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CONTACT: SHAWN PRESLEY
100 Old Public Library
Iowa City IA 52242
(319) 384-0011; fax (319) 384-0024
e-mail: shawn-presley@uiowa.edu

Release: Immediate

Friends of the UI Libraries present annual event and dinner

IOWA CITY, Iowa -- The Friends of the UI Libraries will present "Murder a la Carte: The Culinary Mystery" Thursday, March 20. The event includes a free afternoon program on mystery writers and an evening program with a dinner buffet highlighting recipes based on culinary mystery novels.

The afternoon program begins at 4:30 p.m. with a presentation in the North Exhibition Hall of the Main Library. David Schoonover, curator of rare books at the libraries, and Robert Wachal, professor of linguistics, will discuss the culinary mystery genre.

Schoonover, who has a broad background in literature, oversees several collections including the Szathmary Collection of Culinary Arts. Wachal is considered a national authority on the culinary mystery.

The exhibition "Crime Does Pay," will be on view in the North Exhibition Hall during the discussion and through May. It traces the history of the detective story through the works of classic writers and contemporary novels. Special sections on mysteries with Midwestern settings and culinary mysteries are featured.

A 6 p.m. reception for the evening speaker, Nancy Pickard, will be held in the Iowa Memorial Union Main Lounge followed by dinner at 7 p.m.

Pickard is the author of "The 27-Ingredient Chili Con Carne Murders," part of the culinary mystery series featuring chef/sleuth Eugenia Potter. The series was created by the late Virginia Rich, an Iowa native. Pickard has written 10 novels in the Jenny Cain mystery series.

She was a founding member and president of Sisters in Crime, an international organization of mystery writers and readers. Pickard is the only author ever to win Anthony, Agatha, Macavity and Shamus awards, reflecting a diverse career exploring traditional mysteries and contemporary themes.

Dinner is $25 a person. For more information or to make special dietary requests, call 319-335-5867 or 319-335-5960.

3/12/97