: For Students, Faculty, and Staff 
Found Poetry: Stuffed Calves’ Hearts
While flipping through Casserole Cookery by Marian and Nino Tracy for yesterday's hot dish blog post, I came…
Mark EngebretsonMarch 13, 2012
Hot Dish Then and Now
If you're from the Midwestern United States, you're probably familiar with hot dish or as…
Mark EngebretsonMarch 12, 2012
Cheesemaking for Fun and Profit
Yesterday the Gopher Culinary Club hosted an afternoon with Food Science and Nutrition professor Tonya…
Mark EngebretsonFebruary 23, 2012
Alternatives to Ramen
Today I'm posting with a special wink and nod toward some first-year students on a…
Mark EngebretsonFebruary 3, 2012
Star Wars Party
Today's featured item from the Kirschner Collection is something you might use to beat the…
Mark EngebretsonJanuary 30, 2012
Chinese New Year and the Drama of Cooking
The Chinese Year of the Dragon began this week. In celebration, I'd like to highlight…
Mark EngebretsonJanuary 26, 2012
Cooking with Science
Our chemistry librarian recently alerted me of this upcoming lecture on physics and cooking here…
Mark EngebretsonJanuary 20, 2012
Meatless Recipes for the New Year
Yesterday, the New York Times ran a piece by Mark Bittman suggesting that readers might resolve to…
Mark EngebretsonDecember 30, 2011
Gone With the Wind and Toothpaste
I came across an item in the Kirschner collection today that reminded me how useful…
Mark EngebretsonDecember 29, 2011
Hamantachen
Doris Kirschner kept a kosher kitchen and this is reflected in the collection's robust selection…
Mark EngebretsonDecember 20, 2011