … Continue reading

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Food history guide update – farming and agriculture

As I’ve written in other blog posts, I knew that OSU was an agricultural college, yet it seems I continue to learn more and more about how deeply ingrained farming is in the university. When working on collecting information for … Continue reading

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What’s new on the Pauling Blog? Vitamin C and Cardiovascular Disease: The Roots of Controversy

“People are not dying from too much fatty food, they’re dying from too little vitamin C.” Linus Pauling, Vitamin C and Heart Disease, 1977 Health-conscious readers of a certain age have likely experienced a frustrating back and forth in food … Continue reading

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What’s new on the Brewstorian blog? Hop Growers of America presentation: the things I said about hops history.

In mid January I braved the winter snow to travel to Bend to give a talk on the history of hops in America, this post is the text of my talk. I was part of a history session, sandwiched in between … Continue reading

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What’s new on the Pauling Blog? Ilya Prigogine: The Poet of Thermodynamics

There’s a new post on the Pauling blog celebrating the one-hundredth anniversary of the birth of Ilya Prigogine. “The attitude of Einstein toward science, for example, was to go beyond the reality of the moment. He wanted to transcend time…for … Continue reading

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Food history guide: shifting gears to gardening.

This week has been yet again, a series of interesting finds. With all of the research done last week regarding Food Research, the topic blended in with Food Technology. Because of this blending, I decided to hold off on furthering … Continue reading

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What’s new on the OMA blog? TOO BLACK’s workshop and performance

Check out the new OMA blog post on TOO BLACK’s workshop and performance. As part of the 35th annual Dr. Martin Luther King, Jr. Celebration, the OMA was honored to collaborate with Diversity & Cultural Engagement, University Housing and Dining … Continue reading

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Food history guide: thoughts on food technology

Coming to OSU, I knew that it was a heavily science oriented university. However, I did not realize how ingrained food technology was in the early and mid 20th century. Being able to dig through the various collections that SCARC … Continue reading

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Food history guide: first week thoughts

This first week has been very fascinating and eye opening! I didn’t realize just how many different facets of food topics and sources we have here at Oregon State. From personal notes detailing camp cooking to very old books telling … Continue reading

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Happening this term ~ food history collections survey

We like food and we like history, and of course we like sharing the food history resources we have in SCARC. Winter term we are hosting a student intern, Alexys Gibson, a History student in her final year at OSU. … Continue reading

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