Skip to the content

Kansas State University

[an error occurred while processing this directive]
  1. K-State Home >
  2. Media Relations >
  3. April news releases

Source: Roger Adams, 785-532-7455,
News release prepared by Donna Ekart,

Monday, April 13, 2009


MANHATTAN -- A keynote lecture by the U.S. Army's chief dietitan, a special exhibit, displays and a presentation by a military historian are part of a one-day event highlighting the military foodways and cookery items in K-State Libraries' Richard L. D. and Marjorie J. Morse department of special collections at Kansas State University.

The free events, all open to the public, will be Thursday, April 16, at K-State's Hale Library.

The day's events begin at 9 a.m. in Hale Library's fifth-floor gallery with the opening of the exhibit "From Hardtack to MREs," a collection of books and other materials from the Morse department of special collections' internationally-recognized cookery collection. Light refreshments will be served. The exhibit will be available through July 2.

The exhibit opening will be followed by two lectures in Hale Library's Hemisphere Room. Douglas R. Cubbison, a military historian with Military Professional Resources Inc., will present "British Army Rations during the 18th Century" at 9:30 a.m. Col. George Dilly, chief dietitian for the U.S. Army, will speak at 10:30 a.m. Dilly, a registered and licensed dietitian and a K-State alum, is a recognized leader in military dietetics.

Following the lectures, two displays will open on the Coffman Commons, which is outside by the south side of Hale Library. Chief Warrant Officer 4 Travis Smith, who recently led the 1st Infantry Division's culinary team to honors at the annual U.S. Army Culinary Arts Competition, and other members of the military from Fort Riley, will be on hand for a display of a mobile field kitchen and a field dining tent from 11 a.m. to 1:30 p.m.

"K-State Libraries are excited to sponsor an event which brings together an interdisciplinary group of students, scholars, military personnel, industry professionals and others who share an interest in the history of food as it relates to the military experience," said Roger Adams, associate professor and rare books librarian at Hale Library.

More information about the events is available by contacting Adams at 785-532-7455 or