Making History – The Scholarly Dilettante

Recently, King Arthur flour is having a moment, as people under stay-at-home orders turn to baking to fill time and relieve stress. King Arthur flour has ramped up production and posted recipes, blog entries, and how-to-videos aimed at the quarantine market.

I had actually been thinking about King Arthur flour and planning my own blog entry about it even before the virus hit us. In fact, I’d just picked up the interlibrary loan books I needed when my institution went to remote learning, but the demands of online teaching meant I haven’t been able to blog until now.

King Arthur flour had come up in my Making History class (an introductory course for history majors) as part of our study of medievalism (the appropriation of medieval material in modern contexts). We’d read about American medievalism in Marcus Bull’s Thinking Medieval, which had a passing mention of the Knights of King Arthur, a boys’ organization similar to the Boy Scouts, founded in New England in 1893.¹ In class, I asked the students if they were aware of any other Arthurian connections associated with New England, and one student answered right away, “You mean King Arthur flour?” I did. But I didn’t know anything more about the company than the name and that they were based in New England. Time for research!

I knew that Howard Pyle’s illustrated retellings of the King Arthur stories (which I read as a child and which I’m sure influenced my choice of scholarly specialty) dated from around 1900.² Given that the Arthurian boys’ clubs were founded in 1893, I wondered if the flour company also began around that time and could be seen as an example of a fin-de siècle American fashion for things Arthurian.

It turned out that I was half right. The company was actually founded in Boston in 1790, not 1890, as Henry Wood and Company, selling flour imported from England. They began selling American-grown and milled flour in the 1820s. In 1896, the company, known since 1890 as Sands, Taylor, and Wood, introduced a new, high-end flour. One of the partners, George Wood, had recently attended a play about King Arthur in Boston, and, in the words of the company history published in their 200^th anniversary cookbook,³

came away feeling that the values inherent in the Arthurian legends, purity, loyalty, honesty, superior strength and a dedication to a higher purpose, were the values that most expressed their feelings about their new flour. So it was decided that King Arthur would be its symbol.

King Arthur Flour at the Boston Food Fair, 1896 — King Arthur Flour was introduced at the Boston Food Fair in 1896.

The new product was introduced at the Boston Food Fair in 1896, promoted by a man dressed in armor riding through the streets of Boston on a horse. An article in the Boston Post described the scene:⁴

A horseman clad in glittering armor and armed cap-a-pie [head-to-foot] has been creating no small sensation of late as he guided his prancing steed through the streets of the Hub. No stranger contrast can well be imagined than this figure of medieval romance set down in the busy turmoil and traffic of modern Boston.
It seems at first sight that one of Walter Scott’s heroes had come to life again, or, perchance, that a new Don Quixote had arisen to tilt against the deadly trolley.
The Crusaders’ cross gleams on the coat of mail and adorns the silken standard that he bears aloft. It is, in truth, King Arthur come to earth again—the picture of that gallant warrior is literally perfect. The standard bears the legend ‘King Arthur Flour,’ and the inference is obvious—that as King Arthur was a champion without fear and above reproach, so is King Arthur Flour the peerless champion of modern civilization.

The writer makes up in enthusiasm what he lacks in accuracy. Sir Walter Scott’s novel Ivanhoe (which we also read in Making History) was enormously popular in the nineteenth century and enormously influential in creating the modern understanding of the Middle Ages (which is the reason we read it in Making History), but it has nothing to do with King Arthur—it’s set in England in the late twelfth century, the time of Good King Richard and Bad Prince John.⁵ Further, King Arthur never went on Crusade, so his depiction with a Crusaders’ cross can’t really be called “literally perfect.” And I’m not at all sure what Don Quixote is doing there. Over a thousand years of history has been compressed into a single medieval moment—King Arthur, Crusaders, Wilfred of Ivanhoe, and Don Quixote all ride through the streets of modern Boston at the same time.

This medieval mashup is also seen in the original King Arthur Flour logo, a version of which still adorns the company’s bags of unbleached flour. In the original version, not only is King Arthur dressed as a Crusader—a Templar, in fact—but in the background you can see palm trees and a desert sun setting behind the walls of a Middle Eastern city.

Vintage King Arthur Flour logo, with the Middle Eastern setting.

This discrepancy was eventually noticed by the company, and in the 200^th anniversary cookbook, the author, Brinna Sands (married to a fifth-generation member of the Sands family that had been involved with the company since 1840), wrote,⁶

When our logo was conceived a century ago, the artist inadvertently placed King Arthur in the Middle East as if he were a crusader. King Arthur may have been a crusader, but not in the sense the term is generally accepted. His Crusade was in the land of hill fort “castles’ and ancient oaks which we have substituted for the palm trees and mosques.

Logo from the 200th anniversary cookbook, showing a castle and “ancient oaks”

The logo is simplified now, with neither palm trees nor ancient oaks in the background. They still celebrate the Arthurian connection, however. The company name was changed from Sands, Taylor and Wood to The King Arthur Flour Company in 1999.⁷ The commercial product line (sold only in 50-pound bags) includes Sir Galahad (all-purpose), Sir Lancelot (high gluten), and Round Table (low protein) flours. Queen Guinevere, however, has been dethroned, as her namesake product, a bleached cake flour, was discontinued when they developed an unbleached version. The campus in Vermont, where they moved in 1984, is known as Camelot.

I’ll definitely be doing some research on the Arthurian boys’ clubs for a future blog. But now I think I’ll go bake something.

The only image I could find of Kate Turabian. It’s from the Univ. of Chicago Press website, so it’s presumably the best one they have.

One of the courses I teach regularly is an introductory course for History majors, entitled “Making History.” One of my responsibilities as instructor is to teach the students how to do documentation in historical writing, or, in a word, FOOTNOTES.

Wait, don’t stop reading. Footnotes are fun! The form of documentation conventionally used by professional historians is called “Chicago style,” after the Chicago Manual of Style, first published by the University of Chicago Press in 1906 and now in its 17^th edition. One question I have not yet been able to answer is how it came about that the conventions created for the output of one particular university press came to be adopted by the historical profession as a whole. Other academic disciplines use documentation models sponsored by their respective professional organizations: Psychologists use APA style, as specified by the American Psychological Association; literary scholars use MLA style, regulated by the Modern Language Association. But although there is an AHA, the American Historical Association, there is nothing called “AHA style.”

Undergraduate history majors rarely purchase the Chicago Manual, however. Not only is it expensive—the current edition lists for $70—but it includes much more detail than they need for the kind of writing they’re doing. (I didn’t buy one until I was a PhD student.)

Instead, students typically use specially-written handbooks that package the essential information into a more user-friendly format. In Making History, for example, we use Mary Lynne Rampolla’s Pocket Guide to Writing in History. But when our history majors get to the Senior Seminar, we have them purchase a more serious, detailed, in-depth handbook. At that point, as they prepare to write their Senior Research Thesis, they’re ready for . . . TURABIAN.

What’s a Turabian, you ask? It’s short for Kate L. Turabian’s Manual for Writers of Theses, Research Papers, and Dissertations. Like Cher or Madonna, Turabian requires only a single name to be immediately identifiable to the cognoscenti. I recall going to see a professor during office hours in the first history major course I took as an undergraduate, to ask for help in beginning the assigned research paper, and receiving the answer, in its entirety, “Turabian.”¹

I was reminded of this conversation recently when I was introducing Chicago-style footnotes to my Making History students. Although we don’t buy Turabian in Making History, I thought it was important that they at least know the term. Even undergraduate research journals, conferences, or essay competitions might well specify “Turabian” without further elaboration.

Wanting to show my students the person behind the name, I did a little research. Fortunately, the Chicago Manual Online has a page devoted to the history of Turabian, both the person and the book. There I learned that she was born in Chicago in 1893, never attended college, but went to work as a department secretary at the University in 1925, becoming the thesis secretary in 1930.

The thesis secretary at a graduate institution is in some ways the most powerful person on campus. She (and it often was a she) inspects all master’s theses and doctoral dissertations to ensure that they conform to the university’s formatting guidelines, including margins, front matter (title page, acknowledgments, etc.) and documentation. Your professor might have already approved your work; your methodology might be groundbreaking, your conclusions insightful, your prose sparkling. But if the thesis secretary sees that your margins are too narrow or too wide, no degree for you until it’s fixed.²

To help students navigate this stressful process, in 1937 Kate Turabian produced a booklet summarizing the formatting guidelines for Chicago style, so that Depression-era students didn’t have to buy the big manual. Her pamphlet was first published in book form in 1955; it is now in its 9^th edition.

Next I looked for some images to show the class, and was delighted to come across the cover of the 3^rd edition, published in 1967. This is the one I remember using in college.³ Notice what’s on the cover—mostly pencils and pens of various types, most of the pens having nibs, and one curious-looking round object. Boomers like myself may be able to identify that as a typewriter eraser. This cover image says to me that “writers of term papers, theses, and dissertations” will literally be writing them by hand, and only as a final step producing a typescript (perhaps even hiring a typist).

Notice how the cover of the 4^th edition, from 1973, has changed. It is still an assemblage of writers’ tools, still mostly writing implements, but now none of the pens have nibs, there’s a new-fangled marker, and instead of a typewriter eraser there are two spherical objects. These are type balls (known familiarly as “golf balls”) from an IBM Selectric typewriter, first introduced in 1973—which means that the cover is displaying what was then state-of-the-art technology.

The 5^th edition, released in 1987, got rid of not only the pens but also the typewriter accessories. That round red object with the spokes is a daisy wheel from a daisy wheel printer. We’re in the computer age! Daisy wheel printers were used before the widespread introduction of laser printers to produce what was called “letter quality” output, that is, as good as what a typewriter could do. I printed my first cover letters for job applications using a daisy wheel printer.

Perhaps because daisy wheel printers were already headed towards obsolescence in 1987, beginning with the 6^th edition the Manual for Writers dispensed with images altogether. But collectively, the 3^rd through 5^th edition covers are a fascinating look at the rapid revolutionary changes in writing technology over a period of just 20 years. I should point out, however, that while the fountain pen has disappeared from the cover of Turabian, I used one to draft this entry (and, in fact, my doctoral dissertation as well). Like vinyl records, the fountain pen is making a comeback!

Kate Turabian retired as thesis secretary at the University of Chicago in 1958, but she continued to work on updates of the manual; she died in 1987. The book is still published in her name, along with the names of the writers who have taken over the updates.⁴ According to a 2016 study of American college syllabi, Kate Turabian is the most assigned female author in college classes.

Kate Turabian’s New York Times obituary, October 26, 1987.

Now I want to know more about the history of the footnote itself.⁵ As the American Historical Association says, #everythinghasahistory. Research never ends!

Tag: Making History

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Turabian: The Woman and her Book