Mary Andross demonstrating her research at the College’s Nutrition Centre, The Empire Exhibition 1938
A Wellcome Trust Research Resources Project
Mary Andross (1893-1968) joined the staff of the Glasgow and West of Scotland College of Domestic Science (GWSCDS – later named The Queen’s College, Glasgow) in September 1924 as lecturer in Chemistry but her influence extended far beyond its walls. She is remembered more widely for her pioneering development of training for dieticians and the research she carried out on the nutritional content of foods.
After graduating with a BSc from the University of Glasgow, she worked with Professor George G Henderson, eventually becoming a Chemistry Assistant Continue reading →
Usually when we hear about education in the early 20th century it is of a sphere dominated by men. Male professors, teachers and students thrived in a world where women were generally regarded as the lesser sex. But at the Glasgow and West of Scotland College of Domestic Science the opposite was true. It was an institution led by a succession of women Principals who championed the role of women in education. Thousands of women entered its doors to be trained in Cookery, Housewifery, Laundrywork, Dressmaking, as teachers of Domestic Science, Dieticians and Institutional Managers. Upon glancing at the student registers and class photographs – seeing them full of names and faces of women – one may think men were barred from entry. However, this was not the case.
The first male students appeared in April 1915. This was during World War I and soldiers had to cook for large numbers of servicemen Continue reading →
Over the festive season people are busy shopping, partying and feasting on rich food. For many, it is a time of extravagance and over-indulgence but it is also a time to remember that there are people who are less fortunate and need help to avoid poverty and hunger.
At the end of the 19th century, it was families struggling on low incomes that the Glasgow School of Cookery (GSC) and West End School of Cookery aimed to help, not just within their own walls, but by taking their knowledge and expertise out into the community. Teaching staff travelled widely around Glasgow and the towns and villages further afield, Continue reading →
On first walking into the archive store and seeing the rows of shelves lined with fascinating objects, books, folders and boxes of different shapes and sizes, it is hard not to compare them with larder shelves, especially knowing that the archive collections are from cookery schools and a college of domestic science. Each shelf holds an assortment of coloured packages which when opened reveal the ingredients that provide the different flavours of life that went on within those institutions. These are the archives of three of Glasgow Caledonian University’s predecessor institutions and The Wellcome Trust has funded a 12 month project, “Poverty, Health, Diet and Education in Glasgow: from Domestic Science to the Allied Health Professions, 1875-1993”, to sort, catalogue, preserve and share the collections.
On the menu we have two starters, the Glasgow School of Cookery (1875) and the West End School of Cookery (1878), rival cookery schools Continue reading →