DARTMOUTH UNDYING

If an institution is what it eats, the following digest of Dartmouth history should be especially satisfying.

1773

"I hope Providence designs to deliver us from the Plague of unskillful, deceitful and unfaithful cooks," writes Eleazar Wheelock, Dartmouth's first president. Two cooks are ordered to the whipping post.

1774

New Hampshire Governor John Wentworth writes to President Wheelock that Dartmouth's food is causing unrest among his constituents. Wentworth admonishes: "The very name of putrefied, stinking provisions in a College alarms parents, who wish to secure health to their sons." One irate parent threatens a lawsuit.

1815-1901

The College mercifully goes out of the dining business. Students board at private homes or eating clubs.

1904

Dartmouth redeems itself. The College Hall menu for October 26 includes Lamb Broth a la Grecque, Baked Trout with Fine Herbs, Braised Tendrons of Veal Borgeoise, Baked Sausage a la Creole, Roast Ribs of Beef aujus, Cold Ham, Fried Mush, Cold Roast Beef, Baked Potato, Kidney Beans, Steamed Rice and Strawberry Short Cake.

1946

The College serves the students Fresh Spinach.

1986

Students are served Fresh Steamed Spinach with Supreme/Butter Sauce.

1987

The College, which no longer beats its cooks to improve the fare, hires a nutritionist, Marcia Herrin.

1988

Food Production Manager Ron Reed reports that the most popular foods are Fried Chicken Fingers, French Fries, Coke and Chocolate Cake. Well-rounded students continue one of Dartmouth's weightiest traditions: the Thayer Layer.