I was working on a story about bread soup when I stumbled upon a gold mine of culinary research called the. An obsessively catalogued, exhaustively comprehensive resource on the history of food, the Food Timeline is a lo-fi website free from advertising, where anyone can learn about the origins of what we eat from 17,000 B.C. onward. Want to know about how marshmallows came to be? Curious about the first appearance of sorghum in our diets? It’s all there.
I also learned from her family that in the three years since she had passed away, no one had come forward to carry on the legacy of the Food Timeline, and so the site languished. While Olver was protective of the site, and had renewed the domain for 10 more years before her passing, she never put together a succession plan; they had all believed to the last, when her leukemia took a turn for the worse, that she would pull through, that her bone marrow transplant would work.
The range of responses was not limited to universities with library science programs or culinary institutions interested in acquiring Lynne’s expansive food library. There were celebrity chefs, fiction writers, food fanatics, and even one woman I knew from high school, all reaching out with the hopes of carrying on Lynne’s legacy. “When I logged onto the Food Timeline in 2015 and discovered Lynne had died, I was devastated. I was in disbelief,” one person wrote by email.
. Lynne had no specific connection to the university, but of all the suitors, the staff at VT were the most committed to maintaining the Food Timeline’s mission.
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