Ashley Rose Young, a doctoral student in History at Duke, is the Reference Intern at the Rubenstein Library.

Tell us about your academic background and interests.

Food and history have long been a part of my life.  My mother’s family owns a gourmet grocery food business in the city of Pittsburgh, and my father, a history teacher, instilled his passion for American history in me and my three brothers.  As a child, my summers were marked not by family vacations to Disney World, but by trips to historic sites such as Fort Ligonier, Gettysburg, and Colonial Williamsburg.

As a history major at Yale University, I was able to further explore my interests in a wide variety of courses ranging from Global Environmental History, to Ancient Egyptian History, to African American History Post-1865.  Two terms abroad at Regent’s Park College at Oxford University introduced me to the fascinating history of court culture in Early Modern Europe, the anthropological study of ancient Etruscan civilization, and the rise of the Baptist faith in America.  Perhaps one of the most pivotal moments in my undergraduate career was my Archives and Collections internship at the Southern Food and Beverage Museum in New Orleans, which inspired my senior thesis on the ethnic and racial imagery in postbellum cookbooks, “‘Cooking in the Old Creole Days’: An Exploration of Late 19^th and Early 20^th Century Creole Culture and Society Through the Study of Creole Cookbooks.”

As a PhD student at Duke University, I’ve sought to engage not only with the history department but also the Center for Documentary Studies, branching out into the study of oral histories.  I’ve partnered with the Southern Foodways Alliance to profile the nationally known Carrboro Farmers’ Market through oral histories—a project that illuminated the highly political, rich culture of alternative foodways in North Carolina.

In the fall of 2012, I began to immerse myself in debates and questions about the digital humanities, participating in the PhD Lab in Digital Knowledge as well as the HASTAC Scholars program. This community influenced my dissertation research in several ways. I am, for example, mapping the demographic data of food vendors and public markets in twentieth-century New Orleans to see where power was concentrated and how people survived outside of the commercial core.

My larger dissertation project, “Nourishing Networks: Provisioning Southern Cities in the Atlantic World” examines the history of New Orleans’ public market culture. Whereas scholars have tended to examine how markets functioned in a single city, my project situates places like the French Market within a global context. On both sides of the Atlantic, municipal governments developed local food systems that prioritized fair pricing, cleanliness, and the construction of modern market halls. This European-influenced public market culture was not unique to the American South; it existed in most major American port cities. As a result, vendors, consumers, and local officials across the U.S. forged a cohesive public market culture during the nineteenth century that has yet to be fully understood. Regional food cultures were not isolated. Rather, they were interconnected and—even more importantly—crucial to the development of a larger American culture.

What led you to working in libraries?

I have a passion for public scholarship in all of its iterations. Working at the library, brainstorming with researchers, helping them advance their dissertation projects while enriching my own work are all part of building a lively career. These daily interactions help me break down the barriers that exist between the academy and the public, thereby enriching both the Duke and Durham communities.

As an intern, how does your work at the Rubenstein influence your research and writing?

It’s a known adage that reading widely improves your academic projects. The same goes for researching. Working with materials that are “completely unrelated” to my dissertation helps me think of new ways in which to investigate the development of Creole communities and culture through diverse sources.

What does an average day at RL look like for you?

My days vary, which is wonderful. Typically, though, I help patrons with remote research. I also work the Reference Desk and the Circulation Desk. So, I am often the first face that a research sees when she walks into the Rubenstein or I am one of the two librarians who help her access materials once she heads into the Reading Room. Sometimes, I assist with or lead class visits to our library. This is always a real treat. I enjoy working with undergraduate students who I find some of the most inspiring scholars on campus.

What do you like best about your job? What excites you most?

Some of my favorite work involves helping students with independent research projects. As a culinary historian, I am always eager to work with students who are interested in our rare and historic cookbooks. Some of these students trickle into the library on their own and inquire about our collections. Most of the time, however, I meet students when classes make special visits to work with materials at the Rubenstein.

What might people find surprising about your job?

During one class visit, I taught students how to read medieval square notation from large, vellum songbooks. I even sang a few Gregorian chants for them and ended up sight singing alongside a music student. It was a delight to hear that ancient music come to life. It was haunting and also beautiful.

What is the most challenging aspect of your job?

Our collections are so vast and our patrons’ interests so diverse that it is sometimes difficult to answer their specific questions or meet their particular needs. I strive to help our patrons to the best of my ability, but sometimes neither I nor our staff can help researchers find the materials or information necessary for their projects.

Do you have a favorite piece or collection at The Rubenstein? Why?

I enjoy working with the Nicole Di Bona Peterson Collection of Advertising Cookbooks, 1850s-2000s (especially the nineteenth-century cookbooks). They are fragile, ephemeral, precious, and fascinating. American taste is something that has changed over time. So, some of the recipes seem a bit “strange.” Our staff, though, enjoys diving into the messy history of historic cooking and many of us have blogged about our experiences on the Rubenstein Test Kitchen series (which I highly recommend that you check out).

Where can you be found when you’re not working?

When I’m not working, I like to walk through the Duke Gardens. This time of year, they are stunning. I love how pools of sunlight collect in the tulips. A quick jaunt through the garden helps me get centered and ready to revise my most recent dissertation chapter.

What book is on your nightstand/in your carryall right now?

I am reading two books at the moment. The first is Jason Gay’s Little Victories: Perfect Rules for Imperfect Living. The other is a book of poems titled, Self Portrait as Joseph Cornell, by Ken Taylor, a local poet who lives in Pittsboro.