home Cycle of Success, Special Collections and Archives Teaching Spotlight: Lena Sheets, Smithton Middle School

Teaching Spotlight: Lena Sheets, Smithton Middle School

Graduate student Amy Jones shows ancient Asian artifacts to Smithton Middle School studentsLena Sheets has a master's degree in education and teaches world cultures at Smithton Middle School in Columbia.  In December 2011, she brought 150 sixth-grade students to tour various collections on the MU campus, including Special Collections and Rare Books.  This month, we'll hear from her and her students about their experiences with rare books and artifacts.

SC: How did you incorporate Special Collections into your teaching this semester?
Prior to going to special collections, students had been learning about the Early River Civilizations, such as  Mesopotamia, and Egypt. Students then went to Special Collections and learned various ways that early civilizations communicated.  Students wrote observations about the items they saw such as scrolls, papyrus, parchment and seals. Students then came back to school and wrote a brief story that incorporated the information they had learned about a particular piece.

What outcomes resulted from your class visits? What were the effects on your students?tablet9-1_sm
Students could make the connection between history and real people and objects that they have studied.Students are much more engaged in what they are learning and are more inquisitive.  They would like to return again next year.

What advice would you give to faculty or instructors interested in using Special Collections in their courses?
If you are working with middle school students, it is important for them to have an activity to do while they visit.  The presenters were very engaging and answered a ton of questions, but it just middle school nature for students minds to wander.  With the outstanding presentation and a place to write down what they were learning, students were engaged the entire time and had great discussions when they returned.

IMG_6319_smAny additional comments or suggestions?
I think a visit to Special Collections is a great authentic experience that could fit any place in a unit, at the beginning to generate excitement or at the end to help students make real world connections outside the classroom, or even in the middle to do a little of both.

The staff  at Special Collections were so patient and accommodating. In addition, they were full of knowledge about each artifact and kept the students thinking.   I also appreciated that they took the time to let me preview the items my students would see. I couldn't contain my enthusiasm for the trip and I only hope, I can get funding to return again next year.

 

 

Browse stories by young writers from Lena Sheets' class below.
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Know an inspiring educator or outstanding student you'd like to nominate for the Spotlight?  Email us at SpecialCollections@missouri.edu.

home Resources and Services EBVMA Symposium: May 30th in New Orleans

EBVMA Symposium: May 30th in New Orleans

Heading to ACVIM in NOLA?  Check out the Evidence-Based Veterinary Medicine Association Symposium on Wednesday, May 30th.

Evidence-Based Veterinary Medicine: It’s Happening Now!

When: Wednesday May 30, 2012, 9am-5pm (One day before the start of the ACVIM Forum, one of the most popular CE events of the year!)

Where: Springfield Suites Marriott Downtown, New Orleans, LA

Program
An Introduction to Evidence-Based Veterinary Medicine
This interactive workshop, led by some of the leading teachers and practitioners in the field, will introduce you to the key concepts and methods of evidence-based veterinary medicine.

The Latest in Applied Evidence-Based Veterinary Medicine
A series of lectures discussing recent research and practical application of evidence-based medicine methods, including the latest Veterinary Emergency & Critical Care guidelines for CPR, research reporting guidelines, outcomes assessment tools, and more.

Registration
Morning Workshop (9am-12pm)- $50 (students $25)
Afternoon Lectures (1pm-5pm)- $50 (students $25)
EBVMA Business Meeting for members (5pm-7pm)- no charge

Combined all-day registration (includes 1-year EBVMA membership for first-time members)- $75 (students $40)

Late Registration (after April 15)- $65 each session ($40 students), $100 combined (students $65)

Details and Online Registration

home Resources and Services Food Revolutions: Science and Nutrition, 1700-1920

Food Revolutions: Science and Nutrition, 1700-1920

Science informs nutrition.  What informs science?

From the four humors to the discovery of vitamins, Food Revolutions examines our changing notions of healthy eating over two centuries.  This exhibition brings together medical books, cookbooks, scientific publications, and dieting texts to illustrate our ongoing quest for health, and our changing relationships with food.  Food Revolutions will be on display in the Ellis Library Colonnade March 2-29, 2012.

Ingolf Gruen, associate professor in the Department of Food Science, will give an opening talk entitled “Food Revolutions: How Science Changed the Way We Eat,” on March 6 at 2:30 in the Ellis Library Colonnade.  The exhibition and lecture are events affiliated with Food Sense, the eighth annual Life Sciences and Society Symposium.  The symposium will take place on the MU campus March 16-18.

home Events and Exhibits, Special Collections and Archives Friday Food: William Kitchiner’s Recipe for Wow Wow Sauce, 1817

Friday Food: William Kitchiner’s Recipe for Wow Wow Sauce, 1817

William Kitchiner claimed to have a medical degree, but there is no evidence of his ever actually attending university.  His eccentric, epicurean dinner parties are his primary claim to fame.  He also invented a condiment he called Wow Wow Sauce, which became popular in the nineteenth century.

Kitchiner takes scientist’s approach to cooking in The Cook’s Oracle.  He published specific instructions for cooking techniques, an explanation of the chemical processes of cooking, and a table of weights and measures.

Wow Wow Sauce for Stewed or Bouilli Beef

From The Cook’s Oracle

Chop some Parsley leaves very finely, quarter two or three pickled Cucumbers, or Walnuts, and divide them into small squares, and set them by ready; — put into a saucepan a bit of Butter as big as an egg; when it is melted, stir to it a tablespoonful of fine Flour, and about half a pint of the Broth in which the Beef was boiled ; add a tablespoonful of Vinegar, the like quantity of Mushroom Catsup, or Port Wine, or both, and a teaspoonful of made Mustard; let it simmer together till it is as thick as you wish it, put in the Parsley and Pickles to get warm, and pour it over the Beef, — or rather send it up in a Sauce-tureen.

Obs.—If you think the above not sufficiently piquante, add to it some Capers, or a minced Shallot, or one or two teaspoonsful of Shallot Wine (No. 402), — or Essence of Anchovy, — or Basil (No 397), — Elder, or Tarragon (No. 396), or Horseradish (No. 399), or Burnet Vinegar ; or strew over the meat, Carrots and Turnips cut into dice, — minced Capers, — Walnuts, — Red Cabbage, — pickled Cucumbers, — or French Beans, &c.

See the full text at the Hathi Trust

Don’t miss Food Sense, the 2012 Life Sciences and Society Symposium, March 16-18.  SCARaB will be participating with an exhibition of books on science and nutrition.

home Events and Exhibits, Special Collections and Archives Friday Food: Catharine Beecher’s Recipe for Rhubarb Tart, 1846

Friday Food: Catharine Beecher’s Recipe for Rhubarb Tart, 1846

beecher0001_lgCatharine Beecher (1800-1878), the sister of the abolitionist Harriet Beecher Stowe, was an early feminist and advocate of women’s education.  Beecher was at the forefront of the home economics movement in the nineteenth century.  She sought to increase the status of traditional women’s work such as cooking and childcare, arguing for its value to society and the need for female education to inform this work.

Beecher published her Treatise on Domestic Economy in 1841.  The book combined useful household hints with Beecher’s radical views on women’s rights and education.  Surprisingly, the book was a great success; fifteen editions were published in the next fifteen years.  As supplements to the Treatise, Beecher published several other cooking and household management books, including Miss Beecher’s Domestic Receipt Book.

beecher0002_lg

Ellen’s Pudding, or Rhubarb Tart

From Miss Beecher’s Domestic Receipt Book

One pint of stewed pie plant.
Four ounces of sugar.
One half pint of cream.
Two ounces of pounded cracker.
Three eggs

Stew the pie plant, and rub it through a sieve. Beat the eggs well, and mix with the sugar and cream. Stir the cracker crumbs into the fruit, and add the other ingredients. Line your plate with a moderately rich paste, and bake half an hour.

See the full text at the Hathi Trustbeecher0003_lg

Don’t miss Food Sense, the 2012 Life Sciences and Society Symposium, March 16-18.  SCARaB will be participating with an exhibition of books on science and nutrition.

LibQual Survey

home Events and Exhibits, Special Collections and Archives Friday Food: Isabella Beeton’s Recipe for Baked Beef, 1861

Friday Food: Isabella Beeton’s Recipe for Baked Beef, 1861

beeton1_lgAs the oldest girl in a family of twenty-one children, Isabella Mayson (1836–1865) had ample practice in the domestic arts by the time she married Samuel Beeton at the age of 20.  Samuel was an innovative editor and publisher, and Isabella participated fully in his publishing business, putting her domestic skills to work as editor of the English Woman's Domestic Magazine. The year after her marriage, Isabella also began work on the monumental compendium of domestic science that is The Book of Household Management.  The book was first published it in 1861, when Isabella was only 25, and it was an immediate success due to her attention to accuracy, economy, and taste.

Isabella died of childbed fever only a few years later, at the age of 28.  After her death, Samuel sold the rights to her book to the publisher Ward, Lock, and Tyler, whose intense marketing created the Victorian domestic icon that Mrs. Beeton later became.

Baked Beef (Cold Meat Cookery)beeton2_lg

Ingredients.—About 2 lbs. of cold roast beef, 2 small onions, 1 large carrot or two small ones, 1 turnip, a small bunch of savoury herbs, salt and pepper to taste, 4 tablespoonfuls of gravy, 3 tablespoonfuls of ale, crust or mashed potatoes.
Mode.— Cut the beef in slices, allowing a small amount of fat to each slice; place a layer of this in the bottom of a pie-dish, with a portion of the onions, carrots, and turnips, which must be sliced; mince the herbs, strew them over the meat, and season with pepper and salt. Then put another layer of meat, vegetables, and seasoning; and proceed in this manner until all the ingredients are used. Pour in the gravy and ale (water may be substituted for the former, but it is not so nice), cover with a crust or mashed potatoes, and bake for ½ hour, or rather longer.
Time.—Rather more than ½ hour.
Average cost, exclusive of the meat, 6d.
Sufficient for 5 or 6 persons.
Seasonable at any time.
Note.—It is as well to parboil the carrots and turnips before adding them to the meat, and to use some of the liquor in which they were boiled as a substitute for gravy ; that is to say, when there is no gravy at hand. Be particular to cut the onions in very thin slices.

See the full text at the Hathi Trust or Find the 1899 edition in Special Collections

Don't miss Food Sense, the 2012 Life Sciences and Society Symposium, March 16-18.  SCARaB will be participating with an exhibition of books on science and nutrition.

Happy Birthday, Charles Dickens!

So Handsome!Charles John Huffam Dickens was born on this date in 1812. Dickens, one of the most famous and most belovPickwick Papers, 1837ed of all English novelists, created some of the most powerful characters in fiction. He is known all over the world, and, unlike most great authors, he was rock-star famous in his own time. He moved around a lot as a child and was forced to quit school at twelve years old to work in a factory. Those early memories, however, would later inspire settings both fantastic and real; characters both legendary and sympathetic.

Friends and family described Dickens as full of energy, almost frenetic, and he was able to focus this power into an amazing literary output. He began writing journalism at age 15, and by 24 he had finished the Pickwick Papers and was famous on both sides of the Atlantic.

When Dickens began writing A Christmas Carol, perhaps his most well known work in the U.S. today, he was 31 and already the author ofDickens-919 Sketches by Boz, The Pickwick Papers, Oliver Twist, Nicholas Nickleby, The Old Curiosity Shop, Barnaby Rudge, and American Notes.

Early in his career he adopted various pen names, the most popular of which, Boz became a nickname as well as a marketing tool. Boz knew how to play to the public and controlled not only his public appearances and persona, but also the illustrations that accompanied his work. From the beginning, Dickens worked very closely with illustrators and vetted every sketch before it went to press. In fact, more than one illustrator claimed later that they had been responsible for story elements, though the author denied this.

 

Dickens-1114The first of these pairings was with George Cruikshank, a popular cartoonist at the time. The author and illustrator became great friends, though their relationship soured due to many factors including Cruikshank’s growing obsession with the Temperance movement.

Seymour

Dickens started working with Robert Seymour when publishers hired him to provide the words for a series of engravings featuring cockney sporting life. Dickens argued successfully that the words should take precedence over the art. Seymour mimicked Cruikshank’s style for the occasion but was of a depressive sensibility and often in conflict with Dickens over the artwork. He had a nervous breakdown in 1830, and committed suicide upon completion of the second installment.


Perhaps the most popular collaborator, HablotDickens-212 Knight Browne worked with Dickens for over 23 years. He adopted the nickname Phiz to complement Dickens’ Boz.

H. K. Browne“No other illustrator ever created the true Dickens characters with the precise and correct quantum of exaggeration.”

– G.K. Chesterton on H.K. Browne

 

Charles Dickens changed the face of literary history, revolutionized popular fiction and fame, and left behind immortal masterworks that still resonate with a world of readers.

Dickens-1111Celebrate his 200th birthday by dropping by Special Collections in Ellis Library to read the stories as Dickens so meticulously intended. We have many of his greatest works, some beautifully bound, dating from the beginning of the author’s literary career. Experience what created this pop sensation first-hand!

 

Dickens @ MU Special Collections!

home Resources and Services Black History Month Events at MU Libraries

Black History Month Events at MU Libraries

TITLE: Crossover Pioneer and Godmother of Rock-n-Roll: Sister Rosetta Tharpe
DATE/TIME: Wednesday, Feb. 15, 6:00 – 7:30 p.m.
LOCATION: Chambers Auditorium, MU Student Center
PRESENTER: Dr. Michael Budds, Professor of Musicology, MU School of Music

DESCRIPTION: In this multi-media presentation, musicologist Dr. Michael Budds lectures on the life and music of Rock-n-Roll pioneer, Sister Rosetta Tharpe. The Arkansas native, armed with an electric guitar and soulful voice, left her distinctive mark on gospel, blues, rock-n-roll, and jazz and had been mentioned as an influence by iconic American musicians such as Little Richard, Johnny Cash, Elvis Presley, and Bob Dylan. In this presentation, Dr. Budds presents Tharpe in all her glory, and reminds music lovers of her deep impact on American music.


TITLE: Student Experience Panel Discussion

DATE/TIME: Wednesday, Feb. 22, 12:00 – 1:0 p.m.
LOCATION: Ellis Library Colonnade
FACILITATORS:  Noor Azizan-Gardner of the Chancellor’s Diversity Initiative and Nathan Stephens of the MU Black Culture Center

DESCRIPTION: A facilitated discussion about the library experience of African-American undergrads. The students will discuss their childhood associations (both cultural and educational) with public and school libraries through their experiences in and with the MU Libraries.


TITLE
: Four Women: A Conversation about Nina Simone, Billie Holiday, Camilla Williams, and Mary J. Blige.
DATE/TIME: Wednesday, Feb. 29, 2:30 – 4:00 p.m.
LOCATION: Ellis Library Colonnade
PRESENTER: Dr. Maya Gibson, Assistant Professor, MU School of Music; Dr. Treva Lindsey, Assistant Professor, MU Women and Gender Studies, and Dr .Stephanie Shonekan, Assistant Professor, MU School of Music

DESCRIPTION: Nina Simone’s iconic 1966 song “Four Women” brilliantly highlights the roles that have defined (and confined) black women in the United States. Simone herself was an artist that broke through the boundaries of these stereotypes to create her own way, to define her own terms, and to ultimately establish herself as a distinctive voice in American music and culture. Reflecting on this legacy, three scholars discuss the lives and work of three black female musicians: jazz vocalist Billie Holiday, opera diva Camilla Williams, and queen of hip-hop Mary J. Blige. The discussion will explore the contributions of these artists on the history of American music and culture.

home Events and Exhibits, Special Collections and Archives Friday Food: The Art of Cookery by Hannah Glasse

Friday Food: The Art of Cookery by Hannah Glasse

glasse002_lg In March,Special Collections, Archives and Rare Books will be participating in Food Sense, the 2012 Life Sciences and Society Symposium, with an exhibition of books on science and nutrition.  We also maintain a collection of rare and historic cookbooks dating from the seventeenth through the twentieth century.  To highlight these rich holdings, we’ll be sharing a recipe each week through March 16, the symposium weekend.

This week’s feature is Hannah Glasse.  Born in 1708, Glasse eloped at age 16.  By the time she was 40, she found herself living in not-so-genteel poverty as a widow with ten children.  Glasse turned to writing cookbooks to support her family, publishing The Art of Cookery in 1747.  Although The Art of Cookery was very successful, Glasse still ended up in debtor’s prison.  To add insult to injury, the public didn’t think that such a successful cookbook could have been written by a woman.  The cookbook was thought to have been written by Dr. John Hill, using Hannah Glasse as a penname, until the 1930s.

Hannah Glasse’s Recipe for Pound Cakeglasse003_lg

Take a pound of butter, beat it in an earthen pan with your hand one way, till it is like a fine thick cream, then have ready twelve eggs, but half the whites; beat them well, and beat them up with the butter, a pound of flour beat in it, a pound of sugar, and a few carraways. Beat it all well together for an hour with your hand, or a great wooden spoon, butter a pan and put it in, and then bake it an hour in a quick oven. For change, you may put in a pound of currants, clean washed and picked.

See the full text at the Hathi Trust or Find a 1774 edition in Special Collections