Bingham Center News
Date: Thursday, February 12, 2015
Time: 3:30-5:00 PM
Location: Room 217, Perkins Library
Contact: Amy McDonald, firstname.lastname@example.org
Dearest readers and friends, we long to see you on Valentine’s Day. Won’t you please set our hearts a-flutter and come to our Valentine’s Day open house?
Do you fear that you will be too busy penning epistles of undying love to your own beloveds to join us? Ah, but this event is crafted especially for you: we’ll be sharing the most swoon-worthy of love declarations from the Rubenstein Library’s collections, so you may find just the term of endearment you need to woo your mate.
Perhaps a few examples to help the time pass more swiftly until we meet?
We’re charmed by the simplicity of this short note from the scrapbook of Odessa Massey, Class of 1928:From the Odessa Massey Scrapbook, 1924-1928.
Or the more expressive route taken by Francis Warrington Dawson—writing to Sarah Morgan, his future wife–is always sure to succeed:Letter from Francis Warrington Dawson to Sarah Morgan, February 10, 1873. From the Francis Warrrington Dawson Family Papers.
“How deeply should I thank God that he has allowed me to know you, which is to love you, for the sun now has a brighter light & the sky a deeper blue. The whole world seems truer & better, & this pilgrim, instead of lingering in the depths, is breasting the healthy difficulties of existence, with his eyes fast fixed on you. Whatever else may fail, believe always in this devoted & unselfish love of Francis Warrington Dawson!”
Or whose heart wouldn’t melt upon receiving this most adorable valentine, from our Postcard Collection:Valentine postcard, undated. From the Postcard Collection.
And there might even be tips on how to present yourself when you present your valentine!Barbasol advetisement, 1944. http://library.duke.edu/digitalcollections/adaccess_BH0643/
Have we convinced you yet? What if we mention that there will be chocolate and candy?
Until next Thursday,
Your Rubenstein librarians
While I processed a collection of correspondence between two lovers, a handful of letters stuck out. Martha Simpson, then Martha Eleanor Booker, a young African American woman working on her teaching degree at Elizabeth City Teachers College, had a penchant for writing in code. Paul Simpson, her love interest, did not share the same inclination, but did indulge her in his responses. As I read through the letters, the code used in three of them piqued my curiosity. My search revealed that the code used seems to be a form of carnival Pig Latin, also known as Czarny, Z-Latin, or Carny (Hautzinger 30).
Martha first sneaks in her secret code at the closing of a letter from January 10, 1951, with a little taunt, “Ha, ha, I bet you can’t read it.” Paul’s response to this letter, dated January 13, 1951, briefly acknowledges that he, indeed, could read her secret language with the opening line “Dizear Cizheré,” before continuing his letter unencumbered by the extra z’s.
But Martha doesn’t give up. She continues the code in a response from January 17, 1951, written half in this “z-language,” eventually switching back to conventional English.
Martha’s next letter clearly was not on pink paper (did you catch that one?), but she did keep on with her code. The secret language was formed by inserting iz after the first consonant, and if there was no consonant present, beginning the word with biz. In linguistic circles, this is known as iz-infixation and has been linked to rap and hip-hop music. Examples include Frankie Smith’s 1981 hits Double Dutch Bus and Slang Thang (or Slizang Thizang), both of which boast the iz-infix in their lyrics. More recent examples include work by Snoop Dogg and Kanye West (Viau 1). But these letters come decades before the iz-infix made it big in music, and the question remains: Where did this secret language come from?
We think the answer is this: carnival slang. Published accounts of Carny go back to 1926 (Russell and Murray 401), well before Martha was writing to Paul. It was a language immersed in the subculture of the carnival, intended to distinguish between outsiders and the true Carnies, given the questionable legality of the carnival. Sarah Hautzinger describes it as a dialect that “rearranges English to make it unintelligible to the unenlightened ear” (32). In Czarny, “a Z-sound is inserted after the first consonant, and if the word begins with a vowel, before the vowel sound, in the first syllable only” (32). This certainly seems a lot like the iz-infixes found in the letters between Martha and Paul. Rumor has it that this carny talk found its way into popular culture years later.
Whether or not their secret language was descended from Z-Latin, the coded (and uncoded) correspondence between Martha and Paul D. Simpson provides an interesting read. Recently acquired by the Rubenstein, these roughly 300 letters detail the love, life, and struggles of a young African American couple on their way to becoming teachers.
For more information on the Martha and Paul D. Simpson Papers, check out the collection guide.
For further reading on Carny Latin and the iz-infix, see:
Post contributed by Janice Hansen, a Ph.D. student in Germanic Languages & Literature and Technical Services intern at The Rubenstein.
The post Tizhe Lizanguage bizof Lizovers: Carny Latin Reincarnated appeared first on The Devil's Tale.
The Sallie Bingham Center for Women’s History and Culture, the John Hope Franklin Research Center for African and African American History and Culture, the John W. Hartman Center for Sales, Advertising & Marketing History, and the History of Medicine Collections will award up to $1,000 per recipient to fund travel and other expenses related to visiting the Rubenstein Library. The Rubenstein also offers the Eleanore and Harold Jantz Fellowship, a $1500 award for researchers whose work would benefit from use of the Jantz Collections.
The grants are open to undergraduate and graduate students, faculty, independent scholars, artists, and activists who live more than 100 miles from Durham, NC and whose research projects would benefit from access to collections held by one of the centers.
More details—and the grant application—may be found on our grants website. Recipients will be announced in April 2015.
The post Now Accepting Applications for our 2014-2015 Travel Grants appeared first on The Devil's Tale.
This is the last post in our pre-Thanksgiving Rubenstein Library Test Kitchen series. We hope you’ve enjoyed exploring our collections through food and found some find some historical inspiration for your own Thanksgiving. If you’re local join us on December 3rd from 3-4:30 in Perkins 217 for our tasting event and a chance to sample these recipes!
When I set off on my hunt for a recipe for my turn in the Rubenstein Library Test Kitchen, I knew only that I wanted a fun challenge. For a search that began with nothing in particular to guide it, I found a very lovely little book that seemed perfectly suited for me in my task. One thing I love about working in the Rubenstein Library is that I’m never sure what I’ll come across in a day’s work but I’m always delighted or intrigued by what I find, and this book was no exception! It is an artists’ book called Light and Flaky: Portrait of the Artist’s Mother: a Cookbook (1982) and was made by Lise Melhorn-Boe. The work combines Melhorn-Boe’s mother’s memories of experiences and adventures in cooking along with recipes from these stories and photographs of her mother throughout her life. And the handmade paper that covers the book is made from tea towels, aprons, tablecloths and dish cloths. The book was collected by the Sallie Bingham Center for Women’s History and Culture here at the Rubenstein.
In the spirit of the book’s many memories about cooking for a large family, I chose two recipes to make for the lovely family that lives next door to me. The recipes I chose also give a good sense of the work as a whole, since these recipes are accompanied by touching and silly remembrances and photographs. I made a Corn, Rice, and Beef Casserole and a Blueberry Pie for my friend, her parents, and her two boys (4 and 8 years old respectively).
I began my cooking adventure as soon as I returned home from the Rubenstein one evening: I first made the pie crust. The recipe calls for an all-Crisco crust, and I just happened to have a very very old tin of it in my cupboard. Perfect! Also slightly disturbing, since I couldn’t figure out where it came from. I didn’t tell my guests that, though! I let the crust chill for a while as I assembled the casserole.
It’s an extremely simple recipe. I cooked up a cup of rice, opened a can of corn, browned a pound of ground beef, and threw everything together in a dish to bake for 20 minutes at 350. I thought I’d jazz up this plain casserole just a bit for my special guests, and added onions and a dash of ground cloves (a flavor sensation that I picked up from my own mom) to the meat, and threw a bunch of cheddar on top towards the end of its baking. When the dish was cooked, I also chopped up some parsley and chives from my porch for a tasty garnish. This was an easy and fast recipe to fix for a bunch of folks at a moment’s notice, and there could be endless improvisation depending on what you had on hand.
Back to the pie: When the time came during my preparations to roll out my crust, I had a lot of trouble keeping it together. My guess is that I hadn’t given it enough time to chill. But I was determined to have everything done in time, so I pressed shards of it into my pie dish anyway, in a slapdash and frantic fashion, and poured in 3 cups of blueberries that I’d frozen from the summer (tossed with flour, sugar, butter, lemon juice, cinnamon, and nutmeg, as the recipe suggests). Although the recipe noted that this crust would be enough for two, I didn’t find that to be the case, so I also whipped up a crumble topping with flour, brown sugar, butter, and spices.
Things came together just in time after all. The casserole was warming and hearty, and a good reminder that cooking for friends doesn’t have to be complicated or fancy. I noticed that one of my young taste-testers ate it up in a flash and quickly disappeared under the table to begin tying guests’ shoelaces together. I took this as an excellent review.
The pie wasn’t done until after the boys’ bedtime, which means that I had a lot leftover and have been enjoying it with ice cream for breakfast ever since. Despite small disasters in its making, and although it won’t supplant my tried and true butter-only pastry crust recipe, it was pretty delicious. It was also fitting that it would give me trouble since, in one of the stories in this book, Lise’s mother Pauline recalls summers when she would bake wild blueberry pies with her aunt; on one such occasion, her aunt mistakenly uses salt instead of sugar. Even in their attempts to hide the evidence of their error from an angry mother, they are beset with trials: “We tried burning [it] in a little old iron stove – we just had enormous clumps of large crystals, which we dragged out to the garden, and covered with earth and tears.” Luckily, no tears were shed in the making of my pie misshapen though it was.
I looked at this book alongside another by Melhorn-Boe called Recipes (2001), also part of the Sallie Bingham Center’s collection. It is housed in an old recipe card tin, and contains memories and reflections of several women about family and food, typed on recipe cards and divided by topic — including “Atmosphere” (stern, relaxed, in silence, in front of the television), “The Cook” (stories about mothers and fathers and how they shared kitchen work, or didn’t), “Force-feeding” (thoughts about weight, body image, and abhorrent foods forced upon the writers – like lima beans!), and “Manners” (mouths closed, guests served first, elbows off the table).
Both works are funny and sweet (and sometimes bittersweet), and contain much food for thought about women’s roles in the kitchen and in the domestic labour of family life generally, and how these have changed over time.
Post contributed by Dominique Dery, Research Services Intern
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