1. Prudence Doherty Vermont Library Conference May 19, 2015 Recipes and Much More The Vermont Cookbook Collection at UVM

2. Shelves of cookbooks

3. The art of cooking for inexperienced Vermont females

4. Advertising and product promotion

5. Community Cookbooks

6. Community Cookbooks

9. Ingredients A-Z

10. Defining “Vermont Cooking” “You may come from Boston … but you sure cook like a Vermont woman.”

11. Diversity

12. Destination Cookbooks “In which Vermont Innkeepers … share their favorite never-miss recipes for Foods with Flair.” “…guests have long been following their noses to Blueberry Hill, an inn in a lovely old Vermont farmhouse.”

13. Eating Out, At Home

14. Documenting new developments

15. Using the collection: teaching and learning Classes: Vermont Studies, geography and history Nutrition and food science Women’s history Environmental Studies and Natural Resources Students: First year to graduate students Assignments: Exercises in Special Collections, reflective writing, research papers, cooking and sharing

16. Using the collection: researchers, journalists, food writers “ I sort of swept all the maple cookbooks off the shelf at UVM and went through them …” -Food writer Candace Page

17. Building the collection. “This donation is made in honor of the author. The love she expresses when baking for and with her family, friends and community is wonderful to see.”

18. Improving access through description “This cookbook is presented to the readers with the intention of offering tasty recipes for people to use as part of a plan for living in which disease prevention and health promotion are in the center of the circle of life.”

19. Increase access with digital collections? http://cdi.uvm.edu

20. Connect cookbooks to other resources in the Vermont Research Collection Create a collection policy statement Include all materials in relevant LCSH Library of Congress classes and subclasses Include additional formats: periodicals, menus, advertising ephemera, manuscripts, diaries, company records