Description
John Donald Publishers, Published 1994. Hardcover, xi, 186 pp. plus 8 pp. of color plates; 25 cm; illustrated with black-and-white photographs and facsimiles. Foreword by Philippa Mellon.
Rare, out-of-print & unusual books · Since 1997
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Condition & notes
In Very Good condition with a Very Good dust jacket. Black cloth boards with gilt lettering and publisher's device on spine; light bumping and rubbing to board edges. Pale green endpapers. Binding tight. Pages clean and unmarked. Green and pale green pictorial dust jacket with portraits of the founders shows a few small nicks and light creasing along edges, with mild shelf wear and some color loss along fore-edge of front panel and edges of rear panel. Now in an archival quality (removable) Brodart cover. Institutional history of the Edinburgh college founded in 1875 as the Edinburgh School of Cookery by Christian Guthrie Wright and Louisa Stevenson. It traces the school from the nineteenth-century campaign for women's higher education through the Atholl Crescent years and the Wingfield era to the move to the Clermiston campus in 1970 and the grant of full degree-awarding powers in 1992. The college became Queen Margaret University in 2007. Wartime chapters cover the students' "adoption" of HM Submarine Urtica, whose crew later presented its crest, flag and pennant to the College. They also cover the July 1943 national cookery competition in oatmeal, herring and potatoes, attended by King George VI, with prizes presented by Queen Elizabeth. Illustrations include a facsimile page from the College visitors' book with royal signatures and that of Frances Mary Buss, period photographs of kitchens, the nursery and student life, and color plates of the modern college. Front cover portraits, left to right: H.R.H. Princess Louise, Louisa Stevenson, Ethel de la Cour (top) and Christian Guthrie Wright (bottom). The author lectured in the Department of Applied Consumer Studies at the College. Contents: Foreword; Acknowledgements; Preamble; The Context; 1875-1891 The Edinburgh School of Cookery; 1891-1925 Atholl Crescent, The First Phase; 1925-1962 The Wingfield Era; The Development of Queen Margaret College; Appendix A, Certificates; Appendix B, Syllabuses; Appendix C, Patrons; Appendix D, Leaders; Appendix E, Principals of the School/College; References; Index.