Any one who knows me well will know that over the past few months I’ve grown particularly interested in the practice of curing and smoking meats. A variety of books have been integral to this exploration, including Michael Ruhlman and Brian Polcyn’s, “Charcuterie” and Hugh Fearnley-Whittingstall’s “Meat”. This week, I am happy to add to the collection an 1865 copy of William Youatt’s book: “The Hog: A Treatise on the Breeds, Management, Feeding, and Medical Treatment of Swine; with directions for salting pork and curing bacon and hams” – brought direct to me via the University of Michigan’s Espresso Book Machine. To say the least, I am eager to begin flipping through this book to learn about the history and care of various breeds as well as the opportunity to glean tips and tricks perhaps not used by the modern experts.
As part of the work that Open.Michigan does to promote the availability and use of public domain and openly licensed materials, “The Hog” is just another example of the amazing diversity of open material available to the University community. Beyond access, however, what’s most exciting, is the opportunity that the ESB presents to educators, staff, researchers, and students to leverage new tools and resources (like the ESB) to advance, and perhaps transform, how they teach, research, collaborate, and study. If you are using tools like this or know of others engaged in innovative ways of accessing and making content available, let us know – we’d love to feature you.