Shin of Beef Stewed with Wow Wow Sauce (1823) – Rubenstein Library Test Kitchen

“DINNER is the only act of the day, which cannot be put off without Impunity, for even FIVE MINUTES.”

William Kitchiner, The Cook’s Oracle, “Invitations to Dinner,” p. 39.

English cooking is a punch line. You don’t even need a joke to set it up. Just say, “English cooking,” and people start smirking, or chortling, even suppressing laughter. It hardly seems fair.

After all, Great Britain boasts its share of culinary scores. The Scotch egg is a triumph of human ingenuity, I’ll take a ploughman’s lunch any day of the week, and the standing rib roast with Yorkshire puddings rates as a time-proven classic. Really, America, with your pit-cooked barbeques and New York-style slices, don’t be so glib. Arthur Treacher would like a word.

When I volunteered to write a Rubenstein Test Kitchen post, I had no real ideas for it, but set out on a path of discovery, like Walter Raleigh sailing for Carolina.1 I can’t remember how I came across William Kitchiner’s proto-Victorian cookbook, The Cook’s Oracle, in our catalog, and learned that the History of Medicine Collection holds a copy of the Fifth Edition, published in 1823. But I can tell you that I was drawn to it by one word: Wow.

More particularly, it was that word, twice. I learned that Kitchiner is credited as the inventor of a thing called Wow Wow Sauce, an accompaniment for boiled meat dishes. Intriguingly, the recipe includes two English condiments I never knew existed: pickled walnuts, and mushroom catsup.

How – I asked myself – could I not cook something called Wow Wow Sauce? The answer is, I couldn’t. I couldn’t not cook Wow Wow Sauce.

Kitchiner was a physician by profession, but seems to have been stern and serious in his approach to cooking and socializing. His cause was to bring scholarly and scientific order to the chaotic affairs of households and kitchens. Wikipedia claims his name was a household word and the book a best-seller. Chambers’ Book of Days, a miscellany published in 1879, provides background on his life and habits.

So the two recipes I select from Kitchiner’s book are Shin of Beef Stewed (No. 493), and Wow Wow Sauce for Stewed or Bouilli Beef (No. 328). The first order of business is to secure the ingredients, and in this effort I turn to two eminent local suppliers. First, I head to Southern Season in Chapel Hill, on whose shelves I locate both Opie’s brand pickled walnuts and George Watkins brand mushroom catsup.

IMG_0253

Second, I need meat. Now, I happen to live in the town of Pittsboro, where I’m lucky to shop with Lilly Den Farm at the Chatham Mills farmers’ market each week. Tucker and Mackenzie’s place is out past Goldston, down in what’s called Deep Chatham. They hook me up with a nice-looking foreshank, a shin indeed, nearly two feet long and heavy with marbled meat. It’s covered in a tough membrane, which I skin off with a knife. Then I coat the whole thing in a generous amount of kosher salt, wrap it, and store it in the fridge overnight.

IMG_0240

The next day, just before noon, I set the shank in a pot, cover it with cold water, and bring it to a simmer.

Usually, one buys a beef shank this size cut crosswise into two or maybe three discs. The flat surfaces from these cuts are convenient for seasoning and placing in a hot, oiled pan for browning, which produces the Maillard reaction, enhancing the flavor of the meat and leading to a rich, brown broth.

But that’s not what I’m looking for here. Yes, Kitchiner himself recommends a shank cut into sections (and doesn’t mention browning), but I prefer the shin intact. No fancy Maillard crust for my Test Kitchen project. I honestly can’t describe my vision better than this Guardian author: “The grisly, gristly spectre of an ashen Victorian joint – a lump of cracked cement flanked by dismal sprigs” – Yes! That’s exactly what I’m going for, and by the way, I love your accent, please do continue – “speaks of cabbagey kitchens and bones poking out of stockpots, of puritan blandness and the unfashionably old-fashioned.” Swoon! You had me at “bones poking out.”

I’ll leave it to other Test Kitchen authors to write up dishes that are “delicious,” or “good.” I’m going for something else entirely – “English.”

Okay, that was a cheap shot. But let’s just say the target aesthetic here is more steampunk than “Top Chef.”

Kitchiner was a staunch pro-boiling partisan; he begins the “Rudiments of Cooking” section of his book with a chapter on it. His main points of advice are time-tested – skim the pot and keep it low and slow. He also shares data from his own experiments comparing the loss of mass for roasting (more) versus boiling (less, especially when the broth is reserved and used).

Kitchiner’s entry for Beef Bouilli (No. 5) is really more of a polemic in favor of boiling than it is a recipe. “Meat cooked in this manner,” he says

affords much more nourishment than it does dressed in the common way, is easy of digestion in proportion as it is tender, and an invigorating substantial diet, especially valuable to the Poor, whose laborious employments require support.

He continues in this vein, excoriating the poor for neglecting the “coarser cuts of meat” and choosing roasting over boiling, losing mass and nourishment in the process. Why, he wonders, can’t the miserable, hard-boiling, hard-drinking English be more like the French, who – despite having access to all the best booze – simmer and sip their way to perpetual good grace and humor?

IMG_0245

When the pot begins to simmer, per Kitchiner’s instructions, I skim the top with a ladle, then add a quartered onion, two stalks of celery, a dozen berries each of black pepper and allspice, and a few sprigs of thyme. About four hours later, I remove the shank. I would say that I pull the meat off the bone, but more accurately it slides off onto the platter. At this point, I figure the shin bone has a few more hours of good boiling left in it, so I return it to the pot and let it go at a rolling pace for a while. The result is three quarts of rich, heady broth.

IMG_0258

 

I’m sorry to report that I’ve completely failed in my efforts to turn the shin into a bland, dun-colored, flinty gnarl of meat. The beef I taste is flavorful, moist, and tender. Here’s my hot take on the Maillard reaction – it’s overrated.

Now it’s time to whip up the Wow Wow Sauce. I sample the mushroom catsup: liquid, salty, redolent of clove. It’s reminiscent of Worcestershire sauce, but in a different shape of bottle. The pickled walnuts are … unusual. The balsamic vinegar in which they’re packed dominates the initial touch on the palate, followed by traces of woodiness and tannin, like pine bark softened in mouthwash. Are they packed in the jars by smelly feet? I can’t say for sure. The texture is wet, crumbling clay.

IMG_0264

Kitchiner’s Wow Wow recipe is fairly specific:

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 tablespoonful 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.

He then describes a series of optional ingredients one could add to make it more “piquante.”

Here’s a summary of what I ended up doing:

2 T chopped parsley
3 pickled walnuts, diced
2 T butter
1 T flour
1 c beef broth at room temperature
1 T vinegar from walnuts
1 T mushroom ketchup
1 t horseradish
2 T beer

Melt the butter in a pan over medium heat. Whisk in the flour and cook for 2 minutes, stirring frequently. Add the broth all at once, whisk into the roux, and allow the mixture to come to a simmer. Add the remaining ingredients except for the parsley and simmer for several minutes, until the sauce is thick and blended through. Finish with the parsley.

IMG_0258

I spoon some of the sauce over the beef and serve it with mashed potatoes (No. 106) and green beans (No. 133, more or less). I’m usually someone who likes things, but to be honest, I’m not a fan of the Wow Wow Sauce. It’s essentially gravy with pickled walnuts, and since I don’t love the pickled walnuts, the gravy isn’t working for me. One Internet commenter refers to it as “basically adding all the strong stuff the Victorians might have found in their kitchen together,” and I think that sounds about right.

IMG_0285

In the end, I mince the leftover meat, combine it with the stock, some vegetables, a splash of the mushroom catsup, and a cup of pearled barley, to make a substantial soup that – in the spirit of economy attested by Kitchiner – provides for lunches all week. This quality, the versatility of the boiled beef, is my main takeaway from my Test Kitchen endeavor, and it echoes in this proverb – with which I’ll conclude – quoted by the ever class-conscious doctor:

“Of all the Fowls of the Air, commend to me the SHIN OF BEEF, for there’s Marrow for the master, Meat for the mistress, Gristles for the servants, and Bones for the dog.”

1. Raleigh never came to Carolina, and in the interest of full disclosure, I didn’t visit the Rubenstein reading room until after I’d made the dish and drafted half this post. I did lay hands on the Fifth Edition in Duke’s collection. I also pulled out the single folder of Kitchiner manuscripts in the Trent Collection, and perused the five handwritten notes on social and mundane matters. But for the cooking activities of this project, and the quotations and references in this post, I made use of an Internet Archive version of the Fourth Edition, published in 1822.

Post contributed by Will Sexton, Head, Digital Projects and Production Services

Capturing the Duke Web

I can claim without controversy that the web is among the more popular avenues for communicating, publishing, and otherwise interacting with information. Although professionals involved in the creation of websites often have titles (engineer, web designer, information architect) that borrow the language of corollaries in the physical world, information on the web and how one experiences it is inherently ephemeral. Relics of the early web still extant online often owe their continued life to chance, such as the website for the 1996 film Space Jam or the long-thought-lost-until-a-copy-was-discovered-on-a-floppy-disk first website.

In order to preserve Duke’s web presence, in 2010 the University Archives partnered with Archive-It, a service of the Internet Archive, to take snapshots of various websites. In the five years since we have captured close to 500 Duke-related websites. Comparing a site’s evolution over time can be striking. This portal allows one to compare Duke homepages at different times. For example:

Duke University homepage, 2010
Duke University homepage, 2010

 

Duke University homepage, 2015
Duke University homepage, 2015

 

The following screencaps are for the Duke Chapel’s website.

Duke University Chapel homepage, 2010
Duke University Chapel homepage, 2010

 

Duke University Chapel homepage, 2015
Duke University Chapel homepage, 2015

 

While the above examples are changes that are, at least in part, cosmetic changes to information, capturing web content allows us to preserve and provide access to the social and intellectual conversations on campus. We have had success capturing Develle Dish in both DukeGroups and their more recent Sites.Duke iteration.

Because the Duke Fact Checker was not officially associated with the university, his blog went down after his passing in early 2014. Though its no longer available at its original URL, we were able to get annual captures of his commentary between 2012 and 2014.

All of this is great but was previously difficult to access without knowing how to use the system. As of February 2015, there are two easy ways to browse and search through the Duke Web Archives. First, the University Archives created a collection guide to the Duke-related websites. The 500 or so URLs are arranged loosely by organizational type and can be browsed here.

Because of the way the web is crawled, some sites may have been crawled that don’t appear in the collection guide. To help address this problem as well as provide another avenue into the collection, there is a search function provided by Archive-It and their Wayback Machine here. Using the Wayback search, one can search for any URL. If the site appears in our collection, even if only partially, the search will return it.

We are currently at work to address Social Media, so look for future posts around that subject.

Post contributed by Matthew Farrell, Digital Records Archivist.

Women at Duke Wikipedia Edit-a-thon

Date: Wednesday, March 25, 2015
Time: 10:00 AM-2:00 PM
Location: Edge Workshop Room, Bostock Library
Contact: Kelly Wooten, kelly.wooten@duke.edu or 919-660-5967

Two Women in front of the Washington Duke statue, ca. 1900s. From the University Archives Photograph Collection.
Two Women in front of the Washington Duke statue, ca. 1900s. From the University Archives Photograph Collection.

Join the staff of the Sallie Bingham Center for Women’s History and Culture for an opportunity to learn how to edit Wikipedia articles, learn more about the rich history of women at Duke University, and then put that knowledge into action by creating and editing entries that document the lives and contributions of women alumnae, faculty, staff, and community members.

This edit-a-thon is part of a worldwide movement to increase the percentage of women editors and woman-focused articles within Wikipedia.

If you’re planning to attend, create a Wikipedia account in advance and sign up on the edit-a-thon’s meetup page (where you’ll also find a list of proposed Wikipedia articles that you can work on). Bring your laptop to the edit-a-thon if you can. You can also participate from anywhere in the world!

Looking for more information about the edit-a-thon? Read Duke Today’s article or listen to this “State of Things” discussion with local edit-a-thon organizers, including the Bingham Center’s Kelly Wooten!

The edit-a-thon is co-sponsored with the Duke University Archives and the Duke Women’s Center.

Archives Office Hours at the SOURCE

We know, there’s less than a month before LDOC and you need another thing to do like a hole in the head. But, if you’re a leader or an active member of a Duke student group (including graduate and professional student groups), finish out your group’s year by giving documentation about your activities to the Duke University Archives.

By archiving your records, you ensure that your group’s legacy remains part of Duke University’s history, alongside the records of Duke’s presidents and campus offices. It’s your way to make your mark on what future Duke students and scholars will know about Duke history for decades to come.

To help with this, University Archives staff will be holding regular office hours at UCAE’s the SOURCE starting this week through the end of the semester. You’ll find us at the SOURCE on:

  • Thursday, March 26th from 2:00-4:00 PM
  • Thursday, April 9th from 2:00-4:00 PM
  • Thursday, April 23rd from 2:00-4:00 PM

No appointment is necessary—just stop by with any questions about the records collecting process or to tell us more about the records you’d like to archive.

Cast from "The Womanless Wedding," ca. 1890. From the University Archives Photograph Collection.
This group is in the Duke University Archives. Is yours?
Cast from “The Womanless Wedding,” ca. 1890. From the University Archives Photograph Collection.

Need a little background information before coming to visit us?

Read more about the types of documentation we collect—and see some examples of student groups whose records we hold—on our student group records website.

Before you stop by, make a quick canvas of any documentation your group might be ready to place with the University Archives. Think about the types of documentation you have, the dates it covers, and if there are any special formats (do you have tons of video files? do you have a gigantic banner from a group event?). We’ll then help decide what should come to the University Archives.

We’ll also ask you how much documentation you have to give to us, so we can estimate the number of boxes you’ll need (yep, we can provide those) or make arrangements to get digital files from you via DropBox, a flash drive, etc.

Can’t visit the SOURCE during our office hours?

Complete our online form to let us know a little about the records you’d like to donate, and we’ll get in touch with you to discuss next steps. Or send us an email with any questions!

Post contributed by Amy McDonald, Assistant University Archivist.

Author Scott Ellsworth on “The Secret Game”

Date: Tuesday, March 31, 2015
Time: 4:00 p.m.
Location: Edge Workshop Room, Bostock Library
Contact: Valerie Gillispie, valerie.gillispie@duke.edu or 919-684-8929

Cover of "The Secret Game" by Scott EllsworthPlease join us on Tuesday, March 31, at 4:00 p.m. for a special reading by historian and Duke alumnus Scott Ellsworth. He will be reading from his new book The Secret Game: A Wartime Story of Courage, Change, and Basketball’s Lost Triumph.

The Secret Game tells the incredible story of a Sunday morning in 1944 when the all-white Duke University military team from the Medical School traveled across town to North Carolina Central College for Negroes (now North Carolina Central University) and played a secret interracial basketball game. Under legendary coach John McLendon, the NCCU Eagles won the match-up. The players then continued to socialize and play a pick-up game that mixed players from each team.

Scott EllsworthAgainst the backdrop of World War II and the Jim Crow South, Ellsworth explores the way this extraordinary game came about, what it meant for the players involved, and how the details of this game were forgotten—and remembered. Ellsworth conducted research in the Duke University Archives, Duke University Medical Center Archives, and NCCU archives in writing the book.

Ellsworth will be introduced by Timothy B. Tyson, Duke University faculty member and author of Blood Done Sign My Name. The event will be followed by a book signing and reception in the Edge Lounge. Copies of The Secret Game will be available for sale by the Gothic Bookshop.

This event is sponsored by the Duke University Archives, the Center for Documentary Studies, the Gothic Bookshop, the Duke University Libraries, and the Office of Public Affairs and Government Relations.

Post contributed by Valerie Gillispie, Duke University Archivist.

ABC’s of John Hope Franklin – (G) George Washington Williams

George Washington Williams was an accomplished African American intellectual, minister, historian, journalist, lawyer, politician, freelance diplomat, and Civil War veteran. Williams was born in Pennsylvania in 1849 and died in England in 1891.

George Washington Williams, 1889
George Washington Williams, 1889

Williams joined the Union army during the Civil War at age 14, after lying about his age. After receiving a medical discharge from the army in 1868, Williams, who was barely literate, enrolled in the Newton Theological Institution in Massachusetts. He went on to be a prolific preacher and politician in Ohio, among his many other notable professional achievements.

In 1885, Williams wrote a two volume book entitled, A History of the Negro Race in America from 1619 to 1880. The book was not wildly acclaimed or reviewed at the time, and John Hope Franklin first encountered Williams’ work while researching From Slavery to Freedom: A History of the Negro in America. Having never heard of Williams or his book, Franklin determined to write a scholarly work about one of the first African American historians.

Title page, The Negro Race in America by George Washington Williams, 1885
Title page, The Negro Race in America by George Washington Williams, 1885

John Hope Franklin’s book George Washington Williams: A Biography was first published in 1985 by the University of Chicago. Franklin was awarded the Clarence L. Holte Literary Prize for this work. The book traces the life of George Washington Williams from his birth until his death. It is part biography and part social history, and highlights Franklin’s own quest to uncover Williams’ story.  In fact, the publication of this book marked the conclusion of a four decade long pursuit for Franklin.

George Washington Williams: A Biography by John Hope Franklin, 1985
George Washington Williams: A Biography by John Hope Franklin, 1985

George Washington Williams gravesite remained unmarked until 1975, when Franklin arranged for a tombstone to be placed over the grave.

This series is a part of Duke University’s John Hope Franklin@100: Scholar, Activist, Citizen year-long celebration of the life and legacy of Dr. John Hope Franklin

Submitted by Gloria Ayee, Franklin Research Center Intern

R!C!A! Film Screening: Escape Fire: The Fight to Rescue American Healthcare

Date: Thursday March 19, 2015
Time: 7:00pm-9:00pm
Location: Smith Warehouse, Bay 4, Franklin Garage
Contact: Patrick Stawski, patrick.stawski@duke.edu 919-660-5823.

Rights!Camera!Action presents Escape Fire: The Fight to Rescue American Healthcare , 2012 winner of the Full Frame Film Festival Human Rights Award.  Directed and produced by Matthew Heineman and Susan Froemke, Escape Fire tackles one of the most pressing issues of our time: how can we save our badly broken healthcare system?

escape-fire-poster

It’s not surprising that healthcare tops many Americans’ concerns and is at the center of a political firestorm in our nation’s Capitol. But the current battle over cost and access does not ultimately address the root of the problem: we have a disease-care system, not a healthcare system. Escape Fire examines the powerful forces maintaining the status quo, a medical industry designed for quick fixes rather than prevention, for profit-driven care rather than patient-driven care.  After decades of resistance, a movement to bring innovative high-touch, low-cost methods of prevention and healing into our high-tech, costly system is finally gaining ground.  A panel discussion will follow the screening.

Sponsored by the Human Rights Archive at the Rubenstein Library, and the Duke Human Rights Center @ FHI.

 

Trent History of Medicine lecture with Sabine Hildebrandt

Date: Monday, March 23, 2015
Time: 5:30 p.m.
Location: Room 217, Perkins Library
Contact: Rachel Ingold, rachel.ingold@duke.edu  or (919)684-8549

Dr. Sabine Hildebrandt
Dr. Sabine Hildebrandt

Please join us on Monday, March 23, at 5:30 p.m. for our next Trent History of Medicine lecture. Sabine Hildebrandt, M.D., will present “The role of anatomists in the destruction of victims of National Socialism.”

The history of anatomy during the National Socialist (NS) period from 1933 to 1945  has only recently come under systematic investigation. A majority of German anatomists became members of the NS party, while other anatomists were persecuted for so-called “racial” or political reasons. The traditional legal sources for body procurement included increasing numbers of bodies of victims of the NS system. Anatomists used these bodies for teaching and research purposes, and thus played a decisive role in the NS regime’s intended utter annihilation of its perceived enemies. Current research is focused on the reconstruction of the victims’ identities and their dignified memorialization.

Dr. Hildebrandt is an assistant professor in the department of general pediatrics at Boston Children’s Hospital and a lecturer on global health and social medicine at Harvard Medical School. After medical studies at the University of Marburg, Germany, and a professional start in experimental rheumatology, she became an anatomical educator. In this capacity she worked at the University of Michigan Medical School from 2002 to 2013, and since then at Harvard Medical School. Her research interests are the history and ethics of anatomy, and specifically the history of anatomy in National Socialist Germany, a field in which she is an internationally recognized expert. She continues to develop her educational work, which integrates anatomy, medical history and medical ethics.

Please note that Dr. Hildebrandt will be giving a related lecture, “From the Dead to the Living: Ethical Transgressions in Anatomical Research in National Socialism” on Tuesday, March 24, 2015, at noon in Duke Hospital Lecture Hall 2002.

Both events are sponsored by the History of Medicine Collections and the Trent Center for Bioethics, Medical Humanities & History of Medicine.

 

How NOT to Pie a Duke Professor

In honor of Pi Day, it’s time for a pop quiz.

If you, an esteemed Duke University professor, received a pie in the face in front of your class, what would you do?

A. Update your CV, in preparation for finding an alternate career far away from college students.
B. Cry.
C. Pause for snack time, then continue your lecture on a sugar high.
D. Chase your assailant and catch him while wading through a creek.

If you were popular chemistry professor James Bonk (who passed away in 2013), your answer would be D.

Pie-Die Advertisement, From the Chronicle, March 21, 1975.
Pie-Die Advertisement, From the Chronicle, March 21, 1975.

Duke students have always been enterprising—a proud trait imaginatively demonstrated by the brief but legendary history of Pie-Die, Ltd., a student-run company that placed its first advertisement in the March 21, 1975 issue of the Chronicle.

For a fee, Pie-Die would track down your target of choice and, well, you get the idea. Apparently, business was quite good: on March 28th, an anonymous letter to the editor of the Chronicle, written on behalf of the “Family,” spoke of a “labor shortage” and offered a job to anyone with “expertise in dexterity and cunning not to mention a dash of insanity.” A hit on a professor cost around $30, while $300 bought a contract on then-Duke president Terry Sanford.

The letter concluded:

We sincerely hope that those who receive our pies are not left with a bad taste in their mouths. All pies are administered in good clean wholesome fun in the best “mom-apple pie” tradition. To prove our intentions, all proceeds will go to World Famine Relief after operating costs have been met.

The first to be hit was psychology professor Irvin Alexander, who was pied in front of his class in Zener Auditorium. He wore a fencing mask to his next class.

James Bonk’s turn came on March 31st, one day shy of April Fools’ Day. His hired assailant caught him with a pie at the end of one of his famed “Bonkistry” lectures. The first-year “hit-man” either didn’t know or failed to properly consider Bonk’s athletic prowess: he was a volunteer coach for Duke’s men’s tennis team and had played the sport since his childhood.

The Pie-Man's Attack. From the Chronicle, April 1, 1975.
The Pie-Man’s Attack. From the Chronicle, April 1, 1975.

With his 200 students cheering him on, Bonk chased the young man out of his class, across campus, and finally caught up with him in the middle of a stream, where he demanded to see the student’s Duke identification card.

Captured! From the Chronicle, April 1, 1975.
Captured! From the Chronicle, April 1, 1975.

This type of prank was becoming a trend on college campuses, and Bonk’s pursuit became national news. It was the perfect opportunity for pun-loving headline writers: the Charlotte Observer‘s article was titled “Pie-Eyed: Latest Craze is Chunking Custard,” while the Raleigh Times went with the more subtle “Creamed professor nabs pie thrower.” The Chronicle‘s headline was direct: “Bonk gets bonked.” The newspapers reported that the student would possibly face disciplinary action and that Bonk would also hold him responsible for his dry-cleaning costs.

After this, we lose track of Pie-Die: was there a turf war with their competitor, Fli-Pie? Did they ever catch up with Terry Sanford? Let us know in the comments if you can shed any light on these Duke history mysteries. (And, if you were a part of Pie-Die, let us know if you have any documentation from those days that you’d like to add to the University Archives. The statute of limitations must be up by now.)

Oh and, by the way, the pie that hit James Bonk was lemon meringue. Happy Pi Day!

Post contributed by Amy McDonald, Assistant University Archivist.

 

 

 

Thursday, March 19: Rachel Levitsky, Founder of Belladonna*Feminist Avant-Garde Collective: A Reading and Talk

Date: Thursday, March 19, 2015
Time: 12:00 p.m. (Bring your lunch. Coffee, tea, and sweets will be served.)
Location: The Edge Workshop Room, Bostock Library, First Floor
Contact: Kelly Wooten kelly.wooten@duke.edu

Levitsky, RachelJoin the Rubenstein Library for an lunchtime program with poet, scholar, and activist Rachel Levitsky. Levitsky, who founded Belladonna*, will share its history, mission, and aesthetics and read selections from both her writings and work published by the Belladonna* collective. Levitsky will also share the collaborative work she’s done within  Belladonna*, Pratt Institute, and the Office of Recuperative Strategies.

In 1999, Levitsky started Belladonna Series in order to investigate and promote feminist avant-garde poetics. Belladonna Series is now Belladonna* Collaborative, and Levitsky is a participating member. Levitsky is a faculty member at Pratt Institute in the MFA program in Writing, where she initiated the program of Creative Writing for Art and Design. With poet Christian Hawkey, Levitsky co-founded the Office of Recuperative Strategies (oors.net). Levitsky’s hybrid poetries and prose utilize politics, humor and abstraction to map the structural reality of everyday life. Her recent books are NEIGHBOR (UDP), The Story of My Accident is Ours (Futurepoem) and the chapbook Renoemos (Delete).

chaplets

Sponsored by the Sallie Bingham Center for Women’s History and Culture, the Program in Women’s Studies, the English Department, and the Forum for Scholars and Publics.

Dispatches from the David M. Rubenstein Rare Book and Manuscript Library at Duke University