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5 posts tagged with Library and food. (View popular tags)
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"A clam for supper? a cold clam; is that what you mean, Mrs. Hussey?

"New Englanders learn quickly to dismiss the chowder where tomato ruins its gorgeous broth, where references to New York tarnish its name...However, few know how such distinctions came about in the first place, what processes were involved that resulted in one person's disgust of another's beloved creation, and why, to this day, do we stand by such convictions?" The New England Chowder Compendium, from the McIntosh Cookery Collection at the UMass Amherst library. [more inside]
posted by Miko on Dec 4, 2012 - 92 comments

Want to Make Historic Recipes?

Want to make historic recipes? You can help transcribe the University of Iowa Libraries age old assortment of handwritten cookbooks, ca. 1600s-1960s, documenting culinary history in America and Europe and how tastes have changed over the years. Copy the text as is, including misspellings and abbreviations. [more inside]
posted by cashman on Oct 27, 2012 - 31 comments

Old American Menus

Scans of early 20th-century American menus, courtesy of Colorado College's Tutt Library.
posted by Greg Nog on Jun 17, 2010 - 46 comments

http://hearth.library.cornell.edu/

Home Economics Archive: Research, Tradition and History (HEARTH). From Cornell University, HEARTH is an internet resource collecting home economics texts from 1850 to 1950, including Meals that cook themselves and cut the costs, by Christine Frederick (1915), and The young woman's guide to excellence, by William A. Alcott (1852), as well as the Journal of Home Economics from 1909 to 1980.
posted by monju_bosatsu on Apr 11, 2005 - 6 comments

Menu History

In the long stretch of culinary history, the creation of the menu was a notable development. In the U.S., New York is the restaurant capital, and the New York Public Library has an enormous collection of menus, many of which they are currently displaying in a third-floor gallery. If you're in NYC (or will be visiting this winter) and are interested in such things, don't miss it; it's showing until March 1.
posted by languagehat on Nov 20, 2002 - 14 comments

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