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K-State Today

September 10, 2013

Cooking the K-State way: 'Teatime to Tailgates' goes on sale Sept. 13

Submitted by Communications and Marketing

Jane Marshall, instructor of hospitality management and dietetics and communications coordinator for the College of Human Ecology, is the author of "Teatime to Tailgates: 150 Years at the K-State Table," the college’s gift to Kansas State University's sesquicentennial.

The book, which combines history, recipes and food memories connected with K-State, goes on sale Sept. 13 for $24.95 and may be ordered online or purchased at 119 Justin Hall and other locations. Online orders will be an additional $5 for shipping and handling.

"Teatime to Tailgates" celebrates the rich heritage and broad contributions of K-State to the state, national and global table starting with the land and those who settled it and built the college in 1863.

"Stories reveal gritty professors, itchy-footed explorers and talented graduates who changed the world by changing how people grow, select, prepare and eat their food," Marshall said.

Food is at the center of many aspects of university life, she added, from classes in which students learn about food production and consumption, to sporting events, to the "freshman 15," to graduation parties and football tailgate gatherings.

"Teatime to Tailgates" features more than 100 recipes that have a special place in K-State heritage and the experiences of K-State students, alumni and friends. They include Deb Canter’s cheesecake, Kansas Dirt from dining services, Nellie Kedzie's Prune Souffle, K-State Crowns and more, including lots of pies, breads and meats.

Proceeds will go into the Virginia Munson Moxley Excellence Fund to support research and international study opportunities for undergraduate students in the College of Human Ecology.