Our Wellcome Trust Research Resources funded project “Poverty, Health, Diet and Education in Glasgow: from Domestic Science to the Allied Health Professions, 1875-1993” is now finished. With its completion comes three comprehensive online catalogues, a glimpse into the archives via a new online exhibition and a set of blogs and tweets built up over a one year period. The door is now open for you to delve in and better understand the amazing story of one strand of our founding institutions. Continue reading →
We are now two-thirds of the way into the twelve month Wellcome Trust funded project “Poverty, Health, Diet and Education in Glasgow: from Domestic Science to the Allied Health Professions, 1875-1993”. The collections of the Glasgow School of Cookery, West End School of Cookery and the Queen’s College, Glasgow (formerly the Glasgow and West of Scotland College of Domestic Science), are looking very different to when I introduced the project in my first blog, ‘Cooking up a College Catalogue’, back in December. The once colourful shelves filled with an assortment of volumes, boxfiles and miscellaneous boxes have now been transformed into a wall of uniform green archive boxes. Perhaps not so visually stimulating to look at, but giving a real feeling of satisfaction to see so many of the records arranged, cleaned, catalogued and preserved for future access.
Each box, filled with yellow archive folders containing the records, now gives no clues to its contents except for the all-important reference code written on the side, providing the link with the catalogue entry in AtoM. Continue reading →
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 →