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This blog article tied to the Special Collections of Virginia Tech's Culinary program discusses a two volume set book they have posted online for readers to share. The books are called "Modernist Cuisine at Home" and contains 456 pages for cooks to examine how food can be examined differently and broken down into separate chemical reactions. The blog poster explains to readers that this addition to their collections is immensely helpful for readers, even when it at first seems intimidating to read.

This blog article is one of the many posts related to Virginia Tech's Culinary History Collection. This project brings together historical information about food culture, customs, eating behaviors, and technological progress in cooking. In this specific article, two Spanish and two German books are highlighted, discussion the types of drinks and cocktails made by these countries.

The Andrew W. Mellon Foundation has generously funded the MONK Project. MONK is a digital landscaped designed to help humanities scholars in their research and analysis of text. This projects is publicly available with texts from Indiana University, University of Virginia, Martin Mueller at Northwestern University, and the University of North Carolina at Chapel Hill.

This is an interview with Andrew Stauffer, the director of the Networked Infrastructure for Nineteenth-Century Electronic Scholarship at the University of Virginia, which is one of the most important projects in the Digital Humanities field. Through this project, he is exploring how books where written in the past by looking at the human interaction taking place on the pages. That is, he examines messages recorded through annotations by both readers and authors. He is also currently working on examining the effect that Google Books is having on libraries and what information is being lost as we move from analog to digital. Despite the push towards the digital age, Stauffer believes that we will still be reading physical books for many more years.